Starting a small cook

[cmcadams]

I feel like I'm going back to my roots today; the first boston butt I ever cooked was done indirectly on my grill, and, with time constraints, I'm doing it again! I also have 2 racks of spares, and I'm about to prep some fatties along with a couple armadillo eggs... and I hope my armadillo egg experiment works... If so, I'll post pics.. If not, I'll deny that I even mentioned anything!

As I look out at my woods, and I see that blue smoke going... the doors are open for the first time of the season, and I can smell that wonderful pecan cologne! Life is good!
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/inject.JPG
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/ribtrimming.JPG
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/ribsrubbe.JPG

[Kevin]

As I look out at my woods, and I see that blue smoke going... the doors are open for the first time of the season, and I can smell that wonderful pecan cologne! Life is good!


I hear ya. Finaly got to open the windows here this week. Life IS good!

[cmcadams]

Here are some pics of the fatties in process, with a spectator that I seem to have disturbed when I went to check the fire.

http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/fox1.JPG
Chipotle cheddar in the first armadillo egg..
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/arm1.jpg

I used the waxed paper kind of like a sushi wrap to get it shaped...
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/arm1wrap.JPG

And here's my experiment... I have egg yolk in the middle of this one, and I coated it all with panko bread crumbs... I'm anxious to see if it 1. keeps shape and 2. turns out at all.

http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/egg.jpg
I also have another armadillo egg with Italian sausage, carmelized onion, mozz and parmesean cheese, then I coated the top with more parmesean.

[Bigmista]

CAn't wait for the finished pics.

[Bill-Chicago]

Nice Fox

Careful, those farkers can swipe a fatty faster than you can say "What the ----"

Bastards are all over the place here. Guess I shouldnt complain, I moved to Fox Valley region for everything but the Foxes.

(Oh chit, I just realized fishing season opened today. Ron, we gotta hit the Fox River pretty soon)

Post end results Curt!

[cmcadams]

The really GREAT thing about this fox family is that I've had mole problems before... and no sign of them, except I saw the male with one in his mouth a couple weeks ago... also no more mice around the garage. The foxes, hawks and owls are doing a great job!

[cmcadams]

The eggs are off. They look pretty good, but I found that the egg in the middle thing didn't work as well as I'd hoped... but I did learn. I think the next time, I would do a modified eggs benedict with this... put a round piece of cheese in the middle to be the 'yolk', and make it bigger, with a smaller egg of sausage. Then I'd poach a couple of eggs, cut the egg in the middle to open it, and lay the poached eggs on the sausage halves. I'd put the whole thing on strips of toasted bread laid out like a nest.


http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/eggsoff_1.JPG
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/eggsopen.JPG

[icemn62]

Tell me it is not fun to experiment. The Egg did not work, but how did the fattt come out?

[thunter]

Curt, Nice job! Too bad about the eggs though. How about that fatty... any pics? And how did the breading work? Tasty?

[cmcadams]

Tony, the eggs were almost there... I think they could still be pretty cool.. and the panko breadcrumbs are a great addition... try it next time!

Here are some finished pics... full smoker, then fatties:
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/fullsmoker.JPG
2 armadillo eggs and a bacon wrapped fattie:

http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/fattiesoff.jpg
The Italian sausage fattie... carmalized onions, and mozz and parmesean cheese.. this was my favorite of them all:
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/italianegg_1.JPG
Another egg with chipotle white cheddar... good stuff, too!
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/chipegg_1.JPG
And the bacon wrapped fattie, with bbq sauce under the bacon... nice and moist... good flavor.
http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/baconfattie_1.JPG

Ribs are still on, and I made some cinammon/Maker's Mark baked beans and grilled some pineapple to go with everything.

I almost forgot one:

http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/porkpulled.JPG
Nice and moist, with the coffee/sugar/hot sauce injection.

[Ron_L]

(Oh chit, I just realized fishing season opened today. Ron, we gotta hit the Fox River pretty soon)

Oh yeah! Its been too long since I've looked a pissed-off smallmouth in the eye!

I've been checking the river status at Chicagoland Fishing.com (http://www.chicagolandfishing.com)

The water's still down and cold. We need some warm rain to bring up the level and start the fish moving. We could go after some pre-spawn northerns or muskies but we'd have to wade to find them. I think my winter waders still fit me (too much BBQ mod), but I haven't tried them on in a couple of years.

Oh yeah... Nice fox and good looking food, so far, Curt!

[Solidkick]

Looks pretty successful to me! It was a great day in the neighborhood!

[cmcadams]

Looks pretty successful to me! It was a great day in the neighborhood!

It's a good feeling when your failed experiments are still well worth eating instead of unworthy for the dog bowl. I still think the nested eggs benedict thing might be worth doing.

[cmcadams]

Here's the final pic, of the ribs.....

http://buckymcoinkumsbbq.typepad.com/photos/uncategorized/ribs.JPG

[thunter]

Wow!!! Looking very good! I'm hawngry!

[The Woodman]

A fox? We don't see to many up here but we are thick with coyotes!

[Neil]

Hey Curt, where do you get pecan wood in Ohio? Food looks great BTW.

[cmcadams]

Neil,

I don't get it here... At first, I had it sent to me (about $40 for 50 lbs), but I have someone in GA that works in landscaping in a way, and he also cooks with pecan. He has access to whole trees, of which I will be grabbing one or two and hauling them up here.

The rib results were very good... A couple end bones came out easily, but the middle ribs were pretty good bite off the bone done. Good flavor, too.

[TexasGuppie]

That does it! I'm not goin' another weekend without cookin' something!

The stuff pictured above looks GREAT!

Ken (two weeks in a row without firin' up the pit could cost me some of my "BBQ Street Cred.")

[The Woodman]

Neil,

I don't get it here... At first, I had it sent to me (about $40 for 50 lbs), but I have someone in GA that works in landscaping in a way, and he also cooks with pecan. He has access to whole trees, of which I will be grabbing one or two and hauling them up here.

The rib results were very good... A couple end bones came out easily, but the middle ribs were pretty good bite off the bone done. Good flavor, too.


I am contemplating making a "wood" run sometime this summer. Once, I brought a van-load of hickory back from Green Level, NC. on a whim! I was on business in the company vehicle and saw hickory for sale and loaded up! You shoulda seen me on the West Va turnpike with that loaded van! Kinda "spongey!" Today, I am cutting a bunch of apple and cherry.

[cmcadams]

If you want pecan, let me know... I have a source in Georgia, and possibly another source in SC.

[beerguy]

Great lookin eats, Curt