Mission Accomplished - BBQ Pron!

Noob · 03-10-2013, 07:34 PM

Today's Cook consisted of a 9lb Boston Butt, two chuckies, Riblets and Turkey legs.

Butt, chuckies were prepared like normal. Mustard for rub adherence and then a dry rub made of 1/2 cup of both Kosher Salt & Ground Pepper, 1TBSP each of Paprika, chili powder, minced onion, onion powde r& granulated garlic. Riblets only had the rub, no mustard and turkey legs were in a home made brine for 8 hrs, patted dry and rubbed with same rub.

after placing the riblets in the smoker for 2 hrs, i finished them off in the oven since they were closest to the fire box, i didn't wanna risk them to burn.

Turkey legs were done next. The two smallest ones charred a bit on the outside, but it was just the skin, the insides were super tender and juicy.

Had lunch after 4 hours of smoking. Side was a bowl of Frijoles a la Charra (charro beans). Pinto Beans, Bacon, Onion, Cilantro, Jalapeño.

First of the big hunks of meat to come out were the chuckies. after resting for 90 minutes wrapped in foil and towels, i pulled them with two forks.

Next to come out, after 7.5 hrs of smoke and 2 hrs in the cooler was the boston butt. Bone came out without putting up any effort at all!

Dinner was cheap buns, a hearty portion of pulled pork with BBQ sauce, pickles and a ring of onion.

Cook was a success in my book. Thanks all for the support!

Noob · 03-10-2013, 07:37 PM

Sorry for the bigger pics...those were taking with my wife's phone and i forgot to put her settings to a lower resolution like my phone.

Hoss · 03-10-2013, 07:53 PM

It ALL looks fantastic!Good job.I personally like the larger pics.Thanks for sharing.

prodano · 03-10-2013, 08:11 PM

Wow looks like a great smoke! Love the variety!

Noob · 03-10-2013, 08:21 PM

Quote:

Originally Posted by prodano

Wow looks like a great smoke! Love the variety!

Me too....best part is there is A LOT of left overs

IamMadMan · 03-10-2013, 08:37 PM

Good job.
Thanks for sharing.

Titch · 03-10-2013, 08:43 PM

What a feast,nice looking tucker

JohnHB · 03-10-2013, 08:46 PM

For which Greek God was the food prepared? Maybe the photos do not do it justice on the colour. I do prefer my bark to be a mahogany colour! But all tastes differ!
If you are happy then you did a great job with a variety of product. Congratulations.
John

lastmajordude · 03-10-2013, 09:40 PM

It took 3 times for my first chuckie to be a success. It will be a fixture for all future football season's....Great looking cook!!!!

GMDGeek · 03-10-2013, 11:20 PM

Like how you turned the day of smoke into lunch and dinner :) plus leftovers ;)

ColdFyre · 03-10-2013, 11:51 PM

Lookin' good! Can't wait to try some turkey legs m'self!

landarc · 03-10-2013, 11:51 PM

nicely done, a good cook

code3rrt · 03-10-2013, 11:51 PM

Great lookin' grub, and a great variety!

hawkluvbeer · 03-10-2013, 11:58 PM

Looks awesome. Do you have a more precise description of your side of beans(aka recipe)?

westy · 03-11-2013, 12:46 AM

I will have a little of each thanks. Nice job.

03-10-2013, 07:34 PM	#1
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	Mission Accomplished - BBQ Pron! Today's Cook consisted of a 9lb Boston Butt, two chuckies, Riblets and Turkey legs. Butt, chuckies were prepared like normal. Mustard for rub adherence and then a dry rub made of 1/2 cup of both Kosher Salt & Ground Pepper, 1TBSP each of Paprika, chili powder, minced onion, onion powde r& granulated garlic. Riblets only had the rub, no mustard and turkey legs were in a home made brine for 8 hrs, patted dry and rubbed with same rub. after placing the riblets in the smoker for 2 hrs, i finished them off in the oven since they were closest to the fire box, i didn't wanna risk them to burn. Turkey legs were done next. The two smallest ones charred a bit on the outside, but it was just the skin, the insides were super tender and juicy. Had lunch after 4 hours of smoking. Side was a bowl of Frijoles a la Charra (charro beans). Pinto Beans, Bacon, Onion, Cilantro, Jalapeño. First of the big hunks of meat to come out were the chuckies. after resting for 90 minutes wrapped in foil and towels, i pulled them with two forks. Next to come out, after 7.5 hrs of smoke and 2 hrs in the cooler was the boston butt. Bone came out without putting up any effort at all! Dinner was cheap buns, a hearty portion of pulled pork with BBQ sauce, pickles and a ring of onion. Cook was a success in my book. Thanks all for the support! __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

03-10-2013, 07:37 PM	#2
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	Sorry for the bigger pics...those were taking with my wife's phone and i forgot to put her settings to a lower resolution like my phone. __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

03-10-2013, 08:11 PM	#4
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	Mission Accomplished - BBQ Pron! Wow looks like a great smoke! Love the variety! __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

03-10-2013, 08:43 PM	#7
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	What a feast,nice looking tucker __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-10-2013, 08:46 PM	#8
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	For which Greek God was the food prepared? Maybe the photos do not do it justice on the colour. I do prefer my bark to be a mahogany colour! But all tastes differ! If you are happy then you did a great job with a variety of product. Congratulations. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

03-10-2013, 07:53 PM	#3
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	It ALL looks fantastic!Good job.I personally like the larger pics.Thanks for sharing.

03-10-2013, 08:37 PM	#6
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Good job. Thanks for sharing.

03-10-2013, 09:40 PM	#9
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	It took 3 times for my first chuckie to be a success. It will be a fixture for all future football season's....Great looking cook!!!! __________________ Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude

03-10-2013, 11:20 PM	#10
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	Like how you turned the day of smoke into lunch and dinner :) plus leftovers ;) __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

03-10-2013, 11:51 PM	#11
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	Lookin' good! Can't wait to try some turkey legs m'self!

03-10-2013, 11:51 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	nicely done, a good cook __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-10-2013, 11:51 PM	#13
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Great lookin' grub, and a great variety! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

03-10-2013, 11:58 PM	#14
hawkluvbeer Is lookin for wood to cook with. Join Date: 03-10-13 Location: DSM, IA	Looks awesome. Do you have a more precise description of your side of beans(aka recipe)?

03-11-2013, 12:46 AM	#15
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	I will have a little of each thanks. Nice job.