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Post by HoosierTrooper on Jun 23, 2012 11:45:18 GMT -6
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 23, 2012 12:59:50 GMT -6
I'd take a plate with that on it!
I have 2 butts thawing for some pulled pork.
While I was in the freezer I saw a few corned beefs (is that a word? beefs?) I think it's time for some pastrami too.
It's summer and we like things that can be cooked outside and just require minor heating to eat. I suppose everyone does that in the summer.
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Post by wchnu on Jun 23, 2012 13:08:12 GMT -6
Welllllllllllllllllll now.. that looks so nasty I think we will have to confiscate it for the good of the community. Can't let stuff like that just run around loose can we. Rocket Dood will be around shortly to collect it and remove it to a safe undisclosed table..errrrrr place.
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Post by HoosierTrooper on Jun 23, 2012 15:46:13 GMT -6
;D Welllllllllllllllllll now.. that looks so nasty I think we will have to confiscate it for the good of the community. Can't let stuff like that just run around loose can we. Rocket Dood will be around shortly to collect it and remove it to a safe undisclosed table..errrrrr place.
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Post by HoosierTrooper on Jun 23, 2012 15:48:09 GMT -6
Trade ya some brisket for some pulled pork. I'd take a plate with that on it! I have 2 butts thawing for some pulled pork. While I was in the freezer I saw a few corned beefs (is that a word? beefs?) I think it's time for some pastrami too. It's summer and we like things that can be cooked outside and just require minor heating to eat. I suppose everyone does that in the summer.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 23, 2012 17:37:15 GMT -6
Trade ya some brisket for some pulled pork. If we only lived closer.
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Post by johna2231 on Jun 23, 2012 22:06:04 GMT -6
No kiddin'. That looks great! (as does all of Tom's BBQ projects). I've only had my smoker about 6 months but with all the great guidance Tom, Brian and other have given me, along with some great books, I'm loving it! Good eats. Pretty simple too!
John
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RocketMan
Gem Star
RazorAddict
Welcome To The Sharp Side!
Posts: 4,167
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Post by RocketMan on Jun 24, 2012 2:31:52 GMT -6
All right buddy!!! We have laws against showing photos of such tantalizing stuff!! I'm afraid we're going to have to confiscate that there pulled pork and retain it for evidence. Hand it over sir! (Great stuff HT!)
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lloyd
SE Super Freak
Posts: 42
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Post by lloyd on Jun 24, 2012 12:32:53 GMT -6
Oh....The....Good Life....
That brisket is too beautiful....I think I'm falling in love.... I have a safe place where you can put it....right under my canines...and we ain't talkin 'bout no dogs either.....lol
Thanks Alot Tom!! Now I'm going to be dreaming about this....
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Post by spinyeel on Jun 26, 2012 19:35:59 GMT -6
We call it Corned Silverside here in Australia. Delicious.
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Post by bladerunner on Jun 27, 2012 4:21:29 GMT -6
Hoosier, the other forums I hang out at are chilli pepper forums, so I love stuff like that. THP, chiligrower, c2cpeppers and chiligalore. Most of them have sub forums just on smoking meats. But I'm sure there's other dedicated smoking forums that you are already a part of. I just love the chilli pepper part the most, but smoking meats is awesome in itself.
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Post by HoosierTrooper on Jun 27, 2012 16:04:15 GMT -6
One of my favorite appetizers are Atomic Buffalo Turds, affectionately know as ABT's. Hollow out a jalapeno pepper, stuff it with cheese, sprinkle a little rub on it and smoke just enough to soften up the outside a little. Another way is to slice it lengthwise and put the cheese in the "boat" halves. SOme guys like to grill them to char the outer layer a little. Hoosier, the other forums I hang out at are chilli pepper forums, so I love stuff like that. THP, chiligrower, c2cpeppers and chiligalore. Most of them have sub forums just on smoking meats. But I'm sure there's other dedicated smoking forums that you are already a part of. I just love the chilli pepper part the most, but smoking meats is awesome in itself.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 28, 2012 15:03:56 GMT -6
Tom, in all the years I've been making southern BBQ, I've never made an ABT! Can you believe that!? And the wife and I both love hot. We eat jalapenos like sweet peppers.
I have those butts sitting with rub on them, maybe our weather will clear enough to do them this weekend. I think I'll pick up some peppers and make some ABTs too. I'll need to halve them since I don't have a rack.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jul 1, 2012 12:30:44 GMT -6
So I waited for today to do the pulled pork because the weather was forecast to be good. So wouldn't you know it, it was raining earlier. Both butts are in the plateau stage, one just leaving it, one entering it. So one should be ready for supper. The other? I have no idea yet.
Hopefully I'll remember pics.
Tom, I tried something I never did before. Most times I get very little "smoke ring" because I make my own rubs and I don't add sugar. This time I used 2 tablespoons lt brown sugar per butt and it had days to soak in. I also used my pastrami spice mix (no curing agent - just spices) to see what that would be like. (garlic, coriander, BP) If I wanted a guaranteed smoke ring I would have rubbed it with a little cure right before smoking them, but that's cheating IMO.
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Post by HoosierTrooper on Jul 1, 2012 18:39:07 GMT -6
I don't get too excited about the smoke ring, it's simply a chemical reaction between nitrates and the myoglobin in meat and doesn't mean that smoke was absorbed into the meat. It looks cool but doesn't improve the flavor of the meat because the smoke isn't absorbed, it's adsorbed. I actually use quite a bit of sugar, usually an equal amount of white and either brown or turbinado sugar in the rub I make. I've tried cutting down on the sugars but I think it hurts the overall bark formation on pork. Sometimes i go sugarless or low sugar on beef with the emphasis on good old kosher salt and pepper. Well, how'd the butts turn out? Here's some spare ribs I did today for my son. He was very happy with them.
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