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Beef, Elk, Pig - in the Barrel Q

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  • Beef, Elk, Pig - in the Barrel Q

    Good thing the Barrel Q is an all weather gal... rainy and cold here today.
    I'm wrapping up the Christmas weekend with a beef tri-tip, elk top round, and a link of kielbasa. Beef and elk were marinaded in a little soy and italian, then shaken with Canadian Steak. Never tried to barrel a kielbasa... we'll see if I can grab it before it turns to jerky!

    Using hickory and cherry over a 400* fire for about 45 minutes on the meat.







    Back soon with some finished shots!
    Thanks for checking out my post.
    Tracey

  • #2
    That's gonna be good.

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    • #3
      Kielbasa - DONE!



      Beef and Elk DONE!



      Sliced - Elk, Beef, Pig


      Thanks!
      Last edited by WALLE; 12-26-2010, 06:57 PM.

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      • #4
        Looks good, Tracey! What cure did you use in the kielbasa?
        sigpic
        Smoke Vault 24

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        • #5
          Originally posted by Bassman View Post
          Looks good, Tracey! What cure did you use in the kielbasa?
          We don't. Salt and a few spices.. cold smoked for 24 hours... packaged and frozen. Not the recommended process... guess somebody should have told that to my ancestors about 200 years ago! I'm sure it'll kill me.. someday.

          Oh SHIT - you've eaten it too... yep - you're gonna die someday, Keith!

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          • #6
            Tracey that all looks amazing ,I like the handle on yer drum
            sigpic
            _____________________
            MES electric
            Brink s n p
            nn bullet
            homebuilt verticle ( aka the q-bottle )

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            • #7
              Originally posted by WALLE View Post
              We don't. Salt and a few spices.. cold smoked for 24 hours... packaged and frozen. Not the recommended process... guess somebody should have told that to my ancestors about 200 years ago! I'm sure it'll kill me.. someday.

              Oh SHIT - you've eaten it too... yep - you're gonna die someday, Keith!
              Yer right!
              sigpic
              Smoke Vault 24

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              • #8
                Originally posted by WALLE View Post
                We don't. Salt and a few spices.. cold smoked for 24 hours... packaged and frozen. Not the recommended process... guess somebody should have told that to my ancestors about 200 years ago! I'm sure it'll kill me.. someday.

                Oh SHIT - you've eaten it too... yep - you're gonna die someday, Keith!
                But then none of us are getting out of here alive!
                Looks real good! I hope to get a taste of that elk one day. (Well not that one exactly).
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

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                • #9
                  Originally posted by Bassman View Post
                  Looks good, Tracey! What cure did you use in the kielbasa?
                  Originally posted by WALLE View Post
                  We don't. Salt and a few spices.. cold smoked for 24 hours... packaged and frozen. Not the recommended process... guess somebody should have told that to my ancestors about 200 years ago! I'm sure it'll kill me.. someday.

                  Oh SHIT - you've eaten it too... yep - you're gonna die someday, Keith!
                  tell me it aint so......

                  all looks good though...
                  Charbroil SFB
                  GOSM
                  MES
                  Dutch Ovens and other CI
                  Little Chief, Big Chief, No Name water smoker
                  Weber 22" gold, Smokey Joe, WSM 22"

                  Smoked-Meat Certified Sausage Head


                  sigpic

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                  • #10
                    Those look great.
                    Propane Smoke Shack
                    UDS
                    Great Outdoors Smoky Mountain
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                    • #11
                      If ya gotta go, so be it but that does look tasty.

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                      • #12
                        Looks real good!

                        Hmmm . . . I may have to make a ring for my drum that sits on the top bolts so I can use some rod and hooks. I can see where it would really increase the capacity for something like tri tips.

                        Dave
                        CUHS Metal Shop Reverse Flow
                        UDS 1.0
                        Afterburner
                        Weber Performer
                        Blue Thermapen
                        Thermoworks Smoke with Gateway
                        Thermoworks Chef Alarm
                        Auber Smoker Controller
                        Proud Smoked-Meat Member #88
                        -
                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                        • #13
                          Mighty fine fixins tracey....

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