Since I dont have to work until next Tuesday I decided to do a little smoking. ;) :D Today starts my first Day of smoking. I plan on smoking at least 5 days, but who knows I might go longer.... ;D
Day 1 Pulled Pork
7lb Boston Butt
Amish Rub (from nepa)
Garlic/Butter/Amish Rub Injection
Dusted with Everglades Cactus
Dusted with Soileau's
(http://i70.photobucket.com/albums/i82/matts887/DSC_0194.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0195.jpg)
Nice Snelly! Have a great week off
Now that is some good lookin bark on that bad boy...nice..
Ya baby! As i slave here at the office making posts to the Bradley Forum, you are having fun - smoking!
Good looking butt Snelly ;D Have a great week off. I'll PM you my address in case you have any leftovers ;)
10 hours into the smoke
(http://i70.photobucket.com/albums/i82/matts887/DSC_0198.jpg)
Here's the finished Butt. IT 196
(http://i70.photobucket.com/albums/i82/matts887/DSC_0210.jpg)
Smoke Out Day #2 Cheese
4 Blocks Jalepeno Cheddar
4 Block Black Peppercorn Cheddar
2 Blocks Vermont White Cheddar
2 Blocks Sharp Cheddar
(http://i70.photobucket.com/albums/i82/matts887/DSC_0203.jpg)
2 hours cold smoke with Hickory
(http://i70.photobucket.com/albums/i82/matts887/DSC_0206.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0211.jpg)
All sealed up
(http://i70.photobucket.com/albums/i82/matts887/DSC_0212.jpg)
Looking good Matt!
looks good
That Jalepeno Cheddar looks really good
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What's in the queue for today??
We're waiting with baited breath - whatever that means!
Quote from: Caneyscud on December 28, 2011, 09:07:08 AM
We're waiting with baited breath - whatever that means!
means you ate sushi. (those of you that don't get it, think about it for a while)
Nice looking load of cheese.
Doing a butt for New Years myself.
Today's Smoke - Red Neck Ham
(http://i70.photobucket.com/albums/i82/matts887/DSC_0239.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0241.jpg)
She's outta the smoker and into the fridge. I'll be slicing and sealing in a little bit and will post more pics!
Quote from: SnellySmokesEm on December 28, 2011, 01:21:25 PM
Today's Smoke - Red Neck Ham
(http://i70.photobucket.com/albums/i82/matts887/DSC_0239.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0241.jpg)
She's outta the smoker and into the fridge. I'll be slicing and sealing in a little bit and will post more pics!
He even SKINNED that ham! lookee there!
Here's the finished pics.... I see ham sammies in my future. This stuff tastes great and whats best is I got all this lunch meat for $15.
(http://i70.photobucket.com/albums/i82/matts887/DSC_0258.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0259.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0260.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0261.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0262.jpg)
Moons over My Hammy!
Day 4 - Smoked Chicken Sausage with Dirty Rice
I smoked the sausage at 195 for 1 hour then finished on the grill. This stuff is from NOLA and its GOOOOD!
(http://i70.photobucket.com/albums/i82/matts887/DSC_0259-1.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0266.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0267.jpg)
BOOM
(http://i70.photobucket.com/albums/i82/matts887/DSC_0269.jpg)
Quote from: FLBentRider on December 28, 2011, 01:38:45 PM
Quote from: SnellySmokesEm on December 28, 2011, 01:21:25 PM
Today's Smoke - Red Neck Ham
(http://i70.photobucket.com/albums/i82/matts887/DSC_0239.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0241.jpg)
She's outta the smoker and into the fridge. I'll be slicing and sealing in a little bit and will post more pics!
He even SKINNED that ham! lookee there!
I told you , you would love a Red Neck Ham! 8) Good stuff and a good value for lunch!
Chicken Sausage!
Where did it come from? I vaguely recall the post... (and vaguely recall you got in a bit of trouble! ;D)
Quote from: squirtthecat on December 30, 2011, 05:04:16 AM
Chicken Sausage!
Where did it come from? I vaguely recall the post... (and vaguely recall you got in a bit of trouble! ;D)
Yes there was a bit of trouble involved, but I once heard on his forum that its better to ask for forgiveness later....
The chicken sausage was from Habert's in LA.
