smoking Big Smoke Weekend

[JayT]

Now which one?

 

[oldsalty]

A dash of each and mix ?

 

[Ozzy2001]

Baby backs, baked beans, smoked Gouda Mac n cheese tomorrow. Book it.

Then it's pepper smoking time and into the dehydrator.

 

[t0mato]

20160924_143833.jpg
Now which one?

Fatali fire. Always go yellow.

 

[JayT]

I ate some of that this morning on wings.  One of my all-time favorites.

 

[oldsalty]

mmmmm Morning wings

 

[oldsalty]

peppers off the smoker smell fantastic   

 

[tctenten]

They look great OS. What are you doing with them? Sauce? Powder?

 

[oldsalty]

I'll be making a nice batch of my cherry smoked hot sauce. stay tuned for updates. Those peppers were amazing 10    These have the nicest smoke flavour. will bag tonight let them rest then sauce and BBQ sunday. Two giant chuck roast for some french dip sammies. Smoked to perfection

 

[JayT]

Love a French Dip!  Will be watching.

 

[oldsalty]

Love a French Dip!  Will be watching.

Alright here we go put this on 7 am 5# chuck roast.  smothered in Grey Poupon kosher salt and fresh cracked black pepper. Simple nothing to mask that great beef flavour.  Hey boss like that british style flavour ?
 
it's got great colour as well boss

 

[grantmichaels]

Secret to great BBQ, tell everyone to Just Use French's, then use good mustard ...

I'm on to you ... that's SOOOOO Grant!

 

[oldsalty]

Secret to great BBQ, tell everyone to Just Use French's, then use good mustard ...

I'm on to you ... that's SOOOOO Grant!

It's a total Grant thing only we would understand hehehe !

 

[oldsalty]

Have tried with every basic mustard. Usually i just use french's on my pork butts but with the beef you def get a flavour profile that's totally diff from the other mustards. Can really taste the diff.   Not strong but just leaves such a clean flavour.

 

[oldsalty]

OK Everything is on point so here is the chuckie after 8  +  hours
Phase 2 for the best french dip sammies. place in a slowcooker with some of my beef broth. Cook till super tender about 1hour. This makes the most incredible beef  au jus you will ever try. Just want to drink it like coffee

  

 

[grantmichaels]

Kind of sin to chuck away that bark, but I can dig it ...

 

[JoynersHotPeppers]

Kind of sin to chuck away that bark, but I can dig it ...

Hence why I hate the crutch 

 

[The Hot Pepper]

The bark if caramelized should survive the crock to an extent I trust Salty's mojo and want pics.

 

[grantmichaels]

Hence why I hate the crutch 

 
Yeah, but I teeter the line ... because braised meat is fucking awesome, texturally ...
 
And really, what isn't improved by beef/onion broth/soup/stock? ...
 
I can dig it.

The bark if caramelized should survive the crock to an extent I trust Salty's mojo and want pics.

 
Yeah, me too.
 
It's the kind of thing where variety is the spice of life ...
 
One time bark, one time braised etc etc ...

 

[D3monic]

Got a couple of pork chops smoking over cherry.