So I now finally have some prep space and the freezer is empty. Better get to work so SWMBO has some protein available while I'm in New Orleans with the Krewe.
Start with two butts - one CT and one rubbed with some Oklahoma Joe's Hog Rub & Yardbird Seasoning.
Is that a chuck roast I see in the corner? Been meaning to try begolf25's Monday Night Football Beef Chuck (http://forum.bradleysmoker.com/index.php?topic=19030.msg231756#msg23175) for a while - might as well be now.
While I'm at it, I think I'll try to smoke a corned beef flat without making it into pastrami first and, hey, there's some turkey tails that look like they'd be good with some CT.
Still got some room? Might want to smoke a few hot links and chicken-spinach-jalapeno sausages a bit so I can use them later. (That's my story now, but I have a feeling they may not survive the day).
(http://i618.photobucket.com/albums/tt269/KaHonu/P1040865.jpg)
After the smoke (mixed apple and pecan), everything comes out but the butts. Corned beef and chuck into the oven for a couple hours and surviving turkey tails and sausages into the fridge. The "sacrificial tidbits" (one tail and one of the sausages) were excellent.
(http://i618.photobucket.com/albums/tt269/KaHonu/P1040868.jpg) (http://i618.photobucket.com/albums/tt269/KaHonu/P1040869.jpg)
After a couple hours in the oven, the chuck and corned beef were ready to move into the fridge to await tomorrow's lunch.
(http://i618.photobucket.com/albums/tt269/KaHonu/P1040871.jpg)
I stole a bit for a sample - neither one sucked
(http://i618.photobucket.com/albums/tt269/KaHonu/P1040872.jpg)
(Yes, I know I need rye bread for the corned beef and will get it tomorrow. Thank you for noticing).
IT on the butts stalling out about 155-165o - guess this will be continued when they say it will. Stay tuned.
And i aint eaten dinner.
Looks great, OH GREEN ONE
looks great ;D
Laissez Les Bon Temps Rouler Ka Honu! Did I mention I'm Southbound tomorrow? See ya next week!
Glad to see you back in the saddle and posting/cooking again Traveler of the Deep Blue Seas!! That's some good looking grub for sure!!
looking good
That is one good looking mixed grill, but I'm almost afraid to ask....what in blue blazes is a turkey tail? Enjoy your trip.
I'm glad SCB asked first!
Looks good KH and I'm sure SWMBO will have sufficient protein to keep her going.
Quote from: SoCalBuilder on April 21, 2011, 06:38:36 AM
That is one good looking mixed grill, but I'm almost afraid to ask....what in blue blazes is a turkey tail? Enjoy your trip.
It is exactly what it says it is. It is the tail of the turkey. Where the fan feathers attach
WOW !!! someone is gonna be eating really good for awhile, and cornbeef on rye bread MMmmm.
Really nice job...
As 10.5 says, turkey tails are, well, turkey tails. Just like the tail on a chicken but bigger. They cook up really well - a local favorite, especially in Chinese shops where it may be either seasoned like roast pork or with char siu. Some people use smoked tails to flavor beans or pot greens.
The butts were finally done after a total of about 16 hours (one 4+ and one 6-pounder gave about 6½ pounds of product). Wasn't sure who was going to win that bout but they came out great and pulled easily after a few hours of FTC. Sorry, no final pics because they came out fuzzy and, truth be told, they looked like most every other photo of pulled pork in a pile. Great flavor, though - should keep us going for a bit. I liked the rubbed one a bit better than the one with CT. Since it's not that easy to get, I think I'll save my stash of CT for chicken.
Nice job and good looking pic's. Smart move to do a good cook for SWMBO before a trip to NOLA. How did the MNFB beef chuck come out?