17* Butts in the Bradley

Started by classicrockgriller, January 08, 2010, 08:30:17 PM

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classicrockgriller

They said it has been 20 years since we have had this severe cold for this long so I wanted to kinda see

What some of you guys go thru.

I started these tonite and temp was 17* with a wind chill of 9*

Got all the Dogs under cover with heaters. Everybody is Happy.

Got a 9.68 and a 8.76 Butt. Both got spicy Cajun season and slathered with a Carolina Mustard.





AT LEAST 8 hrs of Hickory and may apply a little more at the end of the smoke.

Quarlow

gonna be another long night? Or are you just going to let her go at it.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

classicrockgriller

As soon as the cab temp comes up I will turn it down and call it a nite, maybe! ;D

classicrockgriller

She is struggling alittle



But she is also loaded up.


Quarlow

With sausages in there I take it you'll be up in the middle of the night to take those out?
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

KyNola

CRG,
Don't care how cold it may be, I'm thinking those butts are gonna be great!  I must admit I think I may be a bit pissed about one thing.  Is that a big ol' pile of boudain behind those butts?  If it is you know how to hurt a guy!  If it's not, we're all good.  Either way, great butts and HUGE effort on your part with the cold temps.

I'm thinking I can almost smell the smoke from extremely frigid TX all the way up here in extremely frigid KY!

All the best CRG and as our friend Pachanga signs off,

Good luck and slow smoking.

KyNola

classicrockgriller

Boudain and 4lbs of Savoie's "Hot" Cajun Sausage

Tenpoint5

Quote from: classicrockgriller on January 08, 2010, 09:03:09 PM
Boudain and 4lbs of Savoie's "Hot" Cajun Sausage
That ain't right teasing us like that!!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

classicrockgriller

I had some Savoie's up at camp and it was good.

I can't get it around here so the guy brought me a box.

Savoie's is out of Opelousas, La

KyNola

Heck yeah it is!

But I don't be hating on you.  Just extremely envious.

KyNola

classicrockgriller

KN, have you eaten it before?

When i had it at camp it was grilled.

Will I ruin it with smoke?

KyNola

CRG,
Now how you gonna ruin a cajun sausage by throwing some smoke on it?  :D

Seriously, probably wouldn't go real long with it but I'm thinking you are going to have some seriously good stuff coming with the smoked Savoie's.



hal4uk

You're a trooper, CRG...  Dang, it feels like it's cold all over the world right now...
(there's a motown joke in there somewhere)

Do you even OWN a coat?
My momma lives in Tampa, and she had to go buy one last week (something she swore she would never do)
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

The toughest part is refilling my glass. :D

I have my Gabi set on MAX temp and with that load of meat and the temp outside

She has just now hit 180 according to the DBS temp gauge. (No maverick till morning)

I ordered that new dual probe Auber PID and it should be here tomorrow.

hal4uk

I've got a toy tool on the way too  ;D
It's in Memphis tonight.  Should be here Mon/Tues...
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby