Jump to content

  •  

Photo

MikeUSMC's Whiskey Barrel Smoker


  • Please log in to reply
106 replies to this topic

#41 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 11 July 2017 - 06:59 AM

Got access to a couple more pics from a couple months ago

Swineapple Kebabs
(Dry rubbed) Cubed pork tenderloin and a chunk of pineapple, wrapped in bacon, smoked over apple wood
IMG_4628.JPG
IMG_4629.JPG

Absolutely delicious, but they freakin' fell apart when trying to eat them. If you have the time, I'd suggest using individual toothpicks vs. long skewers. It might be more time consuming, but less messy to try to pick up and eat in the long run.
GIVE WAR A CHANCE

#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#42 oldsalty

oldsalty

    Smokin' Hot

  • Extreme
  • 4,087 posts
  • Location:Murrells Inlet SC
  • (x1)

Posted 11 July 2017 - 10:31 AM

Got access to a couple more pics from a couple months ago

Swineapple Kebabs
(Dry rubbed) Cubed pork tenderloin and a chunk of pineapple, wrapped in bacon, smoked over apple wood
attachicon.gifIMG_4628.JPG
attachicon.gifIMG_4629.JPG

Absolutely delicious, but they freakin' fell apart when trying to eat them. If you have the time, I'd suggest using individual toothpicks vs. long skewers. It might be more time consuming, but less messy to try to pick up and eat in the long run.

DAMN MIKE those look Killer What temp and how long ya 'll cook those brother. A little splash of your BAJAN PEPPER SAUCE would be perfect with those little packets of pork :)  


The meek shall inherit the earth but the brave shall inherit the sea.


#43 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 11 July 2017 - 09:49 PM

DAMN MIKE those look Killer What temp and how long ya 'll cook those brother

Thanks, Old Salty! Yeah, they're tasty! Going from memory, I think I put those on while I was cooking a pork shoulder too. If I had to guess, I'd say I did them at 225-250*, and probably no longer than 2 hours. I just remember sticking a temp probe into the biggest chunk until it hit 160-165ish. The prep work took about as long as the cook :rofl:

A little splash of your BAJAN PEPPER SAUCE would be perfect with those little packets of pork :)  

Now you're speakin' my language ;) Sounds like you enjoyed it, brother! I'm glad! I've gotta get another batch of that sauce going soon :cheers:

Edited by MikeUSMC, 11 July 2017 - 09:50 PM.

GIVE WAR A CHANCE

#44 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 30 July 2017 - 06:26 PM

Got up early this morning (3:45, actually; pic was around 7:30am)....
IMG_4871.JPG

"You men eat yo' dinner, eat yo' pork and beeeaaaans..."
IMG_4873.JPG

Holy shit; that bark.....
IMG_4875.JPG

Easy bone pull
IMG_4876.JPG

Pulled
IMG_4878.JPG
GIVE WAR A CHANCE

#45 Guatemalan Insanity Pepper

Guatemalan Insanity Pepper

    On Fire!

  • Extreme
  • 5,926 posts
  • aka:G.I.P.
  • Location:US(Zone4)
  • (x5)

Posted 30 July 2017 - 06:38 PM

#Drule  

 

get in my belly :)

 

drooling  :drooling:  :drooling:  :drooling:


:onfire:
 

#46 Genetikx

Genetikx

    Hot

  • Members
  • PipPipPip
  • 699 posts
  • Location:Chicago

Posted 12 October 2017 - 02:02 PM

That smoker and the food is ridiculous. You do things the right way Mike.

#47 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 12 October 2017 - 07:00 PM

That smoker and the food is ridiculous. You do things the right way Mike.

