Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[coyote]

Hey Owrstrich, I gotta try that..............I've brought it up on screen at least 20 times...The picture

alone goes great with a cold beer 8) What's the recipe on putin' this masterpeice together ? PLEASE

I have to try it. It'll make me the King of the block.              Thanks , Coyote

[coyote]

Thank You My Brother of the Smoke,  Coyote

[LilSmoker]

Now you're talking!, that looks absolutely awesome owrstrich :o, what a great feast you're gonna have  ;)

[Wildcat]

Wow! :o  Impressive O.  You are always smoking a huge amount of meat.  You must have a very large family! ;D

[owrstrich]

gotta keep all my wenches and hos fueled up...

you gotta eat...

owrstrich

[Wildcat]

I think I'll have another adult beverage and mull that one over a bit. ;D ;D

[Arcs_n_Sparks]

o:

No wonder your fuze is blowing; looks like you're working the BS overtime...

a_n_s

[Gizmo]

O: What happened to the bo ob?

[Wildcat]

Nice! ;)  I guess you could call this the "O" hussle! ;D ;D

[Gizmo]

Sounds like if I start driving north, follow the smell, I can make it for the slicing and eating just in time for the playoffs.   ;D

[owrstrich]

i got two 8lb bony pig arses soaking in swamp venom and i got 4 4lb mini corned flats and i got 1 7lb terkey bo ob  soaking in a garlek urb mix...

the sea scallops were the size if agent provocatures movements so i got the cloven hooved beast of the 4h barn instead... anyway its gonna be arse for pulled and corned for pastrami the berd is for my wench...

well coyote... its just another basterdized special from olds recipie site... i used pepperoni instead of ham... go here and go down to checken and click on the 4 backen wrapped checken links as how to do it right...

http://www.susanminor.org/forums/forumdisplay.php?f=180

photos on the way...

pig arse...


mini corned flats...


bo ob getting a feel...


loaded... no room for bo ob... tomorrow...


12 hour update...

the bo ob had to wait... no room... its all rubbed down in the fridge... sunday mini smoke i guess... its a shame to waste the box time on a bo ob but i aint got nothing else to slide in...

well... i have to start with a room temp box as not to set off the fire alarm...

so... when i loaded the beast it was 46deg and the box was 68deg... it took 5 hours to reach 200deg box which is when the smoke gen fuse blew...

not a problem because with the love temp switch im wall to switch to box and my puck burner unplugged after pucks are spent anyway...

at the 12 hour mark i was 200deg box average with an 8deg temp swing 204 hi 196 lo and the bottom rack arse was 165deg... the next to top rack corned was 162deg... looks like my et73 will be beeping about sun up... but what will finish 1st... the arse or the corned...


20 hour update

alarm woke me up 20 hours in... i looked at the et74 and it was the box alarm... well i had stuck the box probe in the bottom arse and the beast probe in the corned... well i pulled the corned by mistake... i looked them over and thought these things aint rendered and look aweful...

it was then i discovered it was the arse that was beeping... so i pulled the arse out and into ftc...

here is the deal... 20 hours in holding at 200deg box average... the bottom arse was 185 internal... the next arse up was only 170deg internal and the corned on the top 2 shelves were at 160 and had not rendered...

rotated everything down and reinstalled the top race with a pound of cheep backen om it for dripping on the beasts for moisturing properties...

si i had not had the door open sice the begining... here is my water pan with a very little bit of goo left with the spent pucks... i dumped and filled coming down the stretch...

185deg arse at 20hour mark...


roaster pan water bow at 20hour mark...



24 hour update

the last arse hit 185deg at the 24 hour mark... this was the same time the bottom rack of corned hit 185... i pulled them out and into ftc... the remaining 2 corned were at 175deg so they are still going... as soon as they come out im gonna load the terkey bo ob...

i forgot to photo the corned now pastrami before the ftc... i will get these next too for your viewing pleasure...

corned now pastrami going into ftc...



bring it on giz... everything still in ftc and the bo ob is in the box...

i knows some of you folks do the pastrami completely from the butcher pack brisket... so far i have had good results with the packaged corned flats... here is an example...



aint got but scraps... ha ha ha... you gotta eat...

here terkey terkey terkey...



you gotta eat...

owrstrich

owrstrich

[West Coast Kansan]

8:30am Up and cut tips off the wings.  Sprinkled with Chicken Rub and dusted with cyanne pepper. Into the smoker with Pecan for 2 hours of smoke and 2 more hours of hanging out. IT @ 145F and onto the grill.

Paint tops with Iceman sauce. Flip um over and paint bottoms with Iceman sauce. Let them cook a bit.



Flip'up again and paint tops again with Iceman Sauce. Let'um bubble and smoke for a short bit and



you forget to eat breakfast but got snacks for pregame show.

[Mr Walleye]

Ok, I finally tried the chicken wraps! I did the ham and provolone inside
mmmmmm Good! Here's some pictures.  ;D ;D ;D







Mike

[Arcs_n_Sparks]

Mr. Walleye,

Looking awesome. How much time?

Arcs_n_Sparks

[Gizmo]

Now that is some pretty tight wrapping.  Hardly any ooooozzzzz.
Tasty indeed.
Was the bacon crispy (or crispy enough to eat)?  I was wondering as I have not made these yet and wondered if a finish on a toasty grill would put them over the top?