nuke'em ttg Posted April 25, 2008 Share Posted April 25, 2008 (edited) Gotta 4 and a 5 pounder.......and some stupid questions Need a good rub somethun about 2/2/1 what the heck was that right on the rack or in a tray ? cover with foil ? Mop? .......... i promise this is the last time i ask Edited April 26, 2008 by nuke'em ttg Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 did i mention if ya wanna stop by i'll just be drinkin Bush light and watchin the draft.... Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 maybe pron commercial timeouts and cheetoes..... Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 after a few beers we can go piss in my bass pond...... Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 Shaker Bar within walkin distance...... Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 26, 2008 Share Posted April 26, 2008 Be back in a bit. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 Be back in a bit. I've hit the foodchannel site and it's all comin brack now.......think i got it under control Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 26, 2008 Author Share Posted April 26, 2008 just scanned a bunch of stuff and am just throwin a rub together with what i've got........I've got plenty of Gates......can I baste with that? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 27, 2008 Author Share Posted April 27, 2008 smokin's easy mmmm Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted April 27, 2008 Share Posted April 27, 2008 after a few beers we can go piss in my bass pond...... Quote Link to comment Share on other sites More sharing options...
SF409ers Posted April 27, 2008 Share Posted April 27, 2008 after a few beers we can go piss in my bass pond...... I am fairly drunk and wondering around in here, because I am hungry, and that just made me LMFAO. That whole progression of comments was some funny sh*t alright I need food now, this is forum is a bad place to be when you are hungry and have nothing to eat Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 28, 2008 Author Share Posted April 28, 2008 The pork shoulder is all the (dark) meat if that makes sense and i usually don't like that but the smoked flavor saved it except that sucker was greasy and hard on the acid reflex at 3:00am .......the Family decided we'd live high on the hog from here on out and stick with tenderloins..... I'm gonna ease into a simple smoked Turkey breast wednesday as a warm-up for my battle with a Beef Brisket Saturday........sorry for your loss FW I'll be watchin my temps like pron Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 1, 2008 Author Share Posted May 1, 2008 Life is good........Rum / Orange Juice........ cold smoked turkey makin sandwiches and soup with leftover.....that's some good cheap eatin Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 16, 2008 Author Share Posted May 16, 2008 AHHH.....got friday off.... chops in the smoker........a greek seasonning rub.......then it's an all Missouri sauce........mop with Gates and serve with Wabash honey BBQ Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 24, 2008 Author Share Posted May 24, 2008 Yo CD, i have a confession...........everything is still tasting better in the crockpot........have you ever converted a crockpot into a smoker Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted May 24, 2008 Share Posted May 24, 2008 Yo CD, i have a confession...........everything is still tasting better in the crockpot........have you ever converted a crockpot into a smoker You need a big green egg! Just loaded up 2 8lb pork shoulders and gonna smoke em between 200-220 for about the next 24 hours straight. Won't even have to open the lid once. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted May 24, 2008 Share Posted May 24, 2008 It would be nice, but the egg costs some scratch. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted May 24, 2008 Share Posted May 24, 2008 It would be nice, but the egg costs some scratch. It's cheaper than most every gas grill worth anything and it will last a lifetime... Plus, how can you put a pricetag on awesome eats for the rest of your life? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 24, 2008 Author Share Posted May 24, 2008 It's cheaper than most every gas grill worth anything and it will last a lifetime... Plus, how can you put a pricetag on awesome eats for the rest of your life? For the 1st time I'm given The Egg some serious thought........I bought all my appliances for new houses thru the local dealer......maybe i have a shot at gettin a demo they use at the Home Show Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 25, 2008 Share Posted May 25, 2008 It's cheaper than most every gas grill worth anything and it will last a lifetime... Plus, how can you put a pricetag on awesome eats for the rest of your life? Well, part of that depends on the size of the Egg now doesn't it? Now throw in the cart or holder and it gets very pricey quickly. (BTW if you want to throw serious money at this thing, try looking up what the Viking version of the Egg costs sometime). Part of it is your needs as well. You can't beat the fire it up and go convenience of a gas grill. With all that said, if I didn't already have a gass grill, I probably would have bought an Egg. Since I already had one, I just got a smoker instead. Together they came out to about the same price of a large Egg. Quote Link to comment Share on other sites More sharing options...
