Hey everybody...still alive and kicking up here in the PNW & still the head kitchen grunt at our local VFW Post 584. Still having fun (?) but more like work now and actually more like running a small restaurant. However, be that as it may, I've cranked up the food quality and am breaking in the refurbed pit out back for more good times this summer. On a personal level I just made up a batch of landjaegers using 30MM red collagen casings. All beef with some commercial seasoning and my usual add of 1 cup of NFDM and 1 cup of hefeweizen. Ran them overnight at 175 degrees using hickory chunks and some shredded hickory they refer to as 'chips'. Awesome results...moist and flavorful after 14 hours in the Smokin' It' #3. Most of the baby backs I've been doing have been in the oven although I use the 'low & slow' method of 225 and a 2-2-1 variation so I get a nice tug and the rib is tender as can be. We just did a chicken cook about 2 Saturdays ago and I used lump hardwood for the whole cook...took about 40 pounds worth, with a constant flip and mop action. Prior to the cook the chicken was brined overnight in buckets and then got a good shake of my dry rub. Thanks for the look and regards to all my old pals on here. I turn 70 this November so am considering turning in my time card for good as time is flying by! I have an FNG starting tomorrow night so hoping she can do all that she claims...LMAO!! We're doing a St. Louis style rib feed off the pit coming up on June 17th so we're letting the good times roll along with the smoke......adios for now, Willie
after 14 hours at 175
finished money shot....awesome moistness using 80/20 ground chuck
chicken cook on the pit
View media item 535166 butts going into the smoker for pulled pork
big mess of chili for Memorial Day 2017...I HAD to add the beans (go figure)
man does not live on pit chicken alone....some Southern deep fried goodness here
smoked me up some fresh pork hocks for beans & greens etc....so much better
12 slabs of ribs for a Friday dinner....along with a Dutch's beans variation
got my junior sous chef into making sausage now...basic bratwurst recipe, he's a convert
my beans to go with everything needing a side of beans
those brats we made hit the flat top to get a good sear
after 14 hours at 175
finished money shot....awesome moistness using 80/20 ground chuck
chicken cook on the pit
View media item 535166 butts going into the smoker for pulled pork
big mess of chili for Memorial Day 2017...I HAD to add the beans (go figure)
man does not live on pit chicken alone....some Southern deep fried goodness here
smoked me up some fresh pork hocks for beans & greens etc....so much better
12 slabs of ribs for a Friday dinner....along with a Dutch's beans variation
got my junior sous chef into making sausage now...basic bratwurst recipe, he's a convert
my beans to go with everything needing a side of beans
those brats we made hit the flat top to get a good sear
