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Bill-Chicago
10-27-2005, 01:45 PM
That does it.

Mista and Brooklyns posts put me over the top.

Haven't really cooked in weeks, with family commitments and all.

Sunday, I'm going to pack the Bandera with as much as I can.

4 split chicken breasts
2 8# pork butts
2 spicy fatties from Purnell's
4# pork loin
pack of puppy peters
2 racks of bbacks

Gonna take all this out of the freezer tonight, to rub down Saturday.

I have used the Bandera 1 time this summer in like May or something. I wanna fark with fire for 12 hours. I know I'll be up early, with the time change and all.

Anyone else cooking?

scottyd
10-27-2005, 01:57 PM
Friday I will be smoking 90lbs of prime rib for a special party. and well on sunday I will be doing 2 butts for the office on monday. and 3 racks of baby backs for me and a few fatties Jimmy dean style (Hot). and all the while i will be just relaxing.

Good luck with your bandera lineup it looks great

icemn62
10-27-2005, 02:11 PM
OL going to visit her mom this weekend, so I think I will pick up some kind of roast and fire up the WSM after the SoCals get together for a few beers on Saturday.

Fatties of course will be fired up

spicewine
10-27-2005, 02:15 PM
Can't cook this weekend, have to peddle my wares at The Chestnut Festival.

I am however, going AWOL November 11- December 1 to get my Honey-Do's caught up and will be doing alot of cooking then.

spoon
10-27-2005, 02:23 PM
I'm gonna load up my pit this Saturday for a Sunday Halloween party. Probably 5 briskets, 4-5 butts, 2-3 chickens, fatties, and maybe some stuffed japs.

BrooklynQ
10-27-2005, 03:48 PM
Probably nothing this weekend. Rain projected for all day Saturday. Sunday maybe a visit to Mecca! Or family obligations. The dice are in the air!

racer_81
10-27-2005, 08:11 PM
with the time change and all.



time change?

uh oh.....

Bill-Chicago
10-27-2005, 09:10 PM
Fark, no baby backs!!

Pound of bacon came out though so poppers might be in the picture (ABT hold the cream cheese)

VitaminQ
10-28-2005, 08:13 AM
I'm supposed to paint the bathroom this weekend (actually, it's the second weekend for this project- I only got it primed last weekend 'cause I spent all my time scraping 6 layers of paint going back 70 years off trim) but I'm gonna have to cook something this weekend. Maybe a chicken or two and fatties on Sunday afternoon. Or ribs. Mmmmm . . .ribs!

midnight
10-28-2005, 09:35 AM
I just got the door on my bandera welded back on, so I plan to cook with it all day saturday. Got a whole brisket thawing in the fridge- I am going to try the DR.Pepper marinade for the first time. I have two 8 lb pork butts thawing also- 1 will be cured into BB Bacon and the other is going in the dera for some pulled pork. Also have 3 lbs of beef short ribs and 4 ribeye steaks that will find a place in the dera.

Thinking of trying something new...maybe chicken breasts rolled up and stuffed with something, wrapped in bacon and smoked. I will have to see whats in the fridge.

NCGrimbo
10-28-2005, 11:16 AM
Ribs and some chicken. First time trying chicken so I have no idea how they are going to turn out. :grin:

brdbbq
10-28-2005, 11:19 AM
Ribs and some chicken. First time trying chicken so I have no idea how they are going to turn out. :grin:

Put some Tony C's on your Barn yard pimp. Knock your dick in the dirt good.

Ron_L
10-28-2005, 12:12 PM
I'll probably spatchcock a chicken one day this weekend, and probably grill some steaks on the other day.

Trout_man22
10-28-2005, 12:13 PM
I have 50# of japs to turn into relish, so I'll just do a couple of butt's

rbinms33
10-28-2005, 03:09 PM
I've got a log splitter with cylinder leaks that I will be repairing this weekend while slow cooking a big ole pot of chili. Cooked up 3 times the normal batch last weekend and between me, the wifey and the kid (and packing up 4 days of work lunches), there was only a quart left! So this weekend will be a repeat of that.

No smoking this weekend. Cooking for the neighborhood bash next weekend. 8 butts, 10# of bologna, and 12# of sausage.

The_Kapn
10-28-2005, 03:16 PM
Two Boston butts here on Sunday. Both for neighbors.
$.79/lb--special! Yahoo http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif

And, some Pastrami for me http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif

TIM

Aeynghus
10-28-2005, 04:06 PM
A butt, a chicken, couple of feet of Polish sausage, fatty.

