smoking Big Smoke Weekend

JayT · Sep 24, 2016

Now which one?

oldsalty · Sep 24, 2016

A dash of each and mix ?

Ozzy2001 · Sep 24, 2016

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

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

t0mato · Sep 24, 2016

JayT said:
20160924_143833.jpg
Now which one?

Fatali fire. Always go yellow.

JayT · Sep 24, 2016

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

oldsalty · Sep 24, 2016

mmmmm Morning wings

oldsalty · Sep 24, 2016

peppers off the smoker smell fantastic

tctenten · Sep 24, 2016

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

oldsalty · Sep 24, 2016

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 · Sep 25, 2016

Love a French Dip! Will be watching.

oldsalty · Sep 25, 2016

JayT said:
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 · Sep 25, 2016

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 · Sep 25, 2016

grantmichaels said:
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 · Sep 25, 2016

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 · Sep 25, 2016

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 · Sep 25, 2016

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

JoynersHotPeppers · Sep 25, 2016

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

Hence why I hate the crutch

The Hot Pepper · Sep 25, 2016

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

grantmichaels · Sep 25, 2016

JoynersHotPeppers said:
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 Hot Pepper said:
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 · Sep 25, 2016

Got a couple of pork chops smoking over cherry.

smoking Big Smoke Weekend

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