Last week I jokingly told someone that I wanted to smoke something everday for a week.
The more I thought about, the more it sounded like fun. On Sunday I seasoned up two butts
and when i awoke this morning it dawn on me I probably can't smoke them all in one day and
show pictures. So I scrambled around and did a small smoke for monday. ABT's my way,some
Boudain, and sausage.
I put my de-seeded jalapeno's in my steamer and steamed the for about 12 minutes.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1737.jpg)
I stuffed them with Boudain and wrapped them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1739.jpg)
Everthing is ready to go
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1738.jpg)
Smoke is applied
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1741.jpg)
Time to Eat!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1742.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke914/100_1743.jpg)
Looks great there CRG! ;D
Kinda crazy. Should be interesting. Really no menu planned. We'll se what happens.
That looks really good CRG. So, what do you have planned for the next six days? And, How can I get to your house?
I seasoned these twin butts on sunday and stuck them in the refer overnite. Covered them in celo.
Brought them out and re-seasoned them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1745.jpg)
The one on the left:
Habanero Smoker's Butt Rub
Ingredients:
· 1/4 cup Black Pepper, fresh cracked
· 1/4 cup Paprika
· 1 /4 cup Turbinado Sugar or Brown Sugar
· 2 Tbsp. Salt, Kosher
· 2 tsp. Mustard, dry
· 1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
The one on the right:
Some Old Man Down The Road's Butt Rub
Ingredients:
· 1/4 cup Brown Sugar
· 1/4 cup Paprika
· 2 Tbsp. Blacked Pepper
· 2 Tbsp. Sea Salt or Kosher
· 1 Tbsp. Cayenne Pepper
· 4 tsp. Cumin
· 2 tsp. Dry Mustard
· 2 tsp. Onion Powder
· 2 tsp. Garlic Powder
· 2 tsp. Thyme
· 2 tsp. Mexican Oregano
· 2 tsp. Cilantro, Dry
Time to heat up Gabi.
FYI: On the last rub I took the Thyme,Mexican Oregano and Cilantro and ground up in a mortar & pestle before adding to other ingredients.
After the morning smoke and a spit bath for Gabi, I put the twin butts on around 3:30.
My plan is to smoke 4 hrs w/hickory and cook at 210 until how long?....until they are done.
Low and slow. My target temp for pulling is 185 to 190.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1747.jpg)
Very nice CCR! 8)
This is going to be a fun thread to follow along with you. ;)
Mike
Say a word for me when it's bed time....I may be crazy by the end of week. ( or drunk )
Ok here's the word .......RIGHT ON! Great looking stuff you have going!
This is a pic after 2 1/2 hrs of smoke (6:00). I flipped and rotated and spritzed them with some apple juice.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1748.jpg)
Quote from: classicrockgriller on September 14, 2009, 07:27:23 PM
Say a word for me when it's bed time....I may be crazy by the end of week. ( or drunk )
Or both! ;D
C
Quote from: westexasmoker on September 14, 2009, 08:16:46 PM
Quote from: classicrockgriller on September 14, 2009, 07:27:23 PM
Say a word for me when it's bed time....I may be crazy by the end of week. ( or drunk )
Or both! ;D
C
I'm with you on this one WTS Both, and a couple of pounds heavier.
I took IT readings at 10:30 (147), 11:30 (147) &12:30 (152). I rearranged them for the last time tonite, with some apple spray.
I was thinking about backing down the heat for the nite but it has cooled off to a nice nite. (81 degrees)
Hab's butt rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1749.jpg)
Some old man down the road butt rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1750.jpg)
OK...I have been working on this all day. I took apart a microwave and took the NSR out and direct wired into Gabi's box.
She didn't like it. I then soldered a piece of hog panel to make a honing device that would send a signal to my old play
station 3. I had it on repeat mode where Luigi saves the Queen. Everytime he saves the queen it prompts for a temp
signal from the IT probe. Once the temp reaches 185, it reverses the polarity of the honing device,thus sending a signal
out of my DTV cable back into to space and straight to our local firestation .
They will call the house waking me up warning of a fire and I will tell them we have no fire. I will then pull my butts.
This is gonna be a fun week.
Actually I set my clock for 5 and lowered the temp to 200.
Some one should call your fire department about your scheme and have them come and take your pork butts for their dinner. ;D
HR
Thunder and lighting woke me up....Gabi is at 208 by bradley calibration.
I took a pic ans shut the door.
This is 12 hrs from start.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1752.jpg)
No IT probe...ok hold on...154.
looking good crg, your off to one heck of a start, nice to have some ABT to snack on wile your making the rest of the goodness. The butts are looking like a work of art. Keep it going and most of all have fun.
