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More Smoke!

post #1 of 12
Thread Starter 
As if last weekend with 130 pounds of meat and 75 plus people weren't enough, I can't wait to smoke again this weekend. Gonna do 2 full slabs of spares...maybe cut 'em St. Louis style, and a bone-in pork loin roast, injected. I'll get some Qview and pass it along.
I'm addicted!
post #2 of 12
Welcome to your local intervention, just can't get enough!! cool.gif
post #3 of 12
Hi My name is JustSmoke2 I am addicted to smoking.
post #4 of 12
Thread Starter 
heehee.....
post #5 of 12
Nick you're sick!!
No 12 step program in here!! biggrin.gif
post #6 of 12
"Hi, my name is Marty and I am a smokaholic; I am not here for help with my problem" (I say as a stand, nod to the group and continue), "I just like to hang around others with the same problem. Hey , I smell hickory, was someone smoking before coming to tonights meeting !!!"
post #7 of 12
Smoke on and pass it around.biggrin.gif
post #8 of 12
Bro, there are MANY worse things to be addicted to!! I support your choice!!!!
post #9 of 12
Thread Starter 
LOL...you're right about that Seboke. Growing up in the 80's, I've seen a lot of fools, especially me playing in a rock band!.....
Anyway,
I rubbed up 2 slabs of Spares (left them whole this time). The wife has classes tomorrow on the Southshore of the lake, so my stepson, Evan and I are gonna pig out like "caveman" used to do it! I don't think he trimmed his St. Louis style. heehee.... I also injected a piece of center-cut bone in pork loin with a honey/bacon/bbq marinade from Tony Chacheries. Also rubbed it. I'll post more Qview tomorrow. BTW, the last pic is part of our bumper chop of Bell Peppers and Tomatoes (underneath). The only thing that kept the tomatoes from being perfect this year is the excessive rain fall we had all at once. Many of the tomatoes had that circular cracking at the top from absorbing more water than the skin would allow. All in all, a good season though.
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post #10 of 12
Nick, that looks great.
post #11 of 12
Thread Starter 
Qview as promised. The meal was great. The ribs were as tender as can be. The pork loin was complemented with Dutch's Mahogany sauce. (Thumbs Up Dutch) I pulled the loin at 145 degrees and let it rest a couple hours in the icechest. Man, was it tender! And the sweetness of the sauce with the garlic only added more flavors to an already great tasting roast. I had room on the smoker so I added taters and snap beans to the mix. Gotta love a hobby you can eat!
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post #12 of 12
Thread Starter 
A few more pics for the Qviewaholics! I had to cut grass today hence the tractor pics PDT_Armataz_01_28.gif
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