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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-17-2008, 02:10 PM | #1 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Beautiful Day in Carolina for Smoking
I got a late start, around 11:30 am, but am indeed Smoking on this fine day in Carolina...
DrumPit Fired Up and Ready to Go: drum_1.jpg Today's menu includes 12lb. Ham rubbed with Olive Oil and Crushed Rosemary, 5lb. Chuck seasoned with S&P, Garlic and Chili Powders and SweetTaters: meat_2.jpg After 2 and a half hours I took the Taters off and snapped this of the progress so far: ham_3.jpg Look at that Chuck, MMMMMMM!!! chuck_4.jpg When I took the Taters off I put some Link Sausages on to Smoke, Pix to Follow |
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05-17-2008, 02:21 PM | #2 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Looking good N8man...looking real good!!
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05-17-2008, 03:00 PM | #3 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Looks really good. What's S&P?
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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05-17-2008, 03:02 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Looks good, but where's the main course?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-17-2008, 03:30 PM | #5 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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05-17-2008, 04:23 PM | #6 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Looks great so far!
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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05-17-2008, 04:27 PM | #7 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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I couldn't have timed this better. Ham off @140*
ham_ready_5.jpg Chuck off @180* Going to slice it thin for Fajitas and Tacos chuck_ready_6.jpg Sausages off @160* sausages_ready_7.jpg I set the Oven on Warm and I'm gonna let everything rest for a while: ham_rest_8.jpg chuck_rest_9.jpg Except for this here, which is gonna rest in my belly sausage_rest_10.jpg |
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05-17-2008, 04:33 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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N8man, that all looks fantastic!!!!!! Headin over to my bud's house shortly for some brisket, ribs, and pork loin. I'll take some pics for later. Anyway, that sure looks good!!!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-17-2008, 05:12 PM | #9 | |||
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Quote:
Quote:
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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05-17-2008, 06:10 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Good job Brother, enjoy the rewards of a good days cook.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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05-17-2008, 06:39 PM | #11 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Thats a bunch of great looking stuff!!
Scott |
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05-17-2008, 06:51 PM | #12 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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This would be the opening course:
Skint and mashed the SweetTaters with Butter, Nutmeg, AllSpice, Cinnamon, ButterPecan Syrup and a Shot Glass of Bourbon. PanFried some CornBread and Sliced some of that Wonderful Hickory Smoked Ham MMMMMMMMMM!! Suppertyme_11.jpg I'm As Full As A Tick on a CoonDog's A$$ |
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05-17-2008, 06:54 PM | #13 |
Full Fledged Farker
Join Date: 01-16-06
Location: Warren Mi.
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N8man how long did the chuckie take on the drum?
I'm thinking of cooking one Sunday and the drum will be cooker of choice and I haven't cooked a chuck on it yet. Everything looked great.
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05-17-2008, 07:04 PM | #14 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Quote:
a good temp for that. If you want to pull the Chuck like a Butt instead, you will have to take it up to and perhaps beyond 200-205* until a probe will enter it like Butter. I didn't foil this one, but you may want to double foil at 160* with some beef broth and continue the cook from there. Good Luck with your cook Sunday. |
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