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5lb pork roast, 15lb sirloin tip roast, and 3 different flavor ribs

post #1 of 10
Thread Starter 

I fired up the charcoal fired smokehouse.  First on was the beef which I injected with a mix of garlic juice, worcestershire, soya sauce, and a splash of beer.

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Then I gave it a good coating of a new spice mix I got.

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Then I rubbed my pork down with sweet chili and peppers 

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On to the ribs!!  One rack I did in my bacon cure coated for 24hr,  one straight salt and pepper, and one soaked in apple juice to get sauced.  

 

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On the left baconed middle salt and pepper, right apple juice.  And on to the smoker

 

 

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My wife thinks it looks like an outhouse (kinda I guess)

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I will update later thanks for looking (P.S. Smells awesome here)

post #2 of 10

Alright Dennis !!!!!

 

I'm watching this one!

 

This is gonna be Great---I can taste it already!

 

So that rack on the left is gonna be "Bacon-on-a-stick"?

 

Thanks for the heads up,

Bear

 

BTW: LOL---Outhouse---Best smelling "outhouse" in North America.

post #3 of 10

Thats a full looking smokehouse. Looks like canada is smelling great today.

post #4 of 10

Mmmm!!!  Bacon on a stick!  I can't wait to see the results of this one.  It would be fun to build a smoke house/out house just to mess with the neighbors...

post #5 of 10
Quote:
Originally Posted by flyfishjeep View Post

Mmmm!!!  Bacon on a stick!  I can't wait to see the results of this one.  It would be fun to build a smoke house/out house just to mess with the neighbors...


LMAO there should be a "occupied" sign on the door when in use.
 

post #6 of 10
Quote:
Originally Posted by flyfishjeep View Post

Mmmm!!!  Bacon on a stick!  I can't wait to see the results of this one.  It would be fun to build a smoke house/out house just to mess with the neighbors...


And don't forget the "Half Moon" vent in the door!

post #7 of 10

I was also wondering what the neighbors would think when they see an "outhouse" with TBS coming out the top!

post #8 of 10

Dennis?

 

Dennis?

 

Dennis?

 

Where you at Buddy?

 

 

 

Bear

post #9 of 10
Thread Starter 

Sorry to keep you all waiting dam comp crashed this morning as I was posting and had to work so here it is.

 

We'll start with a pic of the sirloin roast

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Then onto the pork loin (I put some bacon on top because I had some bacon) Kinda looks like melting cheese but it is bacon.

 

 

 

 

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The bacon on a stick was great.  Came out moist and fall off the bone tender  (I will be doing this again)

 

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Here is the apple juice soaked ones these got a coating of bbq sauce once the came out of the foil and apple juice

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Sorry no finished pic's of the salt and pepper ribs or any of the apple ones with sauce.  The salt and pepper ones turned out great as well little to much salt, but lesson learned.

 

I don't have a dog but this little guy begs enough to make you think he is a dog.  And he devoured them 

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Thanks for looking 

 

Oh yeah temp held between 225 and 250 beef was on for around 12hrs and came out medium.  I wrapped and rested in a cooler overnight (fell asleep) perfect for sammies.  Pork was on for 10 wrapped and placed in same cooler. Ribs were gone so no need to wrap

post #10 of 10

Everything looks perfect Dennis!

The little guy is a real cutie, and looks like he's ready for some more!

 

Bear

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