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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Fresh Pork on the Smoker!
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#2
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can ya send me dat address.... i hungry !!!!
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#3
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Looks like thats going to be some good pulled pork.
Just a little tip, Try running your probe wires down the exhaust vent. That way they don't mess w/ the door gasket. |
#4
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what kind of smoker is that......i been eyeballing the one at sam's and the stainless one at academy (cajun injector)
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#5
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Do your self a favor and get the MES 40" at sams The one w/the glass in the door
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#6
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Here is the finished product. It was very juicy. I think that is due to the way that I injected it and left it marinade all day and night before putting it on the smoker. There was none left it was devoured.
I bought my smoker at Acadamy in Houma. I like it and it does a good job for me. However if I was going to do it over I would get the Electric MES from Sams. |
#7
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Man that looks good
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#8
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Looks good. But to me, nuttin tastes better than Pecan smoked Pork on a fired smoker.
I sometimes smoke 10 lbs. of leg quarters for an hour or so, then chunk them in a big gumbo. Talk about guuuud. |
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