I got a little busy towards the end of my vacation and I didnt get to post my last smoke...
Smoke #5 Ribs and Man-N-Cheese
1 slab of BBR's rubbed with garlic salt and Charcoal seasoning and lightly slathered with Arriba's Garlic BBQ sauce. Arriba's is a sauce I found in TX. Its more like a salsa than a BBQ sauce. I did the 2-2 grill method. 2 hours apple smoke, 2 hours foil with brown sugar, honey, and butter. Then it was off to the Charbroil Infrared Grill to set the sauce. The ribs turned out pretty good but they needed a little help of Moes (and I hate to say it) Sweet Baby Rays.... ::) (Hey its the wife's favorite sauce, before I met her she had Kraft in the fridge so we are moving in the right direction) I used the Moes and Sweet Baby Rays as a dipping sauce the first nite we had the ribs. I would also like to say that I made these ribs on New Years day and I was extremely hung over so that might have been part of the problem. 8) Maybe nothing was suppose to taste good that day. For left over a few nights later I slathered the cold ribs in Sweet Baby Rays wrapped in foil and placed in the toaster oven until they were reheated. These left over ribs were way better than they were on the New Years Day. So anyway, on to the pics.
(http://i70.photobucket.com/albums/i82/matts887/DSC_0279.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0281-1.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0284-1.jpg)
(http://i70.photobucket.com/albums/i82/matts887/DSC_0296.jpg)
And the Mac-N-Cheese:
http://www.kraftrecipes.com/recipes/velveeta-down-home-macaroni-cheese-50467.aspx (http://www.kraftrecipes.com/recipes/velveeta-down-home-macaroni-cheese-50467.aspx)
1/4cup butter or margarine, divided
1/4cup flour
1cup milk
1/2lb. (8 oz.) VELVEETA?, cut into 1/2-inch cubes
2cups elbow macaroni, cooked
1/2cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed (about 1/4 cup)
I cut this recipe in half and baked in a 9x9 dish. I also didnt have ritz crackers so I omitted those. This stuff was really good and I will make again.
(http://i70.photobucket.com/albums/i82/matts887/DSC_0282-1.jpg)
Your total smoke is awesome. So many good ideas( drool, drool ) so little time-- until I can get a vacation-- dream, dream, dream.
I bet there aren't any of those ribs left!
Looks good!
Snelly--we holiday alike! Lots of smoked salmon, cheese, nuts etc. over Christmas for me too!
Quotemeans you ate sushi. (those of you that don't get it, think about it for a while)
gus--you got me spitting my beer on the keyboard--around here it means he had anchovies on his pizza!
T2
Wow Snelly all of this looks great! I want some Cheese!!!!!
I missed this one. ::)
Looks like you enjoyed your time off Matt.
Every thing looks great!
Thanks Curt!
BatMan - You can borrow my Amaze-N-Smoker anytime and throw it in you OBS. Heck I might even help ya!
Is it Amaze-N?
Quote from: SnellySmokesEm on December 29, 2011, 06:33:33 PM
Day 4 - Smoked Chicken Sausage with Dirty Rice
I smoked the sausage at 195 for 1 hour then finished on the grill. This stuff is from NOLA and its GOOOOD!
(http://i70.photobucket.com/albums/i82/matts887/DSC_0259-1.jpg)
YES IT IS!!!!!!!!!!!!!!!!!!
Wow you guys have great ideas for smoking stuff and really make make drool with all the pic's. I feel like Homer Simpson ---- gonna have to get a plastic cover for my keyboard.
Hey Snelly, what temp are you smoking your cheese at? the ice is to keep the temp consistent? Thanks, Mark
Quote from: JZ on January 19, 2012, 06:34:37 PM
Wow you guys have great ideas for smoking stuff and really make make drool with all the pic's. I feel like Homer Simpson ---- gonna have to get a plastic cover for my keyboard.
Thanks JZ
Quote from: rooster85 on February 03, 2012, 10:50:48 AM
Hey Snelly, what temp are you smoking your cheese at? the ice is to keep the temp consistent? Thanks, Mark
rooster - the outside temp that day was in the 70's. I use ice to keep the temp rise for the A-Maze-N smoker down. It doesnt produce much heat. Maybe a 5-10 degree temp swing. I do remember the temp never got about 85.