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MikeUSMC: "Bury Me in Smoke"

Ok, I started with a Jim Beam barrel on Craigslist for $100



Sanded it down with a wire wheel on an angle grinder on the bands.
80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak
Cleaned it up nice


5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER


Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness


Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower




Access door to refill water pan/charcoal




Four 3/4" threaded pipe air vents w/ caps to control the airflow. High-temp, food grade caulk in each stave joint



Somewhere along the way, after all the hardware was on (holes drilled), I was ready for paint. I love the textured look of this stuff. (Spray paint) "Forged Hammered Antique Pewter"



A coat of stain, and BOOM!

'MERICA. :cheers:









Boss, let me know if you want me to delete any of the double posted pics. I'm not looking to get in trouble here :)
 
nmlarson said:
Here you go.  From Cooks Illustrated, published January 2007
Big thank you to Nancy ("nmlarson") for sharing this recipe for Green Chicken Chili!
Full (original) recipe can be found in this post:
http://thehotpepper.com/topic/70075-chili-con-carne-advice/?p=1591083

You know I had to put my own little spin on it though, right? ;)

Instead of chicken, I picked up a 3.5lb boneless turkey breast, and used up every single last granule of Shorerider's dry rub lol :mope: 'Twas a sad day, in my house ;) (seriously though, mate, that freakin' rub is absolutely amazing! :cheers: ) Injected HEAVILY with garlic butter, and smoked it for a few hours, over chunks of apple and pecan wood
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This was SO damn juicy from the garlic butter injection!
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The rest of the players (I didn't have any coriander, and I cheated on the garlic. Don't judge ;) )
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Sweating everything down a lil' bit
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Crockpotificated
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Served
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Believe it or not, this was the very first time I've EVER tasted a green chili lol. This was a fantastic recipe and was absolutely delicious, but I feel like it was missing "something." I can't pinpoint what, exactly, that "something" is, but I wanna say that some blackened pineapple chunks would reeeeeaaalllly set this off!

Yeah.

I said it.

Pineapple.

Blackened.

Hold the ranch though.

And throw that shit on the ground.

For this recipe, anyway.

Butt Rocket.

:rofl:

Thanks for looking, and thanks again for sharing this great recipe, Nancy! I'll definitely be making this again!

:cheers:
 
MikeUSMC said:
Believe it or not, this was the very first time I've EVER tasted a green chili lol. This was a fantastic recipe and was absolutely delicious, but I feel like it was missing "something." I can't pinpoint what, exactly, that "something" is, but I wanna say that some blackened pineapple chunks would reeeeeaaalllly set this off!


Thanks for looking, and thanks again for sharing this great recipe, Nancy! I'll definitely be making this again!
 
 
 
Looks yummy!  My pleasure!  Edmick made a great comment on that thread.....suggesting when he competes, he grill/par-roasts the veggies in his chili.  I'm gonna try doing this prior to sweating the next time I make it.  I'm certain it could only improve it!
 
nmlarson said:
Looks yummy!  My pleasure!  Edmick made a great comment on that thread.....suggesting when he competes, he grill/par-roasts the veggies in his chili.  I'm gonna try doing this prior to sweating the next time I make it.  I'm certain it could only improve it!
Yeah! That thought really did cross my mind, but laziness got the best of me, lol. I'll roast/blacken them next time, for sure! I'm probably gonna heat up a big bowl of the leftovers in a little while, for breakfast lol, after I come back in from shoveling ;)

PtMD989 said:
I nominate MikeUSMC for PITMASTER of the year [emoji16][emoji106]
Haha! I wouldn't go THAT far, but thanks dude! :cheers:



Stay tuned for some "funky" St. Louis pork ribs, later this afternoon, for the football games today! :party:
 
Here ya go, Ashen. All the leftover "scraps" from the racks the other day, and the ones I trimmed today ;)
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I can't decide if I like this rib rack yet or not, lol. First time using it today
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After 2.5 hours of open smoke, over cherry chunks
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Getting ready for the wrap, so I laid them down on a bed of brown sugar and butter
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Meat side down (bones up), and added a little apple juice too
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Same drill with the "scraps"
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Everything wrapped up, nice and tight, and they're back on the smoker for another hour
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More to follow in a little bit :)
:cheers:
 
Rajun Gardener said:
That sheet looks hella good.
 
I wanna crunch that rack and savor the flavor like a baby on a nipple falling asleep with it in my mouth
:rofl: :rofl: :rofl: :rofl: :rofl:

Rajun Gardener said:
I need one of those camera filters to make mine look that good.
 
Filter or not it's top shelf butt rocket status!!! 
Here's an unfiltered pic, Rajun
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I ran out of Shorerider's rub the other day, so I tried Jess Pryles' pork rub this time. Pretty damn good too! As much as I love Malcom Reed, Jess Pryles might be my new BBQ crush lol. She's an Aussie, living in Texas, and she's just a "tad" easier on the eyes than Malcom ;) :lol:
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https://jesspryles.com/recipe/pork-rub-recipe/

1/4 cup sweet paprika
1/4 cup light brown sugar
2 tablespoons salt
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon ground mustard
2 teaspoons cumin
1 teaspoon cayenne powder

^ Only thing I changed when I made it was cutting the cayenne powder down to 1/2 teaspoon, and adding a 1/2 teaspoon of ancho powder

Butt Rocket.
:cheers:
 
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