Casper Posted July 22, 2013 Report Share Posted July 22, 2013 Can some of you post your poops, too? I bet it has chest hair.You take creepy to a whole new level. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted July 22, 2013 Report Share Posted July 22, 2013 Don't be jealous Jbot we know you smoke all kinds of meat...... Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted July 22, 2013 Report Share Posted July 22, 2013 Yes men. It was a good day to cook. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 22, 2013 Report Share Posted July 22, 2013 Can some of you post your poops, too? I bet it has chest hair. If I wasn't in a foreign bathroom in the middle of Disney World, I would have taken a pic of the most impressive shit log I've ever had. This was several hours after consuming 40oz of steak in a 6 hour span Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 17, 2013 Report Share Posted August 17, 2013 Project "Big Smoke" is under way. We're in phase 2 right now. Well, it might not be a big smoke for some, but for me it is! For phase 1, I have 20 pounds of pork butt (already done, and pulled), phase 2 is a 9 pound brisket (in the smoker now, started around 3:30 AM) and phase 3 is 6 racks of ribs. Total of about 45 pounds of meat for a get-together that we're having here this evening. 1 Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted August 17, 2013 Report Share Posted August 17, 2013 Project "Big Smoke" is under way. We're in phase 2 right now. Well, it might not be a big smoke for some, but for me it is! For phase 1, I have 20 pounds of pork butt (already done, and pulled), phase 2 is a 9 pound brisket (in the smoker now, started around 3:30 AM) and phase 3 is 6 racks of ribs. Total of about 45 pounds of meat for a get-together that we're having here this evening. Your killin me!!! Haven't even had a cup a Joe yet and I'm drooling for some Q. Good luck. Hope it's a winner. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 17, 2013 Report Share Posted August 17, 2013 Your killin me!!! Haven't even had a cup a Joe yet and I'm drooling for some Q. Good luck. Hope it's a winner. The brisket is pretty much ready, I'm keeping it on low heat to keep it warm for a while now. I pulled one of the corners off on accident, and had a taste, and I think it's going to be the best brisket I have done to date! On to the ribs in a couple hours! 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 17, 2013 Author Report Share Posted August 17, 2013 mmm! I'm having chicken and waffles right now... LOL 1 Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 25, 2013 Report Share Posted August 25, 2013 (edited) Nothing big just smoking some homemade sausage over some cherry wood. Edited August 25, 2013 by speedytriple Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 25, 2013 Report Share Posted August 25, 2013 Almost done. 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted August 26, 2013 Author Report Share Posted August 26, 2013 that looks awesome. I've never smoked sausage! Quote Link to comment Share on other sites More sharing options...
speedytriple Posted August 26, 2013 Report Share Posted August 26, 2013 that looks awesome. I've never smoked sausage!Thats not what the other guys said?!! Lolj/k Quote Link to comment Share on other sites More sharing options...
speedytriple Posted October 28, 2013 Report Share Posted October 28, 2013 Did a pork loin today over hickory, finished over apple cider in the oven. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted October 28, 2013 Author Report Share Posted October 28, 2013 I'm craving some BBQ . I may have to fire up the smoker this weekend. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted October 28, 2013 Author Report Share Posted October 28, 2013 Thats not what the other guys said?!! Lolj/k Quote Link to comment Share on other sites More sharing options...
Bad324 Posted October 28, 2013 Report Share Posted October 28, 2013 I'm craving some BBQ . I may have to fire up the smoker this weekend. I need to as well. I'm completely out of pulled pork and pulled beef that I like to keep frozen so when I get the taste but don't have the time to do it Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 27, 2013 Author Report Share Posted November 27, 2013 Smoked two chickens. Brined for 24 hours and put a dry rub on them. Stuffed them w apples and onions. Best chicken I've ever had melt in your mouth. 2 Quote Link to comment Share on other sites More sharing options...
smashweights Posted November 27, 2013 Report Share Posted November 27, 2013 looks delicious! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted November 27, 2013 Report Share Posted November 27, 2013 Smoked two chickens. Brined for 24 hours and put a dry rub on them. Stuffed them w apples and onions. Best chicken I've ever had melt in your mouth. Wood choice? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 27, 2013 Author Report Share Posted November 27, 2013 Apple/pecan. Water in the pan. Soaked the chips in apple juice for about 24 hours also. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted November 27, 2013 Report Share Posted November 27, 2013 Apple/pecan. Water in the pan. Soaked the chips in apple juice for about 24 hours also. Ya know, I'm still not sure about the whole soaking of the chips thing. It doesn't seem to make any difference. Maybe I just need to start soaking them longer? 1 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 27, 2013 Report Share Posted November 27, 2013 Ya know, I'm still not sure about the whole soaking of the chips thing. It doesn't seem to make any difference. Maybe I just need to start soaking them longer? I didn't either until I soaked them for at least 4 hours. Really the benefit seemed the chips didn't burn up as fast and put out a better even smoke 1 Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 27, 2013 Report Share Posted November 27, 2013 I sometimes soak the chips, but I do not like an overpowering smoke flavor. Pecan and apple are my go to woods, but cherry is very nice as well. I am putting a butt on tonight for the family get together tomorrow, gonna be cold and a bit hard to maintain the temps I like. Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted November 27, 2013 Report Share Posted November 27, 2013 I know it's not bbq but I'm roasting the bird this year. It's sitting in a garlic clove and 4 color peppercorn brine right now. First time I've ever brined a turkey. Gonna stuff and roast tomorrow and see how it comes out. Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 28, 2013 Report Share Posted November 28, 2013 I know it's not bbq but I'm roasting the bird this year. It's sitting in a garlic clove and 4 color peppercorn brine right now. First time I've ever brined a turkey. Gonna stuff and roast tomorrow and see how it comes out. Once you brine a bird, you will never go back. Matter of fact.....brine pork and chicken too, it is just fabulous. Good luck with the bird, let us know how it turns out. My pork shoulder is in the smoker as I type this, gonna be some happy eaters in the afternoon. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.