They said it has been 20 years since we have had this severe cold for this long so I wanted to kinda see
What some of you guys go thru.
I started these tonite and temp was 17* with a wind chill of 9*
Got all the Dogs under cover with heaters. Everybody is Happy.
Got a 9.68 and a 8.76 Butt. Both got spicy Cajun season and slathered with a Carolina Mustard.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11149.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11148.jpg)
AT LEAST 8 hrs of Hickory and may apply a little more at the end of the smoke.
gonna be another long night? Or are you just going to let her go at it.
As soon as the cab temp comes up I will turn it down and call it a nite, maybe! ;D
She is struggling alittle
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11151.jpg)
But she is also loaded up.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11154.jpg)
With sausages in there I take it you'll be up in the middle of the night to take those out?
CRG,
Don't care how cold it may be, I'm thinking those butts are gonna be great! I must admit I think I may be a bit pissed about one thing. Is that a big ol' pile of boudain behind those butts? If it is you know how to hurt a guy! If it's not, we're all good. Either way, great butts and HUGE effort on your part with the cold temps.
I'm thinking I can almost smell the smoke from extremely frigid TX all the way up here in extremely frigid KY!
All the best CRG and as our friend Pachanga signs off,
Good luck and slow smoking.
KyNola
Boudain and 4lbs of Savoie's "Hot" Cajun Sausage
Quote from: classicrockgriller on January 08, 2010, 09:03:09 PM
Boudain and 4lbs of Savoie's "Hot" Cajun Sausage
That ain't right teasing us like that!!!
I had some Savoie's up at camp and it was good.
I can't get it around here so the guy brought me a box.
Savoie's is out of Opelousas, La
Heck yeah it is!
But I don't be hating on you. Just extremely envious.
KyNola
KN, have you eaten it before?
When i had it at camp it was grilled.
Will I ruin it with smoke?
CRG,
Now how you gonna ruin a cajun sausage by throwing some smoke on it? :D
Seriously, probably wouldn't go real long with it but I'm thinking you are going to have some seriously good stuff coming with the smoked Savoie's.
You're a trooper, CRG... Dang, it feels like it's cold all over the world right now...
(there's a motown joke in there somewhere)
Do you even OWN a coat?
My momma lives in Tampa, and she had to go buy one last week (something she swore she would never do)
The toughest part is refilling my glass. :D
I have my Gabi set on MAX temp and with that load of meat and the temp outside
She has just now hit 180 according to the DBS temp gauge. (No maverick till morning)
I ordered that new dual probe Auber PID and it should be here tomorrow.
I've got a toy tool on the way too ;D
It's in Memphis tonight. Should be here Mon/Tues...
Excellent CRG! Another new toy coming!
I'm looking forward to your report on smoked Savoie's. That ought to have some serious flavor. If it's great.. Told you! I it's not...I was never on this thread! :D
That Sausage has a bite to it.
It will warm you up! Don't remember it being "that" spicy.
Might have had something to do with Adultry Beverages.
Think I take them off in 1/2 hr or so.
I HATE those adultry beverages. :D They will make you smoke some Savoie cajun sausage in 17* in TX! :D :D :D :D :D :D :D
About 30 more minutes in the Bradley will give you about 2 hours in there, right? sounds about good to me. Can you fire one of those boys up here? I'm thinking Hal might make the 4 hour drive to my house for one of those!
I smoked these two Butts tonite for no special reason.
Figure I would eat some and freeze the rest for kids.
A friend called me up after they started and ask If he brought me
3 butts over would I smoke one for him. Sure, np. ;D
Quote from: KyNola on January 08, 2010, 10:19:48 PM
I HATE those adultry beverages. :D They will make you smoke some Savoie cajun sausage in 17* in TX! :D :D :D :D :D :D :D
About 30 more minutes in the Bradley will give you about 2 hours in there, right? sounds about good to me. Can you fire one of those boys up here? I'm thinking Hal might make the 4 hour drive to my house for one of those!
I just sliced a link, and whole wheat bread and mustard. That's good.
Gotta love it when that happens...."uh, yeah I'll smoke those butts for you". :)
How da boudain coming? Man I wish we could get authentic boudain up here.
Heck... I'd drive down just for a beer.. if I thought it was any warmer there...
This weather is getting ridiculous.
I'd have my Christmas lights down by now if they weren't frozen to the boxwoods.
