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pecan on my butt

post #1 of 10
Thread Starter 
had a little roast and wanted to make it crusty so i added some crushed pecan, jalapeno spice, onion and brown sugar.
marinated in jack and bbq sauce overnight
rolled in the blend of pecan mixture
also a little bowl of beans

i got a good feeling about this!!!!
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post #2 of 10
Rick~Looks great so far!! Now if you had some pecan splits to smoke to smoke that butt with . . .'cuse me while I go rummage in the fridge for something to eat . . .biggrin.gif
post #3 of 10
Looking good far Rick did it warm up down there yet
post #4 of 10
Thread Starter 
thanks for the concern guys, yes it has warmed up! almost hit 80 today i took my dog for a golfcart ride after work today for the first time in almost two weeks we were both having withdrawals.
the roast is looking good, maybe one more hour and it will come out


dutch, by the way just came back from publix and got all pieces for your wicked beans will try em first time tomorrow with some wings and pulled pork, cant wait, just hope it's a nice day
post #5 of 10
Thread Starter 
here are some finished pics
did i read on here that you cant get a smoke ring on a gasser?
well if thats the case what is that red ring on that beef?
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post #6 of 10
To get a pecan stain off your butt rub with a little baking soda and gently scrub with some fine steel wool. icon_mrgreen.gif

I'm anxious to hear how the pecan bark tasted when you finished. Good? Bad? indifferent? or to die for?? icon_smile.gif
post #7 of 10
Thread Starter 
better than a stick in the eye
post #8 of 10
Yeah, folks usually say that. I once posted pics of my one of my smoked where the meat had a smoke ring almost 1/2 inches thick and that was using my GOSM with a hickory/pecan/cherry mix of wood chunks. Now if you're burning straight propane and not using any wood chips or chunks you probably wouldn't get much if anything.

Not to get into the whole science thing behind the smoke ring-so here is the Cliff Notes version of it . . .

Now on to the important stuff . . .How did that roast taste???

It’s the chemical reaction of the particles in the wood smoke reacting with the nitrates/nitrites in the rub/meat that creates the ring. Somewhere posted here on SMF is the whole discourse on the "how and why".
post #9 of 10
I can get I good smoke ring with my smoke vault 24" and my GOSM. But your raost looks good anyhow I do like the temps out there now too.
post #10 of 10
Thread Starter 
i can most of the time get a smoke ring on the gasser, wonder where that rumor started?

weather is great here, almost hit 80, but one side note all our iguanas were klled by the cold wave, drove the golf cart through the park today and saw hundreds of dead carcasses, the iguana cannot take the cold weather, much like me
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