I found round on sale and jumped on it. Used a kicked up Kutas recipe and ended up with 6lbs. It's resting now.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03427.jpg)
While that is happening I got hungry and burnt some chicken and a few ABT's
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03425.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03426.jpg)
All looks good so far. Nice looking chicken.
When is the jerky going in the smoker?
Nice chicken and looking forward for the jerky
It ALL looks good ronbeaux, mmmmmmmmmmmmm chicken.
Is the jerky done yet?
I plan on putting the jerky in the smoker tomorrow morning, early. Thought I might get to it today but the Mrs had a surgery scheduled, her third this year, and it went longer than planned. Doc said this one was the ticket. Hip Hip Hurray!! BUT, apparently they gave her training while under goofy meds because she is now SUPER BOSS! Get me this, get me that, I'm hungry, I'm...............
So I celebrated with a couple of filet mignon with some tators gratin and saute'd shrooms.
Didn't even have time to go outside
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03432.jpg)
Did the black iron sear, finish in the oven till 137 method right after the tators got right.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03435.jpg)
Deglazed the steak pan and poured the juice on the shrooms
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03433.jpg)
Then plated up hers first, brought to her so she wouldn't have to move a muscle.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03436.jpg)
Bare with me. I'll get the jerky going in the morning.
That all looks great.
Hope mama's doing good, sounds like it "get me this get me that"
Take care of business Ron. The jerky can wait, but? We still want to hear about it! ;D
You're a good hubby! Outstanding job on the dinner.
The Jerky can wait take care of Momma. You could always treat her like smoked cheese!! ;D ;D lock the door and come back 10 days later. Cajun woman penned up for ten days to brew Wow would that be a whoopin
Looks great ron, that should have brought a smile to Momma's face, I know it did mine and I didn't get to eat a bite.
I just saw your title real good ..... " Fist jerky on the OBS "
ROTHFFLMAO Well you probably weren't the first to make fist jerky on the OBS. ;D ;D :D :D
Quote from: classicrockgriller on December 07, 2009, 07:19:55 PM
Looks great ron, that should have brought a smile to Momma's face, I know it did mine and I didn't get to eat a bite.
I just saw your title real good ..... " Fist jerky on the OBS "
ROTHFFLMAO Well you probably weren't the first to make fist jerky on the OBS. ;D ;D :D :D
Your bad CRG. Funny, but BAD! :D
I saw that right away but didn't want to say anything. I LMAO.
Whoops
Anyhow, jerky is loaded and in the OBS with some hickory.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03437.jpg)
Let's call it 0630 start time. Smoke is going and will be for a couple of hours. No water, and the slide set to hold at around 150F.
Momma is laid up like Jed Clampet's hound.
The jerky is looking gooood.
Is it done yet? :)
Is it done yet? :D
Is it done yet? ;D
No, it's not done yet.
But it is smelling really good! I rotated the racks after 1.5 hours and bumped a little heat to it. It was 100F and smoking real good with vents wide open. I'll try and settle it in on 150 as suggested.
Passionately waiting, aint the waiting game fun?
Bump it up, just dont go above 180*
nepas
Yep, it's fun. But now I'm hungry and gotta cook something to hold me over. Momma is up and growling, I mean her stomach is growling........
Going to 180
Ron,
10.5 knows a lot about smoking foods and such but obviously doesn't know squat about women. DO NOT take his advice and lock her up for 10 days and then go back and see about her. She would make Tiger Wood's wife seem like a nun or Mother Teresa! :D
Take care of momma.
Jerky's looking good!
KyNola
Quote from: squirtthecat on December 08, 2009, 07:51:36 AM
Quote from: ronbeaux on December 08, 2009, 05:01:47 AM
Momma is laid up like Jed Clampet's hound.
She need an Easy Button??
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvSRRPI6_EI/AAAAAAAA_Sg/L2f3eM-Qod4/s144/easy.jpg)
Amen brother, that baby really works.
Momma's taking the good stuff!
I got hungry waiting on the jerky so I made a sammich
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03438.jpg)
Been holding 160 for a few hours now and just finished another flip around. The small ones may have to start coming off pretty soon.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03439.jpg)
u keep the jerky and send me the sandwich.
BOTH look great!
Quote from: classicrockgriller on December 08, 2009, 11:00:12 AM
u keep the jerky and send me the sandwich.
BOTH look great!
Looking gooood.
Quote from: KyNola on December 08, 2009, 07:49:02 AM
Ron,
10.5 knows a lot about smoking foods and such but obviously doesn't know squat about women. DO NOT take his advice and lock her up for 10 days and then go back and see about her. She would make Tiger Wood's wife seem like a nun or Mother Teresa! :D
Take care of momma.
Jerky's looking good!
KyNola
;D ;D ;D
OK. It's been 7 hours and the little pieces look like this:
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03440.jpg)
Not crunchy, not tender, not tough. Probably lost more than 1/2 body weight. I like the texture so this is what I'm going for. Fixing to go out and grab all the little ones and let the big continue on.
Comments?
like what you are planning to do Ron. Sorta like maintaining the better race of JERKY. ;D ;D
Looks awesome ron.
Looks like a good plan Ron I would run with it.
I am basically done, with only about 12 pieces left on there that were thicker and need a little more time. THIS is why I bought the OBS. Even with the slide adjustment all it took was a little patience to nail 150 and go about doing other things. Like the dishes, the laundry, making beds, feeding the dog, sacking the trash, painting the fence....... Wait, that sounds like a country song and I haven't quit dranking. In fact these babies were made for beer!!!
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03442.jpg)
The two hours of hickory were just right and I made them on the milder side so the Mrs would eat some. All in all I give them 3 thumbs up!!
I'm now moving on to another project with the OBS. Haven't narrowed it down yet but will tomorrow. Boudin?? Smoked Boudin perhaps?? I just happen to have some casings and some duck to sub for liver. In fact I think I even have some calf liver in the freezer. Plenty of left over brisket too.
Let that stuff cool and bag it. through it in the fridge for a couple of days and it will be 5 thumbs up.
Quote from: Quarlow on December 08, 2009, 02:40:33 PM
Let that stuff cool and bag it. through it in the fridge for a couple of days and it will be 5 thumbs up.
I was thinking the same thing thro dat jerk in a brown bag and into the fridge to mellow out and BOOOM ratings go way up!!
Good job there.
Well done Ron, well done.