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
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170123_162537475_zpsmkljbi1b.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170123_162537475_zpsmkljbi1b.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170123_163057995_zpsdsdld84w.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170123_163057995_zpsdsdld84w.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170123_164036180_zpsecb7x0y2.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170123_164036180_zpsecb7x0y2.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170123_170550511_zpsphfazdzy.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170123_170550511_zpsphfazdzy.jpg.html)
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
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
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...
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
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.
This cook is being done a about 225'F over Hickory.
I just basted with a 50/50 mix of Apple/Orange juice.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170124_092924528_zpsnt56a3au.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170124_092924528_zpsnt56a3au.jpg.html)
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
this reminds me I have an 8lber sitting in the freezer that needs to defrost.
Lookin good John!
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170124_181552666_zpsyq4az52z.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170124_181552666_zpsyq4az52z.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170124_181726169_zps2j1jsyll.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170124_181726169_zps2j1jsyll.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170124_181738505_zpslen3w6yb.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170124_181738505_zpslen3w6yb.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170124_182824568_zpstgqonqoz.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170124_182824568_zpstgqonqoz.jpg.html)
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
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.
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
crap. i'm eating Garden Inn hotel food. ya'lls are killin me ....
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! ;)
Quote from: RowdyW on 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
LOL, just noticed that... Yep, you need a actual workbench my friend.
Quote from: STRIPER LOU on 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! ;)
Thank you sir, you're too kind with the compliments.
$0.89 per pound! :o Fill the freezer!
If its Just My Wife, Son and me. That 16/0 is the centerpiece! ;)
I always have the table junked up. I leave the other half free. ;D
I'm always tinkering with something.
What we have here is food tutorials. Just like a reel service tutorial, or a hot rod tutorial, step by step with instructions and pictures. That's the way it's done. When I skip pictures or prep details I always feel guilty because I'm thinking somebody is going to try this at home and I left out the key ingredient. So I. Going to make the effort to get it right next time, not leave out any steps. Chilli is a pro at this stuff, guns, reels, dinner it don't matter he never leaves anything out. Excellent example. I salute you! Right now I'm saluting you with a glass of JW Blue. As I watch the warriors.
mi amigo Chile, that puerco looks soooo yummy, I need to try it on my oven, so tender and juice
Quote from: Shark Hunter on January 26, 2017, 02:54:47 AM
I always have the table junked up. I leave the other half free. ;D
I'm always tinkering with something.
I used to be like that until I got authorized (obligated) to buy a big folding table to my reel needs