Author Topic: Getting ready to grill/smoke  (Read 2046 times)

Offline tesla_hv

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Getting ready to grill/smoke
« on: November 07, 2009, 08:58:23 AM »
It is 3:56 am here and I am getting ready to grill a 12-pound brisket and a 10-pound pork roast.  I will keep the fire going all day.  The meat should be ready by 6pm.  If I get really ambitious, I will post pics.
Later,
Monty
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Offline Pawtucket Patriot

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Re: Getting ready to grill/smoke
« Reply #1 on: November 07, 2009, 12:44:13 PM »
Sounds awesome, Monty.  Some BBQ porn would be much appreciated!  I'm thinking of firing up my smoker tomorrow.  If I do, I'll probably smoke a whole chicken and a pork shoulder.  Mmm...
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Offline tubercle

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Re: Getting ready to grill/smoke
« Reply #2 on: November 07, 2009, 02:59:11 PM »
Just caught Boston Butt on sale at the grocer for 88 cents/pound. Got me an 8 pounder.

 I'm going low and slow w/mesquite. ;)
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline tesla_hv

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Re: Getting ready to grill/smoke
« Reply #3 on: November 07, 2009, 03:13:43 PM »
Here is the meat after five hours on the grill.  Another seven more to go....

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Primary: Piney the Conifer
Secondary: Pliny the Elder, Scottish Wee Heavy
Bottled: Undead-Guy Ale, Habanero IPA, Belgian Tripel IPA, Blind Pig, "Island Zombie" Ale, Apple/Rasp Hard Cider

Offline weazletoe

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Re: Getting ready to grill/smoke
« Reply #4 on: November 07, 2009, 04:28:41 PM »
I'm not sure if I love you, or hate you right now. I feel so confused. Hungry  for smoked meat, and confused.
A man works hard all week, so he doesn't have to wear pants all weekend.

Offline tesla_hv

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Re: Getting ready to grill/smoke
« Reply #5 on: November 07, 2009, 04:36:23 PM »
 ;D  One of the other homebrewers is bringing a keg over later.  I forget what kind of beer.
Yeast Starters: none
Primary: Piney the Conifer
Secondary: Pliny the Elder, Scottish Wee Heavy
Bottled: Undead-Guy Ale, Habanero IPA, Belgian Tripel IPA, Blind Pig, "Island Zombie" Ale, Apple/Rasp Hard Cider

Offline tesla_hv

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Re: Getting ready to grill/smoke
« Reply #6 on: November 07, 2009, 06:17:39 PM »
1pm, after eight hours, five more to go....

Yeast Starters: none
Primary: Piney the Conifer
Secondary: Pliny the Elder, Scottish Wee Heavy
Bottled: Undead-Guy Ale, Habanero IPA, Belgian Tripel IPA, Blind Pig, "Island Zombie" Ale, Apple/Rasp Hard Cider

Offline KING__SIZE

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Re: Getting ready to grill/smoke
« Reply #7 on: November 07, 2009, 06:44:27 PM »
MOAR PICS!!!
“Before anything else, preparation is the key to success.” Alexander Graham Bell

Offline tesla_hv

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Re: Getting ready to grill/smoke
« Reply #8 on: November 08, 2009, 02:20:23 PM »
One last pic.  The meat turned out to be awesome.   The best that I've ever cooked.  Thirteen hours on the grill total.

Yeast Starters: none
Primary: Piney the Conifer
Secondary: Pliny the Elder, Scottish Wee Heavy
Bottled: Undead-Guy Ale, Habanero IPA, Belgian Tripel IPA, Blind Pig, "Island Zombie" Ale, Apple/Rasp Hard Cider

Offline Pawtucket Patriot

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Re: Getting ready to grill/smoke
« Reply #9 on: November 08, 2009, 05:49:36 PM »
That looks awesome, tesla.  Nicely done!
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Offline hamiltont

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Re: Getting ready to grill/smoke
« Reply #10 on: November 09, 2009, 01:01:55 PM »
That does look awesome.  It's a good thing you're like a million miles away or you definitely would have had company...  ;D  I did detect a slight hint of BBQ on Saturday now that you mentioned it.  Na couldn't be....
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline bonjour

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Re: Getting ready to grill/smoke
« Reply #11 on: November 09, 2009, 02:16:52 PM »
I think the smell of your smoking those meats has finally wafted over here.

Awesome
Fred Bonjour
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Offline tesla_hv

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Re: Getting ready to grill/smoke
« Reply #12 on: November 09, 2009, 02:24:50 PM »
Thanks for the compliments.  We served over twenty pounds of meat to seven families and there was little left at the end.  One of the guys brought a light North Carolina style sauce which was wonderful.  The meat was both tender and juicy.  I kept a pan of water underneath the meat.  That plus the mop really helps with keeping the meat juicy.  Also, when turning the meat, I did not use a fork.  I used rubber kitchen gloves.  In the end, I sliced it very then and served the meat with my homemade pinto beans.  I had seconds last night too.....!!
Yeast Starters: none
Primary: Piney the Conifer
Secondary: Pliny the Elder, Scottish Wee Heavy
Bottled: Undead-Guy Ale, Habanero IPA, Belgian Tripel IPA, Blind Pig, "Island Zombie" Ale, Apple/Rasp Hard Cider

Offline wzl46

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Re: Getting ready to grill/smoke
« Reply #13 on: December 08, 2009, 08:32:34 AM »
Test run in the new Bandera a few weeks ago while home:



I had a horizontal smoker, but went to the Bandera because the smoke flows past all the food, and not above it.  My old smoker was great, but this new one is more efficient and it has more rack area and more options.  Me likey. :)
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Offline bluesman

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Re: Getting ready to grill/smoke
« Reply #14 on: December 08, 2009, 08:49:33 AM »
All of this smoke is making me delirious.  ;D

Monty - what temp were you maintaining in your smoker?

Nicely done gentlemen!

Ron Price