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  #261  
Old 09-28-2013, 01:28 PM
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Another smoker story to share...

So...attempted my first butt last weekend. I am so hooked! I wanted it to be done some time before lunch on Sunday, including allowing enough time to let it rest so the butt went on at 6:30pm on Saturday. It was 8.78 lb, bone in butt, rubbed with yellow mustard to serve as a glue for the rub, which was a generous helping of my own creation.
Smoked it at 225* and I stayed up till about midnight. Went to bed and got up every hour and half to inspect and maintain.
At about 4 AM I was still in the internal temp plateau and even though I was determined to ride it out in the smoker without foiling, I was afraid I was going to miss an alarm and let my temps get too low since I had to sleep with my phone literally under my cheek in order to wake me up! So I pulled the butt, and put it the oven to finish.
I finally reached temp around 10:30 and wrapped it with towels and put it in a cooler to rest. At noon the wifey and I couldn't wait anymore and pulled it.
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Click the image to open in full size.
Grabbed the bone and after a couple shakes everything just fell away!
Click the image to open in full size.
Pulled the pork and discovered a bowl of happiness! Lol!
Click the image to open in full size.





Seth
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  #262  
Old 10-12-2013, 08:11 PM
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Default Re: a foody thread?

You won't believe me but I can buckle your knees! I do it to the wife when I plate this for her....

Smothered beef , pork and beef burrito con queso. Side of chopped homegrown tomatoes, lettuce and cilantro with a splash of salsa (homegrown ingredients). After a few days I make breakfast burritos with potatoes and let me tell you they are a killer when I break them out after a long morning haul to the river in the truck.

See..........

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  #263  
Old 10-12-2013, 11:05 PM
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Default Re: a foody thread?

Ummmmm, anyone know what happened to Paymaster? His last post was on August 23.

BTW, Calftail.....OMG!
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  #264  
Old 10-12-2013, 11:11 PM
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Default Re: a foody thread?

So Seth....................... tell us about the rub will ya
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  #265  
Old 10-13-2013, 04:19 AM
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a foody thread?
 
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Default Re: a foody thread?

Ard, the one I use is "Big Ron's Hint of Houston." First saw a reference to same on a BBQ TV show. Actually a weekly TV show, these guys are Nut cases, 50'ish pounds of meat going at one time.

Who gets to eat all that stuff? That aside, the 'Q's' are usually custom made and many are the most inventive things I've ever seen. Shape of a train engine (thing is HUGE!) to where-ever/what-ever. How do they even move these things around?

Show is on my dish 'auto recorder;' total hoot to listen to these folks banter as they prepare/cook up their stuff for a Competition. Judges comments as they eat a bit, etc.
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  #266  
Old 10-15-2013, 02:43 PM
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Default Re: a foody thread?

Yesterday I was busy in the kitchen. Want some excitement...flip a 18 x 13 x 1 pan of pumpkin cake onto a powdered sugared towel ! It's the season.

Pumpkin roll.......

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  #267  
Old 10-15-2013, 04:07 PM
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Default Re: a foody thread?

Quote:
Originally Posted by calftail View Post
Yesterday I was busy in the kitchen. Want some excitement...flip a 18 x 13 x 1 pan of pumpkin cake onto a powdered sugared towel ! It's the season.

Pumpkin roll.......

Click the image to open in full size.
nothing better then a good pumpkin roll, that looks outstanding
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  #268  
Old 10-15-2013, 06:26 PM
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Default Re: a foody thread?

wow!
some great food being prepared lately
tonight was beef/guac tacos.
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so simple, but soooo good

casey
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  #269  
Old 10-15-2013, 07:39 PM
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Default Re: a foody thread?

Quote:
Originally Posted by calftail View Post
Yesterday I was busy in the kitchen. Want some excitement...flip a 18 x 13 x 1 pan of pumpkin cake onto a powdered sugared towel ! It's the season.

Pumpkin roll.......

Click the image to open in full size.

Amazing burritos, and now a pumpkin roll....next time I'm in Denver, I'll be expecting an invitation for dinner.
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  #270  
Old 10-15-2013, 09:26 PM
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Default Re: a foody thread?

I have decided I need to learn how to bake sourdough. More practice needed.

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