I really want to make some Boudain, but I like mine with pork liver in it and that is kinda hard to find.
Have you ever heard of Blood Boudain?
Save your gas Hal. It is 12 degrees and looking to get to about 4.
Guys, I'm out of here. I'm too old to stay awake until daylight.
CRG, I have not had blood boudain but I'm willing to give it a shot.
Peace
Quote from: hal4uk on January 08, 2010, 10:31:55 PM
Heck... I'd drive down just for a beer.. if I thought it was any warmer there...
This weather is getting ridiculous.
I'd have my Christmas lights down by now if they weren't frozen to the boxwoods.
One year I was busy after Christmas and our lights got left up for about 3 months after Christmas.
My daughter had some guy come over and before he got there, I turned on all the outside Christmas lights.
She wouldn't talk to me for a week! :D :D :D
Nite Ky Nola. I'm not stayin up all nite unless those Butts get really warm.
;D ;D ;D that's a good one.
You might be a redneck if....
I don't see how you guys live in this cold weather for months.
Geez, it's cold!
Up in Prince George it was winter for 5 to 6 months of the year.
My damn water hose has been froze for two days.
Had to cart water from the house to dog pens when I put them out in the morning.
Quote from: hal4uk on January 08, 2010, 09:54:55 PM
I've got a toy tool on the way too ;D
It's in Memphis tonight. Should be here Mon/Tues...
Is it the Lang?
Quote from: classicrockgriller on January 08, 2010, 11:03:19 PM
My damn water hose has been froze for two days.
Had to cart water from the house to dog pens when I put them out in the morning.
Well that sucks. But not quite as much as chopping a hole through the ice at -45f for the cattle twice aday.
Nope.
http://www.bbqguys.com/item_name_RCS-Saber-EL-Series-42-Inch-Built-In-Natural-Gas-Grill_path_7119-7521-2114_item_2603122.html
Might as well and go ahead and shave the hair off your arms.
That is beautiful!
Do the street lites dim when it cranks up?
Wow now that's a serious grill. 8)
The electric is minimal...
Might use a wee bit of GAS though.
Q - I've been looking for one that would out-live me.
I about had my mind made up to get this one...
I asked in another thread about these RCS grills, and SmokinSoon said he had friends in FL that use 'em and they hold up to the salt air.
It's all 304 SS construction, and I like everything about it.
So, I pulled the trigger.
It's setting me back a bit - but I expect it to be cheap in the long run.
Very nice hal. If it's something that will last a long time and get plenty of use then it's worth spending the dough. It's like buying tools if you spend good money you get good stuff and it doesn't let you down.
Sausage is done and smells great.
Gonna be good with some Eggs in the morn.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11158.jpg)
That sausage LOOKS great ;D
Mmmmm droooling tongue on the floor. Looks real good sonny
Quote from: Quarlow on January 08, 2010, 11:35:55 PM
Very nice hal. If it's something that will last a long time and get plenty of use then it's worth spending the dough. It's like buying tools if you spend good money you get good stuff and it doesn't let you down.
Yep.
That's why I drive a Lexus and mow my grass with a John Deere.
They're just flat-out cheaper in the long run.
Gabi is just now hitting 200*
Almost 4 hrs of max temp.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11159.jpg)
200 will git-r-done ;D
Someday when I grow up I want to be a butt smoker too. ;D ;D
Think I will let it rise to 210* and then turn Gabi down to 220 and pull the
Boudain and put my hands somewhere where it is warm! ;D
Quote from: Quarlow on January 09, 2010, 12:00:12 AM
Someday when I grow up I want to be a butt smoker too. ;D ;D
Always, and I repeat ALWAYS give it a love slap.
I can't believe it's two o'clock in the morning and I'm following the exploits of a kinky monkey.
Quote from: hal4uk on January 09, 2010, 12:05:35 AM
I can't believe it's two o'clock in the morning and I'm following the exploits of a kinky monkey.
ROFL, Kinda sad isn't it!
On the bright side...
At this moment, someone... somewhere...
is succumbing to the propaganda for easy no-money-down millions in real estate.
SMOKED BOUDAIN!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11165.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11166.jpg)
YUM!
Dang CRG,
Between the Savoie and the boudain you are making me hungry this morning. Both of those sausages look great!
KyNola
Getting ready to fix me some eggs and gonna have some of both this morning.
Looks good, CRG!
Coffee, eggs and boudain.
