Speaking of tasty, today was a good day. The brisket and pork was good but the cheerwine marinated smoked chicken wings... my lord. The Brunswick stew was on point, too.
Got a pork butt rubbed and in the fridge, ready for tomorrow morning. After not having my grill and smoker for 3 years, its such an enormous increase in my quality of life to finally be able to use the grill every night and smoker every weekend.
I just put a new gasket on for the first time last weekend. My smoke ring had about a half centimeter of "seasoning" on it.
I've changed my gasket a few times. I hate changing out my fire box and fire ring but both are cracked clean through. The fire box is actually cracked in two places so there's a chunk of it that's not even connected to the rest. Pretty sure it happened when we were A) moving and B) transporting it to and from a BBQ competition. My hinges on my band are bent so my dome is a bitch to open and close bc it doesn't line up like it should. That's why I haven't been using it much. I figured that I'd get a new fire box and ring while doing the band and just freshen up the entire Egg at the same time.
Confession: Only one girl has ever said that to me. We were 16. It was the first dick she'd ever seen. I'm sure she laughs about that now.
Fuckos next door decided to play Frisbee in their goddamn driveway at 3am and wake up my dogs for about an hour last night. Pork went on at 10ish. Smoke doesn't look great but fuck it I'm going back to bed.
Butt is in the stall, just wrapped it in butcher paper. Nice to smoke on a warm day, first time in a while I've been able to close vents to help the temp.
My wife doesn't deserve good BBQ. Every time I do any long cook, she bitches about how long it takes, throwing in some variation of "why can't you just grill it!"
Smoked chickens earlier for Easter lunch accompanied with the Alabama White BBQ Sauce in the op. Thanks to whomever for the recipe, definite crowd pleaser.
WSM isn't too insulated, so cold breezy days I have to leave the vents all wide open to hold it at 250. Today is warm and clear, so I have 2 closed and it nailed in at 250 now. Actually running a little warm.
Thx- i pretty much only follow this thread- i dont think i need to worry about Farva hunting me down and posting my cooking habits.
It was great. Pulled it off with internal of 185. Smoked it heavy on the pecan wood. Kinda strange having a non cured ham on Easter though. Very similar to smoking a butt (taste wise) except not much of a stall which was nice. We had the bone removed on this one.
I sliced it but if cooked a little longer, could have pulled. The outside edges pulled when carving. I wouldn't choose a fresh ham over a butt unless cheaper. I'd say less fat in the meat with the skin off than a butt.
Reverse seared this tenderloin on the egg today. Threw in some hickory chunks during the low temp portion of the cook for a little smoke. Turned out awesome
Fuck those assholes that kept me up last night. Pulled the pork off an hour ago, been resting it. About to bust into it. Thankfully, I get to work from home tomorrow since my supervisors took the day off.
That was the best butt I've ever made. It just fell apart when I started to pull it. So juicy too. Never wrapped one before, but I'm a believer. Didn't quite have the smoke flavor of want though.
'Steemed Gents, Buddy hit me up asking me to cook hog meat he got from a pig he shot. He's got roast, backstrap, sausage and ribs, as far as I know. All are frozen at the moment and I told him we'll talk Thursday about what he should give me so I can thaw them out and we can have a cookout on Sunday and watch basketball. My initial thought is smoke the ribs (using 3-2-1) and grill sausage and backstrap to snack on in the meantime. Could also do carnitas out of the roast. Thinking of making some sides from the OP, and maybe a BBQ sauce or two. Also have some left over brisket and burnt ends I plan to vacuum seal and poor man sous vide to serve as starters. Thoughts on prep and cooking, links to tips, critiques to plans are all welcome. Gracias.
Depends on the size. Could be good Also, thermapen on sale http://www.thermoworks.com/Classic-Thermapen
3-2-1 produces fall off the bone ribs but a lot of people who get further into rib making prefer some bite. I like mine tougher so 6 hours with 2 steaming the meat is too much. I usually cook ribs more like 4 hours and don't wrap them, although it's a preference thing.