I have been wanting to do this for a while.
I've chatted with a couple forum members and got their ideas on the subject
and their last words they all said was "Go For It".
So I did.
The money shot first and then will explain what all is in there.
6 racker
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11930.jpg)
OBS
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11932.jpg)
Smokin' together
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11933.jpg)
Gettin smoke to rise isn't a problem
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11934.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11929.jpg)
Wowsers!
CRG you never cease to amaze me with the amount and frequency you smoke.
Sometimes i wonder if some of you people have jobs....I wish i had the kind of free time to do stuff like this all the time!
Maybe after the kids move out and I retire!!
In the 6 rack:
Bottom Rack 11lb shoulder cod
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11922.jpg)
I injected and brine with Sweetwaterspice Brisket Bath and added back the brime spices and a little Malabar Pepper.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11928.jpg)
Next shelf is (6) 2&1/2" Pork chops cut from a whole loin side sliced and stuffed with Boudain
Next on the dance card is Eye of Round (from the freezer) that got dusted with Salt, Pepper, onion powder, and garlic powder
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11923.jpg)
Next is this Darling
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11926.jpg)
8 1/2 lb boneless ribeye with Sea Salt, Cracked fresh Pepper only
Next two racks are 2 each of Venison/pork sausage, Jalapeno and cheese, Jalapeno and green onion.
And of course 3 racks of Boudain.
Sonny's on a roll again!! Go For It Buddy
Way cool!
This was my first and only time to do this ... TOO MUCH WORK.
Quote from: classicrockgriller on April 25, 2010, 02:29:06 PM
This was my first and only time to do this ... TOO MUCH WORK.
LOL - He's reached that point!
That is definitely the mother of smokes, Very nice.
I like the nuclear generator underneath as the power source.
Now for the OBS
2 racks of Butts. Each are around 8 1/2 lbs
One got rubbed with Salt Lick, the other got Rubbed with Pitts & Spitts Sweet and Spicy
Last are 3 racks of spare ribs that I will be spritzing.
One got staright Salt Lick
another got Salt Lick with brown sugar added
Last one got Bad Byron's Rub.
Good work Sonny, you get an A+ for ingenuity and creativity. In fact that one is worth a Pull-it-sir prize.
I thought I was gonna get the prize for being crazy.
You should have heard my wife when she walked on the back deck and saw that thing!
Geez.
So is that one smoker attached to another smoker and the smoke pulling double duty?
All I can say is wow. Two smokers tied together, genius!
Quote from: KevinG on April 25, 2010, 04:41:10 PM
So is that one smoker attached to another smoker and the smoke pulling double duty?
I took the adapter hose off my cold smoke adapter and
attached it to the 6 rack and just ran it to the obs.
One of the concerns was that the obs needed to stay hotter to draw the smoke.
I am running the OBS direct hooked to electricity and using the slide bar with my maverick to keep it adjusted.
Actually the OBS has been on max.
Awe-inspiring CRG. Way cool
I started the Butts a couple hours before everything else to get them up to some kind of decent temp.
It seemed to work good as I had no problem getting the smoke to flow thru both smokers.
Plus I used my fan in the OBS during the early part of the smoke to help.
My 6 rack is a dual elemnt and it holds damn good.
The OBS is a single element so it is working hard.
The ribs are almost done and that will help with the butts.
Holy SMOKES...
Somehow, I'm expecting man-made lighting to bounce ferociously between massive diodes...
Just before a 12ft green skinned pig with bolts in his neck breaks loose and terrorizes the Gulf coast...
Some finished food pics.
sausage
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11935.jpg)
Boudain vac sealed and ready for distribution. ;D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11936.jpg)
The pork chops and boudain are delicious.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11937.jpg)
Quote from: hal4uk on April 25, 2010, 05:48:37 PM
Holy SMOKES...
Somehow, I'm expecting man-made lighting to bounce ferociously between massive diodes...
Just before a 12ft green skinned pig with bolts in his neck breaks loose and terrorizes the Gulf coast...
ROFFLMAO
Dang, that all looks GOOOOOOD!
CRG,
Without a doubt that is the craziest most ingenious thing I have seen. Daisy chained Bradleys. You never cease to amaze me. Way to go Sonny! I know it took a lot of thought and planning to do that many different types of meats at the same time.
KyNola
Not much I can say CRG that has not been said already.
You are one crazy monkey!!
You sure that is just tobacco in those cigs ;) ;) cuz I think you gat one hell of a case of the munchies!
Well done, I'm bowing down before my computer.
Thanks Guys. Other than the work load to start, it has been an easy smoke.
A lot of different things coming off at different times.
I've cleaned my racks as I have emptied them so I have no mess.
Just letting the mated Bradley's do their thing.
