Pork Experiment

[icemn62]

Mista did I miss something or were there no pics of the finished butts?

 

[Neil]

Did a little experimenting myself on Sunday. Slathered up one of those boneless backribs slabs you get at Sam's Club with a honey-mustard dijonaise dipping sauce. Shaked on some pork and poultry seasoning, granulated garlic, ground black pepper and red pepper flakes. Smoked at 250 with cherry and maple. Pretty damn tastey. Went real well with that sauce I got from Arlin in the last trade round.

 

[Bigmista]

So how did the bullet smoker hold temp? I think all that lump would have made your temps spike.

Actually I had one spike in the beginning but after that it held temp for about 8 hours before I had to add some coals.

Sorry about the finished pics. Batteries in the camera died before I could upload them. I'll pout them up this evening when I get home. Batteries should be charged by then.

 

[Bigmista]

I promised some finished pics of the pork. Here ya go!

I am a man of my word.

 

[Bigmista]

No comments? does it look that bad?

 

[frognot]

Mista, that pork looks mighty fine.

My son wants to smoke some brisket tomorrow and i'm gonna try my first stuffed fatties then.

 

[icemn62]

I had been thinking about cooking some ribs on my next day off, but now I am thinking of doing a few pork butts instead

 

[Bigmista]

Mista, that pork looks mighty fine.

My son wants to smoke some brisket tomorrow and i'm gonna try my first stuffed fatties then.

You will love the stuffed fatties. I didn't use Jimmy Dean (I never do!) MIL bought us a bunch of Kroger Pork Sausage at 10 for $10. How lucky am I?

 

[Bigmista]

I had been thinking about cooking some ribs on my next day off, but now I am thinking of doing a few pork butts instead

Do you have a day off before 2007?

 

[Wayne]

Check with your local Fire Department

Looks good, Mista- you farker. Burn ban is killin' me!

Why'd you use briqs in the chimney? Is your fire bowl vented?

Here in Wichita the burn ban does not include BBQ grills and pits, but you should make sure by calling your local fire station. However, you will need to fix extra meat because they will probably want to know when you will be done. Hehehe!

 

[icemn62]

Do you have a day off before 2007?

I will be off on 3/2/06. I have to work the weekend, but I am off on Thursday 3/2/06. Hope it does not rain. Wife just called me to ask if I felt like grilling some steaks for dinner.

 

[Bigmista]

I will be off on 3/2/06. I have to work the weekend, but I am off on Thursday 3/2/06. Hope it does not rain. Wife just called me to ask if I felt like grilling some steaks for dinner.

Wife is going out of town on Thursday morning. What time should I show up for dinner?:biggrin:

 

[Grumpy's Q]

Ther's water in the waterpan. And a few cheese drippings...

So what is the goodies in your armadillo eggs, if ya don't mind? It looks wonderful! I'd like to try! Wife enjoyed the food porn pictures! We're just all eat up with Q.

 

[Bigmista]

So what is the goodies in your armadillo eggs, if ya don't mind? It looks wonderful! I'd like to try! Wife enjoyed the food porn pictures! We're just all eat up with Q.

Basically it's pork sausage (i.e. Jimmy Dean) rolled out flat. Then you put some type of filling in the middle. I used cheddar cheese and strips of jalapeno. Then you roll it back up, make sure it is completely sealed and then smoke it for about 3 hours.

Slice and eat!

 

[Grumpy's Q]

Basically it's pork sausage (i.e. Jimmy Dean) rolled out flat. Then you put some type of filling in the middle. I used cheddar cheese and strips of jalapeno. Then you roll it back up, make sure it is completely sealed and then smoke it for about 3 hours.

Slice and eat!

Do you use a pound or more per egg? Can't wait to try this! Thanks for the information! :icon_smil

 

[BobberQer]

Big Mista .. if that pork tasted anywhere near as good at it looked... you musta been in hog heaven, as they say .. thanx for the pics:biggrin:

 

[Bigmista]

Do you use a pound or more per egg? Can't wait to try this! Thanks for the information! :icon_smil

You use the whole chub. I think they come in 12 oz. packages now but you still might be able to find some 1# packages though.

 

[LDOJYD]

Man oh man, I have missed scrolling through. Mista, all that was looking mighty good. Ain't had time to do no Q for about three weeks....withdrawals are surely setting in

 

[Hawgsnheifers]

Ya want a real kicked up fatty? Take a brat, rool it up in thick sliced bacon. Take the fatty and make it flat. Take the bacon wrapped fatty and lay it in the center of the fatty. Cut cbue strips of pepperjack cheese and lay it along each side of the bacon wrapped brat. Roll the fatty up with the bacon wrapped brat and cheese and do the 3,2,1. 3 hours open on the frill, 2 hours wrapped in foil on the grill and one hour resting. (if you can wait that long). Get and order of angioplasty for a side dish brothjers cause this puppy will clog up the Mississippi, but it's Farken awsome with some scrambeled eggs or just eat with some texas toast and a ice cold beer. Ohhhh.... I gotta go eat....Later....