Mothersday dinner w/Q view, Pork and Beef

[capt dan]

Had a mix of meats along with a couple of sides, so I put it here.
Yesterday was the day to open the pool, then pump it down and get ready for new paint. She is a big ole cement pond, and every 4-5 yrs, we gotta drain, [powerwash and repaint. I knew it was gonna rain today, but what the heck, at least we didn't have the terrible weather our friends to the south did

.
So I invited my mom and her boyfriend over for some good ole smoked foods. The menu consisted of 1- 7.5 lb packer brisket, 2 racks of Baby Backs, 2- 1.5 lb italian sausage fatties, a big pan of Dutch's wicked beans, and some stuffed mushrooms, and a 5.5 lb half loin that was marinated in Daddy Hinkles marinade, and rubbed with Daddy hinkles instant marinade, and stuffed with stuffing and sausage.
Without going into too much of a boring drawn out detail, here is a pic of the loin after stuffing it.


Yeah, I know, it aint too pretty, but while I was slicing up mushrooms for one of the fatties, I sliced a good chunk of my thumb open, and after I got it to stop bleeding, and bandaged up, I had to fillet this loin and then stuff it. The tying part was tough with gloves on, but it worked.

Here is a shot of the grate loaded with fatties, loin, ribs, and a lil brisket in the back!



Everything went along as planned, then the rain came, and came, and came some more. Was frustrating at times but the Lang 60 was a real trooper again, and held temps great. The woods of choice today was cherry and a bit of oak. Fatties took 3 hrs, ribs took 5, the loin took 4.5 and the brisket took 9.5 hrs and is in the cooler for a 2 hr rest right now.

Here is the cross section of the loin.



The marinade and rub were very good, and the loin was nice and tender with a nice bark.
And the dinner itself, My mom brought the tater salad!


Lotsa good fun at dinner with my family and my mom, and I was soaked about 4 times today out feeding wood to the smoker, foiling ribs or the brisket, but now I am done with it, and ready for a nap.

I will post a pic of the brisket when I actually cut it up in another hr.

Happy mothers day to all the wonderful mothers on the SMF site!

 

[seboke]

As usual Dan, you ROCK! That stuffed loin looks unbelievable! I feel ya with the pool prep. Got a lot of pitting in my surface, so we have the tax return tagged to refinish. If not, I think I'd have the big o'l smoker I posted in the woodburner section sitting in my driveway right now!

 

[gooose53]

Capt. you did a great job on those meats!! Wish I had more time to smoke on a regular basis....maybe when I retire.

 

[travcoman45]

Fine lookin vittles dan, fine lookinm!

Hope the smoke gods smile upon yalls cooker!

 

[capt dan]

Just wanted to post a couple pics of the brisket. 9.5 hrs in the smoker, and 2 hrs in the cooler. This brisket was not injected but rubbed up the night before the smoke.



in the background you can see the point, in which I pulled .

Pulled pretty nice for a brisket. Very pleased with the taste and texture in this piece of meat. Where was this thing when I needed it at Eagle Michigan!

 

[flyin'illini]

Dan, That looks just great. That loin is amazing looking. So many folks are doing great on Mother's Day.

I was thinking you would say this Brisket was better than the Practice Cook. Looks like a better smoke ring I was thinking? (but am not sure) Taste must have been there for you as well. You know it will be there next comp, though.

 

[erain]

that is a mighty fine spread you have there dan. great job

 

[waysideranch]

Very nice. That Daddy Hinkle has it going on. Sweet Q-view.

 

[cowgirl]

Awesome feast Capt Dan!

 

[white cloud]

Very Nice Dan, All looked terrific. How many people did you say you had?. Or are you still doing research? LOL

 

[seboke]

The brisket looks amazing - the pulled and sliced! Once again Capt, YOU ROCK!

 

[funh2o]

Yes sir Capt Dan....that sure is a fine looking lineup of smoked meat. I looked at all the food and wondered how many people you had over to eat it all...LOL Great Job

Steve

 

[capt dan]

Just 6 of us, but I like Q leftovers even more than fresh Q ! I had to send a sampler home with Mom now didn't I !

 

[blacklab]

Great lookin smoke job Dan

. Gotta have leftovers it's the rules

 

[capt dan]

A full smoker is a happy smoker! ight as well fill it up if I am gonna light a few logs! Takes just as much wood to do a pork butt as it does to do 8 of them.Thanks for all the kind comments and points folks, glad ya liked it, wish you all coulda been here to share some with me.

 

[cinnamonkc]

How's your thumb Dan? Hope it's stopped throbbing! I took off my pointer nail clean about a year back and boy!!! Anyway, hope it's not giving you trouble.

 

[cinnamonkc]

Capt Dan,
What do you put in your mushrooms?
KC

 

[capt dan]

Well Cinn, thanks for asking, the thumb is ok, but wife wanted me to get stitches, and you know how us GUYS are!

. I had food in the smoker( no one here has a clue what to do with any of that), and company due in a few hrs. I know what the wait would have been at the Docs office, and the bleeding had stopped. I work with my hands all day as a nail bender( carpenter) so I tend to forget I am partially winged, so the good woman gave me some bright orange and pink band-aids to help me remeber. So far so good, just trying to keep it dry and clean.

The mushrooms were just the white button mushrooms with browned italian sausage, minced onion, a little garlic salt, and mixed with the pre-mixed stuffing ya but in the big bags for turkeyday. This brand was sumptin farms onion and sage flavor. Made it up with some chicken broth, mixed in the sausage mixture, then I mixed in some cream cheese to kinda hold it all together untill the smoker got ahold of it. Covered with a mix of parm and mozza cheese, into the smoker for 20 minutes, cheese melts down nicely, I then add more cheese and set it under the broiler part of an electric pizza oven thingy I have on my counter( its in most of my pics, next to my rehydration liquid)

Brown the second round of cheese, and its done. Sometimes I sub the sausage with crab meat! Hope thats what ya asked!

 

[cinnamonkc]

Thanks much Capt!
I imagine you probably should have gotten stiches! Keep some Steri Strips or butterfly bandages on hand at all times for stuff like that. I'm a weenie about stitches and the Steri Strips work almost as well.

Mushrooms looked fantastic, want to add them to my "to do" list along with ABTs.

Thanks,
KC

 

[williamzanzinger]

Major props.