What??? No one Q'n today?

i tried that vodka and beer once .

yea the bail was pretty high that time .

Max,Sounds like a good evening. Wife and I are going to find a good steak some place and maybe hit a casino tonight. Try our luck. Have fun!
JT

I have a 8 3/4 lb butt in my baby since 11pm last night. First pulled pork I have ever tried

Beer & Vodka is for company...I drink Margaritas.

Good luck Bobby...pork butts are a piece of cake. just be sure to get it to 192 and needle probe for tenderness. Have you checked out Smokin's finishing sauce?

quote:

Originally posted by MaxQue:
Beer & Vodka is for company...I drink Margaritas.

Good luck Bobby...pork butts are a piece of cake. just be sure to get it to 192 and needle probe for tenderness. Have you checked out Smokin's finishing sauce?

Yes, as it's the first one I am like an expecting father

Where can I find the sauce?

Max, you and I drink alike. On the rocks for me.
JT

Here you go Bobby. I've got it bookmarked.

Indeed JT, ice & no salt...it's healthier that way

I have 15 pds of Pork Shoulder FTC. Starting my Santa Maria Tri tip x2 in 15 min. Company coming over at 2pm to celebrate my daughters 18th birthday. Dinner served at 3pm. Researching a last minute baked beans from a can recipe. Trying to Dr. them up a bit. Got some onions, bacon bits, brown sugar. Thinking about puting them in for an hour with the tri tip.

Bobby any chance you're related to a Bobby Hull in Bethel, VT?

Padre. Throw in some barbecue sauce, mustard, garlic, maple syrup and Jack Daniels (or some other whiskey). Add some of that PB or brown some hot dogs, cut them up and throw them in, then smoke

Thanks pags, you caught me just in time. Pulling out some irish whiskey to throw in. I'm guessing a shot or two would do it.

I through in some smoked ham, whiskey, mustard and bbq sauce in addition to the bacon, onion, garlic and brown sugar.

Now I am hoping the 2oz of mesquite won't over power the beans.

You're fine, except I throw in over half of cup of Jack Daniels. But that's for at least 105 oz of beans. If the beans are a little dry when they come out of the smoker, I give it more J.D and barbecue sauce.

quote:

Originally posted by Pags:
Here you go Bobby. I've got it bookmarked.

Thanks!

quote:

Originally posted by MaxQue:
Bobby any chance you're related to a Bobby Hull in Bethel, VT?

We very well might be, however I don't have relations I know of in that area

quote:

Originally posted by MaxQue:
Indeed JT, ice & no salt...it's healthier that way

Gotta have salt. No margarita mix, fresh lime juice instead! Yes?

Me, got chuckies in right now, decided to add some onions as well. Pics later.

Just finished a 14 pound sirloin tip on the FEC 100. Some of the best 'roast beast' I've ever had. Siced it thin on the slicer for sandwiches. After that, me and my son mixed and stuffed 20 pounds of beef snack sticks which will go on the smoker tommorow all day low and slow.

Did Bobby Hull say what part of the country he is from? I know some Hulls in the KCMO area.
JT

I've got a 4# pork loin that I've been brining for 36 hours as mentioned by someone else on the forum. Now have it marinading in Yoshidas sauce and going to put it on later.

And would like to thank Pags for the tip on the Cattleman's Carolina Gold. That is GOOD STUFF! I ordered 6 bottles at first and then ordered 12 more. Good price.

Baby backs with lots of CS rub. Be done around 5:00. Poppers go on in about 20 minutes. Beer, wine has already commenced!

Doing something a little less exciting -- smoked garlic almonds. But, I'll be washing them down with good ol' Sam Adams, and maybe a Jack Daniel's chaser.

Ho hum. Put the ribs in at 1:15. Lots of CS rub. No looky. Pulled them out at 6:00. My wife said they're sure dark on the outside. Cut them and 6 of us chewed on them. Wow. Dark outside, pink but done inside. Very good. I wish I had someone else's smoker so I could add water or check charcoal, or whatever, every 30 minutes. This is really to easy to turn out kick A_ _ BBq. On a smokette with 4 oz hickory. Saw smoke for about 3 1/2 hours for you guys worried about smoke. From inside enjoying an adult beverage.

I'm a little late with my post, but i was camping all weekend and came home yesterday afternoon... It's was 6 days since i smoked something and i had my father thaw 12 goose breasts (skin-less) and place in a brine i made on Friday. (Smokin's simple2 with some celery seed, rosemary, and cayenne). Brined for 24 hours, coated with honey, brown sugar, and CS spicy chicken rub, and into the smoker @ 275 with a chunk of apple and hickory wood. Smoked/cooked for a hour. Everyone says to remove them at 150 internal, but at 150 they were too bloody for me, so i smoked them to 160. They turned out really good. A little spicy, but very very good. No gamey taste at all! Friends and myself ate 9 of the breasts last night with some Land Shark beer with a shot of Tequila in it ... Everyone loved the taste of the meat and only one person said they would've liked it at 150 because he thought they were a little tough. Everyone agreed that the flavor was on point! I can't wait to make some goose jerky this year!

I don't know if any of you guys hunt geese or ducks, or maybe you know someone who does... But, you gotta try it at least once...