I've got smoked butt from last weekend re-heating...a brisket fresh out of the smoker and chicken about to go in...guests get here in the next couple of hours. Yup, it's a bit of a range, but I wanted to have some variety and have found that smokin', freezin' and re-heating butt in particular works pretty darn well.
Go Pats.
Posts: 28 | Location: Woodinville, Washington | Registered: December 31, 2004
Truthfully, I was burnin up some stainless steel. You'll all probably toss my chubby butt off this site for sure when I tell you , I'm not a ball sports fan of any type! For me, it has to have a motor or tires before I get interested. So I ain't watchin the Bowl! Instead I was welding up some stainless steel, making leg extensions for my Smoker. I built a cabinet for my smoker to sit on, removed the casters so I could bolt the two together and found that it sits too low for the drip pan to fit between. So I built 2 inch legs that screw into the existing legs. Plus I am building a Western Cart for a movie producer to do an outdoor movie. This is a cart for the camera to be placed on for shooting. (I LOVE welding) Enjoy the game everyone!!!!Dj
Posts: 98 | Location: Bel Air Maryland | Registered: December 17, 2004
Sounds good to me...the Super Bowl is just an excuse for a "Q"-ing party for me. I guess I need to get the Nascar schedule so I can ensure I'm smokin' every race day too. Sounds like a good project you're doing, might be worth posting some pictures
Posts: 28 | Location: Woodinville, Washington | Registered: December 31, 2004
I wasn't going to cook anything, but I realized yesterday morning that the 8 lb picnic that I bought last weekend to stick in the freezer never actually made it to the freezer, so I decided to cook it. I rubbed it with some Rib Rub from Bandana Barbeque in St. Louis and put it the Smokette at 10:00PM lasat night. I used 2 oz of apple and 2 oz of hickory and cooked it at 225* until the internal temp was 195. Total cook time of 16 hours. Then FTC for two hours. It was very good. The Bandana Rib Rub has a nice sweet flavor to it.
I cooked two 8 pound briskets and 20 Jalepeno Peppers stuffed with cream cheese and wrapped in bacon. This was my first attempt on the peppers and they turned out pretty darn good. My brother-in-law kept telling me that it was the best brisket he has ever had. I have owned my 055 about 3 months now, and I am finally getting it down. I mean my brisket has always came out "good", but these two were my best yet.
I decided to let someone else do the cooking as I wanted to watch the Carolina basketball game that was played before the superbowl Sooo I just ordered a Pizza and relaxed to watch both the basketball game and then the superbowl Herman
Posts: 34 | Location: SNOW HILL, NORTH CAROLINA | Registered: January 24, 2004
Had about 25 people over for SB. For smoked items, did 2 butts, 1 brisket, 1 turkey, and about 45 ABTs. Also did a big pot of chili using, among the meats, some previously smoked items - 3lb pulled pork, 3 lbs cubed brisket, 1/2 lb cubed buckboard bacon.
Posts: 388 | Location: Depends On The Day | Registered: December 27, 2003
