Hello all; yet another Labor Day thread :-)
Didn't know exactly where to post this as it covers 3 of Old McDonald's farm animals. Feel free to move where ever you choose.
Friday was Wings and Chili's braised belly on the UDS. 350 temps running hickory and cherry chunks. I've started burning minimum charcoal and using as much wood as possible in the barrel and I'm very happy with the change.
Crispy craklin wings
Smoked, braised pork belly. Thanks chili! Th inis is a must try even if you don't end up loving it. I had 3 people tell me it was the best pork of mine they've ever eaten. 350 for 3 or 4 hours in the barrel and then 2 hours in the oven at 300.
Saturday was burnt ends. Really beginning to get these consistently dialed in just the way everyone likes them. I've tried them in a bunch of different units, but I've been finding the MES has been doing the best consistently. It is a much slower way to do it (over 5 hours pre cubed), but the end product comes out much more predictable. That's what I look for :-)
Here a picture with the braising sauce:
And after the extra sauce was removed. More on that in a moment.
And on the 7th day, I rested haha.
On to Monday:
Working my way to the bottom of the fridge finally!
No pics of the chicken sausage, but honestly who cares. They looked like sausage.
2 halved racks of bb's with a bit of lovin on them headed for the MES, extra slow style.
Some of the chick roasts hammered with SPOG and headed for the UDS. These went a t 225 for about 6.5 hours total, almost 5 of those hours unwrapped. After they were wrapped, the barrel got turned up to 300. I love the barrel because it really pushes large cuts of wrapped meat through the stall. Oh, also ive
Ribs about 3 hours in. Ive been letting these go over 7 unwrapped hours lately. I really love how the bark/glaze develops on the MES when I run them for the extra long time.
Pulled the chucks at probe tender, which was about 206 this time. Ju on the side of course :-)
Here come the ribs at the same time (love it when that happens). Remember that sauce we saved from the PBBE's? Well here it is, brushed on the top rack of ribs. Killer stuff. Will be repeating that little diddy. The rack below that one is brushed with hoison, and the two lowest racks brushed with honey. All racks were left on smoker for almost 2 hours after glaze. Really sets it in. Lovely.
Sliced:
Chuckies sliced:
Finally; a close-up. Not too darn bad at all. Ran straight mesquite on these. Very heavy handed amts. Came out purrrfect.
That's all folks! Hope
Didn't know exactly where to post this as it covers 3 of Old McDonald's farm animals. Feel free to move where ever you choose.
Friday was Wings and Chili's braised belly on the UDS. 350 temps running hickory and cherry chunks. I've started burning minimum charcoal and using as much wood as possible in the barrel and I'm very happy with the change.
Crispy craklin wings
Smoked, braised pork belly. Thanks chili! Th inis is a must try even if you don't end up loving it. I had 3 people tell me it was the best pork of mine they've ever eaten. 350 for 3 or 4 hours in the barrel and then 2 hours in the oven at 300.
Saturday was burnt ends. Really beginning to get these consistently dialed in just the way everyone likes them. I've tried them in a bunch of different units, but I've been finding the MES has been doing the best consistently. It is a much slower way to do it (over 5 hours pre cubed), but the end product comes out much more predictable. That's what I look for :-)
Here a picture with the braising sauce:
And after the extra sauce was removed. More on that in a moment.
And on the 7th day, I rested haha.
On to Monday:
Working my way to the bottom of the fridge finally!
No pics of the chicken sausage, but honestly who cares. They looked like sausage.
2 halved racks of bb's with a bit of lovin on them headed for the MES, extra slow style.
Some of the chick roasts hammered with SPOG and headed for the UDS. These went a t 225 for about 6.5 hours total, almost 5 of those hours unwrapped. After they were wrapped, the barrel got turned up to 300. I love the barrel because it really pushes large cuts of wrapped meat through the stall. Oh, also ive
Ribs about 3 hours in. Ive been letting these go over 7 unwrapped hours lately. I really love how the bark/glaze develops on the MES when I run them for the extra long time.
Pulled the chucks at probe tender, which was about 206 this time. Ju on the side of course :-)
Here come the ribs at the same time (love it when that happens). Remember that sauce we saved from the PBBE's? Well here it is, brushed on the top rack of ribs. Killer stuff. Will be repeating that little diddy. The rack below that one is brushed with hoison, and the two lowest racks brushed with honey. All racks were left on smoker for almost 2 hours after glaze. Really sets it in. Lovely.
Sliced:
Chuckies sliced:
Finally; a close-up. Not too darn bad at all. Ran straight mesquite on these. Very heavy handed amts. Came out purrrfect.
That's all folks! Hope