Ron_L
10-28-2005, 04:27 PM
Two Boston butts here on Sunday. Both for neighbors.
$.79/lb--special! Yahoo http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif

TIM

Yahoo sells Boston butts? :rolleyes:

Jeff_in_KC
10-28-2005, 09:06 PM
I can honestly say "not a farkin' thing"! Three contests in four weeks has about 25 or so pounds of meat in the freezer in FoodSaver bags. I already pulled out a big bunch of brisket and made brisket chili on Tuesday whick farkin' ROCKED!!! I will be making that many times over the winter! Still have some leftovers for lunch while watching football this weekend!

kcquer
10-29-2005, 08:54 AM
I scored a nice short stack of cherry at a jobsite this week, I think I'll leave the FE in the garage and break out the Cimarron tomorrow. We're having goregous fall weather this weekend (sweatshirt mornings and t-shirt afternoons) I'm gonna sit in my lawn chair, feed the fire and enjoy some of life's simpler pleasures before the game tomorrow.

I'm gonna cook a ham tomorrow and something else, haven't decided what yet. I don't do ham's very often but it sounds really good. I can also see some of the leftovers finding their way into a crock-pot full of scalloped potatos later this week:grin: . Possible ham companions include a turkey breast, small butt, or maybe just a fatty or 3:wink:

Everybody have a great weekend!!

Bigdog
10-29-2005, 10:28 AM
Sounds great Scott. Hard to beat cherry wood with ham. Have a great weekend. Myself, I'm going to chase the little white ball.

brdbbq
10-29-2005, 10:34 AM
Myself, I'm going to chase the little white ball.

Just one ?

Bigdog
10-29-2005, 10:46 AM
Just one ?
If I hit more than one, I forget where they all are. :sad:

Golfing is the reason I need to get either a WSM or a basket for my Beast. Then I can Q and play at the same time. :grin:

Sawdustguy
10-29-2005, 11:52 AM
Nada this week. The wife and I have not gone out to diner for a while so tonight we are going to Tellers (Islip, New York) for either some Porterhouse for two or some 3 lbs. Lobsters. Hey, it's not something we do but twice a year but we just feel like living large tonight.:grin::cool:

Neil
10-29-2005, 02:01 PM
Another no cook weekend! Right now we are down in northcentral Arkansas visiting her aunt. Just took a couple of days off work for a long weekend so we could come down here. On the way down yesterday there was a guy set up at a four corner stop with a camper and Klose smoker peddling his Q, sauce, and rub. We stopped and tried his pulled pork with his hot sauce. His sauce won 1st place in a NBBQA contest in 2000. Good stuff, Woody's BBQ-Waldenberg, AR. Good stuff but not any better than my own or what I've eaten at the bash.

Ron_L
10-29-2005, 02:11 PM
If I hit more than one, I forget where they all are. :sad:

Golfing is the reason I need to get either a WSM or a basket for my Beast. Then I can Q and play at the same time. :grin:

Then you can just strap the WSM to the golf cart and cook while you play! Of course, you'll want to use sand in the water pan... No splashing! :biggrin:

I have two whole chickies waiting to be brined and spatchcocked for tomorrow, a boneless butt waiting for High Mountain Buckboard bacon cure and three nice, thick New York Strips for tonight...

I guess I better get busy!

Kevin
10-29-2005, 03:11 PM
That's it. Haven't Q'd in a few weeks. Too many honey doo's. Got plywood,shingles and all that stuff sitting in the garage for a repair job that is much needed on the house. Too windy today. Too bad for tomorrow. Just took 3 slabs of baby backs out of the freezer. Man am I in for an azz chewin from the OL. Not like that's never happened before. Think I'll try a vinegar splash before the rub for a change. Hope this northerner's pallette can handle it.

Bill-Chicago
10-29-2005, 03:41 PM
Just split up more for hickory and cherry for tomorrow.

Just took out another pound of bacon

I figure I'm gonna wrap something.

What?

Everything.

Fatty wrapped in Bacon
Puppy Peters wrapped in bacon
Chicken boobs, bacon on them.
Pork Loin, bacon on top
Pork butts, yep, they'll get bacon too.

