food Smoke Somethin

Fathers day cook, sorry for the late post. 3 racks of baby backs, 1 pork lawn,lol, 2 fatties, and 10 poppers on the 18.5 WSM, it was loaded.

Got this new weber kabob rack for fathers day. Started them later on a kettle, this wasn't my best batch of veggies.

20190616_123202.jpg


You know the poppers were good, I don't think you can mess those up!

The pork loin was probably the best I have ever had. Cooked it till the IT was 158, on my crappy probe. So tender and juicy. Sorry no sliced pics I guess...

Ribs could have went a tad longer, but they were pretty good.

And I tossed a couple logs of sausage on, sliced it up for breakfast the next day. If you havent smoked a fattie you have to try it.
 

Attachments

  • 20190616_112449.jpg
    20190616_112449.jpg
    139.6 KB · Views: 88
  • 20190616_131118.jpg
    20190616_131118.jpg
    74.1 KB · Views: 88
  • 20190616_131127.jpg
    20190616_131127.jpg
    86 KB · Views: 81
  • 20190618_105203_Burst01.jpg
    20190618_105203_Burst01.jpg
    114.9 KB · Views: 88
I found out the other day I probably don't even need one smoker, I grabbed this thing called a tri-tip roast from Wal-Mart, and smoked it on the kettle. I was told I probably should have cooked it like a steak, and maybe reverse seared it. But it was so good smoked I will probably do another one. Used mustard for a binder, and some of gips sweet heat rub. Then added some other seasonings out of the cabinet cause I was afraid the kids would say it was spicy. Cooked it from about 9am to 5:30pm, wrapped in foil probably around 3:30 and watered down some sweet baby rays and put in there, cause it was looking a little dry. It came out really close to brisket, and we destroyed it.

20190701_083330.jpg


20190701_141412.jpg


20190701_172853.jpg


On Saturday, we took one of the Smokey mountains to my brother-in-laws, and I spent about 2 hours preparing these pork shots. It was kinda windy and I started with more lit coals than normal, so it ran about 300 for 2.5 hours. I think it would be pretty hard to mess these up.

Used Oscar meyer naturals kielbasa, a ring of store bought jalapeno, some pepper jack cheese made in Alma Kansas(wouldnt ring up and they didn't charge me!) And some cream cheese, with some powders from the mexican market and some of gips smoked Serrano powder.

If you haven't made pork shots, they are a pain to make, but eating them and hearing other people at the party ask who is responsible for them, makes it worth it. Her brother did some pork butts on an electric smoker, it was a little dry, but really good.

20190629_122502.jpg


20190629_131608.jpg


20190629_141033.jpg


20190629_141023.jpg


20190629_163708.jpg


20190629_163713.jpg


20190629_180928.jpg


So good!

Oh, nobody would eat one of the smoked Sri Lankan cross peppers either lol
 
Walchit,
 
I came up in an era where "smoking a fattie" had a very different connotation.... but here it seems I would very much enjoy it and not have to worry about urine samples...  :cheers:
Your cooks look awesome! GIP's smoked Serrano powder is the bomb! I can't begin to count the stuff I've eaten it with.
 
Keep on cooking dude!
 
Reggie
 
 
I have seen some guidance vids on beef rib prep, maybe less sugar initially, but they do turn out good.  A little more prep than pork, but all good in the finale.  Making me hungry.  I have a skirt steak going on the smoker tomorrow (Monday off :dance: ).  Finishing up a dehydration batch of habaneros after smoking them up yesterday.  Hot, but not weapons-grade. 
 
Thats what I expected my ribs to look like! Lol.

Kids wanted to do a picnic the other day, so I took the jumbo Joe to the park, and my buddy brought some quail that he thawed out. I probably over cooked them a little, but I hadnt cooked quail before, and I wasnt trying to eat raw bird lol. This rub was pretty good, and was actually a little spicy.

20190715_185032.jpg
 
You must log in or register to reply here.
Back
Top