They are on the dehydrator in my studio now ( have house guests).
food Smoke Somethin
- Thread starter Walchit
- Start date
Didn't get a chance to post my last couple cooks. I did a brisket point that I got on sale, wasn't ready in time for dinner, so we had tacos and I wrapped it in foil, then drove to KC to get a weber lol. It was at 174 when I left and 201 when I got back. Idk what it did while I was gone, lol Possibly the best brisket that I have ever had. Fat was like gravy.
Before wrapping
Then my buddy and his family came over for dinner the other night and I fired up a couple kettles. The brats are stuffed at this little grocery store, and I wasted them with corona and lime juice. They turned out great, I usually burn brats.
Used Zarda Bbq rub cause it was the only thing at the store that didnt have msg. I should have put a lot more on, cause I added some before eating mine and you could taste it then.
Before wrapping
Then my buddy and his family came over for dinner the other night and I fired up a couple kettles. The brats are stuffed at this little grocery store, and I wasted them with corona and lime juice. They turned out great, I usually burn brats.
Used Zarda Bbq rub cause it was the only thing at the store that didnt have msg. I should have put a lot more on, cause I added some before eating mine and you could taste it then.
Got a couple new grills and smokers too. Finally got a 22.5 in Smokey mountain. It was a weird ad that said it had damage, but when I showed up it was new in the box. So I got a super deal.
The weird green one is a 71-72 avacaco colored one, aka the "Carribean"
And the red one is a 98 red mist stainless steel performer. I'm addicted to these things. I need to get rid of a couple.
Oh and I am building that REDi-SMOK thing with the Smokey Joe for a friend. It should be pretty cool. And I have been working on this work table with side burner out of an old genesis gas grill. Found that granite piece by my neighbors trash, and its a perfect fit!
The weird green one is a 71-72 avacaco colored one, aka the "Carribean"
And the red one is a 98 red mist stainless steel performer. I'm addicted to these things. I need to get rid of a couple.
Oh and I am building that REDi-SMOK thing with the Smokey Joe for a friend. It should be pretty cool. And I have been working on this work table with side burner out of an old genesis gas grill. Found that granite piece by my neighbors trash, and its a perfect fit!
You need therapy! 
Put a chuck roast and a pork butt on yesterday at like 8:30 am. Fell asleep last night, woke up and pulled the chuck roast at around 1am. The pork was at like 180 or so, I wrapped it and set an alarm for 2 hours. Woke up 3 hours later, and when I stirred my coal I must have put it out I guess. IT had dropped to 160. So I added coal and just finally pulled ot off around noon lol. It still turned out pretty good, I should have wrapped it sooner, but I thought maybe I could finish it unwrapped. Made 3 decent bags of meat for the freezer, and I'm gonna warm the chuck roast up for dinner tonight.
Chuckie!
Rub - Big Papa Smokers "Cash Cow"
Pork
Rub - Kinders "Tequila Lime"
Chuckie!
Rub - Big Papa Smokers "Cash Cow"
Pork
Rub - Kinders "Tequila Lime"
Fired up the old char-griller premium kettle, figured she was getting jealous, lol
Got a loin, that turned out to be two small loins vac-sealed together. And some poppers.
The butternut squash in those veggies was all slimy so I guess I'm not having veggies tonight.
Simply marvelous cherry applied liberally to one loin and the poppers, and a little bit on the kids loin, honey and mustard for the binder.
Got a loin, that turned out to be two small loins vac-sealed together. And some poppers.
The butternut squash in those veggies was all slimy so I guess I'm not having veggies tonight.
Simply marvelous cherry applied liberally to one loin and the poppers, and a little bit on the kids loin, honey and mustard for the binder.
Lookin' Good!
Got a pork butt on. Tried to start one early this morning, but when I opened it It smelled rancid. So I had to take it back and get a gift card. But I wasnt about to get more pork from that batch. So I went to walmart and got one. I also just put on two little pork loins, I will get a pic next time I go out there.
Got a really nice bark, wrapped at 168. Simply marvelous spicy apple rub(not spicy, but excellent on everything)
Local honey mixed with a little plotchmans mustard for the binder.
Here are the pork loins, I used Worcestershire for a binder.
This one was seasoned with Kroger prime seasonings - Pablano Lime. Funny thing though, only jalapeno and bell pepper in the ingredients, no poblano lol. We will see if its any good.
And this one was seasoned with Weber - Chicago Steak.
Local honey mixed with a little plotchmans mustard for the binder.
Here are the pork loins, I used Worcestershire for a binder.
This one was seasoned with Kroger prime seasonings - Pablano Lime. Funny thing though, only jalapeno and bell pepper in the ingredients, no poblano lol. We will see if its any good.
And this one was seasoned with Weber - Chicago Steak.
Idk what they put in this, but it almost tastes like black licorice. Whats that's flavor from anise? It doesnt list it on the ingredients but it does say spices, and natural flavors.
