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Pics thread from first S.E. Nebraska cook at Andy's place!

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  • #16
    Originally posted by curious aardvark View Post
    for 3 of you !
    Impressed
    That's what I was thinking.

    Looks like a great feast and a fun time for sure.

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

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    • #17
      I love threads that just keep getting more pix... this ROCKS!!


      Drinks well with others



      ~ P4 ~

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      • #18
        No problem guys... it was a b?ast and it was nice to finally taste some real Q from people who actually know what they are doing. Lol. We definitely need to do it again.

        I'll get some pics up once I get them uploaded from my phone. I don't have nearly as many, but I have a couple that you guys don't...

        Btw, my butt was finally pulled from the smoker at 11 last night... got in, took a shower, and got to bed a little after 1 after a couple other friends left... PERFECT night for the firepit. Anyway, that;s 1 hour of sleep (5-6AM Saturday morning) in a 43 hour period? lol. And to top it off, I was up and moving around at 8 this morning. Lol

        Later,
        Andy
        Current babies:
        -Daughter's 10"x24" RF smoker
        -RichTee's Lang :)
        Former Lineup:
        -Charbroil Santa Fe grill
        -1954'ish Philco fridge smoker
        -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
        -enough beer to drown any problem/ailment you may encounter

        "if you're gonna be dumb, you gotta be tough"
        BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

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        • #19
          How was the cheek/jowl?

          Looks like fun for sure!
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #20
            Nice job fellas
            sigpic

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            • #21
              Hell yeah you guys had some good chow, so I know ACZeller and Wutang but who is Dave? Is he on here as well?

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              • #22
                Originally posted by Pandemonium View Post
                Hell yeah you guys had some good chow, so I know ACZeller and Wutang but who is Dave? Is he on here as well?
                Dave is GratefulDave. Helluva guy. We had a blast. We gotta do this again soon.
                KCBS/CBJ #56408

                "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                • #23
                  Looks like fun. I am not gonna lie my favorite pic is the one of all the food on the table. Y'all rocked that sumbitch!

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                  • #24
                    looks like you guys rocked the place

                    food, friends, family, and fun... i dont think it gets much better. thanks for sharing the pic's.
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

                    sigpic

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                    • #25
                      Looks Great Guys, To bad the weather wasn't a little warmer this weekend...















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                      • #26
                        Originally posted by Richtee View Post
                        How was the cheek/jowl?

                        Looks like fun for sure!
                        Hey Rich. The cheek was just ok. I pulled the head out at 170 and just cut the circular cheek muscle out and sliced it up. It had a diff texture, a bit more chewy (I was expecting that). but I think it was not cooked long enough. I still have two more heads I may cook up tomorrow. If I do I will foil at 170 and take all the way up to 200.

                        Dave

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                        • #27
                          Originally posted by Richtee View Post
                          How was the cheek/jowl?

                          Looks like fun for sure!
                          The cheek was ok. Like Dave mentioned, it probably could have gone a bit longer in the smoker. Dave also sliced the tongue. Now that was pretty damn good.
                          KCBS/CBJ #56408

                          "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                          • #28
                            i have had beef tongue, but never pork interesting... i may have to look for that
                            Island of Misfit Smokers Member #92

                            How to heal the world. Love people and feed them tasty food.

                            sigpic

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                            • #29
                              Originally posted by GratefulDave View Post
                              Hey Rich. The cheek was just ok. I pulled the head out at 170 and just cut the circular cheek muscle out and sliced it up. It had a diff texture, a bit more chewy (I was expecting that). but I think it was not cooked long enough. I still have two more heads I may cook up tomorrow. If I do I will foil at 170 and take all the way up to 200.

                              Dave
                              Considering headcheese? Mmmm...
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                              • #30
                                Ya, the tongue was actually pretty good. Very dense, not at all rubbery and had a nice smoke ring and didn't need to be peeled like I hear a beef tongue does. This was the first time I'd tried smoking a head. The next ones will be better I almost certain.

                                Dave

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