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The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Online Last Active Today, 05:52 PM

Posts I've Made

In Topic: First BBQ

Today, 04:06 PM

Looks good DF!  If you want to use that pit as a smoker you'll need a lid that fits.  Providing you've found that I would then suggest making a small hole on one side down by the bottom of the pit (2-3" from the ground) and then another in the lid opposite that small hole.  That way you can draw air across a bed of coals/wood and out the other side. A couple of fire bricks in the middle can help with convection and moderating temps.  


In Topic: Harvest time in the northeast

Today, 12:00 PM

Looking beautiful tc!!! :)


In Topic: Smoked pork butt!

18 August 2017 - 10:23 AM

What was the dry rub? Did you inject?

 

 

Rub was of my own creation; sea salt, turbinado sugar, paprika, chile powder, home smoked chipotle powder, garlic/onion powder and a touch of allspice.  Did not inject - rather I had a pan half fulla apple juice and spotted cow with some onions and garlic underneath the pork while it cooked.  When I took the butts off to rest I poured out that pan into a stock pot and hit the fire.  It reduced by half or so over the hour the pork rested, then I skimmed it/strained it and mixed about 2/3 of the 2 cups I had back into the meat.  Hit it with a bit more rub and then onto buns.  

 

Deeeeeelish!  :D


In Topic: SICMAN'S Hot Peppers & Powders

16 August 2017 - 01:59 PM

Ordered a box of pods for a buddy's birthday during Sicman's BOGO offer recently.  The order arrived 3 days after I placed it and the pods were of seriously TOP NOTCH quality.  Great variety to boot.  Easy transaction, good value and outstanding quality.  Thanks very much Sicman!! 


In Topic: Smoked pork butt!

16 August 2017 - 01:41 PM

Yo Edmick!  Hope you don't mind me dropping this pulled pork here - didn't want to start another thread when yours was right towards the top.  :)

 

Ready for the smoker:

 

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About 4 hours in:

 

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And finished about 6 hours later:

 

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Chopped a bit and pulled the rest:

 

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