Not So Pro 3

[stihl_head1982]

Haha I do when I'm pulling it. Every time. I'm guessing that's foiled to rest? I discovered the magic of the rest by accident.

Foiled to wrap first, then resting is the key!

 

[stihl_head1982]

A little of mine @stihl_head1982
RibsView attachment 277187
Butts partwayView attachment 277189
And after rest ready to pullView attachment 277191
Yard bird mid-cook.View attachment 277190
Loin. I cut this whole loin in half. Prepped it two ways. The sliced one was brined. As I sliced it flopped over it was so tender. I need to do another one of these.View attachment 277192
I have messed with many woods but mostly use hickory now. During quarantine I processed some hickory firewood and kept some heart splits for the smoker.

You're making me hungry sir
Hickory is king here. There's quite a bit in this area. I like pecan also (sometimes even better).
I cooked for a local company back near Thanksgiving. The que was smoked with pecan. A guy worked there who had formerly worked at a popular BBQ joint here.
He ate the pork and really wanted to know what wood was used to smoke it. It was pecan. It has a more mellow flavor than hickory (to me). They ate every last scrap of
the pork.

 

[stihl_head1982]

My favorite! I prefer no sauce if it’s done right

We need to get together and mix it all up. Southern smoked meat, some good ole Cajun jumbalaya, some red beans and rice and throw some red slaw down with it.
Then we'll get some of my special beans, and maybe some corn bread and some hush puppies. OH MY!

 

[stihl_head1982]

A little of mine @stihl_head1982
RibsView attachment 277187
Butts partwayView attachment 277189
And after rest ready to pullView attachment 277191
Yard bird mid-cook.View attachment 277190
Loin. I cut this whole loin in half. Prepped it two ways. The sliced one was brined. As I sliced it flopped over it was so tender. I need to do another one of these.View attachment 277192
I have messed with many woods but mostly use hickory now. During quarantine I processed some hickory firewood and kept some heart splits for the smoker.

That smoked loin is talking to me. I'm gonna have to do something about that pretty soon.

 

[Slumberjack]

We need to get together and mix it all up. Southern smoked meat, some good ole Cajun jumbalaya, some red beans and rice and throw some red slaw down with it.
Then we'll get some of my special beans, and maybe some corn bread and some hush puppies. OH MY!

Southern gtg?

 

[41FanForLife]

Ur a better man than I....

This time.

 

[41FanForLife]

It's like Bunny bread, there really isn't any bunny's involved.

Well thats pretty stupid. Dang near false advertising.

 

[41FanForLife]

No need to crack on Southern cuisine. Everyone around here doesn't use mayo in BBQ sauce (nearly an abomination in my mind). However, if you come south we can put you on some BBQ and smoked meat with
sauce or no sauce that will make your tongue slap your brains out. Please don't roll all the culinary practices up in one ball of yarn.

Had a few sammiches at smithfield's on me way home from bike week in Myrtle Beach back when i had a life. No sauce on them. Memory says drive South for more right now.

 

[Slumberjack]

Had a few sammiches at smithfield's on me way home from bike week in Myrtle Beach back when i had a life. No sauce on them. Memory says drive South for more right now.

I wish I could send y’all all a darrells poboy. They are life changing

 

[cuinrearview]

You're making me hungry sir
Hickory is king here. There's quite a bit in this area. I like pecan also (sometimes even better).
I cooked for a local company back near Thanksgiving. The que was smoked with pecan. A guy worked there who had formerly worked at a popular BBQ joint here.
He ate the pork and really wanted to know what wood was used to smoke it. It was pecan. It has a more mellow flavor than hickory (to me). They ate every last scrap of
the pork.

Something about good que. To do what you did there, in your backyard, says something. The stuff I make is decent around here but I know where it's done right.

 

[cuinrearview]

That smoked loin is talking to me. I'm gonna have to do something about that pretty soon.

A loin I'll cook to what the French consider "done". The USDA would not approve. The nice part is, though, you can finish the chops on a grill leftover the next day and still have a top notch product.
Around here the local butchers have something similar in their cases, they call it "smoked pork chops". They're ok in a pinch but always more smoke and salt than flavor.

 

[cuinrearview]

@stihl_head1982 if you wouldn't mind sharing your bean recipe PM or here I'd love to try them.

 

[ayoungtexan]

Good evening fellas

 

[Agent Smith]

Good evening fellas

Young mustard... YouTube is working again.

 

[stihl_head1982]

@stihl_head1982 if you wouldn't mind sharing your bean recipe PM or here I'd love to try them.

These are not baked beans, they are spicey beans. That is not to say I don't like baked beans. I do!

 

[cuinrearview]

These are not baked beans, they are spicey beans. That is not to say I don't like baked beans. I do!

Go on...

 

[stihl_head1982]

I wish I could send y’all all a darrells poboy. They are life changing

Load up and bring it baw!

 

[ucm931]

@stihl_head1982 if you wouldn't mind sharing your bean recipe PM or here I'd love to try them.

With me as well. Please and thank you!

 

[Slumberjack]

Load up and bring it baw!

I still don’t even know what state you’re in lol

 

[cuinrearview]

I still don’t even know what state you’re in lol

Norf Cakalacky. Keep up!