Motto: Nothing goes better with pork, than pork

ggeilman
10-29-2005, 04:26 PM
Went out last night and got 2 racks of beef ribs, 2 packages of pork strips and 2 fatties. Not a lot today, but wanted some q for dinner.

beerguy
10-29-2005, 04:56 PM
Then you can just strap the WSM to the golf cart and cook while you play! Of course, you'll want to use sand in the water pan... No splashing! :biggrin:

I have two whole chickies waiting to be brined and spatchcocked for tomorrow, a boneless butt waiting for High Mountain Buckboard bacon cure and three nice, thick New York Strips for tonight...

I guess I better get busy!

Ron, I give up. What the fark is "spatchcocked"? Guess I'm still a rookie at deciphering this lingo.

Rick

MrSmoker
10-29-2005, 05:23 PM
I have four racks of Hormel BB's (2.97 lb) on for dinner today and i picked up two packages of beef back ribs(.99 lb) for tomorrow.The beef ribs don't look like the ones Mista posted a picture of but i'll give them try.

Ron_L
10-29-2005, 05:54 PM
Ron, I give up. What the fark is "spatchcocked"? Guess I'm still a rookie at deciphering this lingo.

Rick

You just need a copy of The Brethren Dictionary! :-D

Hmmm... Business idea?

Anyway, I think the rest of the world refers to this as a butterflied chicken...

Here's a link to a pictorial and video on how to do it...

http://www.virtualweberbullet.com/butterflychicken.html

Bill-Chicago
10-29-2005, 06:16 PM
Why go to Virtual site?

(Caution, read on and you will be hungry)

Search button:
http://www.bbq-brethren.com/forum/showthread.php?t=10815&highlight=spatchcock

LEss info here:
http://www.bbq-brethren.com/forum/showthread.php?t=8344&highlight=spatchcock

This one suggest spatchcock and brine recipe:
http://www.bbq-brethren.com/forum/showthread.php?t=12819&highlight=spatchcock

And here is where I introduced the term to the group. This is funny. It was a slow day, there was about 400 members, 50 active at the time. I came across this word, and Greg and I started a conversation about spatchcocking, and it wasnt until the end of the first page that people knew it was a real word. LMAO. Even Greg was making up his answers at first. Then it is a good thread.

http://www.bbq-brethren.com/forum/showthread.php?t=6974&highlight=spatchcock

And Brian is Anonymous (deleted old ID Mod)

Holy Chit, page 2 was the birth of the Canelicator. Now I'm LMAO

Ron_L
10-29-2005, 07:18 PM
Great stuff! Thanks for the assist... I had to nrun and had the link to the bullet site already booked mark. Lazy a$$ mod, I guess...

To make up for it, here's some interesting readng on the derivation of the word...

http://www.nakedwhiz.com/spatchdef.htm

spicewine
10-29-2005, 07:27 PM
Ron, I give up. What the fark is "spatchcocked"? Guess I'm still a rookie at deciphering this lingo.

Rick

Mental Note: Give the Beer Guy a Decoder Ring for Xmas.

Bill-Chicago
10-29-2005, 07:32 PM
Great stuff! Thanks for the assist... I had to nrun and had the link to the bullet site already booked mark. Lazy a$$ mod, I guess...



Um, I was kidding :redface:

qman
10-29-2005, 09:05 PM
We spent the day riding our bikes, and dinner was supposed to be very simple; Grilled rib-eyes, baked, tossed. After reading Sami's thread about deglazing sauce made with wine, I remembered that I had some Marchands de Vin sauce in the freezer[similar to a deglaze sauce, made with reduced red wine, shallots, and beef juices reduced to a syrup].
So I had to defrost a container of this, and serve it with the grilled steak.
Good stuff, and I made points with the better half.
Of course, with the wine sauce on the table, I had to break out a bottle of good red wine for dinner- An Australian Shiraz- and now I am relaxing with an after dinner jolt of Johnnie Walker Black over ice.
Thanks for the inspiration.

beerguy
10-30-2005, 11:24 AM
Thanks guys for educating me in the art of "spatchcock", been doing it for years, had no idea! Bill and Ron your links were too funny! Without the real site links attached I would have thought you were making this up, especially the Turducun. And Spice, looking forward to the decoder ring for Xmas!

Rick

kcquer
10-30-2005, 11:41 AM
John Henry's Wild Cherry Chipotle on JD Hot, YUM, YUM!!!!!

BrooklynQ
10-30-2005, 11:43 AM
John Henry's Wild Cherry Chipotle on JD Hot, YUM, YUM!!!!!

