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Thread: Had the Day Off So Had to Smoke(Don't Look If your Hungry)

  1. 06-12-2012, 10:30 AM #1
    Skinner
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    Default Had the Day Off So Had to Smoke(Don't Look If your Hungry)

    Had the Day Off So I Decided to Do Some Smokin' Made 2 Boston Butts a Whole Picnic Ham and Removed the Skin from the Picnic Ham and Used it to Wrap the Lovely Lamb Fat Cap I Had .
    Everything Was Smoked for 12 Hours at 110 Dagrees .With Cherry Wood and Finished With Seasoned Oak .

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    Picnic Ham and Skin Wrapped Lamb Fat

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    Look at the Lovelyness

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    Yes those Are Jars Of Fat

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    1 Bosten Butt The Other Was Cut up already

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    Lamb Fat Wrapped In Pork Fat and Pork Skin

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  2. 06-12-2012, 10:46 AM #2
    natertot
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    yummy!
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  3. 06-12-2012, 10:58 AM #3
    intothenew
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    Quote Originally Posted by Skinner View Post
    .......Look at the Lovelyness.........

    You got that right!
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  4. 06-12-2012, 11:01 AM #4
    Winter
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    I need a cigarette.
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  5. 06-12-2012, 11:13 AM #5
    Rick
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    It's very hard for me to tell how good it tastes with pictures so feel free to send me samples. I will provide a glowing report I'm sure.
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  6. 06-12-2012, 03:43 PM #6
    crashdive123
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    Looks delish.
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  7. 06-12-2012, 07:56 PM #7
    Skinner
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    Quote Originally Posted by crashdive123 View Post
    Looks delish.
    Tasts Delish Also
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  8. 06-13-2012, 06:30 PM #8
    kyratshooter
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    Skinner, you do not want to show pictures like that when you live in the same state as Crash!

    I know that he once drove all the way from Florida to Kentucky just for a mess of fried chicken and a glob of vegitables.
    If you didn't bring jerky what did I just eat?
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  9. 06-14-2012, 12:39 AM #9
    Skinner
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    Quote Originally Posted by kyratshooter View Post
    Skinner, you do not want to show pictures like that when you live in the same state as Crash!

    I know that he once drove all the way from Florida to Kentucky just for a mess of fried chicken and a glob of vegitables.
    And Also the Fact that He Has Come to My Neck Of the Woods .
    But that's a Good Thought .May Have to Do Some More Up and Drop it Off to Him When I Head Out for My Vacation to Daytona Beach Soon
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  10. 06-14-2012, 10:16 AM #10
    Sparky93
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    Dang you, I was hungry but couldn't help but look... think I'm going to gnaw on some boot leather and look at these pics till lunch...
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  11. 06-14-2012, 12:00 PM #11
    Rick
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  12. 06-14-2012, 06:29 PM #12
    mountainmark
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    Man that looks wonderful. One question. I have used maple, cherry and apple for smoke. I noticed you "finished" with seasoned oak. I haven't heard of that. What do you feel that contributes?
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  13. 06-14-2012, 06:54 PM #13
    crashdive123
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    Smoking with oak gives a great flavor.

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  14. 06-14-2012, 07:10 PM #14
    karatediver
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    Quote Originally Posted by Rick View Post
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    Rick you can't trust those guys at the post office not to touch your smoked meats. I suggest you go down there and give them a piece of your mind.
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  15. 06-14-2012, 10:18 PM #15
    Rick
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    I don't have enough to share.
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  16. 06-15-2012, 12:40 AM #16
    Skinner
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    Quote Originally Posted by mountainmark View Post
    Man that looks wonderful. One question. I have used maple, cherry and apple for smoke. I noticed you "finished" with seasoned oak. I haven't heard of that. What do you feel that contributes?
    Yep Just As Crash Said Just Added More Flavor . I'm a Smoke Nut When I Smoke My Meats .When you Do Beef Brisket for Close to 20 Hours or More and Make it Come Out Rare It's All Low /Slow and Building the Flavor Profiles With the Use Of Different Woods and Rubs.
    The Biggest And Boldes And Expencive Smoking I Ever Done Was A Full 8 Bone Standing Rib Roast and 3 Lamb Legs. The Lamb Was Maranited In Red wind for 3 Days and The Wood I Used Was from a Orange tree and Apple Tree I Had Helped to Cut Down the Year Before .And (Here's the Expencive Part)I Soaked the Woods In a Case Of Makers Mark for 3 Weeks . And Smoked Everything for a Total of 3 Days.
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    Here's the Brisket after 20 Hours .
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  17. 06-15-2012, 06:09 AM #17
    crashdive123
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    While I'm sure it added great flavor - a fine bourbon like that should not be used to flavor wood....sniff....sniff.
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  18. 06-15-2012, 11:05 AM #18
    Skinner
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    Quote Originally Posted by crashdive123 View Post
    While I'm sure it added great flavor - a fine bourbon like that should not be used to flavor wood....sniff....sniff.
    Just Because it Had Wood In it Doesn't Mean It Wasn't Drank .Just Needed to Starin it for Any Small Splinters And It Was Good to Drink .
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