Bad324 Posted April 1, 2013 Report Share Posted April 1, 2013 damn I'm getting the itch to smoke up some food too! Maybe next sunday Quote Link to comment Share on other sites More sharing options...
Bad324 Posted April 21, 2013 Report Share Posted April 21, 2013 woohooo got a 7.5 bone in pork shoulder i just threw in! Whats everyones preferred pulling temp? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted April 21, 2013 Author Report Share Posted April 21, 2013 (edited) When the fork twists. I wrap it in foil about 160. And around 190 I start sticking the fork in an twisting to see if it twists. When I wrap in foil , I normally pour some apple juice around it as well. When I pull it, I leave it wrapped and rest for 2 hours wrapped in towels. Open your package pull the pork , pour the left over juices over the meat and enjoy ! Damn. I'm hungry. Edited April 21, 2013 by oldschoolsdime92 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted May 19, 2013 Author Report Share Posted May 19, 2013 It's 447 am. The smoker has been fired up.... Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted May 19, 2013 Author Report Share Posted May 19, 2013 8 am updateI don't normally cook beef with pork due to using different woods but I've been craving pulled beef for awhile. Quote Link to comment Share on other sites More sharing options...
snot Posted May 19, 2013 Report Share Posted May 19, 2013 ^ feeding a small army? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted May 19, 2013 Author Report Share Posted May 19, 2013 27lbs of meat! Family didn't get together for Mother's Day, due to work. So we are having a mommyque! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted May 19, 2013 Author Report Share Posted May 19, 2013 160 degrees, time for foil wrap Quote Link to comment Share on other sites More sharing options...
jporter12 Posted May 19, 2013 Report Share Posted May 19, 2013 Drool Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted May 20, 2013 Author Report Share Posted May 20, 2013 Done. All eleven of us were fat and happy by the end of the night tonight. The chickies were okay, but needed the right wood. Quote Link to comment Share on other sites More sharing options...
Pokey Posted May 20, 2013 Report Share Posted May 20, 2013 That looks awesome! I am thinking of doing a tri-tip today, that is about as good as beef gets IMHO. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted May 20, 2013 Report Share Posted May 20, 2013 looks fantastic! I need to start thinking of what I want to do for my annual Man Day cook out this year. Gonna be tough to beat last years 75lbs of over 10 different kinds of animal meat Quote Link to comment Share on other sites More sharing options...
speedytriple Posted May 26, 2013 Report Share Posted May 26, 2013 Doing a 11# pork loin. Split in two halves one the grill using indirect smoke box heat. The other over charcoal and hickory chunks inthe smoker. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted May 26, 2013 Report Share Posted May 26, 2013 Looks like I'm doing ribs and wings tomorrow! Quote Link to comment Share on other sites More sharing options...
speedytriple Posted May 26, 2013 Report Share Posted May 26, 2013 (edited) They both ended up on the smoker once they shrunk down some. Almost done after five hours.All done after a bit in the oven over apple juice wrapped up. Edited May 26, 2013 by speedytriple Quote Link to comment Share on other sites More sharing options...
jporter12 Posted May 26, 2013 Report Share Posted May 26, 2013 The wife has a 1-1/2 pound pork tenderloin on the smoker right now. Actually not using any smoke though. It was a recipe that called for indirect heat on the grill, I said we should throw it in the smoker! It marinated overnight in a concoction that she find on allrecipes.com I believe. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted July 20, 2013 Author Report Share Posted July 20, 2013 Well in case anyone's wondering what I've been up too. The best ribs to date...Light smoke w apple wood sweet/ spicey rub Here's a chuckie I did two weeks ago 2 Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted July 20, 2013 Report Share Posted July 20, 2013 I made the most incredible baby backs while camping last weekend. Used McCormick sweet and spicy(?) Rub, wrapped in about 5 layers of foil. The fire rings there have the grills that are hinged, so they flip up over the fire. Set em on that and kept a small fire burning on the opposite side of the ring, would shovel coals over periodically. Cooked like that for about 4 hours. When I pulled them off I had a chubby. We cut them with a fucking plastic butter knife. You could shake the meat off the bone. The rub was really good, not overly salty like some store bought rubs. Sweet and smoky with smoked paprika and kicked up with some chipotle peppers. Very good balance. Best meal I've ever cooked camping. 2 Quote Link to comment Share on other sites More sharing options...
smashweights Posted July 20, 2013 Report Share Posted July 20, 2013 Went out for BBQ today while in San Antonio and saw this sign at my favorite BBQ place down here and figured you all would appreciate this: You know it's Texas when you get a discount for owning a gun 2 Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted July 20, 2013 Report Share Posted July 20, 2013 Quote Link to comment Share on other sites More sharing options...
Pokey Posted July 21, 2013 Report Share Posted July 21, 2013 That map is true sarcasm, some damn good BBQ in the states being dissed. 1 Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted July 21, 2013 Report Share Posted July 21, 2013 That map is true sarcasm, some damn good BBQ in the states being dissed.you did see the source of the map, Texas Monthly, so it may be slightly biased.... Quote Link to comment Share on other sites More sharing options...
Pokey Posted July 21, 2013 Report Share Posted July 21, 2013 you did see the source of the map, Texas Monthly, so it may be slightly biased.... Just a tad bit of bias, maybe even a tad bit of intimidation from the Carolina and Georgia BBQ. I am looking to smoke a standing beef rib roast "prime rib", I will for sure be posting pics of that beauty!!!! 1 Quote Link to comment Share on other sites More sharing options...
Medina Posted July 21, 2013 Report Share Posted July 21, 2013 lord I loves me some bbq.... just got back from Chesapeake western shore and someone made STEAK with BBQ....I swear it was blasphemous till I ate so much I thought I was going to have an aneurysmthe crabs, the sweet corn and those BBQ whatever cuts they were...feck me runnin' I barely remember much after that meal Quote Link to comment Share on other sites More sharing options...
jbot Posted July 22, 2013 Report Share Posted July 22, 2013 Can some of you post your poops, too? I bet it has chest hair. Quote Link to comment Share on other sites More sharing options...
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