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I wish I were an Oscar Meyer Weiner
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Discussion Starter · #1 · (Edited)
Just thought I would share a pic of pork butts I got cooking now! Right now they are at the stall and looking good!

Anyone else have any BBQ Porn?
Food Ingredient Recipe Kitchen appliance Pork
 

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I wish I were an Oscar Meyer Weiner
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Discussion Starter · #2 ·
Been on 13 hours now and that picture is aboit 90 min old and im guessing another 2 hours and it should be done. Right now its at 176 and I plan on takimg it to around 200
 

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Looks delicious. If that setup works for you, great. Have you ever considered a smoker? I got one from the wife as a birthday gift last year and the resulting pulled pork is fantastic. Hmmm....monroe county....what time is dinner? ;)
 

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I wish I were an Oscar Meyer Weiner
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Discussion Starter · #4 ·
Its a 18.5 inch weber smokey mountain. Im hoping for it to be done done by 4 lol but who knows, this is my first pulled pork attempt
 

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I wish I were an Oscar Meyer Weiner
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Discussion Starter · #5 ·
Have another 10 degrees to go or so and its been 15 hours so far, taking longer then I thought. Might have to foil soon if I dont see more progress
 

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Yum. Looks good! I'm constantly being harassed by the smokey meat goodness from next door. Ribs, pastrami, burgers, pulled pork, brisket. Something is always smokin.
 

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Man, You guys are killing me! Please stop, my fridge is nearly empty.
 

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I wish I were an Oscar Meyer Weiner
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Discussion Starter · #13 ·
Just ate some of it and it came out great, have final one resting in cooler before pulling it
 

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I recently built a smoker, a little bit of engineering went into it, the way the heat and smoke both flow and what not, I broke it in at a friends catering event, it had 49lbs of meat in it, and it did a great job. I recently smoked a 21 hour 16lb brisket on it. It was the best brisket i've ever had. I couldnt slice it fast enough for all the reaching hands. Of course i make my own rubs, BBQ sauce is definitely not necessary.
this guy was injected with a peppery blend of ... bath... and than dry rubbed. Heres a pretty boring action shot, apparently i have no after shots...
Sky Water Landscape Tints and shades Geology

Heres another recent BBQ just for the wife and I. our box freezer died so i had to make what was still save-able. i didnt have a lot of time, so i used my quick cook method for the ribs. its pretty easy, cook indirect over 350 or so for abotu an hour and a half, rub them, Put them on a grate ontop of a baking sheet, fill the sheet with your choice of fluid, water, apple juice, beer. check it every half hour. of course add some wood to the fire, the last 15 mins or so on the grill if you want sauce, put it on! Cooking the ribs this way is so fast, and makes Incredibly, unbelievably tender/perfect ribs. If your into BBQing this proccess seems a little ... fast and .wierd.... but it works great.

Than just some beef short ribs to the side with olive oil basil and garlic.
i cheated and started them in the oven due to lack of time...
Food Ingredient Recipe Cuisine Kitchen appliance

Smoked beef jerky
Wood Brick Brickwork Gas Composite material

Bacon, takes about 76 hours to make total. between the brine, resting, and smoking. If you ever plan to make some home made bacon, please look into pink curing salt. i use it in my bacon and jerky,
This is a maple smoked peppered bacon.
Food Tableware Ingredient Recipe Animal product

Food Tableware Dishware Plate Ingredient Along with jerky i also make cold-cuts every now and than, This is pastrami which is still uncooked getting ready for the smoker, some rotisserie peppered turkey breast, and an awesome french toast ham a friend and i came up with. we glaze it with this blend of basically everything you would expect to find in french toast with some other special ingredients, and smoke it with maple wood. It is amazing, a little sweet, and the left overs make amazing ham salad if your into it.

I am kinda big into BBQing, smoking specifically. you should see my set ups...
 

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I went from a gas fired smoker to an electric recently. Electric is SO much easier to control the temperature, like a Ronco cooker - just set it and forget it. Here's a brisket we recently did. Spent 5 hours in the smoker at 225 degrees and came out to raves by the diners. Doing 4 racks of ribs for a picnic here tomorrow. Mmmm, I'm getting hungry. :)

Before


After

 

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Just thought I would share a pic of pork butts I got cooking now! Right now they are at the stall and looking good!

Anyone else have any BBQ Porn?
View attachment 34376
Very nice, how are you replenishing heat? I have seen guys do one with heat on other side.
jim
 

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I wish I were an Oscar Meyer Weiner
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6,795 Posts
Discussion Starter · #19 ·
Its a weber smoking mountain. Basically I filled the entire charcoal ring to the top then started a chimney with about 20 charcoal in it then through it on top of the unlit charcoal and assembled the smoker. I did have to add another 20 to 30 briquettes later which I just through in through the side door and moved around with tongs while I was adding more wood for smoke.

What your talking about is using a regular grill. This mine is a vertical smoker with a water pan (I leave mine empty covered in aluminum foil) between heat and meat for the indirect cooking. Here is a stock photo.
 

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I deleted about 40 friends from my Facebook account for posting pics like this, don't make me get medieval on yer asses!

You're all hired for the next NYF BBQ/Shootfest!
 
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