jjirons69 02:39 PM 01-08-2013
Great looking pictures everyone!
Sunday I put on a bone-in pork loin around 4 pounds. I had a nice salty, garlicy, slightly sweet rub applied. I seared it at 500F on the gas grill for 4 min a side and ends then cooked to an internal temp of 145F on the smoker at 250-270F. Turned out great! It was so juicy and tender.
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mahtofire14 04:02 PM 01-08-2013
JJ that looks great! I'm gonna have to go to my butchers now and give that a whirl!
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Ooh-hoo, Jamie, just when I thought smoking was dead for the rest of Winter, out you come with
that fine looking piece of flesh. Impressive. Probably the best way to cook it too, those things dry
out so easily with regular cooking and no bone. You also make me jealous with that eggy cooker,
I decided that while I want one, I want a house in the Smokies more. So first things first. Lucky
bastard.
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jjirons69 10:31 AM 01-09-2013
What a cowinkidink - I'm enjoying a slab of it for lunch at work will reading this. Can't blame you for the house wants, though.
A co-worker just commented, damn, what a chunk of meat (which I read, can I have a bite?)!
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Col. Kurtz 11:47 AM 01-13-2013
Beautiful day in the South. Found some pork spareribs on the cheap.
Smoking for six or so hours, watching the kids play in the backyard soaking up the 72 degree sunshine. What football?
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EricF 12:10 PM 01-13-2013
Got a brisket going as I type this.
Pics when it's done!
:-) :-)
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MarkinAZ 12:34 PM 01-13-2013
Col. Kurtz 03:25 PM 01-13-2013
Meat side. Almost BBQ
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Yup, it's BBQ: rib side
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:-)
Wrapped in foil, basted, back on the grille for an hour or so, then its ON!
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EricF 06:11 PM 01-13-2013
Steve 06:13 PM 01-13-2013
Originally Posted by EricF:
This what the brisket looked like when I started
It was real tasty too!!!
:-)
:-)
:-):-)
Looking great Eric!
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EricF 06:14 PM 01-13-2013
Originally Posted by Steve:
:-):-) :-):-)
Looking great Eric!
Thanks Steve! Getting to know the new smoker!
:-)
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Steve 06:17 PM 01-13-2013
THAT my friend, is an extremely enjoyable chore!
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Steve 06:20 PM 01-13-2013
I've used gas smokers, electric smoke houses, and charcoal smokers, and of course my Lang is a log burner, but I have never had any exposure to a pellet burner. I hope one of these days to be back down you way and maybe a can get a tour
:-)
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EricF 06:21 PM 01-13-2013
Originally Posted by Steve:
I've used gas smokers, electric smoke houses, and charcoal smokers, and of course my Lang is a log burner, but I have never had any exposure to a pellet burner. I hope one of these days to be back down you way and maybe a can get a tour :-)
Anytime!!!
:-)
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jonumberone 04:31 AM 01-14-2013
Fordman4ever 08:08 PM 01-14-2013
Looks amazing.
I just got my new upright wood or gas smoker put together tonight.
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So it seems like spring and summer are times people SMOKE, and fall and winter are the times people
BUY smokers and put them together? LOL. Nice stuff guys. If I wasn't saving money so hard I would
definitely be SMOKING SOMETHING. Not buying anything new made of metal til I get my house in the
Smokies.
MUST....SAVE........money...
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EricF 06:08 PM 01-27-2013
Did some pulled pork today on the new Traeger!
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This is a 7.5lb pork picnic with the bone in and skin on when I started.
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This is the finished product and it is not burned. The skin is actually a real dark brown and pulled off like there was nothing holding it on revealing some real tasty pork. Pulled real easy and tasted fantastic!!!
:-) :-)
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