Wow. That sure is some gooding eats ya got there. :P
I can't wait to come over for the samples!
IT is 160 at 7:30, 14 hrs into the smoke.
25 hrs......
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1753.jpg)
IT hit 186 and out they came
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1755.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1758.jpg)
One on left is Hab's rub, other is old man down the street rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke915/100_1759.jpg)
Nice looking Butts there CRG. What's next for tomorrow?
Some people say that fishing teachs patience. They have not tried smoking a brisket.
HR
Great job CRG, has me thinking of what to smoke for the weekend ;D
Mike
Thanks for the compliments. I have chewed out butts, kiss butt, but never smoked a butt till I got my
Gabi and lurked here in this forum. So this was my first one and it was good. I appreciate all the info I
have gathered from the sharing of ya'lls knowledge here. Sure did make it easy for a newbie.
I got 9 1/2 lbs of pork from those butts. Starting weight was 17.76 lbs.
Thanks again !
Way to go CRG! Those look great. I don't care what rub you used just as long as you got to rub a butt or two! ;)
KyNola
Wow, those twins sure do look good. Inspiring me to do another one soon. Thanks :)
What! Did I here you say it was easy? Dont ever let your spouse here that :D
Nice, those look so good i almost stuck a fork in my screen.
I really like the color of the bark
Ok now I'm really hungry,good thing its only 15 min till lunch time
So whats next ?
They look great!! Whats next?? Sounds Like you have a dream week ahead of you!
Wensday:
I had a day trip planned before I decided to do this smoke-a-thon. Round trip to Houston is 3 hrs.
I had taken out some boneless ckicken thighs last nite and marinated them (McCormick mesquite
marinade) this morn. I left here at 9 and got back at 4. I called my butcher on my way back home,
and picked up 3 boneless pork slabs (ie bst butt). I got a ton of carnitas (pork pieces) out of the
butts. I decided to use apple without grilling them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1763.jpg)
I vacummed injected the pork in "Butlers Texas Gold"
Chicken thighs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1766.jpg)
Marinated Pork Butt Slabs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1768.jpg)
On my way home, I stopped off at a Taqueria and picked up 2 dz Tamales.
Then I found Corn: 9 ears for $1.25. Hmmmmm
I did the corn on cob according to forum recipe. The tamales, I layed them
and covered them with a wet paper towel.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1769.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1772.jpg)
You're an inspiration to us all, CRG.
I kept the towel wet with apple juice spritz.
The smoked tamale's with homemade Salsa Verde
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1774.jpg)
Smoked corn on cod with butter and Parmesan herb. (after I took a cple of bites)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke916/100_1777.jpg)
Quote from: York on September 16, 2009, 09:16:50 PM
You're an inspiration to us all, CRG.
Thanks, The great wizards before me are the inspirations. I don't want to invent the
wheel, I just want to add a spoke to it.
I know your intentions are well, but your smoke-a-thone is making me gain weight just by reading your thread. I wonder what it is doing to your house hold
Truly an inspiration and a great job CRG.
HR
OK....I'll quit
OH No, not by all means.
I love what you are doing and feeling jealous for not being able to smoke during this week for the reasons I mentioned in my PM to you.
Keep up the good work and posting them pics.
HR
Man, that all looks so good
Those smoked tamale's sound and look great
Smoked chicken, pork slabs, corn on the cob and tamale's man what a feast
Keep it going, your on a roll
CRG, you have turned into a smoking machine. Those tamales look great. Very creative way to keep them moist to. Keep up the good work! ;D
Quote from: classicrockgriller on September 16, 2009, 10:05:55 PM
I don't want to invent the
wheel, I just want to add a spoke to it. Well said!
Thanks for the words of incouragement. Seems like everytime I turn the Bradley on, I
learn a little more. So far it has been fun.
Thursday:
3 chickens-3 different rubs
Tex Joy Old West Mesquite
McCormick Rotisserie Chicken Seasoning
Tex Joy Special BBQ
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke917/100_1778.jpg)
Boneless Beef Ribs with Angelo's BBQ Seasoning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke917/100_1779.jpg)
Smoked the chicken for two hours with Special Blend and finished in The Big Easy
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke917/100_1783.jpg)
The finished meal
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke917/100_1785.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke917/100_1787.jpg)
Man, if only Texas was a bit closer. But then, it'd probably be New Jersey. Really looking good.
Thanks ArnieM.
That chicken finished in the BE was some of the most moist chicken I have ever eaten.
