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Old 06-29-2009, 02:51 PM   #1
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Default This weekends Q

Well, I finally got a chance to do some Queing this weekend. FIgured I would post a couple of pics. Unfortunately no cigar pics, but I did enjoy a nice Padron one of my buddies brought along for me!!
hard at work


The menu in the works


The Beer can chicken finished nicely
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Old 06-29-2009, 02:52 PM   #2
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Default Re: This weekends Q

mmmmm...... Fatties


And of course, the pulled pork!


Only a few leftovers though But thats ok, it was a great time
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Old 06-29-2009, 02:53 PM   #3
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Default Re: This weekends Q

Mmmmmmmmmmmm. looks awesome to me!! What was the temp on the smoker?
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Old 06-29-2009, 02:55 PM   #4
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Default Re: This weekends Q

Looks great! You're makin' me hungry!
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Old 06-29-2009, 02:57 PM   #5
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Default Re: This weekends Q

I kept the far end, where the pork was around 250*, I put the chicken right near the firebox, so it was cooking at a highe temp for the chicken, it was around 275-300* there. Fired up the coals at5:30 am, and pulled the pork off at 5:00 PM when it hit 185, if people weren't so hungry (beer induced) I would have let it hit 195 before i took it off. It still turned out great though!
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Old 06-29-2009, 07:34 PM   #6
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Default Re: This weekends Q

Those fatties look awesome!!! Actually it all does.
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Old 06-29-2009, 09:08 PM   #7
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Default Re: This weekends Q

Very tasty!!!
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Old 06-29-2009, 11:17 PM   #8
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Default Re: This weekends Q

What is a fatty, meat loaf stuffed with.... and then smoked?
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Old 06-30-2009, 06:22 AM   #9
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Default Re: This weekends Q

The fatties look delicious. What did you stuff them with?
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Old 06-30-2009, 11:22 AM   #10
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Default Re: This weekends Q

Man those fatties look good! I might try my hand at doing a bacon explosion this weekend.
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Old 06-30-2009, 11:40 AM   #11
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Default Re: This weekends Q

Oh, BTW, check this out:

http://www.bbq-brethren.com/forum/sh...329#post961329
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Old 06-30-2009, 12:45 PM   #12
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Default Re: This weekends Q

Those fattys looked good. Makes me wish I remembered to throw a couple on the other day.
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Old 06-30-2009, 02:17 PM   #13
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Default Re: This weekends Q

The fatties were pretty basic. just a tube of Jimmy Dean mild sausage a piece. The one in the foreground was just stuffed with cream cheese mixed with the rub I make. The one in the background had a couple of hard-boiled eggs in them. They were awesome, easily one of my favorite things to make
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Old 06-30-2009, 02:19 PM   #14
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Default Re: This weekends Q

Quote:
Originally Posted by bigloo View Post
What is a fatty, meat loaf stuffed with.... and then smoked?
A fatty is just a stuffed and smoked tube of sausage. People stuff them with all sorts of things. I prefer either cream cheese or taco cheese mix. Just smoke them until the reach around 175*
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Old 06-30-2009, 04:51 PM   #15
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Default Re: This weekends Q

I usually put a mix of apple juice and water in my spray bottle for pork . What's in your spray bottle ?
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Old 06-30-2009, 04:53 PM   #16
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Default Re: This weekends Q

Definitly up for firin up the grill now!
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Old 06-30-2009, 04:57 PM   #17
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Damn that all looks SO good!
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Old 06-30-2009, 05:23 PM   #18
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Default Re: This weekends Q

Very Nice! The Fatties are a great idea. I might try a few this weekend.
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Old 06-30-2009, 06:08 PM   #19
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Default Re: This weekends Q

Quote:
Originally Posted by Bubba - NJ View Post
I usually put a mix of apple juice and water in my spray bottle for pork . What's in your spray bottle ?
Cranberry pomegranette juice. Nice color and a sweet yet tangy bit of a taste too!
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Old 07-01-2009, 11:41 AM   #20
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Default Re: This weekends Q

SCOTCH EGGS!!!!!!!!!
A little Scotch boy whom we used to pick up for Sunday School
for a summer, his mother used to make those things for him all the time.
Wow, talk about warping back in time.
As a comment on the grilling, looks like you are very disciplined or have alot of practice. I am still getting used to mine (a cheap grill shaped smoker) that I resQUED from a friends pool before the management tossed it. So far I have cooked 3 excellent racks of ribs, burnt another three to charcoal, made one Boston Butt that was equally spectacular and ruined one taking it off too early ( I also dropped it into the coals when my grate slipped. Apparently hosing it off quickly didn't get ALL the grit out, lol).
I rely on my cajun instincts and Memphis internship to tell when the meat is done. No thermometer. The charcoal was me looking out the window after SNL one night and seeing rain. I though.."I should really check on that, but 6 more hours can't hurt it". Problem is my 'Smoking' technique is building a roaring bed of coals and tossaing a wet log on top and closing the lid for 1o-12 hours.
OOps.
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