Your gonna need a nickname. That was cool!
Tha Ribs: They stayed at the top of the smoker and didn't get the normal draw back, but they are done.
The two Salt Lick Ribs. The darker one has the brown sugar in it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11941.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11942.jpg)
Last set of ribs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11938.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11939.jpg)
Now this pic is almost like the first except "Eve" stoled a rib. Can you see where she got it from?
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11940.jpg)
CRG....... all I can say....... Genius!
Way over the top ! Inspiring!
It was either genius, desperation, or intoxication. Doesn't matter which, all are good at their appropriate times.
Gotta keep that squirrel cage rolling, only way to put out that much food is to have good ideas like that. That food looks great.
Man CRG - you need to change your name to CRS. What a great smoke, you take it to the next level!!! wOW!
I knew it work! ;)
The stuffed pork chops look delish.
Looks like the stuff in the OBS got all the moisture from the DBS+OBS. That might have somethin to do with the meat not pullin back on the ribs.
Did you make pulled beef outta the shoulder clod?
Did you make roast beef outta the eye of round?
Wheres the money shot on the ribeye? :D
I know the pork butt will be great.
Need some tater salad to go with all that goodness? ;D
Job well done my friend.
Simply amazing!! What a sight! I want one of those stuffed pork chops.
My friend, I think you finally stepped over the edge !
Anything the rest of us do from now on will be pale in comparision
Excellent job
Drops to bended knee to worship the great god of Bradley smoking
Wait a minute... Hold the phone..
Where is the smoked salmon??? :D
Some time in the Early morning when just the Butts were in the OBS this was the temp reading.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11954.jpg)
The Butts: Feel apart on the Bradley Rack
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11962.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11963.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11964.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11965.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11966.jpg)
BRB
BURRRRRRP :D
The Eye Of Round;
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11955.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11968.jpg)
The Rib Eye;
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11957.jpg)
A slice test before FTC
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11959.jpg)
After FTC
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11970.jpg)
The Shoulder Cod came off this morning and in FTC now
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11974.jpg)
Be some easy pulling with them butts!!
Holy Rib Eye..... There is the $$$ Shot we have been waiting for! That looks wonderful.
Was the Pork really at 283???? I'm not familiar with the shoulder Cod, but it looks tastey!
The Butts pulled themselves.
Quote from: SnellySmokesEm on April 26, 2010, 11:09:00 AM
Holy Rib Eye..... There is the $$$ Shot we have been waiting for! That looks wonderful.
Was the Pork really at 283???? I'm not familiar with the shoulder Cod, but it looks tastey!
I could hear the Butts sizzling thru the door of the OBS.
All that beef looks GREAT!
Just got done eatin a French Dip from the bottom round I did a wile ago, that eye of round would make some killer FD sammies, along with some damn good hot beef sammies covered with brown gravy.
OK, now I'm hungry again.
I'll take a big ole hunk of that ribeye covered with shrooms please. ;D
That looks great CRG.
What was the IT of the ribeye?
They were around 138* (If I remember right) Then a FTC.
I got into a fight with Canadian Hunter, it put an a$$ whopping on me.
Quote from: classicrockgriller on April 26, 2010, 11:14:27 AM
The Butts pulled themselves.
Quote from: SnellySmokesEm on April 26, 2010, 11:09:00 AM
Holy Rib Eye..... There is the $$$ Shot we have been waiting for! That looks wonderful.
Was the Pork really at 283???? I'm not familiar with the shoulder Cod, but it looks tastey!
I could hear the Butts sizzling thru the door of the OBS.
From the picture they dont look dried out at all.... good job!
Quote from: SnellySmokesEm on April 26, 2010, 11:09:00 AM
Was the Pork really at 283????
I'm pretty sure the smoker was at 283 not the pork.
Better none as turbo cookin.
Quote from: OU812 on April 26, 2010, 12:13:42 PM
Quote from: SnellySmokesEm on April 26, 2010, 11:09:00 AM
Was the Pork really at 283????
I'm pretty sure the smoker was at 283 not the pork.
Better none as turbo cookin.
Sorry Snelley, That was the temp of the smoker.
I didn't monitor any meat except with my instant probe.
All the door seals, racks, v-trays, bowls, etc are clean.
Everything has been vac seal except for the cod and what we want to eat.
It is almost a done deal.
Sounds like its time to kick your feet up and have a cold one Sonny.
Quote from: OU812 on April 26, 2010, 01:01:10 PM
Sounds like its time to kick your feet up and have a cold one Sonny.
Yes it is! Maybe a nap.
I think it is time to go buy another freezer. Cause I know you are running out of room but when you are having this much fun who would want to stop. You are the master my friend. Good job.
Followed Chris's lead and made a sandwich from the fruits of my labor.
