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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
09-24-2010, 04:24 PM
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Pulled Pork anyone.....
1st pic, they are rubbed and ready to hit the smoker 2nd pic, they are one hour into the smoke and just got spritzed with a little apple juice and bourbon.... GO COWBOYS!!!!!!!!!!!!!!! 
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#3
09-24-2010, 08:27 PM
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what kind of smoker you got that looks some kind of good
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#4
09-24-2010, 08:35 PM
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nice blue!!
__________________
The cops are the experts on the current criminal trends. If they have determined that a “high capacity” semiautomatic pistol and a .223 semiautomatic rifle with 30-round magazines are the best firearms for them to use to protect people like me and my family, they are obviously the best things for us to use to protect ourselves and our families .
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#6
09-24-2010, 08:55 PM
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Quote:
eman also has one also....He is the "Smokin' Daddy", I'm a chump compared to him. If you ever want to know more about smokin' shoot me a pm or eman....Fwarren also is a smoker...
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#9
09-24-2010, 09:45 PM
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Oh Yea , I like pig butts, I can not lie!!!
Lookin good. I'm getting stuff ready for the gathering starting this weekend. chopping all my veggies and sausage for the gumbo this weekend and freeze peel the shrimp and freeze . i bought a 2 pack of butts at leblancs that are marbled like beef? ,i'm going to debone those and cure for buckboard bacon.
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#10
09-24-2010, 10:43 PM
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man I could get into some of dat. Does that smoker have built in thermometers? I see those probes in the meat,just curious. Wouldnt mind getting a smoker, nothing like slow roasin some big meats.
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#11
09-24-2010, 11:47 PM
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It comes with one but it is not accurate. These are ones I just bought every now and then, I have 5 thermometers now which is good for a big smoke.....
the pic is what the probes are tied too...I just set the monitors facing a window in my kitchen so I don't have to keep going outside, I can just peek out the window... I cook by temperature, not time...I want to make sure my meat is brought to the correct temperature for safe eating. Safety first. Also you have 4 hours to get a piece of meat from 40 to 140 degrees, if you can't get it there in 4 hours you risk spoiling of your meat, so the thermo's work great for that also......
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#15
09-25-2010, 09:08 AM
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Tim the bottom pan is the water pan that comes w/ the MES .It provides moisture and acts as a heat distributor. the foil; pan is to catch all the juices that drip out of the meat.
this can be defatted and added back to the pork after pulling or used to make gravy Same can be done w/ beef
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#16
09-25-2010, 09:21 AM
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Man that is some fine looking butts you got there!!! I would love a piece of that!!!! How long do them things cook for?
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#20
09-25-2010, 10:19 AM
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Big F,
The only thing we smoke to time is ribs .Everything else is smoked to temprature. The basic rule of thumb is 1.50 / 1.75 hrs per lb . But i've had meat go longer time and less time . That's the reason for all the thermometers . Anyone who is interested in learning about smoking should go to smoking meat forums .com and look around. We are having a gathering of the smokers on oct 8 - 9 - 10 outside of franklin La, at one of the members farms. we will be doing sausage making demo and i will be doing a chicken sausage and shrimp gumbo demo fri night .( yes we have yankee members who don't know how to make a roux) saturday we will be smoking butts , briskets , moink balls and prime rib for dinner. Lunch will be smoked snacks and cracklins and leftover gumbo Full breakfast will be served both saturday and sunday. There will be some top notch smokers doing the cooking. If any off y'all are interested in coming for a day or for the weekend and want to learn alot about smoking in a short ammount of time please pm me for more details Bob
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