Dr. ordered me to smoke, honest....

Jorge · 05-02-2004, 08:48 AM

A week of hospitals, Docs, incompetent clerical staff....Must burn wood.

Approx. 50 lbs. of meat should cure everything.

Pics to come later.

25 lbs. of brisket, 8.5 lbs. of pork loin, 8.5 lbs country ribs, 2.5 lbs of sausage later on (when I have some room in there), and added just a little smoke to some brisket for carne guisada that goes in the oven later today.

No I just need some farking ice to keep the beer cold.

BBQchef33 · 05-02-2004, 09:17 AM

Light snack jorge?? Thats a motherload!

Solidkick · 05-02-2004, 09:22 AM

<<~~packing knife, fork, bib, and Dreamland.....will be there about dark....leaving NOW

Looking Good!!!

kcquer · 05-02-2004, 09:25 AM

Brother Jorge, I feel your frustration and know it has to be going up in smoke. That looks awesome! All the best to you and Dad.

Jorge · 05-02-2004, 09:33 AM

Quote:

Originally Posted by kcquer

Brother Jorge, I feel your frustration and know it has to be going up in smoke. That looks awesome! All the best to you and Dad.

Same to you :D It was good to read that your better half is coming along well!

Jorge · 05-02-2004, 09:34 AM

Quote:

Originally Posted by Solidkick

<<~~packing knife, fork, bib, and Dreamland.....will be there about dark....leaving NOW

Looking Good!!!

I'll be the drunk bastidge Q stains all over my shirt.

rusold · 05-02-2004, 10:05 AM

What is all that stuff? I think I pack it full but that is a real load

R

BigAl · 05-02-2004, 12:29 PM

Man that's is an eye opener, don't need no stinking heat shield with that load, Austin, TX Bash 1.

Jorge · 05-02-2004, 02:45 PM

6:30 AM. 6 lb point that will eventually become carne guisada.

90 minutes of smoke between 180 and 200 as the smoke box warms up. Give the carne guisada a nice smokey flavor. Used Mesquite after dumping a chimney of Kingsford. Like to use Mesquite for tex-mex dishes and it also heats things up in a hurry and provides a decent bed of coals for the pecan/hickory/etc. that comes later.

05-04-2004, 12:32 PM

WOW!!! I haven't done a smokarama like that since I was on the old "pit crew" site. Nothing like having a smoker full of food and the neighbors jumping to look over your fence!

Jorge · 05-05-2004, 10:17 AM

Have a few more pics that I'll post later when time allows. Turned out to be a long day. Wind started gusting, and in my parents yard (where I was smoking <see below>) it tends to swirl so it is hard to turn the beast out of the wind. Fire management is fun for me, but it ended up being a real challenge.

Preheating my wood on the firebox became more of a challenge with the wind. I finally resorted to using a bucket over the wood. I kept one edge hanging off a bit to allow air in, and smoke out in case of ignition. Worked well, (Note to self: Don't admit to touching the farking bucket with a bare hand!).

Biggest mistake of the smoke was placing the country ribs down low, and not paying enough attention to them while I was dealing with the wind and fire. Dried a few of them out. Those done further up where I could squeeze them in came out perfect. Lesson learned: With a big load place the smaller items that will cook the quickest up top.

Not mentioned were some jalapeno peppers that I tossed in for about 45 min. to get a little extra smoke flavor for the carne guisada. The farking things came out a lot hotter than they went in. I'll be cooking another small batch of guisada to add to this batch to cool it off a bit. I'd eat it the way it is and love it, but this batch is for those that don't think of insane heat as normal.

With all of that being said I had a blast. The next day I had to take my Dad to see his internist. Sitting in the waiting room an elderly woman leaned over and asked me if I was a fireman...No Ma'am, why do you ask? You smell like smoke! I'd taken two showers by that time, and washed my hair I don't know how many times! Gotta love it!

brdbbq · 05-05-2004, 10:24 AM

Quote:

an elderly woman leaned over and asked me if I was a fireman...No Ma'am, why do you ask? You smell like smoke! I'd taken two showers by that time,

That's funny

Jorge · 05-05-2004, 10:26 AM

Quote:

Originally Posted by rusold

What is all that stuff? I think I pack it full but that is a real load

R

From top to bottom: Brisket 12 lb, Brisket 13 lb., 8.5 lb. pork loin cut in half, country ribs (with a few tucked in on various shelves where space was available)

Arlin_MacRae · 05-05-2004, 11:09 AM

Awesome meat pile, Jorge. Love the fireman story!

ciret · 05-05-2004, 01:49 PM

Hmmm, I like the fireman story too. I did my 1st burn last Saturday and I could swear that all day Sunday I kept smelling smoke. . . After the shower and clean clothes. Last time I remember that happening I was a boy scout at camp for a week.
I'm looking forward to much fun with this Q & smoke & stuff.

