That's right, Ms Gabi (my Bradley) is heading to my Deer Camp along with my two Butts.
I love different things. My son ask me the other day what was my favorite thing I smoked.
My answer was what was the last thing I smoked. So my Butts of choice for my friends at
the deer camp is something old....something new.
Butt #1: What a beauty. Got rubbed with Carribean Jerk seasoning with a fine dose and rubbed
hard, Cardamon.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0113.jpg)
My marinade
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0116.jpg)
Butt #2 Beauty, also. Got rubbed with Pitts&Spitts Sweet and Spicy and Marinaded with Carolina style sauce
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0119.jpg)
My Butts are happy and going for a ride
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0122.jpg)
Those look fantastic!
that is some good butts ...........
seemore..butts
This is gonna be fun ....... Bradley goes to the Deer Camp!
You heading out in the morning.
Yep, shoulda left yesterday...
Had to clean that pyrex dish I used to smoke my peanuts....damn peanuts
LOL
Think I will throw my peanuts at the seemore's...both of them ... ;D
Naaa... They are good, real good
What ever happened with your 8-rack souped up BPS?
That's gonna be some high on the hawg eatin there!
Plan's have changed and the Butts are going to stay home. Those things are hugh.
10 and 10.25 lbs.
One thing in life is you have to take the good with the bad.
The Bad: Son stayed at G/F house last nite and overslept. I had to take my truck to guys leaving for work
(they drive to Houston everyday and I furnish them transportation), so now I have to wait till tomorrow to
go to deer camp.
The Good: Wifie has somebody new to be mad at. Life is good again.
While I am waiting and since I will have no time to smoke butts when I get there, they are being smoke at
home. Bradley was warming up and Butts came out of their marinade bath and allowed to drain alittle. I sprinkle
more seasoning on them until I almost dried up the marinade.
Island Habanero w/ Caribean jerk and small amout of Cardamon
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0123.jpg)
Carolina Sauce w/ Pits & Spits Sweet and Spicy
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0125.jpg)
Smoke started rolling about 10:30 so that kinda sucks, will be another late nite with Gabi and the Hunter.
My wood choice is 2 oak to 1 mesquite. That should bring some life to the party. I plan on smoking them for
8 hrs and then ala Pachanga add another 3 hours of special blend smoke on the end. Gonna love the bark.
After 4 hours of smoke I will flip and flop and put the fat cap up.
Two hours of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0126.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_0127.jpg)
Them sure look tasty CRG!
They're looking good CRG. So, you're doing a total of 11 hours of smoke?
Looking good!
I didn't flip mine for two reasons. 1. I never did in my other pits, 2. I forgot. That is usually what happens when I cook a butt or brisket. I forget they are even on until the next time I pass by there and smell them cooking......... ::)
I'm the same way Ron I never flip my butts I just leave them fat cap up the whole time.
Arnie, 11 hrs ....the last 3 are for the bark.
I like to flip especially when I "slather" as it helps keep the meat from
welding to the rack like it did to squirt.
Hell, I'd stand it on it's side if I thought it would taste better.
They are looking and smelling awesome.
Quote from: classicrockgriller on November 13, 2009, 05:54:18 PM
I like to flip especially when I "slather" as it helps keep the meat from
welding to the rack like it did to squirt.
I hear ya, bro... Will try that next time.
Boy's Brian is having a free shipping sale at yard and pool!!! Get you some of them high temp screens then you don't have to worry about the welding to the screens. All that flipping takes away from the consumption of adult beverages.
Quote from: Tenpoint5 on November 13, 2009, 06:03:53 PM
Boy's Brian is having a free shipping sale at yard and pool!!! Get you some of them high temp screens then you don't have to worry about the welding to the screens. All that flipping takes away from the consumption of adult beverages.
I just got some! Right before the free shipping promotion... Timing is everything.
Pic at 10 hours with IT of 144 Them Butts are looking righteous.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_2041.jpg)
That they is CRG.
That Habanero Island has got some ZZZAPPP to it.
ingredients:Orange Juice,canola oil,cocnut milk,sweet rice wine,pineapple juice,honey,garlic,allspice, ginger,cilantro,habanero powder
Man they look great.
CRG, your guys at deer camp are gonna love you bringing butts and peanuts PLUS you're bringing Gabi and all her talents.
