Scarbelly Memorial Smokeout.

For you, Scarbelly...

My first shot at smoked pork steaks... turned out pretty good.







Musta smelled good as some friends came by for a sniff



Cheers, Gary... RIP

SoCal  style tri tip in the MES watching the Sun fade into the Pacific. Rest in Peace Scarbelly.

S2K9K said:

jarjarchef said:

So here is my Gary story:

I have been a lurker for a couple years until earlier this year I started to respond to posts and add my $.02. Over time I got more comfortable sharing what I knew. Then out of the blue one day I get a PM from Gary saying he had been watching me and wanted to talk with me about a great program. So I called Gary and we spoke for 2hrs about everything. It was like talking with a long lost friend. He told me in great detail about how he and his wife would open their home and hearts to the 4H Kids and share their passion for food and compassion for each other. To hear him talk about it I started to wonder who got more out of the program, the kids or Gary and his wife. Hard to say, but I do know that it was enjoyed by all. So he then went into talking about his pizza oven and his desire to create a dream kitchen, not just any dream kitchen, but an outdoor dream kitchen.... I was very jealous of what he was describing... But he wanted something that he and his family could enjoy together. We started to throw around different pizzas we have made. I told him of a pizza me and my daughters made together just days earlier. All he could say was "I need to try that!"

So Gary my friend here is your pizza........

Wheat Pizza Dough

Sweet BBQ Sauce

Aged Cheddar Cheese and Mozzarella Blend

Shaved Red Onion

House Made Pulled Pork

Baked 475 till bottom crisps (sorry no pizza oven yet! Did use my pizza stone...)

Once the pizza is done it is then topped with Fresh Arugula that has been tossed with Fresh Ground Black Pepper, Himalania Pink Salt, Organic California Extra Virgin Olive Oil and 18 Year Traditional Aged Balsamic Vinegar and it is allowed to wilt slightly before placed on the pizza.

Gary Pizza.JPG

• jarjarchef
• Oct 28, 2012

Rest In Peace my friend. You will be missed by all.... 

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I know what you're saying JarJar. After the very first time I talked with him on the phone I felt like I had known him all my life. He was that kind of guy, so nice, so gentle, so friendly, he just made you feel like family! One in a million!!!

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I have to agree with both of you! When I was asked to be a Roll Call Moderator, Gary was right there to "hold my hand" with the first phone call. Certainly didn't feel like I had never met the man - it was like I had known him all my life. I didn't know about his passing until this morning, I did smoke some belly bacon I had curing - that TBS was for you my friend. He touched so many lives and has left us way too soon. Rest in Peace and know you will never be forgotten. 

Oops, should be below

Cheese waiting for smoke.

Another Cheese Shot

Cut and ready for Smoke

Grandkids decorated Smoker ready for Butts

Butts Smoking away

Cheese into fridge cold smoker AMNS putting out Pecan smoke

Ribs in with Butts

Again

Once more

Ribs and first Butt out

Mice have been at Butt

Again

Second Butt on top of remnents of Ribs

Again

Cheese all smoked and ready for Vac sealing

I am still learning how to post pics, the above pics should be below the text.

Here goes, Saturday I prepped 2 10 lb Butts for the smoke on sunday.  I used an adaptation of a Scarbelly rub.  Into the fridge for an overnight snooze.  Sunday morning early got the butts out and into the ready smoker.  I got 14 lbs of cheese:  4 lbs Tillamok med Cheddar, 2 lbs Kraft Extra Sharp, 2 lbs Kraft Sharp, 2 lbs Cooper Swiss, 2 lbs Cooper Colby Jack, and 2 lbs Cooper Montery Jack.  Got the fridge cold smoker ready.  Scar mentioned that he liked Pecan for smoked cheese, so I decided to use that to smoke the cheese.  Using the AMNS with pecan dust got it ready.  Preped the cheese, and the AMNS was smoking away, ready for the cheese.  The 2 racks of BB ribs were next.  got them ready for the smoker and put them in with the butts.  I had a pesky 20 MPH wind from the south to contend with, so I had to pay a lot of attention to the smoker.  I figured this was Scar reminding me that the tending of the smoker is essential to a good smoke.  I had a few problems with the new(to me) camera, but got it figured out for a few Q-view pics.

Sorry about this disjointed post, but I tried.  I hope this is a fitting tribute to Scar.  I also that the Pecan smoke and Hickory smoke got to him.  I am looking forward to trying that cheese, Scar favored Pecan smoked cheese, and when I let it rest a bit I will taste some in his memory, along with a good cup of coffee and a good cigar.  The butts were excellent, and the ribs were as well.  Those ribs were the meatiest I have ever smoked. 

Thanks for all your help Scar, meet you on the flip side.  Steve