05-02-2004, 08:48 AM	#1
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Dr. ordered me to smoke, honest.... A week of hospitals, Docs, incompetent clerical staff....Must burn wood. Approx. 50 lbs. of meat should cure everything. Pics to come later. 25 lbs. of brisket, 8.5 lbs. of pork loin, 8.5 lbs country ribs, 2.5 lbs of sausage later on (when I have some room in there), and added just a little smoke to some brisket for carne guisada that goes in the oven later today. No I just need some farking ice to keep the beer cold.

05-02-2004, 09:17 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Light snack jorge?? Thats a motherload! __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-02-2004, 09:22 AM	#3
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	<<~~packing knife, fork, bib, and Dreamland.....will be there about dark....leaving NOW Looking Good!!! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

05-02-2004, 09:25 AM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Brother Jorge, I feel your frustration and know it has to be going up in smoke. That looks awesome! All the best to you and Dad. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

05-02-2004, 10:05 AM	#7
rusold On the road to being a farker Join Date: 10-05-03 Location: Houston,Tx	What is all that stuff? I think I pack it full but that is a real load R __________________ There is only one sin - saying one thing and doing another

05-02-2004, 12:29 PM	#8
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	Man that's is an eye opener, don't need no stinking heat shield with that load, Austin, TX Bash 1. __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

05-02-2004, 02:45 PM	#9
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Carne Guisada fixins 6:30 AM. 6 lb point that will eventually become carne guisada. 90 minutes of smoke between 180 and 200 as the smoke box warms up. Give the carne guisada a nice smokey flavor. Used Mesquite after dumping a chimney of Kingsford. Like to use Mesquite for tex-mex dishes and it also heats things up in a hurry and provides a decent bed of coals for the pecan/hickory/etc. that comes later.

05-04-2004, 12:32 PM	#10
ckkphoto Guest	WOW!!! I haven't done a smokarama like that since I was on the old "pit crew" site. Nothing like having a smoker full of food and the neighbors jumping to look over your fence!

05-05-2004, 10:17 AM	#11
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Have a few more pics that I'll post later when time allows. Turned out to be a long day. Wind started gusting, and in my parents yard (where I was smoking <see below>) it tends to swirl so it is hard to turn the beast out of the wind. Fire management is fun for me, but it ended up being a real challenge. Preheating my wood on the firebox became more of a challenge with the wind. I finally resorted to using a bucket over the wood. I kept one edge hanging off a bit to allow air in, and smoke out in case of ignition. Worked well, (Note to self: Don't admit to touching the farking bucket with a bare hand!). Biggest mistake of the smoke was placing the country ribs down low, and not paying enough attention to them while I was dealing with the wind and fire. Dried a few of them out. Those done further up where I could squeeze them in came out perfect. Lesson learned: With a big load place the smaller items that will cook the quickest up top. Not mentioned were some jalapeno peppers that I tossed in for about 45 min. to get a little extra smoke flavor for the carne guisada. The farking things came out a lot hotter than they went in. I'll be cooking another small batch of guisada to add to this batch to cool it off a bit. I'd eat it the way it is and love it, but this batch is for those that don't think of insane heat as normal. With all of that being said I had a blast. The next day I had to take my Dad to see his internist. Sitting in the waiting room an elderly woman leaned over and asked me if I was a fireman...No Ma'am, why do you ask? You smell like smoke! I'd taken two showers by that time, and washed my hair I don't know how many times! Gotta love it! __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

05-05-2004, 11:09 AM	#14
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Awesome meat pile, Jorge. Love the fireman story! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

05-05-2004, 01:49 PM	#15
ciret Full Fledged Farker Join Date: 05-02-04 Location: Racine, WI	Hmmm, I like the fireman story too. I did my 1st burn last Saturday and I could swear that all day Sunday I kept smelling smoke. . . After the shower and clean clothes. Last time I remember that happening I was a boy scout at camp for a week. I'm looking forward to much fun with this Q & smoke & stuff. __________________ ==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching

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