SmokinAl
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I haven't had any smoker running for a couple of weeks & was really missing it.
I have been to the store 3 times looking at briskets, but just couldn't find one I really liked.
So yesterday I said I'm smoking something today no matter what.
Judy said "How about fattie sliders".
MMMM, sounds good to me. I had all the ingredients here except the fresh jalapenos.
I'm not going to go thru the whole recipe, but here is a link that does a step by step for this recipe.
http://www.smokingmeatforums.com/t/243516/fattie-sliders-appetizer-or-meal-steps-qview
Now here is the kicker, it's 92 out feels like 99.
The smart thing to do would be to fire up the WSM 14.5, & it would be set & forget.
I could watch TV in the A/C with my Maverick.
BUT, OH NO I can't just do that. I have to fire up the Lang, sit next to a fire, sweating bullets, feeding it wood.
My Buddy Doug (hardcookin) did the same thing a couple of weeks ago, with 4 pieces of chicken in his big offset.
I laughed at him, I guess it's your turn to laugh at me now Doug!!
I did have a few cold beers & I brought out a fan & sat under a canopy, so it wasn't too bad.
Anyhow here is a couple of photo's:
This guy was as big as a meatloaf. 4" thick!
I like to put the probe in the meat in the house. I seem to get it in a better place, than when I'm doing it in the smoker.
That's just me though.
There he is one lonely fattie in the Lang.
Judy made some slider buns. She thinks they will be too small for the big boy fattie.
Threw a couple of hot dogs in a pan on the fire box for a little snack while we drank a few beers.
It's done & I'll rest it for 1/2 hour. I like the cheese to set up so it doesn't all run out when you cut it.
Here it is ready for slicing.
A nice slice on a bun. Judy was right, the buns were a little small, but that's OK.
Even though it was hot & I burned up some of my wood stash, I learned a little more about fire management today.
I started with a smaller fire & put smaller splits on when I added to the coal bed.
The smoker temp stayed around 240-250 today. Even with the smoker gauge reading 100 before I even started the fire.
Until now it has been running 260-280.
Maybe I'll smoke a couple of chicken wings this afternoon, only 2 or 3 though.
Anyhow thanks for looking guys!
Al
I have been to the store 3 times looking at briskets, but just couldn't find one I really liked.
So yesterday I said I'm smoking something today no matter what.
Judy said "How about fattie sliders".
MMMM, sounds good to me. I had all the ingredients here except the fresh jalapenos.
I'm not going to go thru the whole recipe, but here is a link that does a step by step for this recipe.
http://www.smokingmeatforums.com/t/243516/fattie-sliders-appetizer-or-meal-steps-qview
Now here is the kicker, it's 92 out feels like 99.
The smart thing to do would be to fire up the WSM 14.5, & it would be set & forget.
I could watch TV in the A/C with my Maverick.
BUT, OH NO I can't just do that. I have to fire up the Lang, sit next to a fire, sweating bullets, feeding it wood.
My Buddy Doug (hardcookin) did the same thing a couple of weeks ago, with 4 pieces of chicken in his big offset.
I laughed at him, I guess it's your turn to laugh at me now Doug!!
I did have a few cold beers & I brought out a fan & sat under a canopy, so it wasn't too bad.
Anyhow here is a couple of photo's:
This guy was as big as a meatloaf. 4" thick!
I like to put the probe in the meat in the house. I seem to get it in a better place, than when I'm doing it in the smoker.
That's just me though.
There he is one lonely fattie in the Lang.
Judy made some slider buns. She thinks they will be too small for the big boy fattie.
Threw a couple of hot dogs in a pan on the fire box for a little snack while we drank a few beers.
It's done & I'll rest it for 1/2 hour. I like the cheese to set up so it doesn't all run out when you cut it.
Here it is ready for slicing.
A nice slice on a bun. Judy was right, the buns were a little small, but that's OK.
Even though it was hot & I burned up some of my wood stash, I learned a little more about fire management today.
I started with a smaller fire & put smaller splits on when I added to the coal bed.
The smoker temp stayed around 240-250 today. Even with the smoker gauge reading 100 before I even started the fire.
Until now it has been running 260-280.
Maybe I'll smoke a couple of chicken wings this afternoon, only 2 or 3 though.
Anyhow thanks for looking guys!
Al