And all I have is coffee.. :(
It has warmed up here to 21* and the high is suppose to be 31* with lows back in the teens tonite.
Quote from: classicrockgriller on January 09, 2010, 07:32:25 AM
It has warmed up here to 21* and the high is suppose to be 31* with lows back in the teens tonite.
Glad I don't have them temps to deal with CRG. Its a balmy 5 right now with a high of 6 and a low of -7 forecast for the day!
Quote from: Tenpoint5 on January 09, 2010, 08:55:45 AM
Quote from: classicrockgriller on January 09, 2010, 07:32:25 AM
It has warmed up here to 21* and the high is suppose to be 31* with lows back in the teens tonite.
Glad I don't have them temps to deal with CRG. Its a balmy 5 right now with a high of 6 and a low of -7 forecast for the day!
Difference is you like it and I don't. ;D
Just checked the weather forecast and as soon as it unfreezes, We get 6 days of rain.
Maybe no Muzzle Load for me.
What all goes into making the boudain?
Quote from: hal4uk on January 09, 2010, 09:29:48 AM
What all goes into making the boudain?
For me, it's driving to the store and getting two 6 pks of D J's Boudain.
Put it in the Bradley and smokin it for 2 to 3 hrs.
I don't make Boudain, but If I live long enough, I will.
Quote from: classicrockgriller on January 09, 2010, 09:00:55 AM
Quote from: Tenpoint5 on January 09, 2010, 08:55:45 AM
Quote from: classicrockgriller on January 09, 2010, 07:32:25 AM
It has warmed up here to 21* and the high is suppose to be 31* with lows back in the teens tonite.
Glad I don't have them temps to deal with CRG. Its a balmy 5 right now with a high of 6 and a low of -7 forecast for the day!
Difference is you like it and I don't. ;D
Just checked the weather forecast and as soon as it unfreezes, We get 6 days of rain.
Maybe no Muzzle Load for me.
Difference is more like in the winter we don't go outside unless we have to "It's too cold" and in the summer you don't go outside unless you have to because it's to hot
TP - you got that right!
In the summertime, I'm always noting the temps in Tampa on the national map...
Countless times it's well into the 90s in our region, and it will be like 86 in Tampa (with a nice Gulf breeze).
The midwest can be brutal.
Chris, I enjoy shorts and flip-flops more than 4 layers of clothing.
And a cold adult beverage sure taste good on a warm day. ;D
I took out the butts and re-slatered them. Added another rack of Boudain and some Jalapeno Sausage, gave everybody 3 more hours of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11170.jpg)
Those sure are some good looking butts!
What was the total time for smoke?
They are still smokin.
Started at 10:00 last nite.
Quote from: classicrockgriller on January 09, 2010, 10:34:26 AM
Chris, I enjoy shorts and flip-flops more than 4 layers of clothing.
And a cold adult beverage sure taste good on a warm day. ;D
Wimps! ;D ;D ;D
No problem keeping your drinks cold.
You do get used to it. At -30 to -40 I wear a bomber jacket, no mitts or toque and no long johns. Although after a week or two of those temps my hands start to crack open. We just suffered a week of -35 to -43 stuff and now we are supposed to see a week of close to 0. Now that's nice weather! ;)
Mike
PS
CRG... you're butts look good!... I don't think that came out right....
The second round of Boudain and the Jalapeno Sausage is ready.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11171.jpg)
And the Butts are getting close.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11174.jpg)
Those butts are looking close to "magazine perfect"...
That should be on the cover of "Bradley Life".
That second slather and additional smoke just made them glow.
I think I could find them in the dark.
Here's a pic after 24 hrs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11175.jpg)
I need about 7*'s more.
Now you know how we smoke pork butts in WI!
Real long and slow.
;D ;D ;D
Wow those are good looking butts.
KyNola
Ohhhh.. they're lookin' HAPPY...
I have a new respect for you guys. I knew it was gonna take a while cause I like low and slow and they were Big Butts! ;D
Ky Nola, when I took them out and reslathered them, a piece got stuck to the tray and I ate it.
If these Butts taste anything like that piece, My Friend WILL NOT get one of these.
I pulled Bertha (the biggest Butt) at 11:15 off the Bradley and a little slather, then FTC.
The other Butt is being a stubborn.
I bet your friend will get a bite or two...
That's why you call him friend ;D
Quote from: hal4uk on January 09, 2010, 10:49:00 PM
I bet your friend will get a bite or two...
