17* Butts in the Bradley

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

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classicrockgriller

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

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

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

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


classicrockgriller


squirtthecat


KyNola

Dang CRG,
Between the Savoie and the boudain you are making me hungry this morning.  Both of those sausages look great!

KyNola

classicrockgriller

Getting ready to fix me some eggs and gonna have some of both this morning.

squirtthecat


Looks good, CRG!

Coffee, eggs and boudain.

And all I have is coffee..  :(

classicrockgriller

It has warmed up here to 21* and the high is suppose to be 31* with lows back in the teens tonite.

Tenpoint5

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

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

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

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.