Todays Ongoing Smoke-10 Pounds Red Japs,4Pound Rump Roast,Fresh Brocolli

Discussion in 'Beef' started by alx, Oct 11, 2009.

  1. alx

    alx Master of the Pit OTBS Member

    Picked 10 more pounds red ripe japs at noon

    I like them very mature.The skin wrinkles and juices distribute into thick walls

    Ready for 100 degree pecan smoke

    Will be adding about 6 natural briquetts and a little of this pecan every hour

    Air-aged this rump since wednesday.The water evaporating etc. creates a nice bark.In old days my grandfather would wrap this in dough and cook.Going to smoke mine at 250 degree with Olive Wood...

    Grabbed a fresh Broccoli head from garden while picking japs

    This pic was 14 days ago

    Fresh cut

    More to come.70 degree and beautiful on the Bay today.
  2. chefrob

    chefrob Master of the Pit OTBS Member

    looks like a great day ahead..........ever have problems with birds getting into your chillis once they turn red?
  3. gruelurks

    gruelurks Smoking Fanatic

    You sure produce some great produce. Nice looking peppers and though I don't eat broccoli, it sure looks great.
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Everything looks great so far, Alex. Looking forward to finished pics.
  5. alx

    alx Master of the Pit OTBS Member

    Japs on-this is lid temp

    Olive wood-the most aromatic light wood i have ever used!!!!!!

    Roast-Slathered in peanut oil and plugged with garlic

    Took 8 minutes to get my smoking/cooking temp.

    Watching sisters dog LILLY while she is at a chile-cook off in Florida.She said it was 90 and humid in TAMPA this morning!!!!!

    ROB-The birds seem to leave my garden area until it gets cooler.I will put bird feeders out in few weeks.No i have never had problem with birds eating on chiles and i grow a pequin which means bird chile.
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great Alex...[​IMG]
  7. chefrob

    chefrob Master of the Pit OTBS Member

    look at that tail in motion.........go lilly!
    the birds here will usually leave my chillis alone until they start to turn.
  8. Looks like a great day!! Awesome garden....
  9. suprfast

    suprfast Meat Mopper

    Olive wood, i think you might be on to something. I need to try it. Broccoli looks great, and peppers look tasty. Can you say, "im jealous"
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    What great looking pepper plants, and finalized produce! Nice to see the pics of your smoke today, thanks for sharing the pics [​IMG]
  11. rivet

    rivet Master of the Pit OTBS Member

    Hay, very nice smoke and peppers you have going on. I'm intrigued about your aged roast over olive wood. Where do you find olive wood chunks?

    Excellent day for you, nice weather too! Good deal!
  12. alx

    alx Master of the Pit OTBS Member

    Had to take LILLY the dog home and grab some chives for potatoes.

    2 hours of smoking at 250 degree.Little rump is done and has been resting last hour.

    The temp on right is lid temp.My WSM runs 15 degree hotter at lid then top grate.

    Slid the potatoes to middle and opened vents wide-potatoes finished in the 50 minutes i was gone-smell olive smokie

    Lightly smoked red japs going in for 2 days at 120 degrees...This makes 30 pounds smoked/dehydrated.It equals 3 pounds powder!!!!!!! Prolly 20 more pounds to go.This stuff is like gold!!!

    Old Friend from jr.high keeps his Blacksmithing forge at garden

    P.S. nothing is galvanized LOL

    Time to steam broccoli and asparagus and dinner should be at 7 p.m.

    RIVET/JOHN the olive wood came from a orchard near buddy of mine in california.Drought did some of trees in.I am trying to get a bunch.Would love to turn you and couple people on to it.Just AMAZING aromatic wood-never used anything like it.....
  13. rickw

    rickw Master of the Pit OTBS Member

    Everything looks good but those peppers are going to be amazing, I'd bet. I love smoked peppers.
  14. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

  15. alx

    alx Master of the Pit OTBS Member

    The finish of a productive day.Mowed the yard etc....Got the drapes washed and dried......

    The aged rump was juicy as heck and had that olive sweetness/flavor.

    Don't mind cutting board-left it in oven other day while pre-heating for a pizza[​IMG]

    Bit of hack job on meat,but cut my thumb the other day....

    The fresh broccoli melts like cotton candy.I also drizzle thin sliced garlic/butter on it....
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very nice indeed.[​IMG]
  17. chefrob

    chefrob Master of the Pit OTBS Member

    looks like a great way to spend a sunday.........
  18. alx

    alx Master of the Pit OTBS Member

    Not Bad...Close to end with this outdoor work

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