hav
is one Smokin' Farker
As I mentioned on Friday nights post, I was going to smoke some stuff for my co-workers birthday tomorrow.
I Began an Saturday night with some Pecan Rubbed Pork Butt.
I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil.
Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice!
Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain!
I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification.
Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub.
While that cooked I threw some Rib Eyes on the table top.
Ready to come off!
The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy!
I Began an Saturday night with some Pecan Rubbed Pork Butt.
I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil.
Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice!
Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain!
I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification.
Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub.
While that cooked I threw some Rib Eyes on the table top.
Ready to come off!
The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy!