Thanks for the reminder. I got to order me some of that John Henry's. Damn good stuff.

Bill-Chicago
10-30-2005, 01:09 PM
We definitely have a winner!

Bacon wrapped puppy peters

"Gone in 60 Seconds" is the appropriate title

Bigdog
10-30-2005, 01:19 PM
Bill,
Did you use a better grade of sausage than we had at the bash? Those sucked. I have yet to see them in the JD hot, just the reg. :cry:

Ron_L
10-30-2005, 01:36 PM
Ooooo... those look good! I'll have to try that.

Kevin
10-30-2005, 02:10 PM
Puppy peters (no bacon in the house), Armadillo eggs, baby backs, and under the ribs you can't see the pot of beans.

Bill-Chicago
10-30-2005, 02:37 PM
Dog, I used Johnsonville breakfast sausages.

I got hosed at $3.29 for 12oz pack, but I was Jones'ing for these peters.

These were awesome, for me, but you like spicy. These were of no spice variety, just traditional pork sausage taste. (w/smokeyness, and smokey bacon)

And I'd be shocked if the ones at Greg's were not "store brand"

I had one or two, and it was nothing like this. Or we just got a batch that had more fillers than pork.

The_Kapn
10-30-2005, 04:14 PM
I have found Pastrami Nirvana--finally.

I have tried Patrami several diffeerent ways.
Soak, rinse, etc.
Spice rub, sweet rub, and so on.
Cook to 160's, foil, finish to 190's, cooler, and all of that.
And, cook unfoiled to 190's, wrap, cooler, etc.
Never happyhttp://bbq-brethren.com/forum/images/smilies/icon_twisted.gif
Either tough, mush, or bland.

This time I took the sucker out of the cyro-did not even rinse it.
Rubbed with Kevin's (HomeBBQ) Beef rub cut 50% with Turbinado suger.
Cooked straight to 185 on WSM with Kingsford and Pecan.
Laid a peice of foil on it (to protect the towel) and put on counter with towel over it for 30 minutes.
Let her set for 15 minutes uncovered just to cool it down to handle.

Slices wonderful--paper thin if you are patient and good--perfect texture http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif
And flavor--LAWD HAVE MERCY--tasted like Pastrami for once! http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif
Even neighbor, who does not like salt and spice, said "WOW--that is Pastrami"!! (as I filled a zip lock for her to take home) http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif

Now, I like salt and spices, so this is not for everyone--for sure http://bbq-brethren.com/forum/images/smilies/icon_biggrin.gif

But, I am making a samich to snack on while supper cooks.

Now, if Chad and I can just get comp brisket to that texture...:redface:

TIM

Kevin
10-30-2005, 04:37 PM
Tim, I love pastrami, it is my favorite deli meat. Nice job. I quit rinsing (sp?)the corned beef before smoking here a while ago. Slick knife work too!

MrSmoker
10-30-2005, 05:12 PM
Looks great Tim, how about a Kapanini made with pastrami. :biggrin:

Bigdog
10-30-2005, 05:21 PM
Dog, I used Johnsonville breakfast sausages.

I got hosed at $3.29 for 12oz pack, but I was Jones'ing for these peters.

These were awesome, for me, but you like spicy. These were of no spice variety, just traditional pork sausage taste. (w/smokeyness, and smokey bacon)

And I'd be shocked if the ones at Greg's were not "store brand"

I had one or two, and it was nothing like this. Or we just got a batch that had more fillers than pork.
Thanks, I'll just have to roll them in some of Mark's hab rub to "kick 'em up a notch." :wink:

Ron_L
10-30-2005, 05:35 PM
I got hosed at $3.29 for 12oz pack, but I was Jones'ing for these peters.

After seeing your peters :!: I had to go and buy some! I paid $3.29, too...

Ron_L
10-30-2005, 05:38 PM
I have found Pastrami Nirvana--finally.

<snip>

This time I took the sucker out of the cyro-did not even rinse it.
Rubbed with Kevin's (HomeBBQ) Beef rub cut 50% with Turbinado suger.
Cooked straight to 185 on WSM with Kingsford and Pecan.
Laid a peice of foil on it (to protect the towel) and put on counter with towel over it for 30 minutes.
Let her set for 15 minutes uncovered just to cool it down to handle.

TIM

That pastrami looks great, Tim!

