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18 Dec 2005 Cook Out

Discussion in 'General Discussion' started by bob-bqn, Dec 20, 2005.

  1. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    This is what I was cooking this weekend (for 22 hours Saturday), most of it was for our church council & staff Christmas Dinner:

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    Also cooked a fatty and some bratwurst but didn't get any pictures.

    Had both Big Blocks going at the same time! Boy, was I ever tired come Sunday... :lol:
     
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Nice smoke ring on that brisket, Bob!! What wood did you use? It's a good thing it close to lunch time because these pic's. sure is making me hungry!!
     
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hey Bob,
    Great pictures! And I'm sure there are some very happy church folks as a result. I know what you mean by being tired. It's the feeling after I do and all nighter with brisket. But doesn't it feel so good when it's all done and all the folks are all fed.


    Fl. Bill
     
  4. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Bob, what is in the white container? It looks like chicken pieces with garlic cloves and apple juice.
     
  5. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    WOW!!! :shock: What a totally spectacular looking feast! I'm gonna have to stop logging onto the site while at work...The boss is gonna get really pissed if my keyboard shorts out from me drooling on it! :mrgreen:

    Cheers,
    Brian
     
  6. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Earl, I started off with some hickory wood chunks and then switched to pecan to lighten the flavor a little.

    The ice chest had a brine solution with ice cubes to keep it refridgerated overnight. The picture was taken just before placing the meat in the smoker. I was suprised at how COLD everything was, the ice plus the salt in the brine made it as cold as an ice cream freezer. I was brining a large turkey, 3 whole chickens, and 10 pounds of leg quarters.

    Everyone complimented the meats and it did feel good, even though I was tired, to pull off another successful cook.

    The ribs were dinner for US and boy were they a great way to reward yourself for a hard day's work. [​IMG]
     
  7. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I guess the size of the photo doesn't do the picture much justice. I use an ice chest for brining too. Adding the ice sure beat trying to put the contraption into a refridgerator and it does a dandy job of keeping things cold!
     
  8. burksmoke

    burksmoke Smoke Blower OTBS Member

    Great Pictures!

    I agree that the brisket has a pretty smoke ring. Congrats on the sucessful cook.

    Randy
     
  9. willkat98

    willkat98 Smoking Fanatic OTBS Member

    Looks great Bob.

    Need to ask.

    Fat cap up or down on that brisket?
     
  10. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Down Bill. [​IMG]

    The fire is directly below and the crust on top remains undisturbed.

    Thanks for asking. :lol:
     
  11. cheech

    cheech Master of the Pit OTBS Member

    Great pictures, I can just imagine the smell and taste.

    I am in the process of placing all my recipes in an Access database.

    Your pictures gave me the idea to make sure to document every recipe with a picture. So it looks like I will have to do a ton of picture taking.

    Thanks for your pictures
     
  12. nottooyoungtosmoke

    nottooyoungtosmoke Newbie OTBS Member

    mmm cant wait to get my smoker and get smokin now.
     
  13. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    For sure Cheech, every recipe should have pictures. 8)

    Some showing preperation and definitely a few displaying presentation.