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See the World ... Smell the Smoke - Page 6

post #101 of 233
Here's my entry..


Meat cooking with Dutch's beans

Cut Eye of Round w/nice smoke ring

Yard Bird
post #102 of 233
Yummmmmy everything looks soooo good!
post #103 of 233
It is a 'small' block GOSM and the foil was my rigged up rain hood as it was sprinkling that day. The brick served as the stand for my therms. Yup, that's my water pan and it is full of water and drippings. Said wicked beans I did not stir and they still turned out delicious. I may have to try stirring them next time. PDT_Armataz_01_26.gif

As for the pics, I use imageshack.us, it is super easy to upload your pics then I just copy the link into my post and it appears! It is the best way for me as I am certainly no puter whiz. As far as descriptions, you just put them in before or after the link you copied and pasted and you've got yer label!

Hope that helps my brotha! We're looking forward to your entry!
post #104 of 233
here is mine from this past monday. here is the TBS, the ribs, ABTs and little smokies, the pork chops, and all of when i first put it in. the equipment is in my sig pic. i used jeff's rub on all of it, and his GGSA sauce served on the side- warm of course.
post #105 of 233
wd...all I done was smoke the taters till cooked ,remove the flesh and mash with a little butter,sour cream ,marble cheddar and some minced green onion and bacon bits ( the real ones ) like oscar mayer,scoop back into the skins,top with a little salt n pepper and grated marble cheddar.....then back to the smoker until the cheese browns up .....

hehehehe....couldn't give it up too quick icon_mrgreen.gif
post #106 of 233
How in the world is Piggyjiggles PDT_Armataz_01_12.gifPDT_Armataz_01_12.gifPDT_Armataz_01_12.gif (funnin around) is going to judge this thing?, PDT_Armataz_01_23.gif there all good pics and good presentations on on the food,PDT_Armataz_01_34.gif i know i lost already but good work to all of you guys.
post #107 of 233
ok gang here's my entry,i'm not sure if it was divine intervention or alcohol
but i morphed two of the forum's favorites ABT'S and the fatty!!!!
i must say it was outstanding and was gone rather quick,i also put a kick butt cowboy rub on it. the other one i did was a creole rub with fresh herbs and serrano pepper's also good.i would also like to congratulate everyone who has entered this contest,your entrys look great.

good luck everyone.
post #108 of 233
Mark, can you make those "photos" a touch larger? I can't see 'em. icon_mrgreen.gif
post #109 of 233
Ah Mark were you going to post some pictures with that entry?
post #110 of 233
how do i upload photobucket???

post #111 of 233
Thread Starter 
once your pics are on photobucket, click on the [IMG ] code for forums (it automatically copies it when you click on it) then paste that IMG code into your post. You can put a space between your pics for better results and type a description above the IMG code. Good Luck all!
post #112 of 233
ok i'll try this

post #113 of 233

My second entry

Let me start by saying that I did not intend to enter a second time, but this is my greatest smoke ever and I am awfully proud of it.

It all began innocently enough with the wife saying that pulled pork sounded pretty good. Now this usually means I pick up a bucket of Loyds pulled pork from Wal-mart because mine absolutely and completely suck. But I remembered reading a tutorial from Jeff in a newsletter a couple years ago about a pull that he screwed up, but ended up being his best. So I thought "I can screw stuff up!" and decided to give it a shot.

I bought a 8.88 pound shoulder with the bone in. I believe that this has both the picnic and Boston cuts in it. I jumped on the site and read Jeff's advice on how to cook this thing. I quickly realized that at 9 pounds, this thing would take over 12 hours to smoke. So at 10:30 that night I started gathering my ingredients. Yellow mustard and Jeff's famous rub.

By 11:15 the smoker was hot and the shoulder rubbed down. I threw it on with 4 large chunks of hickory and set an alarm for 3:30 so I could check the wood. The smoker was running at 228 degrees (I think I am getting the hang of how to use the little door to control the temp)

I overslept til 6:30 that morning. I ran out to check the food. It had reached 155 degrees so I double wrapped it in foil and put it back on. The smoker was still chugging along at 224 at that point.

I kept the meat on until 3 pm that day. So a total of 15 1/2 hours on the smoker. I took it out at 200 degrees and set it in a cold oven to sit for 2 hours. After two hours I took it out and stuck a fork in it and gave a little pull. It almost collapsed into a heap of juicy beautiful pork! A couple of quick pulls and the once proud slab of meat was reduced down to a large bowl full of shredded deliciousness!

We topped it off with some BBQ sauce, corn on the cob, and baked beans. If I die tonight, the surgeon will need to remove the smile from my face so the funneral seems less awkward!

The first pic is the 9 pounds of meat just waiting to be rubbed down.

Pic 2 is the meat with the rub

Third pic is the smoker and the elusive thin blue smoke.

Fourth pic is the meat after 15 1/2 hours with a large serving fork in it

Fifth pic is half the meat shredded.

Sorry I don't have a picture of the sandwich and sides, but the plates were cleaned faster than a camera shutter is capable of working!
post #114 of 233
So ... please give us your take on this ... did it meet your expectations? icon_biggrin.gif
post #115 of 233
it went beyond that Squezzy,i wasn't sure what to expect until i tried it
and then i was sure it was a winner,IMHO.
i'm going to post my photobucket link for pics i don't what's up with it??????


post #116 of 233

1st 3-2-1 St.Louis style Ribs

Just did my first 3-2-1 St. Louis style ribs trimmed them myself and after they were finihed they were great see pics below.
Good Luck and Good Smoking
post #117 of 233

1st charcoal smoke

I took the trimmed piece from the spare ribs and smoke them used these charcoal bricks I found at Garnder Mountain use the 3-2-1- method on the meat and it was oh sooo good
Godd luck and Good Smoking
post #118 of 233
post #119 of 233
Only if you serve dressing on the side.PDT_Armataz_01_37.gif
post #120 of 233
smoked @ 225 for about 1.5 hrs.- came out med/rare, thats how i like it.
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