CRG - My first smoke was split chicken breasts with apple. Got the OBS, got some apple, found a couple of split breasts (they cut the wings off, damn) in the fridge and did it to 'em. They came out very well; moist with a nice golden skin. I'm looking forward to turkey, duck, that little brown bird on the deck, whatever. I figured I'd be pretty well stocked up on bisquettes but they're going fast.
Thanks for your nice post(s).
You can order your bisquettes from walmart on line in bundles of 120.
The site to store is free shipping.
Mighty fine looking chicken there CGR.
HR
Dam
That is some good lookn eats
"Most moist chicken" say that fast three times ;D
Cant say as I have ever had boneless beef ribs but they do look grrrreat
Quote from: classicrockgriller on September 17, 2009, 07:58:37 PM
You can order your bisquettes from walmart on line in bundles of 120.
The site to store is free shipping.
Thanks CRG. So far, I've been getting them from Amazon with free shipping to my door and no tax.
CRG,
I'm exhausted just trying to keep up with all you have smoked this week. Looks like a great week to me. Exactly how many empties are piled up next to your OBS? ;)
You're going to have to go back to your job just to get some rest!
KyNola
Work, YUCK ! !
I have two sons that run the business now, I am a homebody.
Friday Morning Smoke:
My son came by and robbed me of food in freezer and fridge and wanted more.
So I did a little quick smoke for him.
12 links of Boudain
12 Turkey Dogs w/ turkey bacon
Jalapeno sausages
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1789.jpg)
BE chicken with salt and seasoned pepper
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1790.jpg)
Was wondering what you was gona do with them leftovers. Two full growed boys that can raid the freezer that explains it. Looks Great CRG!!
That's how I got the Bradley. They all pitched in and got it for my B-day. Now they think they should get all the rewards from the smoke. And they do.
Friday afternoon smoke:
Picnic with "Pitts & Spitts" (Texas Legends) Sweet and Spicy Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1794.jpg)
And.......
Marinated Chicken Breast w/ McCormick Mesquite Marinade
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1796.jpg)
And.......
Marinaded Chicken Thighs (bone in) same marinade
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1799.jpg)
Ain't rewarding when they keep coming for more (I meant your kids).
I cant wait to see what you are planning for the weekend.
HR
is the weekend coming up and I am almost thru?
FYI:
Before the Bradley and vaccum injection, I used gallon ziplock bags with marinade on chicken.
The area you remove the skin from is hard to marinade, the under side is kewl.
I started taking my kitchen shears and snipping the hell out of the slick side of the chicken parts
I wanted to marinade.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1798.jpg)
Hope this helps
Breast and thighs are done. Again we had a rain storm and temp drop so the picnic is still in Gabi.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1805.jpg)
They are off the hook ! !
And the picnic:
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Smoke918/100_1806.jpg)
I forgot to post these yesterday. The picnic didn't pull like the Bst Butt so I made a seperate post and found my evil ways and will correct it next time.
I chopped it up, all is good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/smoke920/100_1808.jpg)
At Last The end of my journey. I don't want to smoke athing untill at least Tuesday.
3 pork loins 3 different rubs
Garlic, lemon and rosemary with panko bread crumbs
Morton's Nature Seasoning w/ seasoned pepper
Porky's Delight
(http://i1004.photobucket.com/albums/af165/classicrockgriller/smoke920/100_1813.jpg)
More Boudain (love that stuff)
Split Eckridge Farms Sausage w/ bacon salt
(http://i1004.photobucket.com/albums/af165/classicrockgriller/smoke920/100_1809.jpg)
THE END
I'm getting hungry just looking at the pictures! :P
CRG,
you have done yourself proud. Hope you have a restful Monday before you go back at it on Tuesday.
What's on the menue for Monday, PIZZA. ;)
HR
That all looks delish
Strange how the picnic didnt want to be pulled
I like to chop the point like that when I do brisket
Now for some time off
Well Done CRG!! You accomplished the mission and even learned something this week.
10.5 I learn "something" everyday.
Happy B-day!
Very nice...
(http://i14.photobucket.com/albums/a329/DrEvilx/nyam2.gif) (http://i14.photobucket.com/albums/a329/DrEvilx/nyam2.gif) (http://i14.photobucket.com/albums/a329/DrEvilx/cheers.gif)
Thanks Dr. E, I had a good time doing it. CRG
Nice work CRG! Everything looked great!! Did (or have you ever) had any problems running the smoker for 25+ hours non stop?
W E L C O M E to the Forum Batman of BBQ!
Welcome to the forum Batman of BBQ.
I have not done that, smoking for 25+ hours straight yet but I have heard it was done by some members. The only problem I could imagine would be interrupted sleep; replenish the wood, change the water in the bowl...
