First Smoke of the Season

Discussion in 'Pork' started by meowey, Apr 12, 2008.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Get a steamer if you don't have one already someone told me about it awhile back and man it works keeps stuff moist. I won't reheat any other way now. I got a rice cooker but I believe any steamer would work
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Dang Meowey I can't quit thinkin bout them fresh potato rolls now I may have to find a baking forum [​IMG]
     
  3. short one

    short one Smoking Fanatic OTBS Member

    Meowey, butt(s) and buns sure look great. Nice q-views. Keep up the good work. Had some of that sandy beach falling here this morning, but no accumulation(sp). Have a good day and may the smoke gods be with you.
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Hour 9 1/2 - the 2nd butt from the right has been foiled.

    [​IMG]


    First flowers of the spring.

    [​IMG]

    More later!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The 11 pounder just hit 165°F and has been foiled!

    The two smallest are taking the longest - I think that's because I had them the furthest away from the fire box. They have been moved closer - LOL - as the other two are in the oven!

    More q-view when I pull!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good but I've been thinkin bout them rolls since you posted the pic why don't you send me one thru the puter or somethin [​IMG]
     
  7. newb

    newb Smoke Blower

    Nice Meowey! I wish we had some flowers here. Grass is starting to green up and I can see that my neighbors *****willow tree is blooming...It's getting closer...through the snowflakes...
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Wish I could. I will post the recipe if you like. I did a half batch today. All ingredients today were cut in half except the yeast. They had a fluffier texture because of the added yeast.

    Enjoy!

    Grandmother Miller Buns
    This recipe came from my Maternal Grandmother’s bake book. “Grandmother Miller” was either my grandfather’s mother or grandmother. Everything in parenthesis is editing added as the recipe was interpreted.

    Ingredients:
    1 C Mashed Potatoes
    1 C Potato (Cooking) Water
    1 C Sugar
    1 Cake (packet) Yeast
    2 Eggs
    4 TBL Crisco (we use lard or butter – butter makes
    the buns brown more) melted
    1 C Lukewarm Milk
    1 TBL Salt
    (7½-8) C Flour
    (2 TBL) (Butter – melted)

    Directions:
    1. Mix together the potatoes, water, and sugar, along with the yeast at
    night (the evening before baking). (Let it sit on the counter in a
    covered crock) till it foams. (We used the crock from the crock-pot.
    In the morning the mixture was foamy. We think this is the “beer”
    mixture referred to later in the recipe.)
    2. Beat well the eggs, melted Crisco (Lard), lukewarm milk and salt.
    3. Mix in the “beer” mixture.
    4. Stiffen (Mix) in warm (???) flour. (Kneading to form dough.)
    5. Raise, work down.
    6. Raise again.
    (Each raise time was about 2 hours.)
    7. Work down again, and make (roll in your flour covered hands) into
    buns and raise (again – about 1 hour – it could raise for up to 2
    hours).
    (We made 36 buns using 1.9 oz. of dough, 1.4 oz. of dough
    would give 48 buns, and 2.25 oz. of dough would give 30 buns.
    Adjust baking times accordingly)
    8. (Brush tops of buns with melted butter.)
    9. Bake (at 375°F for 20 minutes or until golden brown – don’t crowd
    buns on the baking sheet).


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Thanks Meowey I've never baked anything but I'm game I'm gonna give it a shot sometime this week
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good meowy.............i was reading your first post, and i said to myself.......SELF.......meowy didn't do his kewl inserts of temps..........then the next post.......whamo........there they were...........

    copied and pasted that bun recipe........going to try it next weekend


    Pro.......as Piney said.......and that mite of been me Piney........i just use my rice steamer......add lil left over juice from foiling.........and the finishing sauce.........you be in HOG heaven........werks great

    once again meowy.........FINE job
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well folks,

    It's been a good day. The Q tasted great. I had to do quality control. At the end of the day there will be 17 pounds of BBQ Pulled Pork in foodsaver bags waiting for the lucky folks next Saturday.

    Unfoiled and Beautiful!

    [​IMG]


    Pan-O-Pulled Pork!

    [​IMG]


    Too good not to eat! (Note the fresh baked potato roll!)

    [​IMG]


    I'm glad the weather has changed - the smoker will be busy every weekend!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    You have done this before....LOL looks excellent.
    Andy.
     
  13. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Once or twice - LOL!

    Thanks!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  14. bignick

    bignick Meat Mopper

    i am taking notes, this looks ROYAL! your sticky is on my short list of great recipes!
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Love the q-view! You should get a bunch of gold stars for this post!!!
     
  16. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well,

    I looked in the camera and found 3 more pics.

    Big Bowl - Pic 1

    [​IMG]


    Big Bowl - Pic 2

    [​IMG]


    Bagged and Tagged for the Freezer - 17 Pounds of Finished Pulled Pork - The folks will eat good next Saturday!

    [​IMG]


    Enjoy your day!!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  17. white cloud

    white cloud Master of the Pit OTBS Member

    I noticed the pic of the thermos. It's not about times it's about temps LOL
     
  18. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Excellent looking pork, Meowey!!

    Are all those canisters behind the vac'd pork your "spice rack"??....[​IMG]

    Great Job!

    L8r,
    Eric
     
  19. travcoman45

    travcoman45 Master of the Pit OTBS Member

    That's some fine lookin pulled pork friend! Got one them scheduled for next weekend, this time I'm hopein there will be enough left to freeze! Last time kids ate it up before I could get the bags out! Your folks are gonna enjoy themselves I'm sure. Nice job.
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Flour, sugar, rice, dried grains, etc. There are so many, I can't remember what's in them! - LOL

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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