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Ye old outhouse,Inaugural smoke.And I put my big boy panties on.Picture heavy

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  • Ye old outhouse,Inaugural smoke.And I put my big boy panties on.Picture heavy

    Yep that's right watch out squirrel I put em on and they're not coming back ofMy first smoke in the outhouse and my first without a water pan or foil on the ribs.AND DAMN WERE THEY GOOD

    I'm going to start out by thanking Dana(Bbq Enjineer) and Jerod(Got 14 you)If it wasn't for them sharing their builds with us I'd never figured this one out and let me tell you this thing smoked like a charm

    Started out fri night I took one rack of ribs and coated it with curley's brown sugar cure and cured it for about 36 hrs soaked it in cold water this morning for about 3 hrs and covered it with olive oil and Mad hunkyTook 2 other racks did one with Mad hunky and one with Plow boys bovine.


    Did up 2 chucky's for pulling with The hunky and 2 Arm roasts with Plow boys for slicing


    Also threw in a half ham bout a 10 lb er for sammy slices

    Loaded the bottom of my wsm with coal and pecan chunks just like I would have for a normal full day smoke in the wsm and threw it in the outhouse.and loaded her with the ham and beef.


    got her to settle in at a nice temp and let her go till noon,when i threw in the ribs.I also spritzed every hour with apple juice

    About 5 hrs in and the Arm roasts were at 135,just right for slicing
    pulled them and let em cool outside for an hr before slicing.these aren't the nicest cut but still turned out fricken Awesome

    Sliced them,seasoned again with plow boys and packed for Sammie's


    Pulled the ham a couple hrs later and gave it the same treatment


    Now for the highlight. the Ribs. These are true too testament KYOTE style,And Bill ,I kicked yer ass ,ya never shoulda let me cook with ya five hrs at 250 deg ,spritzing every hr with apple juice,no water pan or foil.and damn they're the best i ever had


    Also a first for us was not using any sauce,since T and I are still kinda on our diet I opted to not sauce and I'll be darned we kinda liked it that way too
    A couple hrs later the 2 chuckies finally hit 200 and were ready for pulling.pulled em and packed for freezing,I couldn't even try em I'm so full.

    All in all what a great day of smoking and what a flawless run.I couldn't believe how much coal was left in the pit.I coulda let it go at 250 till midnight I'll bet.wow was amazing
    Thanks for checkin out ye old outhouse first run.i see a big dog day in my future
    2-22.5'' weber
    1-18'' weber
    1 smokey joe
    22.5'' wsm
    24'' smoke vault
    1-outhouse
    Certified,Smoked Meat Sausage Head
    Smoked meathead #135

  • #2
    Wow that is a bunch of meat!!! great job!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
    Weber 18.5" Kettle
    Weber Performer
    Misfit # 1899

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    • #3
      Too full?
      Think I would have had to make room although I'm half full just from looking at all the good grub!
      There is a cure...http://phoenixtears.ca/

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      • #4
        Wow! Glad to see you got it dialed in right off the bat. Great looking grub, too.
        sigpic
        Smoke Vault 24

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        • #5
          Mmm did I miss this build???? I need to find some smoker pics.
          Propane Smoke Shack
          UDS
          Great Outdoors Smoky Mountain
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          • #6
            ...... Did i say.... ..... I'm ooota but totally worthy thread, post, pics, food, salad , etc, and booze all look spectactulous
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            • #7
              Oh man I just looked at your smoker build post and that thing look awesome.
              Propane Smoke Shack
              UDS
              Great Outdoors Smoky Mountain
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              • #8
                Great lookin pile of meat! Glad the outhouse turned out for you.
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                Beef. It's whats for dinner.

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                • #9
                  Originally posted by rbranstner View Post
                  Oh man I just looked at your smoker build post and that thing look awesome.
                  Thanks Ross,it did turn out nice And I shoulda mentiond you and Kicken asphalt on top also,Cause I started out using yours as examples when I was gettin ideas from everyone
                  2-22.5'' weber
                  1-18'' weber
                  1 smokey joe
                  22.5'' wsm
                  24'' smoke vault
                  1-outhouse
                  Certified,Smoked Meat Sausage Head
                  Smoked meathead #135

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                  • #10
                    I like that you put a separate door on the bottom to get to the chip/fire location. I wish I would have done that.
                    Propane Smoke Shack
                    UDS
                    Great Outdoors Smoky Mountain
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                    • #11
                      I'll have to find the threads on the builds and check them out, unless someone wants to toss out a link real quick
                      There is a cure...http://phoenixtears.ca/

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                      • #12
                        Originally posted by Fire it up View Post
                        I'll have to find the threads on the builds and check them out, unless someone wants to toss out a link real quick
                        Here's the link to my build
                        http://www.smoked-meat.com/forum/showthread.php?t=19609
                        Otherwise just go to our home page ,scroll down to homeade smokers and click it and everybodie whos built one should be there
                        2-22.5'' weber
                        1-18'' weber
                        1 smokey joe
                        22.5'' wsm
                        24'' smoke vault
                        1-outhouse
                        Certified,Smoked Meat Sausage Head
                        Smoked meathead #135

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                        • #13
                          What a magnificent smoke you pulled off there! Man I could sure go for a 1/2 rack of pig-sicles right now.
                          Smoke it.. and they will come!

                          Rob
                          Recipes & Smokes in HD Video
                          SmokingPit.com



                          Yoder YS640
                          Yoder Wichita
                          Arizona BBQ Outfitters Scottsdale
                          Camp Chef FTG600 Flat Top Griddle
                          Blackstone 22" Flat Top Griddle

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                          • #14
                            nothing like a smoker full!!! you in bizness for a while in the sammy meat dept!!! like the looks of that sliced chucky sammy material. done just right.

                            so, how did you like the cured ribs Bill? loved em i bet...
                            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


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                            • #15
                              and now I'm going to have to look up the build

                              Olive oil eh ? guess that would stop the ribs drying out as well as the spritzing.

                              I have tried mopping and spritzing - haven't been convinced it makes much difference, but was a while ago so can't hurt to try again :-)
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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