My new hobby, and dare I say it, addiction.
The Smoker (hardwood charcoal is the fuel, apple wood for smoke this time):
5-pound Brisket is the result (6-hours at 225F):
Left over Brisket, in a Chili of course, this is Texas:
No smoke, but I did a beef tenderloin on the rotisserie yesterday, along with some roasted redskin potatoes in a foil pouch with some onion, fresh cut rosemary and thyme, butter and olive oil and another pouch with roasted veggies and mushrooms, and a redwine reduction. OH!.. and shrimp skewers on the grill.
I was pleasantly surprised by how well it all came out. I felt like a culinary rock star!
Chris Benner
Inventor Tube & Pipe, Vault Professional
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@pendean wrote:
Smoked a Pork Butt over the weekend, high-heat to start to get a good char on the outside then kicked it down for a slow smoke/cook for +/-5-hours.
Leftovers yesterday were turned into Pulled-Pork Chili (no beans): Mmm!
Yum!
Chris Benner
Inventor Tube & Pipe, Vault Professional
Cad Tips Tricks & Workarounds | Twitter | LinkedIn
Autodesk University Classes:
Going With The Flow with Inventor Tube and Pipe | Increasing The Volume with Inventor Tube and Pipe | Power of the Autodesk Community | Getting to Know You | Inventor Styles & Standards |Managing Properties with Vault Professional | Vault Configuration | Vault - What is it & Why Do I Need It? | A Little Less Talk - Tube & Pipe Demo | Change Orders & Revisions - Vault, Inventor & AutoCAD | Authoring & Publishing Custom Content
Anyone have (or made) one like this?
http://www.instructables.com/id/The-No-Weld-Double-Barrel-Smoker-and-how-to-use-i/
...and Dean... 6 hours?
I'm thinking more like 14-16....
I was just messing with you Dean.
Yea, that is a nice one.....I got tired just from _reading_ that instructable last week....
Rain and cooler temperatures (80) are testing my ability to control the temp and hold it at 250 for Ribs and Brisket.
Beef Ribs on the Kamado:
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
Please mark Accept as Solution if your question is answered. Kudos gladly accepted. ⇘
I'm wondering when you are going to offer to ship some of that pastrami.
My Jewish heritage started salivating when I saw that picture.
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
Please mark Accept as Solution if your question is answered. Kudos gladly accepted. ⇘
Smoked Turkeys for Thsnksgiving were amazing: did not get any photo proof sadly, by the time I remembered to take a picture all that wew left were the carcasses (10 hungry people will do that).
But, I did smoke both Beef and Baby-Back Ribs for Sunday lunch
and made Applesauce Pie for dessert (not smoked LOL).
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