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A Salute to a Porky Weekend- w/Q-view

post #1 of 18
Thread Starter 
This weekend is turning out great for smoking. Yesterday's smoke was a homerun, with a slab of BBs and 6-1/2# of CS ribs on the SNP, then came the ABTs on the GOSM. I haven't smoked much on the SNP since my last mod (tuning plate), so, I've been running it now and then just to see how well it's going to work out. It's working pretty well so far! cool.gif

For some reason, I'm having trouble with indoor pics, which may be caused by our CFL lighting. The outdoor shots work great, so, a few of these pics are a bit fuzzy...still learning what makes this camera happy.

I have an extremely slow ISP today so this will take an eternity to upload pics...

The BBs and CS ready for a dry rub:

BBs rubbed with freshly cracked 5-peppercorn, Kosher Salt, and Allison's Pantry Lemon & Rosemary Rub:

CS rubbed with the recipe I used for my picnic shoulder all-nighter smoke:

Into the SNP gasser with Mesquite and charcoal in the smoke can. I added more hot coals later in the smoke for the extra flavor:

2 hours into the smoke, temps were running a bit low @ 200-210*, got it bumped up to 230* for the next 2 hours:

Into a foil steam pan after 4 hours with SunnyD OJ, for a 2 hour braise @ 250*:

Time to build some ABTs! I topped the chorizo/cream cheese filled peppers with slices of garlic, then wrapped. The bacon-pork sausage/cream cheese was just wrapped:

Into the GOSM for 20 minutes with Hickory @ 225*. After pulling the smoke, I bumped it up to 280* for the finish (approx. 90 min), and this was the result:

Ribs back on the rack @ 275* to skin up a bit, as they were falling apart when I started handling them...mmmm. This was a 4-2-1/2 method:

The braising liquid made a nice simple side sauce. I just added a few shots of Ketchup and simmered it in a 1-quart saucepan on the range to reduce it down to about 45% of the original volume. I missed pics of the sauce when it was ready. It had a nice touch of tanginess from the vinegar, and zesty/sweet from the OJ:

Can we eat yet!?!?!? (kids...):

And what would go better for a side than a pasta shells salad with black olives, diced cucumbers, green bell peppers and tomatoes, and diced.................HAM? (indoor pic---fuzzy---I'll work on that! lol!):

That smoke went so well, I believe I'll try some PORK chops with the can mod on my charcoal grill for dinner tonight!

Thanks everyone! Hope you enjoyed it!

post #2 of 18

Mmm Good!

Great Job on the feast Eric!~ those pics were good too...hunger makers. Glad to hear your mods are doing well. That's always good.

Your pasta and black olive side is another great thing. Nice to know someone else who loves their pasta; and with black olive's, the rest of the veggies.... that makes a good thing even better.

Keep up the fire my friend, and keep the posts coming.
post #3 of 18
Lookin' good as usual, Eric. That's quite the feast you've done. PDT_Armataz_01_01.gif
post #4 of 18
Eric looks great nice job PDT_Armataz_01_37.gif
post #5 of 18
That's some fine looking grub, for sure ... nice job on the smoke!
post #6 of 18
Look'in Good PDT_Armataz_01_37.gif
post #7 of 18
Nice job Eric. Looks like a nice feast you had.
post #8 of 18
Wow! That all looks really good. All that pork made me think of porky pig for some reason, then I started to think about smoking porky pig and that was almost disturbing but sure would be tasty.

Hope you do try the pork chops, I've been thinking about smoking some and that would most likely give me the incentive to try.
post #9 of 18
looking really good, eric! that's the way it oughta be!
post #10 of 18
Thread Starter 
Hey Fire it up....yea, I'd say "bedee-bedee-bedee-bedee, that's all folks!......but I'd be culminating a major LIE!!!!!! 'Cause you know I'll be back! HEH-HEH-HEH! Thanks!

And, thanks to Rivet, Mikey, Jerry, Laurel, werd, Cajun & Tasunka...wheeeeeeew! Did I miss anyone? LOL!!!!!

Been a great stretch of thin blue for me...I like it...I like it alot!

Oh, Fire it up: I had to punt on the low/slow smoked chops, but still came through with a coal burn anyway. That's explained in my next post. I gotta tell ya though, if you're wanting smoked chops, don't even hesitate...they are SOOOOOOOOOOO good...I craved 'em today, but what I ended up with what will hold me off a couple more days!

Thanks again everyone! Hope you had your keyboards covered ahead of time...heh-heh!

Gotta get dinner posted...mmmmmmmm-mmmmmmmm-mmmmmmmm.

post #11 of 18
post #12 of 18
Thread Starter 

Chargrilled chops on the Uniflame & ABTs on the GOSM!

I was prepping the grill, had a can of coals ready to drop in the can...then, opened my thawed package of vac-packed chops.......uh-oh...only 4 huge one's in the pack......I need more MEAT!!!!!!!!icon_redface.gif

I had to skip the low-n-slow coal smoke.....RATS! Gotta scramble to thaw more chops, right now!icon_eek.gif

Wow, this was really good! The ABTs disappeared so fast I only was only able to 3 pics total of them. Once the word got out that I had some ready, man...poof! If I had put all 3 racks on at the same time I'd of come up empty!

OK, on to the chops...8-1/2#, 8 count, some small and a few were huge (the top center is Cajun/Lemon-Pepper, for my good friend Arlene), Left is Cajun/Crushed Red Pepper, others are straight Lemon-Pepper:

Coals don't look too bad, one spot's a bit hot, but, I can and will overcome!

Oooooooh, sometimes I just kill myself lookin' at pretty stuff like this:

I'm not just doin' this to play with emotions here, I just had to share the beauty of the moment:

OK, that may have been pretty, but this is..........

Man, something about chargrilling...like the wood smoke...addictive in some strange way, maybe just different, but, oooooooooooooh, so good!

I'm a full and happy cook!

Hope you enjoyed the eye candy!

post #13 of 18
Wow that looks delicious, another time when I wish you could just lick the monitor but every time I try I can't taste smoke...

Was wondering the method you used to quick thaw. I have worked in many restaurants and sometimes having to quick thaw on the fly is important so I was wondering how you went about it and figured maybe I could give some super quick thaw advice. Non-microwave that is.
post #14 of 18
Thread Starter 
LOL!!! That was pretty good vittles.

I did cheat for a few minutes...set the nuke on 20% power level, with the turntable on, flipped over for a couple more, and then into a water bath in motion (hand strirred bin of H2O)...that pulls the cold out pretty fast, and stops any cooking you started with the nuke box. I never use the nuke for food I will be smoking though, only for use with fast cooking. If I crave a slow smoke and have nothing thawed out, I make a trip to the store.

The thing about the nuker is this: you actually start to cook the food to a small degree, so you can't get too carried away without having a noticeable texture variance. Just a quicky "get otta trouble now" method.

post #15 of 18
I definitely know about having to do some quick thaw methods and can't claim I have never used the micro. The advice I wanted to offer up would depend on how soon you would need the food to be thawed and how thick it is but placing in any kind of container and letting water (up to 39-40 degrees) trickle or slowly run into the bowl or whatever you are using. The steady flow of water will keep the cold flowing out and thaw your meat in no time.
post #16 of 18
Man....you know how to make someone hungry. Great job and q-view.
post #17 of 18
Congrats on a great smoke, and thanks for sharing the Q View. I'd say that a good time was had by all!
post #18 of 18
Beautiful finish! Nothing wrong with grilling either.....nice looking dinner
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