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12-15-2012, 07:28 AM
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#1 |
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is one Smokin' Farker
  
Join Date: 10-03-12
Location: Gastonia North Carolina
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Brisket, liver mush, and a Fattie
Got a 12# packer rubbed with mustard and Plowboys Bovine Bold and hit it with some cracked pepper. The fattie was hit with a homemade rub. The liver mush is a first time smoking also hit with homemade rub. Got everything going at 275 with oak and cherry.ImageUploadedByTapatalk1355577718.084176.jpgImageUploadedByTapatalk1355577871.850636.jpgImageUploadedByTapatalk1355577911.163355.jpgthis was walking around the campsite this morning.ImageUploadedByTapatalk1355578009.965725.jpgWill put some pr0n of finished products as they come off.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle |
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12-15-2012, 08:05 AM
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#2 |
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is one Smokin' Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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The liver mush came out very good. Gave it a little stronger flavor. Will be doing again. The fattie as always is good too.ImageUploadedByTapatalk1355580169.932868.jpgImageUploadedByTapatalk1355580275.038282.jpg
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle |
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12-15-2012, 09:02 AM
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#3 |
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Quintessential Chatty Farker
Join Date: 07-14-06
Location: Wyocena, WI
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Nice job. Gotta love fatties for breakfast.
Question for ya, are you a pretty regular consumer of livermush? It's not something that's eaten, or even available, here. Would love to try some someday.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Red OTS (H); Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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12-15-2012, 09:21 AM
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#4 |
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somebody shut me the fark up.
   
Join Date: 02-07-08
Location: Phoenixville, PA
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It all sunds great Have never had or heard of liver mush
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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12-15-2012, 09:30 AM
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#5 |
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is one Smokin' Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I think scrapple may be close to it. It is regional in the Carolina's but mainly in the Peidmont area of NC. It's made with pork liver and meat from the head. Kinda stewed together until "mushy" and then mixed with cornmeal. Then you spread it out about 2 or 3 inches thick. Let it cool and harden and then slice it. Sounds nasty but is very good.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle |
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12-15-2012, 09:36 AM
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#6 |
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Babbling Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Looking good, that liver mush does sound very scrapple'esque.
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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12-15-2012, 10:19 AM
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#7 |
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On the road to being a farker
Join Date: 07-19-10
Location: Charlotte, NC
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I had my first experience with liver mush a few months back and found that I quite liked it. Never would've thought of putting it on the smoker, although it makes perfect sense. Thanks for posting this!
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http://www.bigwaynerbbq.com |
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12-15-2012, 11:07 AM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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I'd eat it all!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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