Thanks, bro! Here's a few more smoker porn pics ;)

IMG_5541.JPG

IMG_5542.JPG

IMG_5543.JPG

:cheers:
GIVE WAR A CHANCE

#48 Walchit

Walchit

    Hot

  • Members
  • PipPipPip
  • 716 posts
  • Location:Topeka Kansas

Posted 14 October 2017 - 07:50 PM

I gotta get a smoker now

#49 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 31 October 2017 - 04:39 AM

After an 18 hour soak in dry rub(s) and root beer in the fridge overnight
IMG_5711.JPG

Yellow mustard for a binder. Final coat(s) of rub
IMG_5712.JPG

Rockin' and rollin' :party:
IMG_5713.JPG
GIVE WAR A CHANCE

#50 Thegreenchilemonster

Thegreenchilemonster

    Smokin' Hot

  • Extreme
  • 4,275 posts

Posted 31 October 2017 - 10:22 AM

Niiiiice! I love pulled pork.

#51 Walchit

Walchit

    Hot

  • Members
  • PipPipPip
  • 716 posts
  • Location:Topeka Kansas

Posted 31 October 2017 - 10:41 AM

Make sure to take some pics before you inhale that stuff Mike!

#52 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 31 October 2017 - 12:07 PM

IMG_5715.JPG

5 & 1/2 hour mark. One's at 155*, other one at 160*. Probably just hit the stall

Gonna start prepping the peños soon :party:

And :beer: lol
GIVE WAR A CHANCE

#53 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 31 October 2017 - 02:59 PM

Sitting at 188* now. First round of peños going on too :party:

IMG_5731.JPG

IMG_5730.JPG

:cheers:
GIVE WAR A CHANCE

#54 Rajun Gardener

Rajun Gardener

    Heating Up

  • Extreme
  • 378 posts
  • Location:Louisiana

Posted 31 October 2017 - 04:03 PM

That's looking good and making me hungry.  :cheers:



#55 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 31 October 2017 - 05:53 PM

IMG_5734.JPG

IMG_5735.JPG

:cheers:
GIVE WAR A CHANCE

#56 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 03 November 2017 - 05:24 PM

I'm on a roll this week, haha

12lb beef brisket, just put it on at 6pm. I get roughly 5-6 hours worth of burn time per load of charcoal in the 14" Weber in the bottom of my barrel. Gonna check it again at midnight, load more charcoal, then again around 5am

I might've gotten a little overzealous trimming that one spot, lol. This will be my first "full size" brisket, not counting a little 4.5lb flat I did once. Wish me luck ;)

IMG_5755.JPG

IMG_5757.JPG

IMG_5759.JPG

:cheers:
GIVE WAR A CHANCE

#57 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 42,176 posts
  • aka:Pookie
  • Location:NYC
  • (x3)

Posted 03 November 2017 - 05:27 PM

Good luck homie! Don't worry about removing the fatcap in that area, it all melts anyway, so it will get some love from surrounding area.


You'll turn a three hand job into a one hand sausage cranking, one hand sausage guiding machine.


#58 KnurledNut

KnurledNut

    Mild

  • New Members
  • Pip
  • 5 posts
  • Location:Sonova Beach, FL

Posted 03 November 2017 - 05:31 PM

Very nice project. Although I'm a bit put-out I wasn't invited for the tasting.


Edited by KnurledNut, 03 November 2017 - 05:34 PM.


#59 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 03 November 2017 - 05:39 PM

Semper Fi, KurledNut! "Low and slow," baby! Come on up! You've gotta know I-95 like the back of your hand if you were ever stationed at Lejeune ;)
GIVE WAR A CHANCE

#60 MikeUSMC

MikeUSMC

    Smokin' Hot

  • Extreme
  • 2,138 posts
  • aka:Iron Mike
  • Location:Central Connecticut (Zone 6A)

Posted 03 November 2017 - 05:41 PM

Good luck homie! Don't worry about removing the fatcap in that area, it all melts anyway, so it will get some love from surrounding area.

Thanks, Boss. I'm not too worried about it. I've got the fat cap facing down too, like you would using a WSM, since the heat is coming straight up from the bottom
GIVE WAR A CHANCE




1 user(s) are reading this topic

1 members, 0 guests