I got 3 butts all injected and rubbed down going in the fridge for a thursday smoke. I also have 2 briskits marinating for friday.
1 of 3
(http://i123.photobucket.com/albums/o290/stlthy1/pre.jpg)
All wrapped tight.
(http://i123.photobucket.com/albums/o290/stlthy1/pre1.jpg)
Remember if your going to be around its the 20th starting whenever you get here ;D
nepas
Let's see... about $1,000 for "last-minute" airfare plus some more for a rental car and a place to stay. Looking at your prep, it's pretty tempting but not likely to happen. I will be on the east coast in mid-September, though - how about a reprise?
Quote from: Ka Honu on June 16, 2009, 12:04:41 PM
Let's see... about $1,000 for "last-minute" airfare plus some more for a rental car and a place to stay. Looking at your prep, it's pretty tempting but not likely to happen. I will be on the east coast in mid-September, though - how about a reprise?
I would have to see what the Mrs say about that ;D But you can stop on by if ya want to anyways.
nepas
Got the jalapeno's ready for the ABT'S
(http://i123.photobucket.com/albums/o290/stlthy1/jabt.jpg)
nepas
Just as well I don't make it - you ain't got near enough ABTs prepped.
Quote from: Ka Honu on June 16, 2009, 01:35:36 PM
Just as well I don't make it - you ain't got near enough ABTs prepped.
But i got Mooink balls to compliment the ABT'S ;D
Like a friend of mine says
SO THERE :D ;D
nepas
Quote from: NePaSmoKer on June 16, 2009, 02:03:33 PM
Quote from: Ka Honu on June 16, 2009, 01:35:36 PM
Just as well I don't make it - you ain't got near enough ABTs prepped.
But i got Mooink balls to compliment the ABT'S ;D
Now you're talking!!! :D ;D :D ;D
The butts have stalled some with the IT. The one on the right is at 170* and the left is at 148* I'm going to switch them soon.
This was taken at the 5.5 hour mark. Both have been sprayed with a mix of apple juice/apple cider vinegar and canola oil.
(http://i123.photobucket.com/albums/o290/stlthy1/tbutts.jpg)
nepas
What happened to that 20 hour cook time? ??? Don't think it's gonna take quite that long!
KyNola
Quote from: KyNola on June 17, 2009, 10:02:46 AM
What happened to that 20 hour cook time? ??? Don't think it's gonna take quite that long!
KyNola
I dont know? Today must be my lucky day ;D I wonder if its the few foiled bricks i put in the bottom by the fire pot?
I couldnt wait till thursday, I had to do em today cuz i was bored ;D
nepas
I totally understand that "I can't wait any longer, I'm bored, I'm doing 'em today" thing. They look great!
KyNola
Here are the 2 butts. Doing the 3rd tomorow in my Bradley. Another long day
All pulled
(http://i123.photobucket.com/albums/o290/stlthy1/smokebutt2.jpg)
Pulling with the bear paws.
(http://i123.photobucket.com/albums/o290/stlthy1/smokebutt.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/smokebutt1.jpg)
Ky and SS are ya ready ;D
nepas
NePaS,
Those look great!
While I won't speak for SS, you asked am I ready. My response in my best Michael Buffer voice would be "LET'S GET READY TO RRRUUUMMMBBBLLLEEE!"
You are killing me with how good those butts looked. I just ate and I am suddenly really hungry. Where's the shack sauce? :D
KyNola
SS, NePaS is taunting us! Are you gonna take that?
Only thing I can fight back with is Meatloaf! 4 pounds ground beef 1 pound Jimmy Dean Hot. Mixed, flattened it out, laid on some sauteed onions, schrooms, bacon, longanisa [filipino sausage], green pepper and a light sprinkle of shredded sharp cheddar and fresh ground Parmesan. 2 and a half hours of Hickory and cook to 160.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00768.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00770.jpg)
And a couple of pork country ribs too.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00771.jpg)
SS that looks really good. Did you roll the sausage into the meatloaf. I never had filipino sausage.
nepas
Had a dead camera at the time but just mixed by hand and flattened it all out and added my stuff. I am trying to roll up my stuff and have it make a pretty perfect circle inside. Any ideas?
LONGANISA
Ingredients:
1 kilo pork meat (coarsely ground or chopped up)
2 1/2-level tbsps. salt
1 1/2 tbsps. sugar
1 1/2 tbsps. soy sauce
2 tbsps. vinegar
1/8-level tsp. saltpeter (salitre)
1 level tsp.
2 level tsps. chopped garlic (about 4 cloves)
sausage casings
Preparation:
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator
Stuff into casings.
Cooking Method:
Place a small amount of water in a skillet.
Place longaisa in skillet and let boil in water for about 10 minutes.
Pierce the longanisa with a fork.
When water is almost evaporated add 1 tbsp cooking oil and let longanisa cook for 1-2 minutes.
Serve longanisa sausages immediately with fried rice.
Quote from: Smokin Soon on June 17, 2009, 06:56:33 PM
Had a dead camera at the time but just mixed by hand and flattened it all out and added my stuff. I am trying to roll up my stuff and have it make a pretty perfect circle inside. Any ideas?
A sheet of silpat works good for rolling. You can get it at most stores ike wal mart and in the cooking sections at jcp, sears and kitchen stores. I go to a large place called Reading China and Glass, they have just about everything for the kitchen gadget lover ;D If you cant find one let me know and I'll pick you one up when i go back down there. Like 30 miles away
and your recipe i am going to try, sounds good. TY for posting it.
nepas
I got the 3rd butt in the Bradley now. All 3 of the butts have PYM and rubbed with Jans rub (Kynola's wife) Really good rub on everything.
(http://i123.photobucket.com/albums/o290/stlthy1/bsbutt1.jpg)
Got my PID set for 225* and getting 3 hours of hickory smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/bsbutt.jpg)
nepas
Looking good NePaS. I told Jan you were using her rub for the butts. She thinks that's pretty cool!
After seeing yesterday's butts, I'm really wanting to throw some butts in the Traeger Saturday but I don't know if I will have the time or not.
Rest up buddy. You've got a big weekend ahead!
KyNola
Butt is at around 9 hours now. Thermapen says 164*
(http://i123.photobucket.com/albums/o290/stlthy1/bsbutt2.jpg)
nepas
Here is the 3rd butt from the post today. It took a little longer cuz i was to nosey and kept peeking which added to the smoke time.
Just fresh out of the smoker. No need to FTC
(http://i123.photobucket.com/albums/o290/stlthy1/bsbut.jpg)
I spray while i add the pork to the pan, it keeps the pork moist.
(http://i123.photobucket.com/albums/o290/stlthy1/bsbut1.jpg)
The last pan finally done. Pork that is ;D
(http://i123.photobucket.com/albums/o290/stlthy1/bsbut2.jpg)
I think some of the burnt pieces are going to make it into the chili pot ;D
nepas