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Cooking Today

Solidkick

somebody shut me the fark up.
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I put a 6 lb loin and a 1 lb sausage in at about 10AM. I'm trying some of the mullberry wood that I bought. BTU rating for mullberry has got to be wrong, whooeee, did I ever have a temp spike! Even with warming the wood, I didn't care for the white smoke I was still seeing. Shut the side damper completely down and had to open the chamber door when she hit 295*.
She's holding right now at about 250*, still a little higher than I want, but I think I'm safe.
I'm gonna take the loin to 160* and wrap. Gonna pull the sausage at 160*

I got 3 drunken chickens to put in at about noon. It's a beautiful day here in MO and I'm looking forward to half emptying the beer cans.
Expect slurry type by 2PM, I'm a lightweight!

I'll keep ya posted. Probably be the only time I'll use the mullberry, it's pissing me off!
 
when you preheat the mulberry, does it smell like cotton candy (or a sweet odor)?

Maybe you got something else (or it needs more aging)
 
Most of the chunks are about 3x3, and seems extremely hard compared to the apple or cherry. I'm not detecting a cotton candy smell, or sweet odor. One chunk just shot the temp up 20*, got me puzzled for sure!
 
<<<~~~~~~has visions of BigDog giving away Spam like Bill is giving away peanuts. Time to go buy stock in the company........;)

I think I'll continue to ride the fence on the Spam topic and not let anyone know what I think of it.....
 
Solidkick said:
<<<~~~~~~has visions of BigDog giving away Spam like Bill is giving away peanuts. Time to go buy stock in the company........;)

I think I'll continue to ride the fence on the Spam topic and not let anyone know what I think of it.....
/sound puke2
 
At noon, the sausage came out, (farking awesome, TY to whomever got this going), Drunken chickens are in, and the loin got a nice apple juice shower. It was at 144* at 2 hours into the cook, so my temps ran a little hotter than I expected or wanted. Bill mentioned he cooks a loin in 5 hrs in the dera, looks like that's about the pace I'm on also.
 
Wish I'd known you were cooking BEFORE I left town to go home this morning! :D
 
Sorry Brother, I should have been kind and called you.......Was you in town for a check up with the Dr.? Surely you aren't back to work yet.

I really am sorry, we could have made a day of it. I feel bad......
 
Hold on, no feeling bad now. I dropped the boy off at my folks for the day and then came home. AFTER looking at the grills at Lowe's. :D

I check (by phone) with Doc tomorrow about going back to work on Monday. I don't see why he won't let me. I've been driving for 1 1/2 weeks now.

We'll get together soon! Gotta check on that apple wood source, too!
 
You was 2-3 miles from me when you was at Lowes, I'm just down Clark Lane.

Glad you are healing quickly! If you don't do physical labor, I would say you probably have a good chance to go back to work on Monday.

Looking forward to seeing you and getting some apple and peach wood.
 
Everything turned out really good. Pork loin was nice smoked, but I think I like it fried better. Drunken chix where nice and juicy.

I'm most impressed with the Jimmy Dean sausage log. I think I'm going to have to get up 15 minutes earlier in the morning so I can fix me a sausage and egg sammich!
 
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