So, let me make sure I understand... You started out with a store-bought corned beef, right? It looks like a big one. I never see corned briskets around here that are much bigger than 4 lbs.

Maybe I'll skip the rinsing/soaking process and see what happens next time.

Bigdog
10-30-2005, 05:42 PM
Tim,
Nice looking pastrami dude. Was that a big flat?

The_Kapn
10-30-2005, 05:48 PM
That pastrami looks great, Tim!

So, let me make sure I understand... You started out with a store-bought corned beef, right? It looks like a big one. I never see corned briskets around here that are much bigger than 4 lbs.

Maybe I'll skip the rinsing/soaking process and see what happens next time.
That flat was about 2.5 to 3 pounds--tiny.
Looking back at the pic--I probably confused you with the 14" knife laying there--sorry http://bbq-brethren.com/forum/images/smilies/redface.gif

And, trust me--this Pastrami is salty and spicy the way I did it.
Not for those who do not like that--http://bbq-brethren.com/forum/images/smilies/icon_surprised.gif
But, to me, it is kinda like Jerky.
Who said it was supposed to be good for you?????? http://bbq-brethren.com/forum/images/smilies/icon_surprised.gif

TIM

Bigdog
10-30-2005, 05:56 PM
And, trust me--this Pastrami is salty and spicy the way I did it.

Salty and spicy? You're speaking my language man. :-D

Ron_L
10-30-2005, 05:56 PM
Wow! It certainly look bigger than that! It still looks great!

I love pastrami Reuben's!

The_Kapn
10-30-2005, 07:37 PM
We definitely have a winner!

Bacon wrapped puppy peters

"Gone in 60 Seconds" is the appropriate title

ChiBill,
That is on my "short list" of things to try http://bbq-brethren.com/forum/images/smilies/icon_surprised.gif

TIM

Bill-Chicago
10-30-2005, 08:07 PM
And Tim, I don't have penis envy (at least I won't admit it), I have knife envy.

Holy fark that is one hell of a nice slicing knife!

ggeilman
10-30-2005, 09:14 PM
What cut is that? Down here all we can get is Pastrami from the round and not brisket. Same with corned beef. It has been brisket since as far back as I can remember. It does look good though!

Bigdog
10-30-2005, 10:04 PM
And Tim, I don't have penis envy (at least I won't admit it), I have knife envy.

Holy fark that is one hell of a nice slicing knife!
Tim has a mamoth sized blade. Pass it on. :wink:

The_Kapn
10-30-2005, 10:17 PM
What cut is that? Down here all we can get is Pastrami from the round and not brisket. Same with corned beef. It has been brisket since as far back as I can remember. It does look good though!

It is a flat.
We have a choice--flat or point-- almost in every store.
Point is cheaper but sucks, IMHO, for Pastrami.

We are spending Thanksgiving in Austin----
"Care package" needed?? :-o :-o :-o

TIM

BrooklynQ
10-30-2005, 11:04 PM
Looks damn good.

Bigmista
10-31-2005, 12:59 AM
Just a few morsels I cooked for our Worship Team's gathering today.

http://www.thesurvivalgourmet.com/images/butt_cooking1.jpg

http://www.thesurvivalgourmet.com/images/butt_cooking2.jpg

http://www.thesurvivalgourmet.com/images/cooked_pork1.jpg

http://www.thesurvivalgourmet.com/images/cooked_pork2.jpg

Everybody said they liked it.

CarbonToe
10-31-2005, 04:03 AM
Bigmista - That looks great.

On Sat I removed the skin from a Pork Loin, rubbed the loin with paprika/oil/lemon and smoked it. Whilst that was on the go I coated the skin with olive oil and salt and made crackling in the oven to serve with it.

I dished it up with a big plate of Paprika Beans (Berlotti, Black Eye and Red Kidney) in a Canned tomatoe style broth.

Ron_L
10-31-2005, 07:45 AM
Mista... you have some nice looking morsels! :shock:

CT... The pork loin sounds good... What are paprika beans (besindes beans with paprika :roll: )?

