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View Full Version : What Saturdays are made for.....


chuckbuster
06-23-2013, 04:49 PM
http://i93.photobucket.com/albums/l48/CBMJake/TheSauce.jpg (http://s93.photobucket.com/user/CBMJake/media/TheSauce.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/DSC08830.jpg (http://s93.photobucket.com/user/CBMJake/media/DSC08830.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/10pmFri.jpg (http://s93.photobucket.com/user/CBMJake/media/10pmFri.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/7amSat1.jpg (http://s93.photobucket.com/user/CBMJake/media/7amSat1.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/7amSat2.jpg (http://s93.photobucket.com/user/CBMJake/media/7amSat2.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/2pmSat1.jpg (http://s93.photobucket.com/user/CBMJake/media/2pmSat1.jpg.html)

http://i93.photobucket.com/albums/l48/CBMJake/230pmSat.jpg (http://s93.photobucket.com/user/CBMJake/media/230pmSat.jpg.html)


'nuff said....
Kevin
Artful
06-23-2013, 08:35 PM
Yummm
prsman23
06-23-2013, 08:45 PM
Amen brother!
DCP
06-24-2013, 08:04 PM
Sure looks good
gwpercle
06-24-2013, 08:35 PM
Pictures are nice but a recipe would sure help us who can't come to your house to eat. Tell us about the Q.
waksupi
06-24-2013, 11:21 PM
We had the same type of operation going on this past weekend.

74497
74498
Moonie
06-25-2013, 12:35 PM
Got a couple of pork butts in the freezer, think I need to thaw them and fire up the smoker.
chuckbuster
06-26-2013, 08:04 PM
Pictures are nice but a recipe would sure help us who can't come to your house to eat. Tell us about the Q.

Recipe??

I sort of marinate them for 3-4 days with mixture roughly equal parts of White Vinegar, Oregano, Coarse Black Pepper, Whole Cayenne with a little Olive oil added which seems to make it sticky. Some salt added of course at least in theory improves penetration, I've done with and without don't see that much difference. Food process all together then just coat the meat, put in glass dish and put on ice. I turn them over every 12 hours or so to help all sides get the treatment. Then it is into the cooker. I use some charcoal (both briquets and "natural Lump"), Hickory and Apple/Cherry wood Chunks for pork. Try to keep the heat 220-240. Fire is in the small end so all indirect heat. These were 10-11# each, ran them about 16 hours.

As for the Sauce, not saying anything more than it is sort of a Kansas City Style.
Kevin
Shiloh
06-28-2013, 07:03 PM
Looks like your smoker is WELL used. What kind is it??

Shiloh
chuckbuster
06-28-2013, 08:39 PM
Brinkmann Smoke n Pit Professional

probably 15 years old or so,