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The Break Room (Non-Technical Discussions)

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pendean
Posts: 22,902
Registered: ‎11-06-2003
Message 21 of 41 (713 Views)

Re: Smoking Meat

06-17-2013 12:24 PM in reply to: Nata_ly
I do love good food :smileyhappy:
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cbenner
Posts: 3,305
Registered: ‎04-06-2010
Message 22 of 41 (664 Views)

Re: Smoking Meat

07-08-2013 07:59 AM in reply to: pendean

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!

ChrisB

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pendean
Posts: 22,902
Registered: ‎11-06-2003
Message 23 of 41 (658 Views)

Re: Smoking Meat

07-08-2013 08:28 AM in reply to: cbenner
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!
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cbenner
Posts: 3,305
Registered: ‎04-06-2010
Message 24 of 41 (651 Views)

Re: Smoking Meat

07-08-2013 10:40 AM in reply to: pendean

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!

ChrisB

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Please use Mark Solutions!.Accept as Solution &Give Kudos!Kudos to further enhance the value of these forums. Thank you! :smileyhappy:

http://cbennertipstricks.blogspot.com/


   

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Wanderer-MOTD
Posts: 208
Registered: ‎03-04-2004
Message 25 of 41 (643 Views)

Re: Smoking Meat

07-08-2013 01:03 PM in reply to: pendean
NO BEANS!?!?!? :-o

Oh, the hugh manatee!!!
Melanie Perry
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Distinguished Contributor
Wanderer-MOTD
Posts: 208
Registered: ‎03-04-2004
Message 26 of 41 (649 Views)

Re: Smoking Meat

07-08-2013 01:04 PM in reply to: cbenner
Oooh, that sounds really good, Chris (so does Dean's, but, I'm still reeling over the idea of chili without beans in it... sounds like meat soup to me :smileywink: ).

I was trying to talk DH into bbq'ing, but, of course, the two best nights for it, we were away from home, the next two were sweltering.
Melanie Perry
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pendean
Posts: 22,902
Registered: ‎11-06-2003
Message 27 of 41 (648 Views)

Re: Smoking Meat

07-08-2013 01:07 PM in reply to: Wanderer-MOTD
As a born-here-so-its-legit Texan, I would be kicked out of the state and my state citizenship would be revoked if I put beans in it :smileyhappy:

Chili is not soup either: another sin committed by non-Texans (married to one, finally weaned her of that habit) LOL
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Distinguished Contributor
Wanderer-MOTD
Posts: 208
Registered: ‎03-04-2004
Message 28 of 41 (655 Views)

Re: Smoking Meat

07-08-2013 01:18 PM in reply to: pendean
lol, actually, I already knew about the correlation between beanless chili and texan citizenship. :smileywink: It's been a source of long and heated debates from both factions.

Luckily, I didn't have that spousal struggle, as my non-american spouse will eat whatever I give him without much argument.
Melanie Perry
***not all those who wander are lost***
http://AUGI.com/Surveys
http://MistressOfTheDorkness.blogspot.com

My defunct profiles:
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rkmcswain
Posts: 3,503
Registered: ‎11-13-2006
Message 29 of 41 (645 Views)

Re: Smoking Meat

07-08-2013 01:49 PM in reply to: pendean

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....

*Expert Elite*
pendean
Posts: 22,902
Registered: ‎11-06-2003
Message 30 of 41 (640 Views)

Re: Smoking Meat

07-08-2013 01:59 PM in reply to: rkmcswain
Depends on the roast size and cooking temp (small household here): Pork Butt is dense and does not absorb as much smoke as a brisket IMHO plus I used a higher temp. For me, on pork, it's all about the char on the outside :smileyhappy:

Great double-barrel smoker there, wish I had the room.
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