HR
Welcome to the fun Batman
My smoker has ben through many cooks that have gone for 20+ hr with no problums. Yes cooks as you only smoke for the first 3 to 4 hr the rest of the time you are just cooking.
Batman, as you can see time isn't a problem with the Bradley. I'm sure I was not close to the lonest smoke/cook. Glad to have you aboard and just ask if you have any questions. CRG
Thanks everyone! This forum rocks because of people like you! ;D
Nice Smoke! I think I'm gonna take a smoke vacation from work myself!!!
Quote from: SnellySmokesEm on January 25, 2010, 09:48:20 AM
Nice Smoke! I think I'm gonna take a smoke vacation from work myself!!!
I go to work to get a vacation from smoking. ;D
CRG
You are the man !
I thought I went a toiuch crazy over a 2 week break at Christmas
I think you have me more than covered
Good thing we are not neighboours
Quote from: oakville smoker on January 25, 2010, 03:32:31 PM
CRG
You are the man !
I thought I went a touch crazy over a 2 week break at Christmas
I think you have me more than covered
Good thing we are not neighbours
If you look at the date, it was right after I got my smoker just like you are doing now!
Except you may have the smoking disease worse than I do.
It just makes you go crazy! ;D
CRG: the man NOT the myth!! ;) ;)
great post wish I could pull something like that off, you are a machine!
Quote from: smokeNcanuck on January 25, 2010, 06:36:33 PM
CRG: the man NOT the myth!! ;) ;)
great post wish I could pull something like that off, you are a machine!
Right after that, I took one day off and then smoked something else thenext day.
I was tired after that and don't think I looked at my smoker for 2 or 3 days.
Been thinking about doing it again, but this time I will have a better plan!
I was smoked out after my marathon
The wife actually complained that not everything has to be smoked
A small difference of opinion... LOL
So I laid off for a couple of days ( was really prepping more meat for the smoker )
And back she came begging like a junkie after its first fix 8)
OS, I had the same 'problem' with my wife.
ditto here.
Yeppers, so I "cut her off"
Sound familliar ? LOL
Now she craves it and asks for it
Funny how smoking meat can draw such a parallel to marriage :P
oaksmok, this is a true conversation with my wife.
http://forum.bradleysmoker.com/index.php?topic=11646.0
CRG
I remember reading this when it was posted first time
Reading it again, I am howling. And I am so much more mature as a smoker cook LOL
This conversation has happened at my house too, many times
Who said to do this? They must have details. What makes them an expert?
You love the Bradley site more than you love me. Got that one yet?
You love your smoker more than you love me....
It must be genetic. LOL
I think my wife is close to the "I give up" stage.
Quote from: classicrockgriller on January 26, 2010, 09:08:05 AM
I think my wife is close to the "I give up" stage.
My wife says I spend more time messin with recipes and my smoker than her.
She gave up long ago.
Mine is whining I am either on the forum, working on the newsletter, messing with recipes, planning some sort of sausage, working on the newsletter on the forum way too much as well. She has given up but it don't stop her from complaining.
Ah yes
But critcize anything she does and its sleepin in the smoker .... LOL
I should haave built my Bradley Hotel bigger
Its amazing how males and females stay together, opposites argue, not attract :)
But I love her just the same
Wow......I just read that thread and and I had to laugh out loud :D My wife is pretty close to the same....she doesn't cook much either. ;D
Quote from: pfowl01 on January 26, 2010, 10:43:42 AM
....she doesn't cook much either. ;D
Unless it comes in a box or can be warmed up from the day before. ;D
I'm going to Hunt in Mississippi for 4 to 5 days, leaving in the morning and she just told me I had better have some
smoked food in the fridge before I leave! Geez!
Quote from: classicrockgriller on January 26, 2010, 10:52:40 AM
I'm going to Hunt in Mississippi for 4 to 5 days, leaving in the morning and she just told me I had better have some
smoked food in the fridge before I leave! Geez!
Good luck on both the smoked food in the fridge and mainly the hunt my friend.
That's not a bad thing ;) that will definently keep you smoking............at least she's not complaining about it ;D
Not yet anyways ....
There appears to be a repeatable evoloutionary process that happens with wives and smokers
Once again, it could be genetic
Maybe Bradley could do a study and include in the owners manual for newbies
I have been told I have a tendency to live on the edge
Must be why my pics are always sideways ::)
Quote from: oakville smoker on January 26, 2010, 11:39:50 AM
I have been told I have a tendency to live on the edge
Must be why my pics are always sideways ::)
So thats why I have to turn my head sideways when you post pics. :D