First smoke of the year! With qview

Discussion in 'Pork' started by the dude abides, Mar 16, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hey everyone,
    Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the last two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.

    The local grocery store didn't have any large bone in butts so I ended up with 2. Both were about 4 lbs. Here they are as I'm getting ready to start the rub process Friday night.
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    First a slathering of yellow mustard followed by a rubdown
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b
    or
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    Grill fired up and ready to smoke. I used a drip pan filled with apple juice.
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    And the meat goes down
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    I used a combination of apple and green mesquite chips soaked in water and laid on top of quality lump charcoal for the heat and smoke source. A nice smoke starting to happen
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    Here's the last shot. One of the butt's after I pulled it off the smoker. Then I wrapped it in foil and poured apple juice over it. The I put it in a cooler wrapped in towels for about an hour. In the meantime we had the fatty as an appetizer.
    http://www.shutterfly.com/lightbox/v...944dfefaeb216b

    I had almost a whole one left. Last night I chopped it up and today I brought it into the office, covered in sauce and is now sitting in a crock-pot. Can't wait for lunch!

    Thanks for looking.
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well I just noticed that the address for the photos are all the same. I guess you'll be able to look at all the photos once you get into the album on Shutterfly. I need to spend some time learning how to actually embed the picts into my thread...sorry. But hey you'll be able to see the fatty and the chicken too!
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great! Nice job on it. [​IMG]
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Says I havta sign in to shutterfly ta see the pics[​IMG]
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Ok, just figured out what I was doing wrong. Here it comes again with the pictures embedded.

    Hey everyone,
    Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the last two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.

    The local grocery store didn't have any large bone in butts so I ended up with 2. Both were about 4 lbs. Here they are as I'm getting ready to start the rub process Friday night.
    [​IMG]


    First a slathering of yellow mustard followed by a rubdown
    [​IMG]

    or
    [​IMG]

    Grill fired up and ready to smoke. I used a drip pan filled with apple juice.
    [​IMG]


    And the meat goes down
    [​IMG]


    I used a combination of apple and green mesquite chips soaked in water and laid on top of quality lump charcoal for the heat and smoke source. A nice smoke starting to happen
    [​IMG]


    Here's the last shot. One of the butt's after I pulled it off the smoker. Then I wrapped it in foil and poured apple juice over it. The I put it in a cooler wrapped in towels for about an hour. In the meantime we had the fatty as an appetizer.
    [​IMG]

    I had almost a whole one left. Last night I chopped it up and today I brought it into the office, covered in sauce and is now sitting in a crock-pot. Can't wait for lunch!

    Thanks for looking.
     
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
    Great job...looks mouth waterin!
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks you two! Now if only I can get to the coveted ranking of an OTBS Member I'll feel complete.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent Dude!
     
  9. jdt

    jdt Smoking Fanatic SMF Premier Member

    looks good, I was going to get my new smoker this weekend so I didn't have a chance to enjoy very much of the good weather we got this weekend, glad someone else smoked up des moines.
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Very nice. Kettle smoker been a while since I've seen one or done one. [​IMG]
     
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Very nice, Dude! I'm hungry!
     
  12. m1tanker78

    m1tanker78 Meat Mopper

    Looks mouth-watering; thanks for posting the qview!

    Tom
     
  13. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Thanks for the q-view! Looks good!
     
  14. rivet

    rivet Master of the Pit OTBS Member

    Dude, you did real good! Congratulations and points.
     
  15. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Yummy! Did you save me some?
     
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks everybody. Sorry none left all in me belly!
     
  17. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks like you had a good smoke there dude!!! i did many many ribs in a weber kettle just like you have there and if you aint got a smoker, dont worry. look at thiis smoke and its proof you can turn a fine smoke in a weber!!! great job dude!!!
    [​IMG]
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks Erain. This is the only way I've ever done it. Most of the time my results are as good or better than any other time I've had smoked foods from other places. I'd like to get a real pit smoker at some point, but for now I'm comfortable doing it this way. I don't see any reason to move over to a vertical smoker if I'm getting good results.

    Thanks for the kind words and the points. Much appreciated.
     

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