NOW, get your butt(s) to deer camp. :D
KyNola
In the morning.
Pull pork for lunch.
10.5 ribs for supper with Jan's rub.
CRG,
Do the guys just stand around and wait for you to show up and see what you brought for them to eat? I hope you don't have to bring your own beer or whiskey 'cause I'm pretty sure those boys owe you a drink!
KyNola
Just about everyone contributes. You always have some takers....we make them do dishes.
13 hours IT 164 and looking good!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_2042.jpg)
CRG,
I'm telling you, you are just KILLING me with those pics. PUHLEAZE take your butt(s) to deer camp and leave me and everyone else alone.
Seriously those butts look awesome.
KyNola
Did you notice the "spider string" hanging down from the top butt to the bottom butt.
The marinade and rub are getting pretty sticky. I am gonna start more smoke when I hit IT
of 170. Am at 168 right now.
The reason my probe is in the top butt, for some reason it is running cpl degrees hotter than bottom one.
17 fricken hours, gonna have black butts
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_2045.jpg)
CRG, the butts look awesome.
As for the peanuts, I am STILL waiting for those peanuts to hit! Must not have a good throwing arm, huh? ;)
And, any "normal" :o guy knows not to use his wife's cookware when smoking food!!!! The consequences are just too great......
;D ;D ;D ;D ;D
seemore
They look great CRG
HR
Quote from: seemore on November 14, 2009, 08:49:48 AM
CRG, the butts look awesome.
As for the peanuts, I am STILL waiting for those peanuts to hit! Must not have a good throwing arm, huh? ;)
And, any "normal" :o guy knows not to use his wife's cookware when smoking food!!!! The consequences are just too great......
;D ;D ;D ;D ;D
seemore
That's my problem, I am not normal. ;D ;D
Well the butts were a big hit at camp. I just wish they could have meet Gabi, but the season is long
and has just started.
I pulled each one when I got there and put into roasting pans and in the fridge.
We had them for supper. I am sorry but only took one pic.
NICE CRUST
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Deer%20Camp%20Butts/100_2046.jpg)
For supper we had beer batter deep fryed spare ribs, pulled pork on toasted buns, 2 kinds of coleslaw,
home made: fries, onion rings, sweet potatoe frys.
Had about 3 lbs of pulled pork left that we ate for lunch the next day.
Quote from: classicrockgriller on November 18, 2009, 08:01:45 PM
For supper we had beer batter deep fryed spare ribs,
Now this sounds interesting as all get out!! Tell me more about this process.
which one?
THE BEER BATTER DEEP FRIED SPARERIBS!!!
Oh, heck... Arnie... I wish you hadn't said THAT.
(TODO:....
Quote from: hal4uk on November 18, 2009, 09:07:34 PM
Oh, heck... Arnie... I wish you hadn't said THAT.
(TODO:....
Oh, bubba... So many new things to try before the golf tournament!
They were just cut into individual rib sections, battered and deep fryed.
These were spare ribs.
Quote from: classicrockgriller on November 19, 2009, 08:50:28 AM
They were just cut into individual rib sections, battered and deep fryed.
These were spare ribs.
Were they chewable? I'd imagine the cooking time was pretty short.
They were fryed to a golden brown and were very chewable.
They are not fall off the bone tender but very good.
I wish the flower would have had some seasoning or the ribs before flowering would have been dusted.
Batter one and deep fry and then adjust it.
Arnie, we have a dbl basket deep fryer and there were probably 6 in each basket or 12 in the fryer at one time.
The temp was set at 350 or 375, so with that many ribs it was longer than you think.
Sounds interesting CRG. I have a one gallon deep fryer so I'd figure on six at a time at the most. What was in the batter other than beer and flour?
That was it, the batter is lite. If you have rice flour you mix that 1/2 and 1/2 with reg flour and that is a nice batter.
Like I said the flour can and IMO should be seasoned with something. Or the ribs should be seasoned.
Squirt... SUMMIT TIME... Start numbering some containers, and I'll layout the spreadsheet...
Have you guys ever used rice flour?
Quote from: hal4uk on November 19, 2009, 06:35:10 PM
Squirt... SUMMIT TIME... Start numbering some containers, and I'll layout the spreadsheet...
