Jul 06

05-May-2012

We were visited by our friends from Long Island so we decided to have some fun.

Follow the pictures for a smoking of a full sized port butt. My first time trying something this large.
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The rub was my standard that I use on pork. The recipe has been posted previously.

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The night before I seasoned in and wrapped it up in plastic wrap.

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It was about 6am when I went outside to start the BGE.

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Used a mix of apple and cherry wood chunks.

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Its looking pretty good already and it hasn’t even started.

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Almost forgot the injection. Good think I remembered.

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A few hours in and its starting to look good.

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Skip ahead of few hours and the Resin has been broken out. Love that stuff.

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In an effort to be heat efficient, I surrounded the butt with potatoes and roasted garlic.

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The final result was delicious. It was delicious.

Jul 06

Random Kebabs

I’m working on emptying my phone and putting up posts that I’ve slacked on. Here’s a picture from back in May. We don’t remember what kind of meat it was. I suspect beef with some sort of flavoring. 🙂

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Apr 22

Sunday Smoking

I need to work on “cleaning” out the freezer so I cooked up some tasty meat last Sunday.
A 2.75 lb beef brisket in the middle with a pork country rib on each side.

Here they are at the beginning of the 5 hours.
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I mopped every hour or so. It was a mix of beer, white vinegar and spices.
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The final product.
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Landshark!
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I don’t have a picture of it but my new favorite dipping sauce came out of the cook book. “Texas Style” sauce – pan drippings mixed with ketchup. I wasn’t sure at first if it would be good but I loved it. The vinegar of the mop mixed with the spices and ketchup was delicious. Worked great with the beef.