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17* Butts in the Bradley

Started by classicrockgriller, January 08, 2010, 08:30:17 PM

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classicrockgriller

#45
January 09, 2010, 12:03:03 AM
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.

hal4uk

#46
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.
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

#47
January 09, 2010, 12:08:13 AM
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!

hal4uk

#48
January 09, 2010, 12:17:58 AM
On the bright side...
At this moment, someone... somewhere...
is succumbing to the propaganda for easy no-money-down millions in real estate.
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

#49
January 09, 2010, 12:19:30 AM
SMOKED BOUDAIN!

classicrockgriller

#50
January 09, 2010, 12:30:33 AM

squirtthecat

#51
January 09, 2010, 06:25:40 AM

YUM!

KyNola

#52
January 09, 2010, 06:55:16 AM
Dang CRG,
Between the Savoie and the boudain you are making me hungry this morning.  Both of those sausages look great!

KyNola

classicrockgriller

#53
January 09, 2010, 07:17:06 AM
Getting ready to fix me some eggs and gonna have some of both this morning.

squirtthecat

#54
January 09, 2010, 07:19:42 AM

Looks good, CRG!

Coffee, eggs and boudain.

And all I have is coffee..  :(

classicrockgriller

#55
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.

Tenpoint5

#56
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!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

classicrockgriller

#57
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.

hal4uk

#58
January 09, 2010, 09:29:48 AM
What all goes into making the boudain?
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

#59
January 09, 2010, 09:43:29 AM
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.
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