Teaser for Tomorrow

Started by ChileRelleno, January 24, 2017, 12:14:45 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1 2
User actions

ChileRelleno

January 24, 2017, 12:14:45 AM
Getting ready to fire up the smoker in the AM.
I have a big ten pound butt all ready to go low-n-slow with hickory.

Rub
1C Brown sugar
1C Smoked Paprika
3/4C Seasoned salt
2T Garlic and Onion powders







Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Swami805

#1
January 24, 2017, 02:43:59 AM
Ten pounds of heaven right there! We have good weather and nice beaches here but can't get BBQ to save our lives. I'm jealous
Do what you can with that you have where you are

Dominick

#2
January 24, 2017, 03:11:21 AM
Quote from: Swami805 on January 24, 2017, 02:43:59 AM
Ten pounds of heaven right there! We have good weather and nice beaches here but can't get BBQ to save our lives. I'm jealous
Don't be jealous, just follow John's recipes and do your own.  Dominick
Leave the gun.  Take the cannolis.

There are two things I don't like about fishing.  Getting up early in the morning and boats.  The rest of it is fun.

thorhammer

#3
January 24, 2017, 03:21:51 AM
Quote from: Swami805 on January 24, 2017, 02:43:59 AM
Ten pounds of heaven right there! We have good weather and nice beaches here but can't get BBQ to save our lives. I'm jealous



well now, I'm in your state...

ChileRelleno

#4
January 24, 2017, 03:37:34 AM Last Edit: January 24, 2017, 03:44:43 AM by ChileRelleno
Y'all can cook this in your oven and have it come out sweet, succulent and smoky too.

Use either liquid smoke, or smoked salts.
I recommend the smoked salts, you can either wet/dry brine or add the salts to the rub.
Then just cook on a grate at 225'-250' in your oven till all those fats and collagen dissolve into juicy, tender deliciousness.
A steam tray below the meat will help keep it moist, and catch drippings too.

Smoked Salts

https://www.seasalt.com/gourmet-salt/smoked-salt.html?gclid=CjwKEAiA8JbEBRCz2szzhqrx7H8SJAC6FjXX95hzWGb3Lim5zdlYy39HC87x7CHZDze67iOGxs0ZLhoCpx7w_wcB

http://www.sfsalt.com/smoked-sea-salts?gclid=CjwKEAiA8JbEBRCz2szzhqrx7H8SJAC6FjXX--2C0sTGw6cfAreZaepiKO-sfUSjATXWu0N20dUDNRoCLxvw_wcB

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#5
January 24, 2017, 02:25:22 PM
It went in the smoker at 0545, dinner around 1800 and satisfied belly about 1830-45.
First basting around 1000, maybe I'll get a pic then.

Since I had to be up early to start this smoke, I made a fine breakfast for the family.

Sunnyside eggs
Crunchy hashbrowns with onion/bell pepper
Corned beef hash
Orange juice with extra pulp.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#6
January 24, 2017, 03:53:21 PM
This cook is being done a about 225'F over Hickory.
I just basted with a 50/50 mix of Apple/Orange juice.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Reel 224

#7
January 24, 2017, 08:39:06 PM
Chile: I have also smoked buts similar to what you have done and I have to tell you. You have my mouth watering so bad my fingers are slipping of the key pads.

I love reading your posts on cooking. I'm waiting for whats next.

Joe
"I don't know the key to success,but the key to failure is trying to please everyone."

David Hall

#8
January 24, 2017, 09:54:40 PM
this reminds me I have an 8lber sitting in the freezer that needs to defrost.
Lookin good John!

ChileRelleno

#9
January 25, 2017, 01:38:15 AM






Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Shark Hunter

#10
January 25, 2017, 05:27:53 AM Last Edit: January 25, 2017, 05:29:10 AM by Shark Hunter
Dang!!! :P
Still not worthy of my own Cooking Thread. Dustin and I got down this past weekend the best way I know how with the time available.
Choice Cut Ribeye, Baked Potato, Salad, Shrimp, Crab Legs and Crab Cakes.
Gotta Go Surf and Turf! :P

Life is Good!

ChileRelleno

#11
January 25, 2017, 01:24:47 PM
Not worthy my arse.
That is a danged fine meal, and you've pics to go with it.
Don't play at being so humble, post a thread.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

RowdyW

#12
January 25, 2017, 01:53:45 PM
Daron, it looks like you have to make more room for such a fine dinner. Sometimes the reel goodies have to take a back seat.      Rudy

thorhammer

#13
January 25, 2017, 02:18:51 PM
crap. i'm eating Garden Inn hotel food. ya'lls are killin me ....

STRIPER LOU

#14
January 25, 2017, 03:59:06 PM
Chile, that looks so good. Gracie does a great job on Lechon Assado. I'm headed to Stop & Shop this morning as they have pork shoulder on sale for .89 cents a pound.

Haven't seen that price in years! Keep it up Bud, your doing great! ;)
Print
Go Up Pages1 2
User actions