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Rick, you were mentioning the other day about smoking some pork this weekend. We kind of touched on loading the firebox with wood. Here's a pick of mine loaded for tomorrow. I put a ruler on it so you can get an idea of the size mine is.
Unless this is of interest to others, just delete this post after you look at it if you want.
http://i106.photobucket.com/albums/m...s/P5090001.jpg
WOW, You had me there for a bit. I was looking for a ruler so I could get an idea of the size mine is. Wow, good thing I opened the photo, that was close.
Looks like yours is 9 1/2" well, I see why your proud ......:)
So...RICK, how big is yours.....and we want a ruler........:rolleyes:
I retyped that a few times trying to avoid alternative references, but there just wasn't anyway around it I guess.
Hmmm. Looks like mine is bigger, Hopeak. Ruler included to prove it.
Tahyo - Here's a snap of mine. I have some lava rocks from an old grill that I tossed in just to help hold the heat and you can see how I "cup" the foil to hold the wood.
I have a couple of nice butts in the box with your recipe just giving them in a good chill. I'll throw them on in the morning.
If you are keeping smoke on for six hours are you reloading your wood box or will that hold you for the full 6?
It will last about 4 or 5 hours depending on how high I have that flame. Usually I'll start off with a high flame to get it to smoldering (no meat in), then once it gets to smoldering, I'll turn the flame down, put the meat in and stabilize the temp.
Tomorrow when I do those ribs, the smoke will almost last the length of time it takes to cook them, usually about 5 or 6 hours.
Thanks. I have your special sauce on simmer as we type.
Which one? If it's that catsup based one, watch it doesn't scorch on the bottom. It will do it in a heart beat. Usually I simmer it really low for about 20 minutes and then just cover it and let it sit or put it in a mason jar.Quote:
Originally Posted by Rick
The other one, you may have to reheat again after it cools. Can't remember if I gave you the one with the butter in it or not. If not, put 3 TBSPs of butter in it. If it cools the butter will solidify on top which is no problem, you'll just have to reheat it. (I'm referring to the finishing sauce)
I'm experimenting with another sauce today. It tastes good so far, but tomorrow is when it gets the true test. I love vinegar based sauces especially when they have brown sugar in them. This one is sort of a Memphis style sauce.
I have the tomato one on low and keeping it stirred.
Ok.. great... if it gets too thick for you, either thin it out with more cider vinegar or with water. If water, try to use bottled water that doesn't have chlorine in it.
I'll be back later. Need to get caught up outside.
I tripled the recipe and used a bit less than 1 Tblsp of corn starch. It turned out perfect. I had enough to fill two squeeze bottles for Sunday and about half a plastic container. I may put the finishing sauce together in the morning just to see which one I like best.
That finishing sauce is good for just dipping that meat in. (Geezuz... that sentence is ripe for hopeak to comment on)
The man is without principles. We're talking talking smoking meat here. This is serious stuff!
http://www.homeofpoi.com/images/ActionMedium/jclub.jpg
This is how I cook my meat....
btw Tahyo, the word "pic" is short for "picture", writing "pick" just gets people like me confused.
http://upload.wikimedia.org/wikipedi...ke_grenade.jpg
Oh yeah, this is how I smoke my meat too.
Yea, I know... it was a typo. Try as I might to catch these little things, sometimes I'm just too lazy to go back and fix them.Quote:
Originally Posted by Assassin Pilot
And that's why no one will be coming to eat your bbq.Quote:
Originally Posted by Assassin Pilot
Pick is just fine. Us old farts knew what you meant. It's good to keep the youngins looking over their shoulder.
I appreciate the compliment Crash, but I'm older than you I believe. :)
Just more proof that I am an old'n,because I knew what you meant as well Tayho.
Tahyo - I do belive we are about the same age. Nell - it's just wisdom.:D
53 going on 54 here. I think you are right, we're close.
Yep - we're close.
I turned 54 in February. Better over the hill than under it.
Then that makes Rick the old fart in this conversation.
Sooooo......considereing that and the thread he started about bio.... soap.....does that make him the old and stinky fart?
(sniff) (sniff) Nope. My sh*t don't stink.
Man.. I can't wait till tomorrow so I can post pictures of those ribs and get this thread back on track.. haha...
Crash, I'm not going there.
Okay, maybe it does.....
http://www.smashsworld.com/uploads/h...use485x330.jpg
New York Times Headlines......"Rick wins the M.I.T. Alternative fuel competition!"
Had a little vapor lock when this one was taken. You'll notice the roof is catching fire. I singed some hair on that one.
Looks like you've found a good OUTLET for your tensions.
Rick, did you get that pork butt to smoking yet? I've got my smoker warming up and getting the chill knocked off the ribs right now.
The butts have been on about an hour and a half. I'm holding the temp about 135-140F and have a nice slow smoke going.
Take a look at the recipe for your finishing sauce. You said 2 Tblspns of salt. Should that be 2 teaspoons? It looked like a lot to me and I only used about 1 teaspoon for a double batch. I just turned the fire off on it and I'm letting it sit.
Thanks for catching that. I'm not sure what happened there. A teaspoon or less is fine. I usually cut back on salt. I'm going look up the original recipe and see why I did that.
Rick, 2 Tablespoons is correct. I just looked up my original recipe and then looked it up on the net. Go to google and type in "finishing sauce" and look at multiple sources. Still, I'd cut back.
I'm not much on salt. There are places I do like to use it but I'm pretty cautious of sodium.
I bottled up the tomato sauce and stuck it in the fridge last night. If anything, it tastes even better today. I have a triple batch of it and a double batch of the finishing sauce in the fridge.
I'll kick the heat up about 4:30 this afternoon and finish off the butts.
I cut back on salt big time on everyday things. Usually when I make that finishing sauce I do it from memory and as I do with any recipe, I do salt and pepper to taste.Quote:
Originally Posted by Rick
As long as you keep that sauce covered and refrigerated, it will last a long time. I usually make 4 qt. sized mason jars full in the spring and it usually lasts me the rest of the summer to maybe fall.
I'll let you know how this other sauce that I made yesterday works out on the ribs. Some people have a rough time with vinegary sauces, but not me.
Rick, here's my series of pics for today's fare. Had to toss my bbq dog in as she always hangs out by the smoker when I'm doing something. I was going to do this on my barrel pit, but it was too much meat to fit on there so I did it in my cabinet smoker.
The Memphis style sauce I made is a definite do over except a slight change from white to cider vinegar next time.
**yea... I couldn't wait and ate some before taking that last picture.
http://i106.photobucket.com/albums/m...s/P5100004.jpg
http://i106.photobucket.com/albums/m...s/P5100001.jpg
Oh, man. Those look nice. Great color.
My butts are at 170F. 8:30 - 9:00 they should be done. (shrug). That will be 12 hours. I'm still smoking a bit so the flavor should be excellent. I have everything done for tomorrow except the lettuce out of the garden. At this point I think me and the boys will take turns holding the gun on each other and force us to eat. If you don't hear from me for a few days.....send help!!!!
Man, I am sure glad you explained what your dog was doing in this post.. Just lookin' at the pics.. and then reading about the flame thrower at the bottom in your signature started to make me wonder a minute... Had to go up and read the beginning.Quote:
Originally Posted by Tahyo