Two slices of my Homemade Starter Bread (toasted), Mustard, Fresh Tomato, Sweet Onion and sliced Ribeye.
Some Cilantro Potato Salad, Jalapeno Olives, Pepperoncinis.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11976.jpg)
For desert, some homemade peach cobbler with a drizzle of milk.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11978.jpg)
What a great looking meal. Have you ever tried olives in your Bradley? Or has anyone?
JJ
Nice work Sonny!
It all looks great.
;D ;D
Quote from: HawkeyeSmokes on April 26, 2010, 06:21:51 PM
Nice work Sonny!
It all looks great.
;D ;D
Thanks for the help on doing this.
Actually turned out better than I thought.
Everyone BACK AGAINST THE WALL!!!
Don't even move an eyelash...
We're taking the Rib Loin...
If you know what's good for you - don't even breathe...
The SWINE GANG rides again! Yeeeeeeeeeeeee-Hawwwwwwwwwwwww!!!!
Yowsers, Allmost forgot the pics of the shoulder cod:
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11974.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11979.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11980.jpg)
When I opened the bottle of the Sweetwater Spice Brisket Bath, I was not real excited about the smell of the product
and almost didn't use it. Am I glad I didn't change my mind. That cod is $$$$. Gonna make some nice sammies.
Got a little under 6lbs of pulled (feel apart) beef. Basically almost 50% of original weight.
Great cook Sonny!
The sammie looks off the chart.
Jalapeno Olives are great in a stiff Bloody Marry.
So what exactly is shoulder Cod?
I've always seen it called a "shoulder clod" and its were the chuck roast comes from.
I thought something was funny with that name.
I have done one of these before.
http://forum.bradleysmoker.com/index.php?topic=15050.0
I got this one at the same place (Sam's) and they gave it a new name.
The one I did before was a Chuck Roll. Both are same cuts of meat.
Snelly in that link are several explanation on the cut.
I haven't seen them here, but I saw a bunch of them at the Sam's Club in Mexico. (albeit in Spanish)
Big, ugly suckers.
Looks good in the end!
I have a 24lb'er in the freezer that I hope to La Caja soon.
Quote from: classicrockgriller on April 28, 2010, 08:51:38 AM
I have a 24lb'er in the freezer that I hope to La Caja soon.
Looking forward to that post!
yep, it's time to do it.
I think you better put about five of them in the big microwave.
I got about 10 pork butts to go with it.
I should know better than to question your workings. Why would we expect anything less than "WHOLE CRAP HE'S SMOKIN' THE MOTHERLODE AGAIN". :D :D
Quote from: Quarlow on April 28, 2010, 05:21:09 PM
I should know better than to question your workings. Why would we expect anything less than "WHOLE CRAP HE'S SMOKIN' THE MOTHERLODE AGAIN". :D :D
Well you do have to use about two bags of charcoal so why not get your money's worth. ;D
CRG -- a bit OT but, do you know of a source in the Houston area for pork bellies where I don't have to buy a whole case?
If you have a Brookshire Bros.
They sell them slab at a time.
But they are high, like $2.50 lb.
I found a Place here in my town that is like 1/2 that
but you have to buy a case of 4.
Thanks, CRG. Tried everywhere local down here and the answer is the same from all -- buy a 60 lb case. So I figure I'll have to trek up to Houston , which we do regularly. The question is where. Maybe Hong Kong or Pete's ?
Quote from: classicrockgriller on April 28, 2010, 07:57:48 PM
Well you do have to use about two bags of charcoal so why not get your money's worth. ;D
That would be like Hal cooking a couple chicken breasts in his STUMP.. ;D
Quote from: BuyLowSellHigh on April 29, 2010, 10:24:13 AM
Thanks, CRG. Tried everywhere local down here and the answer is the same from all -- buy a 60 lb case. So I figure I'll have to trek up to Houston , which we do regularly. The question is where. Maybe Hong Kong or Pete's ?
I'll call Cody at Allied Kenco as he makes sausage and smokes all the time and
see if I can get a "Heads Up" on a location for you.
BLSH,
If your gonna be taking a road trip any who. Come on up and Visit. I can get you your Pork Bellies. Right here in NE Iowa!! Probably be cheaper to just buy the case.
You forgot the Italian Fattie!!!!
I dub thee Kid Carnivore!!!
Ray
Let' see ... NE Iowa for 8 lbs or local for 60 lbs. Think I can do the math on that. But, since you are the bacon master, it might be worth the trip anyway. What's for breakfast?
BLSH, was at my Brookshire Bros today and they had single slabs back in stock.
Thanks, CRG! Wish we had one down here - nearest is about 50 miles.
I think Pete's has 'em too - I'll be checking on that next week. Will let you know for reference.