First smoke since joining SMF...

Discussion in 'Pork' started by smokensmoke, Jan 12, 2008.

  1. ...coming up tomorrow. Got a great deal on pork loin so I got a 12 lb and a 9 lb. The 9 got cut in half and foodsaver/frozen. The 12 got cut in thirds to apply 3 different rubs and smoked tomorrow 1 Memphis rub, 1 Porker's rub and 1 Sweet Best rub). 1 will get eaten fresh and the other 2 will freeze for later...like maybe Sunday [​IMG].

    Also set up a fatty with Italian sausage meat rubbed with black pepper and garlic salt and a little mustard. Probably shred some parmesan on it before the heat.

    Also will be trying my first ABT's. I got 12 of them and fixed up 3 each of 4 different stuffs, all bacon wrapped of course....

    thin hard salami wrapped with Provolone
    sliced ham around sharp cheddar
    sliced turkey around pepper jack
    cream cheese mixed with McCormick's taco seasoning

    I 'll get the camera from work tomorrow and hopefully get myself a place in the Q-View Hall of Fame [​IMG]

    Wish me luck...I'm going in[​IMG]

    Speaking of ABT's - is there a trick to cleaning the little buggers out? I did the 12 and was pretty aggravated by the time I was done. Can't imagine if the family likes tham and wants mass quantities in the future.
     
  2. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Good luck on your smoke, as far as cleaning The ABT'S... I use a plasice apple corer(?). I rounded off the point on the tip, that way it won't poke through the bottom. I just slowly turn it as I push it down in the pepper. Takes out the seeds and membrane pretty good.
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Just an idea, next time, try slicing them in half. How I do them is to cut the top off and discard, then slice in half and remove all seeds and membrane (for those who dont like them "warm"). Then fill with what ever I'm using that day, and wrap the whole "enchalada" with a strip of bacon. Easy cleaning, tastes great!
     
  4. smoke freak

    smoke freak StickBurners

    Good luck with the pork. For the ABTs , listen to the dawg. Thats how I do it too.
     
  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Everything sounds great SS. Can't wait to see the q-view.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Interesting menu! I often make a custom grind for fatties, but have not tried the Italian style yet. Hmm...

    That apple corer is a cool idea! I usually split them down one side and drag a teaspoon thru 'em. Or I split in half and make 'em "halfies".
     
  7. squeezy

    squeezy Master of the Pit OTBS Member

    Ditto on splitting in half lengthways ... much easier and taste the same!
     
  8. cman95

    cman95 Master of the Pit SMF Premier Member

    Good luck man...sounds like you are hooked.[​IMG]
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Best of luck on your smoke this weekend. With ABT's I usually use a small spoon to sweep out the seeds and membrane in one shot. Speaking of shot, looking forward to some Q Views.
     
  10. Thanks for the replies all. I'm not quite sure why I didn't want to split the peppers, but it makes sense to me. Maybe my mind figured it was the easy way...therefore NOT appropriate for me lol
     
  11. squeezy

    squeezy Master of the Pit OTBS Member

    After seeing all those stainless steel ABT holders to stand them up in, I didn't think of any other way until someone uploaded pix of theirs split.
    So, now it is easier and I didn't have to spend money on an ABT stand! [​IMG]
     
  12. Here's the whole sheebang in the smoker...almost done




    Here's the loins themselves...fresh out




    And here's the whole deal...resting. I can't show you an open slice yet cuz the wife will kill me if I cut into t before she gets back...but there is an ABT missing (shhhhhh) [​IMG]



    All in all I think it went quite wll. Still had issues keeping my heat down but I think that is mostly due to impatience on my part. If I don't see enough smoke I tend to fuss with the vents and such...only to have to close them down time and again. I'll learn someday
     
  13. kookie

    kookie Master of the Pit OTBS Member

    MMMMMM.................

    Mouth watering................

    Kookie
     
  14. squeezy

    squeezy Master of the Pit OTBS Member

    Looks like you did a fine job ... congrats! [​IMG]
     
  15. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    MMMMMMMMMMMMMMM Bacon my only weakness!!!!!!!
    Looks Great.
     
  16. fla-gypsy

    fla-gypsy Smoke Blower

    Great looking Pork Q
     
  17. Well, I didn't get to put up any sliced Q...my 17 year-old son brought some friends over and I wasn't quick enough with the camera. [​IMG]
    But it all came out sliced quite a bit like a prime rib, very juicy, tender and wonderfully flavorful.

    Sure glad I found SMF cuz ths being my first smoke after reading a little sure gives me a lot of hope for the future.[​IMG]
     
  18. gramason

    gramason Smoking Fanatic OTBS Member

    Nice smoke, good job.
     
  19. capt dan

    capt dan Master of the Pit OTBS Member

    The learning curve only gets better!
     
  20. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Thanks for the q-view fix !!! and yes cut the abt's in 1/2 lenght ways and clean out IMHO ![​IMG]
     

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