Had the day off yesterday with no plans to do much but hang out at the house. Figured I'd get some grub cooked for the workweek.
Last week I picked up a Weber Smokey Mountain 22" smoker and did a test run on it to get familiar with it and burn off the stuff inside it.
Should give me really easy portability when that's a need.
Rubbed a butt in John Setzler's pork rub recipe and put it on first.
Added a chuck roast next. It was drenched in Paymaster's steak rub and added some basil & Italian seasoning, too.
Son said that I should have added more carrots to the last chuck roast....so I obliged this time. He was right !
I'd drained off the excess wet rub before piling the vegetables in there and poured it on top of the works. That rub really transfers some excellent flavor to everything in the pan.
A couple hours later a pair of trimmed up spares went into the WSM.
I ran the little JumboJoe 18" with a few coals on one side only and cooked some corn and baking potatoes.
The potatoes were cooked and smashed up with some various ingredients for my version of mashed potatoes.
This Garlic Spread one great tasting ingredient that I tried for the first time. Also used a small amount of 'Bama White Sauce.
Ran rock steady the entire cook. This thing may truly be a set it and forget it type of smoker that will allow for overnight brisket with good sleep.
Had a recommendation about this from a buddy....figured I'd give it a try.
Cooked it with Vidalias and butter for a while before dumping some collards & beer in there, too.
The ribs had two rubs on them....a base rub of Lambert's Sweet Swine O' Mine with a light dusting of John's rub on top.
The chuck roast was really good using Paymaster's steak rub as the main seasoning.
The butt was nice and tender...smoke flavor wasn't what I was hoping, but I only used a few chunks of cherry wood. I'm going to play around with some other methods next weekend. Used Kingsford Professional charcoal...didn't know how strong of a flavor it'd impart. Turns out it's more mild than the regular blue bagged stuff.
Pic taken before I hit it with a proper vinegar finishing sauce....
Bark pieces really tasted great. John's pork rub is mighty good.
Ribs had some tangy homebrew sauce brushed on.
Last week I picked up a Weber Smokey Mountain 22" smoker and did a test run on it to get familiar with it and burn off the stuff inside it.
Should give me really easy portability when that's a need.
Rubbed a butt in John Setzler's pork rub recipe and put it on first.
Added a chuck roast next. It was drenched in Paymaster's steak rub and added some basil & Italian seasoning, too.
Son said that I should have added more carrots to the last chuck roast....so I obliged this time. He was right !
I'd drained off the excess wet rub before piling the vegetables in there and poured it on top of the works. That rub really transfers some excellent flavor to everything in the pan.
A couple hours later a pair of trimmed up spares went into the WSM.
I ran the little JumboJoe 18" with a few coals on one side only and cooked some corn and baking potatoes.
The potatoes were cooked and smashed up with some various ingredients for my version of mashed potatoes.
This Garlic Spread one great tasting ingredient that I tried for the first time. Also used a small amount of 'Bama White Sauce.
Ran rock steady the entire cook. This thing may truly be a set it and forget it type of smoker that will allow for overnight brisket with good sleep.
Had a recommendation about this from a buddy....figured I'd give it a try.
Cooked it with Vidalias and butter for a while before dumping some collards & beer in there, too.
The ribs had two rubs on them....a base rub of Lambert's Sweet Swine O' Mine with a light dusting of John's rub on top.
The chuck roast was really good using Paymaster's steak rub as the main seasoning.
The butt was nice and tender...smoke flavor wasn't what I was hoping, but I only used a few chunks of cherry wood. I'm going to play around with some other methods next weekend. Used Kingsford Professional charcoal...didn't know how strong of a flavor it'd impart. Turns out it's more mild than the regular blue bagged stuff.
Pic taken before I hit it with a proper vinegar finishing sauce....
Bark pieces really tasted great. John's pork rub is mighty good.
Ribs had some tangy homebrew sauce brushed on.
