Recent content by stl-srt8
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Turkey Tune-Up
Thanksgiving Day bump for Dana (BBQ Engineer). This is the way I am doing our 20lb bird today. I did it last year, and it was amazing! -
Daughter's 1st communion Saturday so 36#s of Pork for 54+ people
Reached 165, final butt being wrapped and mopped. In the oven at 200 until after the ceremony. That way I won't smell like smoke at church. (not that there's anything wrong with that!) -
Daughter's 1st communion Saturday so 36#s of Pork for 54+ people
Flipped and mopped. Just over 100 now. -
Daughter's 1st communion Saturday so 36#s of Pork for 54+ people
Yup, this will be an all nighter considering the butts are 9-10# each. All loaded up and all wired up. They barely fit on the Traeger! Nap time until they hit 100 degrees. Then mop. -
cocktail time
Typically beer on a long smoke. Gotta be able to function after 14 hrs on a smoker. I can keep pace with beer. There have been times in the summer to fit in a Margherita or two or three. Typically with dinner though it is a red wine of some sort. . . .and a water to help re-hydrate!- stl-srt8
- Post #11
- Forum: General Discussion
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ABT stuffing
Cream Cheese, some shredded Cheddar (or like a mexi-mix) can of crab meat and old bay seasoning (probably a teaspoon or so). Wrap in Bacon. Smoke for 2+ at 225. I did find, the longer the smoke the more mellow the pepper, so if you want hotter, a little higher temp for less time. Gonna try...- stl-srt8
- Post #24
- Forum: Fruit, Nuts & Vegetables
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Greetings from St. Louis
Welcome from another St. Louis resident. Keep us posted on the progress. Always looking for good BBQ in STL. Bandana's sucks in my opinion, my own is much better! -
Got company comin. . . . 17lbs of butts, Fatty and ABT's
Put the ABT's on at 4:30. Stuffed with cream cheese, crab meat and old bay, wrapped in bacon and done at 250ish for 2 hours. Mellowed them to perfect. Well at 2:45 the butts finally reached 205. I let them sit in the cooler until close to 7:00. They were still very hot! Prepared the finishing... -
Got company comin. . . . 17lbs of butts, Fatty and ABT's
Gonna pull them. North Carolina Smammiches!! Complete with Cole Slaw and of course finishing sausce! So here was the rundown so far: 2:00a - 100 degrees - started the apple juice spray/mop 3:30a - 127 degrees - I think, I was half asleep! sprayed again 4:40a - 142 degrees - sprayed again... -
Got company comin. . . . 17lbs of butts, Fatty and ABT's
I like big butts and I cannot lie. . . .sorry, couldn't help it. Just put them on the Traeger, more pics to follow and Apps tomorrow afternoon. -
Sadness...
Hawg, sorry to hear the news. I'm sorry for your collective loss. I am always amazed how many people have been through this sort of thing. Obviously from the responses you have a tremendous support structure out here to talk to. The way I have always chose to look at situations like this is...- stl-srt8
- Post #44
- Forum: General Discussion
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Man it's Early/Late. . . . First Butt requires sacrifice
WOW. Not a lot more to say about the pork. It was FANTASTIC. Did some wheat buns and added some cole slaw and additional finishing sauce for the full North Carolina experience. Just amazing. It took 15 hours to get to 200 and I had to cheat the last couple hours by bumpin the oven to 275 (shhh... -
Man it's Early/Late. . . . First Butt requires sacrifice
Finally hit 165. Hit that plateau. . . it's taken 4 hours to creep 20 degrees. I cheated to save pellets and took it off the Traeger at 165, double wrapped it in foil and put it in a 225 oven. Still only at 167! Right on schedule though, should be done by 4:00 (hopefully). Here it is at 165... -
Man it's Early/Late. . . . First Butt requires sacrifice
Good luck with your smoke. . . it is right around 35 here. Just missing the freezing rain. We had our share of that last year! Lost a tree because of it. But it makes for some great pictures. -
2008 Annual SMF Gathering Alert
St. Louis for us, so KC is a pop fly. We have friends there too, so easier to justify to the wife!
