SirPorkaLot
somebody shut me the fark up.
It has been far too long since I have had the opportunity to post or even visit the fine folks here, so in retribution I will post for your (pick one)
a. Amusement
b. Dismay
c. Boredom
d. Interest
e. Pleasure
The following collection of recent events at Casa De SirPorkalot......
So this happened:
and because of that happening, I decided I MUST have some company to join us (my wife & I) on our adventures.
So that is when I decided it was time for a new baby!
:clap2:
No no no...... NOT that kind of baby.
:doh:
:shock:
:crazy:
THIS kind of baby.
a baby WSM!!
isn't she a beaut?
Of course she is waayyy too shiny...
So I figured it would be best to season her up a bit.
I can't think of a better way to a season her that with a 10.5lb pork whole picnic.
First it gets salted.
and salted some more
Load up the basket with briquettes and cherry.
This is what a 10.5lb whole picnic looks like on the middle rack.
Note Picnic is skin side up and skin is splitting where scored. This is what you want.
Here is a shot after it was flipped (shortly before removing from smoker)
Here it is after a 8 hour rest in foil.
Where I come from; BBQ is Pork and is always chopped, not pulled.
I enjoy pork sliders on a Kings Hawaiian roll the best.
^^ That was how I seasoned the baby WSM.
Here is how she was put to work on our first camping trip this past weekend.
In this first shot I have set her up to direct cook and have 2 steaks cooking for dinner.
The next morning, I set her up with a full water pan, pecan wood and half a turkey breast. I dialed her into to abut 210F and we left her to smoke while we went exploring.
We returned after a 5 mile walk/hike and it was time to glaze the turkey.
a short while after, it was time to let it rest.
While it was resting, I decided to utilize the remaining heat in the WSM and I tossed on some fresh baked Jalapeno Focaccia bread with some butter on top to toast up a bit.
Now its Monday, I just finished up the last of the BBQ pork for lunch, the steak, turkey and flat bread are long gone, as is most of my hangover!
:-D
a. Amusement
b. Dismay
c. Boredom
d. Interest
e. Pleasure
The following collection of recent events at Casa De SirPorkalot......
So this happened:
and because of that happening, I decided I MUST have some company to join us (my wife & I) on our adventures.
So that is when I decided it was time for a new baby!
:clap2:
No no no...... NOT that kind of baby.
:doh:
:shock:
:crazy:
THIS kind of baby.
a baby WSM!!
isn't she a beaut?
Of course she is waayyy too shiny...
So I figured it would be best to season her up a bit.
I can't think of a better way to a season her that with a 10.5lb pork whole picnic.
First it gets salted.
and salted some more
Load up the basket with briquettes and cherry.
This is what a 10.5lb whole picnic looks like on the middle rack.
Note Picnic is skin side up and skin is splitting where scored. This is what you want.
Here is a shot after it was flipped (shortly before removing from smoker)
Here it is after a 8 hour rest in foil.
Where I come from; BBQ is Pork and is always chopped, not pulled.
I enjoy pork sliders on a Kings Hawaiian roll the best.
^^ That was how I seasoned the baby WSM.
Here is how she was put to work on our first camping trip this past weekend.
In this first shot I have set her up to direct cook and have 2 steaks cooking for dinner.
The next morning, I set her up with a full water pan, pecan wood and half a turkey breast. I dialed her into to abut 210F and we left her to smoke while we went exploring.
We returned after a 5 mile walk/hike and it was time to glaze the turkey.
a short while after, it was time to let it rest.
While it was resting, I decided to utilize the remaining heat in the WSM and I tossed on some fresh baked Jalapeno Focaccia bread with some butter on top to toast up a bit.
Now its Monday, I just finished up the last of the BBQ pork for lunch, the steak, turkey and flat bread are long gone, as is most of my hangover!
:-D
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