Bigmista
10-31-2005, 10:24 AM
Thanx guys! I injected the shoulders with a mixture of Apple Juice, Apple Cider, Kosher Salt and Cayenne. My usual rub on the outside.

ggeilman
10-31-2005, 02:02 PM
A few beef ribs from Saturday

qman
10-31-2005, 02:41 PM
Very nice ribs, ggeilman. They sure do look moist and tender. Making me hungry

Bigmista
10-31-2005, 03:45 PM
Damn! I knew I shouldn't have looked at that pic before lunch!

ggeilman
10-31-2005, 04:26 PM
Thank-you. They were definitely moist, but not as tender as I would have liked. I was experimenting with the new Spicewine firebox and it worked too well!!! Got the fire too hot and they were done in 2 1/2 hours. Was more bbq than slow smoked. I didn't realize how well the fire would spread from section to section.

The last of the leftovers were my lunch:grin:

spoon
10-31-2005, 04:26 PM
Here is a pic of my Sat cook. Total, I had 4 briskets, 5 butts, and 4 yard birds. By the time I took this pic, I had taken off 3 of the 4 briskets.

spoon
10-31-2005, 04:28 PM
sorry about that. here is the pic:

nmayeux
10-31-2005, 04:42 PM
Here is a picture of my first cook on the Lang, with brisket, butts, beans, and a couple of chicks.

qman
10-31-2005, 05:09 PM
Spoon, Noah---ya'll really know how to hurt a guy don't you? Here I am sitting in front of my computer trying to be good, and get my diet under control, and then you post these pics.:roll:

Ron_L
10-31-2005, 05:51 PM
Spoon, Noah---ya'll really know how to hurt a guy don't you? Here I am sitting in front of my computer trying to be good, and get my diet under control, and then you post these pics.:roll:

No kidding! I had to wipe off my keyboard twice now!

Noah... The chicken looks like it is standing guard over the rest of the food!

Bigmista
10-31-2005, 05:54 PM
Wish I had brought mor of the pulled pork for lunch now. Poached Salmon for dinner tonight though! Woo-Hoo!!

Bigdog
10-31-2005, 09:41 PM
I have question for you Noah. Why did you have the beans on the top shelf? I put mine on the bottom and let the butts and stuff drip into it and use it as an extra heat sink. But I am using a Bandera vertical cooker and you are using that fancy dancy new Lang (I'm still jealous man) horizontal.

Bill-Chicago
10-31-2005, 09:54 PM
Dog, that is a post wrap pic. Mystery is whether the beans got some pork fat during the cook :)

Bigdog
10-31-2005, 10:14 PM
Dog, that is a post wrap pic. Mystery is whether the beans got some pork fat during the cook :)

Good point. Waiting for the pre wrap pics so we can wrap up this discussion. :rolleyes:

Bigmista
11-01-2005, 09:34 AM
If anyone is interested, I posted an article on how I cooked my pork on the website listed below.

nmayeux
11-01-2005, 10:24 AM
I had the beans under a butt until I wrapped. I rearanged everything, and put the beans on the top to get a little higher temps. The results were fantastic, although a little rushed. We were expecting 15 or 20 people, but we had more than 50 before the night was over! The pork was perfect, and the brisket was a little overdone (fall apart), but was as juicy and flavorful as ever! The beans were a hit, but will probably be the root cause of a couple of heart attacks! Also, we had peach cobbler, potato salad, cucumber salad, and 3 gallons of margaritas! On a side note, I met two people who just stopped by to see the new smoker. We might just have a couple of new brethren!

BrooklynQ
11-01-2005, 10:43 AM
If anyone is interested, I posted an article on how I cooked my pork on the website listed below.

Shameless blog promoter! :twisted:

Here's how I cooked some pork...

************************************/2005/09/pulled-pork_19.html#comments :shock:

Bigdog
11-02-2005, 11:30 PM
I had the beans under a butt until I wrapped. I rearanged everything, and put the beans on the top to get a little higher temps. The results were fantastic, although a little rushed. We were expecting 15 or 20 people, but we had more than 50 before the night was over! The pork was perfect, and the brisket was a little overdone (fall apart), but was as juicy and flavorful as ever! The beans were a hit, but will probably be the root cause of a couple of heart attacks! Also, we had peach cobbler, potato salad, cucumber salad, and 3 gallons of margaritas! On a side note, I met two people who just stopped by to see the new smoker. We might just have a couple of new brethren!
Thanks Noah for setting the record straight. How long did you cook them and were they smokey? Mine sure were. Almost to smokey for even me. :oops:

nmayeux
11-03-2005, 12:21 AM
The beans cooked for about 5 hours, and they had just the right amount of smoke. I have to be careful that I preheat the wood, otherwise I get that thick white smoke that makes everything too strong.