Birthday Smoke! Qview

[flyfishjeep]

Well my wife's sister is turning 19 and requested me to smoke something for her about a month ago.  On the menu today is a pair of pork butts that I rubbed down with mustard and bad byron's butt rub and I added some cherry Kool Aid poweder with it.  Spritzed them with Worchestershire, apple juice, apple cider vinegar and rum.  Smoked at 230 starting at 10 pm last night.  Hit 200 at 10 am today.   Put on a pair of Dutch's wicked beans and just made some pickeled ABT's.  Here are the pics of the abt's.   Once I get over to the party I will snap some photo's of the rest.

The boat's are filled with whipped cream cheese and fontina and bacon.

The cored one's are filled with the same cream cheese and blue cheese and wrapped with bacon.

Stay tuned later for the finished photo's-

 

[callahan4life]

Sounds great!  Have a good time at the party 

Interesting choice of Cherry Kool Aid Powder on the butt. I am very interested in how that turns out. Waiting on the rest of the Q-View

 

 

[bmudd14474]

Can't wit to see the rest

 

[SmokinAl]

I've never tried pickled jalapenos for ABT's. I always use fresh ones. Since they are pickled & soft to start with, how do they hold up in the smoker for 2 or 3 hours? Seems like they would just fall apart. 

 

[flyfishjeep]

Well everything turned out great!  Pulled pork seems to be well dialed in, and I don't seem to have to worry much about the finished product.  The KoolAid left some interesting colors on the meat when it was resting before smoking.  During the smoke it had a sweet red color.  I don't think I noticed any difference on the final taste test so I probably won't use it again.

I had the smoker running a little bit hotter (250) when cooking the beans which helped thicken them up and leave some delicious crispy pieces.

The reason I used pickled jalapenos is that Sonic and another Restraunt in our area use them stuffed with cheddar and they are pretty good and don't have any heat.  We are sissy's a bit when it comes to spicy food.  They were still spicy but when dipped with some rance they were dang good.  My father in-law ate a bunch.  I cooked them at 240-250 until the bacon was good and crispy and the cheese was melted.  They were very soft to work with, but I took my time to fill them and I had absolutely no trouble with them on the smoker.  I think they firmed up a bit with the higher heat.

Does anyone know what kind of pepper to use to get the taste but no heat?  I was thinking pablanos...

 I also made bilbo's carolina mustard sauce which was so much better than I expected!  It's really good all by itself but once you put it on the meat it balances so well.  This recipe is such and easy one to make, that it will always be available at my home

Here are the pics=

 

 

[gotarace]

Fantastic looking Birthday meal Jeep. I bet everyone had a great time and left full. Thanks for sharing the View!!

 

[SmokinAl]

What a great way to spend your birthday. Everything you cooked looks delicious! Yes pablanos would be a good choice, but even fresh jalapenos loose a lot of their heat when smoked. Next time just try a few, you may be surprised!

 

[porked]

Nice pics and a great looking smoke. Excellent job!

 

[raptor700]

Great lookin PP,

Nice birthday smoke 

 

[Fife]

and hope she enjoyed your hard work it