Author Topic: BBQ Style  (Read 249161 times)

Offline deepsouth

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Re: BBQ Style
« Reply #2055 on: March 12, 2012, 05:04:55 AM »
THAT's Fresh!
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline deepsouth

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Re: BBQ Style
« Reply #2056 on: March 12, 2012, 05:06:07 AM »
Both of those look absolutely fantastic! Been craving a burger. And chicken too.

Daisy Cutter? Nice. That'd be good to have around here.

it would be nice to have around here as well!  a buddy sent me a few.  they will be gone very soon!
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline deepsouth

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Re: BBQ Style
« Reply #2057 on: March 12, 2012, 05:06:35 AM »
Nice work DS!  8)

I decided to spin a chicken for dinner. It was dark but I managed to get a decent shot with a flashlight and my iphone camera.





digging that.   
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline bluesman

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Re: BBQ Style
« Reply #2058 on: March 12, 2012, 07:49:00 PM »
Thanks man!  :)
Ron Price

Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #2059 on: March 14, 2012, 04:56:20 PM »
Late comment, but wow -- what a nice color on that yardbird, Ron!  I've smoked some chickens, but none of them have looked that nice.
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Offline punatic

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Re: BBQ Style
« Reply #2060 on: March 17, 2012, 01:24:24 PM »
There is only one success: to be able to spend your life in your own way.


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Offline bluesman

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Re: BBQ Style
« Reply #2061 on: March 17, 2012, 06:49:57 PM »
Ron Price

Offline euge

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Re: BBQ Style
« Reply #2062 on: March 18, 2012, 06:05:29 PM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.



The smell is incredible.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #2063 on: March 18, 2012, 06:08:52 PM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.



The smell is incredible.

Nice work euge!  8)

Tomorrow it's 11 gallons of Belgian Blond and two racks of ribs on the WSM.  I'll try to post pics tomorrow.  :)
Ron Price

Offline boulderbrewer

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Re: BBQ Style
« Reply #2064 on: March 18, 2012, 07:56:52 PM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.



The smell is incredible.

Makes me sad that all I got was a 2.5# front shoulder roast from the half of pig we bought. Next time I'm talking to the butcher or just by the pig and do it myself! Maybe I can do one with goat this year.
Tribute Brewing

Offline corkybstewart

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Re: BBQ Style
« Reply #2065 on: March 18, 2012, 09:09:31 PM »
Tonight I made kabobs with a whole tederloin, bell peppers, onions, squash, and mushrooms.  My wife and daughter were not happy that I had bought a half pound of s***akes to go with the baby portobellas.  But grilled s***akes turned out to be the hit of the night-it reminded my wife of one of her few good memories of her father when he would grill wild mushrooms in France.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline tschmidlin

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Re: BBQ Style
« Reply #2066 on: March 18, 2012, 09:49:57 PM »
Tonight I made kabobs with a whole tederloin, bell peppers, onions, squash, and mushrooms.  My wife and daughter were not happy that I had bought a half pound of shiitakes to go with the baby portobellas.  But grilled shiitakes turned out to be the hit of the night-it reminded my wife of one of her few good memories of her father when he would grill wild mushrooms in France.

Fixed that ;)

Good looking stuff on this thread!
Tom Schmidlin

Offline boulderbrewer

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Re: BBQ Style
« Reply #2067 on: March 18, 2012, 10:42:14 PM »
Sounds great Corky!
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Offline hamiltont

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Re: BBQ Style
« Reply #2068 on: March 19, 2012, 07:42:08 AM »
An 8# bone-in pork butt. Pecan smoke for 17 hours un-foiled to 200F. Foiled when removed from smoker and wrapped in towels then placed in unlit oven to rest. Will pull when reaches 160F. A green chile vinegar sauce for the meat.



The smell is incredible.

Got some serious bark goin' on there! Did you use mustard?  What amazes me is they look like a chunk of coal when they come off but taste nothing of the sort.  Looks AWESOME Euge!!!   Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline euge

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Re: BBQ Style
« Reply #2069 on: March 19, 2012, 08:18:38 AM »
No mustard no injection. Just a rub and 17 hours in the smoker. The rub is a secret but there is mustard powder in it. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman