Yessir! That is the real deal. Awesome separation on the bone end...I bet it almost shredded itself. I miss AL BBQ. It's trickier here in CO to obtain optimal results. Humidity in this area is so low that fire of any scale burn fast and hot, the wood is drier also. And then 30 mph from nowhere...but I still give it a whirl in when I can. IMHO thick humid air down south allows for less moisture loss from the meat, and smoke of a better quantity and predictability. I just caught a BBQ craving....
Once you smoke & try home-made bologna, there's no going back to the mysterious pink stuff in the supermarket deli…. Made with REAL meat… 8-10 hours of low & slow smoke…. rest for a day…. Sliced and ready!…. Cracker-sized slices… Rough end cuts = bologna pac-men on the griddle… soon to be sandwich time!
Not right to post pics. And the processe and not the recipe........I know if you are like me I find a recipe and than tweak it a little. Make it my own. Drives my wife crazy if I deviate from a new recipe. I'll post some pics of my warming box smoker. Happy smoking.
Now we're talk'in!! I do a fantastic pulled pork (if I must say so myself) using my Weber kettle as a smoker. 10lb shoulder @ 250 F for about 10 hrs or internal temp hits 190 - 200 F. Apple or cherry are my favorite smoking chips. I use Meathead's Memphis Dust (Amazing Ribs) as my rub with a few extra "secret spices". I'll take a pulled pork sandwich topped with bleu cheese coleslaw with southern potato salad (mother-in-law's from Arkansas) and baked beans. Throw in an ice cold beer and I'm fine....................
Brisket, dry rub marinated for close to 24hrs started it up at 2 am good eats hopefully this afternoon. Sorry for poor photos used cell phone....maybe teak camera out when done
Here's a popular sausage I've made & smoked a few times. If you don't want to hassle with all the stuffing, you can mix and leave it in bulk. Without the casings, however, smoking is more problematic (the meat uncased can absorb too much smoke resulting in bitter results.) Alternatively, the bulk sausage with a touch of liquid smoke added to the mix will do if one is desperate. Serve enough beer & your guests may never notice you took the shortcut on the andouille…. Smoked Andouille Sausage 5 lbs Pork; trimmed & cut into 2 inch cubes. Combine the following in a bowl: 2 tsp of Cayenne or to taste 1 Tbsp Paprika 1/4 Cup Chopped Fresh Garlic 1/8 Cup Fresh Ground Black Pepper 3 Tbsp Kosher Salt 1 Tbsp Fresh Thyme leaves, chopped 1 tsp Crushed Red Pepper 1 tsp. of Cure#1 (pink salt) per 5 lbs of meat 1/2 Cup Ice Water Mix all ingredients; let rest in refrigerator for two days. Chop half of mixture coarsely; grind other half with coarse grinding plate. Mix the two together with 1/8 Cup Non-Fat Powdered Milk to bind. Stuff into hog casings. Hang in fridge overnight. Smoke @ 130-140°F for two hours; bump up temp to 165-170°F for another 2.5 hours. Remove once internal temp hits 158°F, dunk in cold water then hang to bloom with good air circulation Refrigerate overnight. Then serve… Coarse-chopped mixture: hog-casings firmly stuffed… Stuffed & hanging to dry, pre-smoker… Using the ol' reliable Weber Smoky Mountain for this job; using pecan wood for the smoke... Hanging in the smoker.. Post-smoke: hanging out in front of a fan. Blooming to the rich mahogany color… Ready to eat!
This reminds me that I need to sand down my UDS and get that bad boy painted up and back in action. A pork butt sounds mighty good for next weekend and I even have some wild hog to test out.
Your Smoked Andouille Sausage looks great I make my own also what they sell for Andouille here in N.Ca. Is not even close to back home in NOLA and the Ms. Gulf Coast.. I use hickory because I can't get pecan. Happy Smoking
The results were the best brisket I've even done. Nice bark, juicy, tender and great smoke ring. Unfortunately the only photo is from cell phone and didn't do it justice. Next time the crowd will have to wait while I get my Canon 7D out to take photos. It was well worth pulling an all nighter to babysit it.
I have this little butt on the Smokey Joe this afternoon. I am not concerned with low and slow....just flavor. I am going to chop the butt and make a batch of Hatch New Mexico Green Chile Stew. Yum....yum..... Oh yea....
Here's a 7.5 lb turkey breast and half dozen thighs in my offset Tuesday. The weather was forecasted to turn bad so I decided not to wait for New Years Day, but there's plenty of leftovers for today's games.
I've been trying to thaw out this wild hog hind quarter for about a week in the fridge. I took it out to weigh to get an idea of smoke time and it won't even register in my 11 pound scale. If that's true and I'm thinking 2 hours per pound that's almost a full day!
To speed up cooking cut in half and smoke it as 2 smaller pieces of meat. They will still be good sized. However, I never cooked a hind qtr.
