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hav
11-30-2008, 07:00 PM
As I mentioned on Friday nights post, I was going to smoke some stuff for my co-workers birthday tomorrow.

I Began an Saturday night with some Pecan Rubbed Pork Butt.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05553_Lo_Lo_Res.jpg

I did it a little different that normal, I took it to 160° internal then Injected with Apple Juice, Rubbed some more and foiled. I kept it in the Drum until it hit 200° Internal. I then wrapped it in a towel and placed it in a cooler. When I took it out about 2 hours later, the internal temp was still over 160°. Here is what she looked like out of the foil.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05555_Lo_Lo_Res.jpg

Now Pulled and, I'll tell you what, (hank hill mod) It was the most moist I have made before. I kinda tasted like Kalua Pig from a Luau, it's great with white rice!

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05557_Lo_Lo_Res.jpg

Now on to Sunday afternoon, low 40's in Flushing and Raining, you Farkers have me cooking in the rain!

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05560_Lo_Lo_Res.jpg

I finally created the MOINK Balls! Someone make sure Ron_L sees this and hopefully, he considers my application for Certification.

Yes, pre-made, store bought Italian Style Meatballs, wrapped in Thick Sliced Bacon, smoked with Hickory on the Drum. Oh and a Big Fatty, stuffed with the Chipolte Cheddar Cheese and Craisens, rubbed with mashed up Frenches Fried Onions and Pecan Rub.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05571_Lo_Lo_Res.jpg

While that cooked I threw some Rib Eyes on the table top.

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05573_Lo_Lo_Res.jpg

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05575_Lo_Lo_Res.jpg

Ready to come off!

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05579_Lo_Lo_Res.jpg

The plated product, MOINK balls & fatty are for work tomorrow. Tonight I dine on Rib Eye, Shrimp Cocktail, Shrooms, Pulled Pork and White rice. Yummy!

http://i239.photobucket.com/albums/ff72/bbq-brethren/DSC05586_Lo_Lo_Res.jpg

HeSmellsLikeSmoke
11-30-2008, 07:04 PM
That's an awful lot of dang nice looking food right there. I'm guessing you are gonna obtain your certification too.

MtnMan
11-30-2008, 07:09 PM
And here I am eating leftover turkey.. Man that sure looks nice great job.

Bacon
11-30-2008, 07:26 PM
YES!


A plate full of fantasticness. I don't know where to start but I damn sure know where I'd finish. Empty plate in the dishwasher.

Sometimes you just have to love a rainy day.

Paulie G.
11-30-2008, 07:40 PM
Looks great.

1_T_Scot
11-30-2008, 08:02 PM
It all looks great!!!great combo 3 meats and a few veggies to make the plate look even.

Ron_L
11-30-2008, 08:22 PM
Dear Hav...

Your application for certification as an officially licensed MOINK Ball maker has been accepted and reviewed. After careful and often times boisterous discussion your application has been approved.

You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.

Please send me a PM with your e-mail address for delivery of your limited time, suitable for framing, collector's edition certificate.

Butts-n-gutts
11-30-2008, 09:51 PM
HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.

J-mac
12-01-2008, 09:23 AM
Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.

Mad Max
12-01-2008, 11:35 AM
You have reached a new level of Que! That food looks so great! That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave. That is true dedication and a great set up.

Dr_KY
12-01-2008, 11:51 AM
P
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garyk1398
12-01-2008, 12:16 PM
great slide show!

hav
12-01-2008, 07:35 PM
Dear Hav...You are hereby certified as an official MOINK Ball maker with all the rights and obligations that you think you should have.

YES! :-D

HAV
Looks awsome, and Congrats on being a certified baller. I always said you were certifiable.

As always, playing catch up with you!

Great looking food, hav.

BTW, I haven't heard about the Pecan Rub and, living in GA, I kinda feel like I should give that a try. Is that your own secret recipe or is it listed somewhere on the site? Sorry for my ignorance - I'm new here.

The Pecan Rub is my favorite so far, Salty & Sweet, made by John Henry's of Texas. PM me for the web address, but it should be found easy enough with Google.

That cart seems like it should be on a street corner, in manny hanny, selling pulled pork plates, on 5th ave.

I keep this up my wife will throw me out and I may have to consider 'hitting the streets' with pulled pork!

LMAJ
12-01-2008, 07:48 PM
Looks good - how'd it go over at work?

hav
12-01-2008, 07:55 PM
Looks good - how'd it go over at work?

Excellent, the birthday boy was very happy. The boss loves it too. People keep commenting on the great smell I leave in the kitchenette while I reheat the grub.

J-mac
12-02-2008, 08:37 AM
The Pecan Rub is my favorite so far, Salty & Sweet, made by John Henry's of Texas. PM me for the web address, but it should be found easy enough with Google.
Found it. Thanks, hav.

bowhnter
12-02-2008, 10:07 AM
Good looking plate of food!

Mad Max
12-02-2008, 10:59 AM
Excellent, the birthday boy was very happy. The boss loves it too. People keep commenting on the great smell I leave in the kitchenette while I reheat the grub.

I see a promotion in your future!