Gonesledn 09:10 PM 05-01-2010
Roland of Gilead 10:48 PM 05-01-2010
Originally Posted by Gonesledn:
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Anything that has "bacon weave' involved, can't be bad.
:-)
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MrsSledn 08:43 AM 05-02-2010
Nice job as always Wes!
However... Is that MY NEW, GOOD baking pan you used? I am afraid to go look...
I'll spank you later...
[Reply]
leasingthisspace 09:23 AM 05-02-2010
Gonesledn 10:26 AM 05-02-2010
Originally Posted by MrsSledn:
Nice job as always Wes!
However... Is that MY NEW, GOOD baking pan you used? I am afraid to go look...
I'll spank you later...
i just used it to transport from the smoker to the kitchen... i didnt cook in it dear!
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Little 6lb. flat in the UDS as we speak. I found the digi so pics to come. Gonna throw on some Chx breasts a little later.
:-)
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Darrell 12:17 PM 05-02-2010
If you're lookin', it ain't cookin', Gary.
:-)
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Originally Posted by Darrell:
If you're lookin', it ain't cookin', Gary. :-)
:-) indeed but I needed a pic, so sue me
:-)
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BigAsh 01:43 PM 05-02-2010
Originally Posted by Gonesledn:
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Damn Wes.....really nice pan....is that new?
:-):-)....Seriously, that fatty looks KILLER!!
:-)
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Steve 06:07 PM 05-02-2010
A little BBQ Foreplay...
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Spent the afternoon cleaning up the smoker for next weekend.
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It's been awhile since I was able to load the old girl up so I am looking forward to posting some BBQ p*rn next weekend, pork butts, brisket, sausage and ribs!
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Gonesledn 06:10 PM 05-02-2010
Smokin Gator 06:16 PM 05-02-2010
Originally Posted by Gonesledn:
dam Steve, killer rig.
IMO... one of the sexiest pits made!!!
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Originally Posted by Smokin Gator:
IMO... one of the sexiest pits made!!!
Looks like a Lang 84 w/ warmer, no?
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Smokin Gator 06:35 PM 05-02-2010
Originally Posted by T.G:
Looks like a Lang 84 w/ warmer, no?
That would be the one. If I ever go back to a stick burner that is the pit I would own. I just don't know if I can go back to doing all nighters
:-)
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Steve 06:44 PM 05-02-2010
Originally Posted by Smokin Gator:
That would be the one. If I ever go back to a stick burner that is the pit I would own. I just don't know if I can go back to doing all nighters:-)
Man, that's the fun part! Sitting around the smoker with good friends, enjoying a few quality cigars, possibly a fine beverage (12 year old cuban rum for example), and feeding the beast a stick of her own every 45 minutes to an hour. Yes SIR!
I'll tell ya, we've definately solved more than a few of the worlds problems over the years, if only we could get the world to do it's part
:-)
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Keith and Wes, that stuff looks Frickin Killer.
Steve, thats an awesome rig!
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Started the wet rub of small Boston Butt cut on Friday, cooked it yesterday afternoon while ripping out some useless crepe myrtle trees so I can plant more pomegranate trees...
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wet with Worcestershire, wet tamarind & my chili based rub w/ extra cumin, red pepper, oregano, 90kSU cayenne & garlic.
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after 3 days in the fridge, onto the bbq it goes...
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peeking in on it at around the 140F-145F internal mark...
...to be continued...
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...continuing...
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opening up the foil after finishing the cook and the rest period...
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shredded... I could have shredded this one with my fingers it was so tender...
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w/ homemade dark chocolate mole BBQ sauce and habanero & cherry pepper guacamole.
Fin.
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