untateve Posted May 26, 2008 Share Posted May 26, 2008 Well, part of that depends on the size of the Egg now doesn't it? Now throw in the cart or holder and it gets very pricey quickly. (BTW if you want to throw serious money at this thing, try looking up what the Viking version of the Egg costs sometime). Part of it is your needs as well. You can't beat the fire it up and go convenience of a gas grill. With all that said, if I didn't already have a gass grill, I probably would have bought an Egg. Since I already had one, I just got a smoker instead. Together they came out to about the same price of a large Egg. I need delicious food. I want to be surrounded in an orgasm of smoke and succulence. Convenience? Would you rather get a hand job from Roseanne Barr or make passionate love to Vivien Leigh [insert your ideal woman here]? In each case, you get your nut off, but one is far more satisfying. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 27, 2008 Share Posted May 27, 2008 I need delicious food. I want to be surrounded in an orgasm of smoke and succulence. Convenience? Would you rather get a hand job from Roseanne Barr or make passionate love to Vivien Leigh [insert your ideal woman here]? In each case, you get your nut off, but one is far more satisfying. See, there you go dealing in absolutes again. I live in a world where I am the center of everything, need instant gratification and I'm never denied.. Therefore, I take the hand job, grill the food, then come back and make mad passionate love to several women while eating the marvelous meal I just created on my Weber. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted May 27, 2008 Share Posted May 27, 2008 See, there you go dealing in absolutes again. I live in a world where I am the center of everything, need instant gratification and I'm never denied.. Therefore, I take the hand job, grill the food, then come back and make mad passionate love to several women while eating the marvelous meal I just created on my Weber. Well, all you have to do with the egg is throw in a couple of starter blocks 30 mins before you want to cook. You only ever really need to clean the charcoal out, etc. before a long smoke which you'd have to do with the smoker anyway. So, what you could do is start the egg, get your handjob, have a beer, and then cook the most delicious meal on the planet. A friend of mine's dad was over this weekend and he's a serious griller. He loves smoking brisket but only does it 3-4 times a year because he has to literally tweak the smoker every 30 minutes and constantly keep new lump charcoal going in a chimney starter the whole time. Goes through like 5 bags of the stuff per cook and it just took me 1/3 a bag for a 26 hour smoke and I only had to tweak the vents 3 times... He was like, damn I'm going to have to get one of those... Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted June 7, 2008 Author Share Posted June 7, 2008 Screw it.....Big Black Daddy has his smoker and camper set-up on the corner......$16.00 for a Rack of BabyBracks......... Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 3, 2008 Share Posted July 3, 2008 (edited) Gotta 4 and a 5 pounder.......and some stupid questions Need a good rub somethun about 2/2/1 what the heck was that right on the rack or in a tray ? cover with foil ? Mop? .......... i promise this is the last time i ask This is way late, but I'll shed some light on your original post. First, a good rub - start with something like this - flava to your own tastes: 1 cup good paprika 1 tbs coarse black pepper 1 tbs coarse sea salt 1 tbs dry mustard 1 tbs good chili powder 1 ts coriander 2 ts dry garlic Rinse and dry the shoulder - then apply the rub generously, massaging it into the meat. Directly on the rack - don't cover with foil It's very important to get the roast up to 190+ - this is where the meat starts to really break down and becomes easy to pull The 2-2-1 method basically means 2 hours over the smoke, 2 hours wrapped in foil (often with a liquid in the foil) still under full heat and 1 hour back over the smoke uncovered. Of course, there are any number of variations of this method. I don't wrap my butts, just smoke 'em full on until they get to temp. Let them sit for at least a half hour before your pull the pork. I don't mop pork shoulder - it doesn't see sauce until it's pulled. I like carolina vinegar/mustard sauces for pulled pork, but tomato-based sauces work well too. Edited July 3, 2008 by Jimmy Neutron Quote Link to comment Share on other sites More sharing options...
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