Nothing too fancy: pulled pork, chili, wings, garlic bread, chips & dip. We had Indian last night and have some left over samosas and pakoras and have some random hors d'ouevres (sausage rolls, shrimp wrapped in bacon, etc.) Also a bag of cheetos for the two pats fans coming over.
I would consider getting a BBQ Guru DigiQ Dx2 as well. It will keep your temps rock steady and alarm when your meat is ready.
JS, here a result of a 4hr cherry wood smoke on 2 pork bellies.. Bacon for February!! and of course, heere's Baby!!! Can't wait till tomorrow's first smoke! The bacon was just a ramp up. As you can see, the Stumps has a bit of size to it..
Grandpa C Thanks for the pics. But I can't eat pork. Can you post some halal/kosher meat like Chicken and Beef? Also Grandpa, Jay from Wayne has a message for you here. Jay's House of Weather 'n Stuff Stokes If you don't post pics tomorrow I will call you out as a fraud. Letting you know in advance so you don't attack me. Also Winston>Mariota. Deal with it.
I honestly tried to post pics before but for some reason the links from photobucket aren't working here like they always do. I'll try again. I'd take Winston in a second. Mariota is better. _
This was a practice batch of New Orlean's Shrimp Creole I made last week. Tomorrow's batch will have 4 pounds of shrimp. _
Here are the boneless pork loin rib ends sitting in a sticky sweet Char Siu marinade for classic Chinese BBQ. Btw, that color does not exist in nature. _
I love grilled baby loin lamb chops but I have NEVER had a smoked leg of lamb. That sounds freaking awesome. _
Ordered it on line from Amazon, comes from Hawaii. It's like 4 bucks a pack. I ordered a dozen. It says no MSG but lol. It's really good. http://www.amazon.com/NOH-Chinese-Barbecue-Char-Seasoning/dp/B00011EXLU _
Thanks JS! Your input just finalized my SB smoke meat menu.. 2 Pork Butts 3 Racks of St. Louis Style Spare Ribs 1 Turkey Breast 1 Leg of Lamb MAYBE: 1 Beef Chuck Roast I'm gonna hold the Brisket back for a later time and date. The Leg of Lamb is gonna be tricky as it can't get higher than 135F IT. Since I'm running the Butts to 170F before I wrap them in foil, I'm gonna have to pay closer attention to the IT of the Lamb over the IT of the Pork Butts. I can't wait for tomorrow. I get to learn about my new smoker and produce a month's worth of great Q at the same time! Oh yeah, I heard there was a football game on tomorrow... Bonus! In cast anyone was wondering.. IT= internal temperature
Then hold on to your hat Brook.. I'm gonna post pics that will make you slobber all over the monitor man!
Hey.. Foodie Porn is allowed.. BTW, I just put the Leg of lamb in the rear sink for an overnight defrost. Houston we are a go for smoking!!