I didn't like it.
The other one turned out really good, probably could have took them off a few minutes sooner, but it was still really juicy. And I'm pretty sure the butt is done, unless this thermometer is wrong.
I didn't like it.
The other one turned out really good, probably could have took them off a few minutes sooner, but it was still really juicy. And I'm pretty sure the butt is done, unless this thermometer is wrong.
Looks good Andy. Just me but I don't think Worcestershire sauce is good on pork, beef I can see. It might change the rub flavor, just a guess. Is that seasoning for fajitas?
I'm waiting on that butt to finish, it's looking good so far!!
I'm waiting on that butt to finish, it's looking good so far!!
I ran the butt a lot hotter than I normally do, I really liked it. It was the smallest Tyson butt at Wal-Mart, like 14 bucks.Rajun Gardener said:
And I like worchestershire, everyone loved the loin with the steak seasoning, that other stuff had a nasty taste to it, I dont think the worchestershire caused it. I will send you the rest of the seasoning if you wanna taste it lol.
WarrantMan
eXtreme
You mentioned "cherry rub" in earlier post and that you liked it. Way outside my box, seems so counterintuitive to me for smoking. I won't knock til I try it, just at first thought seemed bizarre to me...
Really that good?
Edit: I've used Cherry wood before for the smoke, just not actual Cherry flavor to the meat itself... just curious
Really that good?
Edit: I've used Cherry wood before for the smoke, just not actual Cherry flavor to the meat itself... just curious
I'm gonna buy 5lbs of that simply marvelous cherry next time they do free shipping, and I will send out some samples.
I like it a lot. The spicy apple is fairly similar too.
Here's the link, they talk it up better than me lol
https://www.bigpoppasmokers.com/simply-marvelous-cherry-rub
I like it a lot. The spicy apple is fairly similar too.
Here's the link, they talk it up better than me lol
https://www.bigpoppasmokers.com/simply-marvelous-cherry-rub
Downriver
eXtreme
Lookin good Andy. Love the steak seasoning on pork idea. I might give that a try.
The BP Cherry rub is kinda new, but is gaining traction in the competition arena. Cash Cow is also very popular.
While your ordering lol, there's a couple others I'd recommend:
Dan Hixon's 3Eyz rub is an all-around rub and is good on everything. Personally, I LOVE it on chicken and it's great on pork as well.
Malcom Reed's Killer Hogs Hot is fantastic on ribs and pork butt.
Big Poppa usual does sales/discounts around a Holiday weekend. If I see one announced, I'll let you know.
The BP Cherry rub is kinda new, but is gaining traction in the competition arena. Cash Cow is also very popular.
While your ordering lol, there's a couple others I'd recommend:
Dan Hixon's 3Eyz rub is an all-around rub and is good on everything. Personally, I LOVE it on chicken and it's great on pork as well.
Malcom Reed's Killer Hogs Hot is fantastic on ribs and pork butt.
Big Poppa usual does sales/discounts around a Holiday weekend. If I see one announced, I'll let you know.
A guy from the weber forum sent me a bunch of the bps rubs, the cherry really stood out to me. I could smell it over all the other rubs as soon as I pulled its baggie out.
The cash cow, and both killer hogs were good. But Idk, for me the cherry shit is Damn near perfect. Probably my sugar addiction lol.
I will have to try that Dan hixons 3eyz. My buddy that sent me the rubs does pretty good in competitions, and he said he uses the cherry with another rub on something, sorry for rambling lol.
Here are some things I've cooked and not got around to posting.
Pulled pork and chuck roast for the teachers at my daughters school.
Tri-tip. I should have cooked it a little longer cause the wife can't handle medium rare. I guess I could have probably had the kids eat more rare pieces and fed her the ends lol
Two racks of poppers and a couple pork balls, on the 18" wsm
Big pork loin.
Couple yard birds.
Eye of round roast(very good, almost prime rib)
And a pork lawn.
Ribeye, and I think thats everything I had planned on posting and didn't. Hopefully that makes up for the missing pork pic yesterday.
The cash cow, and both killer hogs were good. But Idk, for me the cherry shit is Damn near perfect. Probably my sugar addiction lol.
I will have to try that Dan hixons 3eyz. My buddy that sent me the rubs does pretty good in competitions, and he said he uses the cherry with another rub on something, sorry for rambling lol.
Here are some things I've cooked and not got around to posting.
Pulled pork and chuck roast for the teachers at my daughters school.
Tri-tip. I should have cooked it a little longer cause the wife can't handle medium rare. I guess I could have probably had the kids eat more rare pieces and fed her the ends lol
Two racks of poppers and a couple pork balls, on the 18" wsm
Big pork loin.
Couple yard birds.
Eye of round roast(very good, almost prime rib)
And a pork lawn.
Ribeye, and I think thats everything I had planned on posting and didn't. Hopefully that makes up for the missing pork pic yesterday.