10-4, bro.
CRG, we're going to take your "deep fried spareribs", and go scientific on them.
Experimental times/temps/seasonings... Document, discard, vote.
Details early next year. (in a new thread, of course ;))
Thanks for that bit of inspiration!
want me to ship you some rice flour to play with?
CRG,
While I have yet to meet STC I know Hal very well. I feel it is incumbent on me to tell you their scientific method is "here...hold my beer I'm gonna try something" or at least it was when Hal co-authored the hit song "I be floating in the swamp 'cause I be dead".
Hey Hal, BUSTED!!! :D :D :D
KyNola
Quote from: classicrockgriller on November 19, 2009, 06:44:50 PM
Have you guys ever used rice flour?
Sorry, I posted too quick and missed that..
No, I've never used it. (nor seen it ??? Bubba??)
Quote from: classicrockgriller on November 19, 2009, 06:56:23 PM
want me to ship you some rice flour to play with?
We might just take you up on that... What's it like compared to white/wheat flour?
Quote from: KyNola on November 19, 2009, 07:02:38 PM
CRG,
While I have yet to meet STC I know Hal very well. I feel it is incumbent on me to tell you their scientific method is "here...hold my beer I'm gonna try something" or at least it was when Hal co-authored the hit song "I be floating in the swamp 'cause I be dead".
Hey Hal, BUSTED!!! :D :D :D
KyNola
Oh dear... Time for a new thread to defend our honor! (or, whatever)
Well, KyNola... I plead guilty to that...
(Hey, Arnie? You out there?)
One night after just a few Maker's Mark sips...
I picked up the old guitar, and started strumming some blues chords...
Seemed like everything I started to dream up had already been done.
"Can't pay the bills". "Momma needs shoes". Blah blah blah...
Nothing seemed "Blue and original"...
Then it occurred it me...
What if... I was DEAD? And maybe FLOATING IN A SWAMP?
Now... hey... That's really a reason to be blue... And, it ain't been done before...
Well... it has now.
Uhhhh... Oops?
Kewl story. ROFL ;D
Quote from: squirtthecat on November 19, 2009, 07:04:34 PM
Quote from: classicrockgriller on November 19, 2009, 06:44:50 PM
Have you guys ever used rice flour?
Sorry, I posted too quick and missed that..
No, I've never used it. (nor seen it ??? Bubba??)
Quote from: classicrockgriller on November 19, 2009, 06:56:23 PM
want me to ship you some rice flour to play with?
We might just take you up on that... What's it like compared to white/wheat flour?
It's only made with Jasmine Rice and fries up lighter than flour.
I would mix it 1/2 and 1/2. I have mixed it with cornmeal.
Heard of it. Haven't used it. (SUMMIT FODDER!)
Wonder what rice flour would do in a roux
Quote from: hal4uk on November 19, 2009, 07:30:11 PM
Uhhhh... Oops?
Sorry CRG, we'll continue that discussion over here (http://forum.bradleysmoker.com/index.php?topic=12653.0).
Quote from: classicrockgriller on November 19, 2009, 07:33:05 PM
It's only made with Jasmine Rice and fries up lighter than flour.
I would mix it 1/2 and 1/2. I have mixed it with cornmeal.
It's alien to us... Would be worth playing with!
How did I get involved in this thread? I've been pretty quiet today, just reading posts.
hal4uk, I think you may have had more than a couple of sips ;D
Quote from: hal4uk on November 19, 2009, 07:28:42 PM
(Hey, Arnie? You out there?)
One night after just a few Maker's Mark sips...
I picked up the old guitar, and started strumming some blues chords...
My old guitar only had three strings left >:(
OK, y'all know the standard blues beat.
Da Dada da dum, dum, dum
Da Dada da dum, dum, dum
Smokin' my brisket, it looks pretty swell, dum, dum
Lot of rub on it, it'll be hotter than hell dum dum
At 195, I PULL it, dum, dum
FTC for an hour dum, dum
Then slice it real thin dum dum
And eat it all up!
Sorry, I'm out of creativity for tonight. Have a good one.
pretty good Arnie, ................... dum dum
ArnieM, I hate to say it, but it sounds a little like rap.
He is a rapper....ArnieM throws down....... dum dum
you go cousin