That's why you call him friend ;D
Nope, not if it is as good as the first taste. ;D
Wyatt... I stand corrected. You are an oak!
This is the second butt fresh off the Bradley
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11177.jpg)
I re-slathered it and going into a FTO (oven) opps no towel. :D
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11178.jpg)
I slather both boths and dbl foiled them and stuck in oven on lowest setting 170, cracked the door a little and got
up this morning and finished the butts off.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/Cold%20Butts/SDC11180.jpg)
Between the two of them it was a litle under 13lbs of pork.
That second slather almost looks like egg from the photo, but the outcome sure does look goooood.
It was a carolina mustard sauce sorta like CT (which I can't get) and is a little sweet but with the spicy
rub, it was a nice balance.
I normally don't do things the same way twice, but this one is a redo.
I gave one to a Buddy and he barley got home and called me back and told me it was the best I had given him.
CRG, I only hope that one day can turn out some butt that looks like that. I might just print off some of those pics and put them beside my bed(better look'n than my old lady).
Just kidding but dam that's some good looking meat. Hope you enjoyed with a few cold bevies.
several cold adultry beverages.
Just for the record...
That's some good lookin' butt.
But my "old lady" looks better.
I toasted some HB buns tonite and each one got a dbl fist of pulled pork, some green onion tops and some warmed up juice with black pepper from a jar of
pepperonici's.
WOW!
should have added...back to the smoking monkey NICE!! Can't stop smiling as I write this :D :D :D :D
Quote from: smokeNcanuck on January 11, 2010, 06:39:18 PM
should have added...back to the smoking monkey NICE!! Can't stop smiling as I write this :D :D :D :D
Yeah... ain't that
much nicer?
Just for you hal.
Wanted to be a famous President, but was told not to go there!
Don't want to hijack your thread, but I see some more experienced members are watching it. If you place a drip pan under you meat does it affect how the meat will cook?
I know it is kind of a stupid question but if you don't ask one will never know.
Quote from: classicrockgriller on January 11, 2010, 06:44:33 PM
Just for you hal.
Wanted to be a famous President, but was told not to go there!
ahh did you pull A.E. Neumann before he got a chance to scold you for it.
Quote from: classicrockgriller on January 11, 2010, 06:44:33 PM
Just for you hal.
Wanted to be a famous President, but was told not to go there!
If it's
the president I'm thinking of...
Ohhhhhh...
There are smoke guys that like to catch the dripping off beef and make a gravy out of it.
You can if you want to.
Don't see a reason why it would affect the smoke time or the cook time.
sNc, there was only one stupid question ever ask on this forum .... And I did the asking.
If it is important to you to ask, it will get answered.
Quote from: Quarlow on January 11, 2010, 06:54:02 PM
Quote from: classicrockgriller on January 11, 2010, 06:44:33 PM
Just for you hal.
Wanted to be a famous President, but was told not to go there!
ahh did you pull A.E. Neumann before he got a chance to scold you for it.
Q, go to his Cubano post.
;D ;D ;D Ok
SmokeNcanuck,
Just make sure your drip pan does not completely cover the rack it is sitting on. You need to have room for heat and smoke to move upward and not get trapped underneath.
KyNola
Quote from: KyNola on January 11, 2010, 07:30:11 PM
SmokeNcanuck,
Just make sure your drip pan does not completely cover the rack it is sitting on. You need to have room for heat and smoke to move upward and not get trapped underneath.
KyNola
Ky Nola is right on the $$. Maybe like a 6x8 or 5x9 (your rack is approx 13x9)
Hey buddy - its been awhile since Ive been back here.
Awesome job ! I have been reluctant to smoke in the cold since my last attempt - but it looks like I should be ok if its around 30 degrees or so.
So - what was the total time the butts were in the smoker? and how many hours of some did you do?
You must have a doozie of a power bill....
I cant wait until we get into our new house and I can set my smoker up in the garage so I can smoke year round.....
Good to see you back!
Fire that baby up!
You can't hurt the meat, It's dead!
Someone posted the power draw once and I can't remember but your wife blowdrying her hair every day uses more power than the Bradley.
I guess Ill be back in business soon. I guess if it doesnt work I can fire up the *cough* old propane grill *cough* and finish the meat off on the grill.
Im Canadian, what else can I say??......lol
Put a second element in the Bradley and get to smokin.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Auber/SDC11229.jpg)