Hey Y'all,
Been a short while since I posted... maybe longer than that... But I do sneak a peek in here from time to time while Im at work. Seems there just aint enough hours in the day to do the things that I want versus what I have to do anymore.
I did get a chance to drag the smoker out this weekend and load her down with a bunch of butts, chucks, and chix.
Here we go with the butts being on for about a half hour, the chucks fresh on
Next is the chix on. Brined only with a salt/sugar mix for 4 hours with a generous dusting of S&P, garlic and onion powder, on the grate about 5 hours after the butts got on...
Now y'all might have noticed the size of the butts and the chucks. For a while now, I've been cutting my butts in half for a couple of reasons. Seems to me that the smaller the chunk, the faster it gets to temp. That, and if you have two 5 pound chunks versus one 10 pound chunks, you get a little more surface area to apply rub to, giving you a little more area for the bark, giving a bit more flavor.
I came across that idea one time I was doing chucks. Had about a dozen, and one big clod that I cut out of the pack came clean apart in two almost equal pieces. I was thinking "damn, those will cook a lot faster than the big ones." So I cut all of them in half to equal the size. Been doing that ever since...
Moving on, here we have the butts at 160, ready to foil. Long ago I had a pain in the butt about foiling individual butts, ribs, chucks - whatever. Now I just load up a big foil pan and cover it with foil after a splash of whatever liqud I have on hand.
And the chucks...
All that stuff is mostly for what I sell or cater. Next up is some ABTs that I haven't done for myself in a while.
Here's the jalaps -
With the filling: cream cheese, yellow and white cheddar, minced garlic, and andoule sausage.
And wrapped in procuitto (first try with that)
These buggers were absolutely fabulous! Good enough to make me actually say "fabulous"!!!
not sure how many pics I can post at once so I'll continue...
Been a short while since I posted... maybe longer than that... But I do sneak a peek in here from time to time while Im at work. Seems there just aint enough hours in the day to do the things that I want versus what I have to do anymore.
I did get a chance to drag the smoker out this weekend and load her down with a bunch of butts, chucks, and chix.
Here we go with the butts being on for about a half hour, the chucks fresh on
Next is the chix on. Brined only with a salt/sugar mix for 4 hours with a generous dusting of S&P, garlic and onion powder, on the grate about 5 hours after the butts got on...
Now y'all might have noticed the size of the butts and the chucks. For a while now, I've been cutting my butts in half for a couple of reasons. Seems to me that the smaller the chunk, the faster it gets to temp. That, and if you have two 5 pound chunks versus one 10 pound chunks, you get a little more surface area to apply rub to, giving you a little more area for the bark, giving a bit more flavor.
I came across that idea one time I was doing chucks. Had about a dozen, and one big clod that I cut out of the pack came clean apart in two almost equal pieces. I was thinking "damn, those will cook a lot faster than the big ones." So I cut all of them in half to equal the size. Been doing that ever since...
Moving on, here we have the butts at 160, ready to foil. Long ago I had a pain in the butt about foiling individual butts, ribs, chucks - whatever. Now I just load up a big foil pan and cover it with foil after a splash of whatever liqud I have on hand.
And the chucks...
All that stuff is mostly for what I sell or cater. Next up is some ABTs that I haven't done for myself in a while.
Here's the jalaps -
With the filling: cream cheese, yellow and white cheddar, minced garlic, and andoule sausage.
And wrapped in procuitto (first try with that)
These buggers were absolutely fabulous! Good enough to make me actually say "fabulous"!!!
not sure how many pics I can post at once so I'll continue...
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