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Got it going at six-thirty this morning, about nine hours give or take and it’s going to get serious around here :)[ATTACH][emoji6[emoji640][emoji637]][emoji637][emoji640][emoji640][emoji[emoji6[emoji640][emoji638]][emoji640][emoji639]][emoji639][/ATTACH]
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Be sure and post a picture when "Serious" shows up.
I bet you’re already drooling. I would be having to smell it cooking that long.
Been saving my last one for a special occasion. Well, looks like today is special enough. A rare bird, don’t know when I’ll find it again.
Smoked beer, it’s FINE. [ATTACH][emoji6[emoji640][emoji637]][emoji637][emoji640][emoji640][emoji[emoji6[emoji640][emoji638]][emoji640][emoji640]][emoji639][/ATTACH]
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Nice location as well. Da cook is on.
I let it go on one eighty for five hours till it hit one seventy internal, wrapped up tight in aluminum foil.
Pulled at eight and a half hours at two ten on the probe. Honestly, I’ve tried all kind of extra stuff, marinating, injecting, binders, what have you. But just don’t see any benefit for all the trouble. All I do now is mix up chili powder, thyme, black pepper, salt, and a little ground ginger. Score the fat cap, rub this all over and on the grate it goes. Brought it in, poked a hole in end of wrap and let some of the excess fat drain. Attachment 514487
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I miss the heavy bark I used to get with charcoal, but that smoker died in the great garage fire. This pellet isn’t terrible, and you can go off and leave it better. I do put in a couple of twelve inch smoke tubes full of pellets at the start. [ATTACH][emoji6[emoji640][emoji637]][emoji637][emoji640][emoji640][emoji[emoji6[emoji640][emoji638]][emoji640][emoji640]][emoji[emoji6[emoji640][emoji638]][emoji640][emoji640]][/ATTACH]
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Shred time
Attachment 514492Attachment 514493
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Baked beans, some pulled pork saved from last go round, onion, ketchup, mustard, Worcestershire, apple cider vinegar, and more pig on top. Wish I’d had a bell pepper, but dropped the ball on that. And of course the King’s bread.
Lordy I’m swole up :)
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I've got Claws and love the look but at the end of the day I put on a pair of Black Stallion Nitrile gloves and get my hands involved. I'm going to check Martin Wine Cellar in New Orleans for your Beer unless you know it's not imported. Martin Wine Cellar has lots of exotics.
I guess I’m just stuck on the claws since my ex gf I believe left with the last pair when she hit the trail. Had to buy more to feel like I’m back.Quote:
Originally Posted by Rojo
Come to think of it, she left with my big Cabelas dehydrator too.
The beer, it is imported, I got that at some sort of wine emporium outside of Indianapolis when we were there.
Just in a beer desert here in north ms. I had forgotten how much warming towards room temp helps a lot of the imports I like. Usually I only have dipas, and my beer fridge is turned down where it’ll freeze stuff
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Your making me hungry and I just ate!!:Rofl
Yum, now that’s some good eats!
You know that's right!Quote:
Originally Posted by SuperDave336
Looks awesome
Looks awesome...Now as far as German Beer goes...If you go to a German Bar, there are no coolers. All drinks are piped up to taps from the cellar where the kegs are kept at cellar temp. And believe me, a Platoon of infantrymen can not drink them dry, as it's been tried way to many times...Ha,Ha, Ha....
Quote:
Originally Posted by Moose07
I think we need a "drool" emoji......dang that looks good.