tomorrow's cook

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gypsyseagod

Master of the Pit
Original poster
OTBS Member
May 5, 2007
3,888
15
standing over the pit- kentucky
h.d. was outta that rancher coal so i scored a couple bags @ lowe's -rancher lump @4.77 ea. for 8.8.lb bags,off to wally world(10 am it's already 101f) grabbed a beef bottom round for (the other-gypc's) italian beef sammies), a pork butt(to me thats a back leg trimmed boneless hind quarter w/ just a slight fat skin-not even a fat cap- a shoulder is the front leg-bone in w/ hide on it), rack of pork spares,2lb fattie log,& 3lb of burger log-73/29 for stuffing for sghetti meat & simmered(after smoking) hamb steaks. also grabbed a taylor digi therm( thats all they had), and going back inthe morning for a $99.00(up to 8lb) electric slicer...

got the ribs rubbed & wrapped( where's jeff's rub mail-gotta check on that)w/ balsamic,worchy,fajita,garlic,& my own rub,

gypc's beef roast wrapped overnight in- soy,worchy,thyme,oregano,lemon,beer,basil,blackeni ng season,white pepper,& my own italian season,

the pork- 1905 spicy mustard,beer,fajita spice,uncle chris',garlic,& injected w/ balsamic.

the fatty is wrapped in bacon,stuffed w/ rotels,garlic paste,cheddar,&jal jack cheese,soaked in arrogant bassard ale

and the burg is stuffed w/ sauteed onions,garlic paste,lipton onion soup mix,mild rotels,mushrooms,& bell peppers among other secret spices.

can't wait to smoke tomorrow- pics to come.
 
Hey Gypsy, with all the wood you got on your place, why do you buy charcoal?
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Is it just easier? Terry
 
Damn fine menu Gypsy, that's alot of grub! Can't wait to see the results...
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WHAT, no ABT"s??....................a lil bit of heat and you get lazy on us!!
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I'll give ya credit for even attempting to cook in that heat, look forward to the pic's and try to stay cool!!
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got stuck in town today & just got home so i'll have to get it started in the am. but i did go to lowe's & scored a waring pro model fs150 7&1/2" slicer for $99.00- now i'll really be dangerous. p.s. our local lowe's also had advertised the chargriller smoke n pro w/ firebox for $119.00.
i'll get started on the cook early in the a.m. and do pics as i go along. p.s.s. the thermo reads 104 on the deck right now.....
 
sorry- had to go support bud & tonto- had the pit lit & everything- but my fridge stays a constant 36-38 so the meats still good & doing this early tomorrow (sunday).after smelling the opening of the fridge & sampling bud & tonto's food- i durn near lit the pit again @ 7pm tonight but just too wore out for the baby & an all nighter.....definitely on fer sunday- the meat is still fresh & cold & the 48 hr vac seal marinade.... but i can smell the rubs.... whoohoo- will do series pics as promised....
 
p.s. gypc- got yer cd today... now that is great music to cook to... y'all should really pick up gypc's cd- just click on his link.... the man is a great musician....not to mention a durn good cook.
 
got everything on the pit. stuffed burger for spag sauce,2lb fatty,rack of pork ribbies,butt for pulling,rump roast for gypc's italian sammies,chix 1/4's for chix salad & quesadillas,and elephant garlic. more pics to come. oh yeah... broke down & bought 1 a them digital thingamabobs a taylor cheapie(all lowe's here had).
 
Isn't he just totally awsome? I clicked the link thinking okay this is probably gonna be another hacker wannabe but at the first note I knew it was gonna be great! Brian aka Gypc has got to be one of the greatest guitarists I have even heard and - at my age I have heard some of the best!

I was simply amazed and mezmerized by his talent!
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Hey Gypsy, how long do ya smoke the garlic? Have you ever smoked peanuts? They are to die for. I like them pretty brown, not white, so I smoke them at 275 for a few hours, in the shell. I hope your not too hot today, its 65 here now, but the fire is now almost 93,000 acres. Supposed to get rain tonite.
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Terry
 
i smoke normal garlic about 3 hrs. looka the size of this elephant garlic- it's the same size as the vidalia onion i have on there. prolly about 4 hrs.-smoke it until it becomes soft & after,take a spoon & spoon out the soft cloveinnards for garlic paste. and btw, the deck thermo(in the shade) is reading 108f right now..
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pic @ about 3 hrs. http://s178.photobucket.com/albums/.../?action=view&current=sundayfeastaimee005.jpg
 
Yumm!!!!!!!!!!! When do we eat? Looks awesome and thanks for the kind words and from Deb!!
 
went to 145 on the beef- wrapped & rested for 2 hrs- added the juice back & back on for another hour or 2. best ribs i have ever done. spag meat & fatty done & pulled the garlic. vidalia onion, chix, & pork butt still on @ 275 w/ pure hickory & sugar maple. gypc- the whole platter @ about 7pm- come on down- i got a few guitars & basses,not to mention the studio- yer stuff is awesome bro.great to sip rum & cook by.even baby aimee loves it... she goes right to sleep- soothing flamenco- more pics to come. http://s178.photobucket.com/albums/w...od/food%20pix/
 
pulling the pork now - pics on the way.... it finally frikkin' rained just as i pulled the pork off the grill. gypc's sammies were so good off the slicer....yum- i'll have to post pics tomorrow of that. - and his music just ... well it just "IS"... spend the ten bucks & the $2.25 shipping & support yer smf braddah- i guarantee- ya won't regret it .... even Debi endorsed it w/ love.....great w/ beer,rum & the thin blue.....
 
don't mistake kindness for honesty brian.......it's both... but asa musician - i'd never give props unless duly ...well... damn bro- you have a god given talent ..more than mine....so i give acknowledgement where it's due...when yaneed some bass just call- we're not that far apart
 
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