Barbeque

[masta]

"Just set it and forget it" by Ronco

 

[AAASTINKIE]

My Cookshack came today just before I left for work!!!! I just had enought time to put one piece of wood in the woodbox and set it for 200 to break it in (it will run all night) I took pictures and will put them here tomorrow, it is so nice and SHINNY (I love shinny metal things) and I also love NEW toys!! I have 2 slabs of babyback ribs and some boneless chicken and a 15lb brisket in the fridge to test it out!! YEA baby "Q" time is here tomorrow!!


PS tonight is my last night, I'll put some homemade beer in the fridge in the morning and have some ribs and homebrewski tomorrow night!!


"it don't get no better than this"Edited by: AAASTINKIE

 

[masta]

Cool...new toys rule!

 

[AAASTINKIE]

My new cookshack is so pretty!!

Unfortunatly I'm having temp control problems.

 

[AAASTINKIE]

BEFORE:

 

[AAASTINKIE]

AFTER:

 

[AAASTINKIE]

Brisket out after 21 1/2 hours.

 

[AAASTINKIE]

Pork in at 4:45 will smoke all night!

 

[AAASTINKIE]

Brisket after carving....

 

[AAASTINKIE]

I had to finish these ribs tonight for dinner....poor me..lol

Homebrewed beer is made for "Q" !!

 

[AAASTINKIE]

Pulled the pulled pork after 23hours, this is messing with my schedule,
I just put the second set of ribs in, will put the other brisket in
tonight at 9pm when I pull the ribs, that should be done when I get
home from work tomorrow, then my new smoker gets a rest!!! I must thank
GEO for starting me on my path to brewing my own beer, the pulled pork
is GREAT with my homebrew !!

 

[AAASTINKIE]

OK came home from work and last brisket was 193 degree's, this smoker is not dirty it's broken in, or "seasoned"

Time to give this rascal a rest!!

 

[Hippie]

Looks like you got it under control Stinkie!

 

[AAASTINKIE]

I bought 2 slabs of ribs on the way home, will put them on at 9:30 and get up early at 3:30 to take them off and go to work.

 

[AAASTINKIE]

Saturday, cooked 2 chickens today, only one here I ate the other one
already, it was delish!! Of course in my mind, all of you in TEXAS have
a smoker out back anyway so you know the joy I am feeling as I explore
the world of SMOKE. Would have been great with a home brew but I have
to go to work in 1/2 hour.

I told Curt this:

OH, you're a boiler operator, me too, running mine right now, #900, 650kpph, 11 stories tall.

He said:


As far as boilers go you pilot a starship andI ride a skateboard.



AAA: please report to the helm!!

(I can't show any pictures at work, no camera's allowed)

 

[AAASTINKIE]

OK 8pm 2-5lb porks going into the smoker with 4 oz if hickory, I am
working days tomorrow, will be home at 6pm, hopefully will be at 200
degrees on the money.

 

[PolishWineP]

This is how we do our smoking, off the grid!

Pork Loin has some rub and is ready for smokin'!

Smoke is coming from the wood box and now all I need is time and a little monitoring.

Now all I have to do is choose a wine...

 

[AAASTINKIE]

Came home from work to pork at 196 degree's just right, pretended I was
country wine and coolered it for 2 hours in foil and towels, then
pulled it, remembered to take a picture just as I put the first dollup
of sauce to it!!

 

[PolishWineP]

Stinkie,


As Freddie Prinze used to say, "Lookin' good!"

 

[AAASTINKIE]

Well, I went out to the woodshed and got a stick of maple to see how it works in the smoker.