I stopped playing around with my beans and got a cast iron pot. I'm cooking 10lbs of pork but on one and beans on the other. I'm cooking indirect
with Kingsford competition and moistened applewood chunks. Meat is about halfway through the smoke and beans just started.Windstruck - 28-8-2016 at 02:16 PM
Damn son, I just drooled on my keyboard. Nicely played. 3shot - 28-8-2016 at 03:56 PM
Um yes please. I can play here too.
Six hour mark of the 16 total for the butts. Chic takes about 8
These smoked beans would create world peace.
Clean or as sloppy as you desire.
Traeger
jeepersjoey - 28-8-2016 at 04:43 PM
I got a Traeger at the beginning of this year.
For simple and lazy guys like me...the Traeger is great.
Hands down the best whole chicken I have ever eaten. Ever single person that has tried it has said the same. It is so good!
I have never cooked with Charcoal.
Love me them Traeger pellets. Easy, consistent, yummie!
An alternative for those looking to get into smokin.ssayre - 28-8-2016 at 06:04 PM
Dang Jason, those sandwiches look killer. Nice rig too. 3shot - 28-8-2016 at 06:41 PM
Yours too bro. Love cast iron vittles!! I've started collecting more and more vintage cast iron.OffAxis - 29-8-2016 at 06:25 AM
That looks sooooo good!!!!flyguy0101 - 29-8-2016 at 01:56 PM
been thinking about a traeger but love my green egg- you guys are making me hungry look good ssayre - 31-8-2016 at 07:55 AM
Jason, are you making your own sauce and cole slaw? I've been making my own simple slaw and really like it fresh. I use mayonnaise, tony chacheres
cajun seasoning, cider vinegar, sugar, and a dash of celery salt.
I warm some famous dave's bbq and leave separate but I've been adding a finishing sauce to the pulled pork that is thin and translucent so you can't
really tell their is anything added. Finishing sauce is cider vinegar, brown sugar, red pepper flake, tony chacheres, and a little cayenne pepper.
finishing sauce isn't really needed but will save your butt if you make a mistake and do not have enough moisture in the meat.3shot - 31-8-2016 at 09:19 AM
Yes I make my own slaw and sauces. I also use two sauces just about every time I Q. One for prepping and moping, and a thicker one for finishing on
top of the Q if desired. ask my wife and she will tell you no sauce is even needed. Just good plain smokey moist pork BBQ. I'm not a huge fan of rubs
either. I know that's blasphemy to a lot of peeps, but I've always thought a good BBQ needs very little to blow you away. That said, I do love all
kinds of Q and plenty of it. Lol I've had the pleasure of eating Q in Kansas City, Memphis, South Carolina, and of course North Carolina. I kinda take
a little essence from each region and make my own style.
flyguy0101 - 31-8-2016 at 12:17 PM
If you guys have not tried it find yourself some "bad Byrons butt rub" I use it sometimes on my pork butts but always when I cook a pork loin, chicken
thighs, or even a whole bird- the stuff is awesome and has no sugar- its a dry rub which is all I ever use when grilling usually butt rub and also
some rubs from Dizzy Pig which is a semi local company but am a really big fan of their "ish" rubs abkayak - 31-8-2016 at 12:41 PM
wait...you guys buy rub?
i thought kiters make their own.flyguy0101 - 31-8-2016 at 12:49 PM
@ab- that's a lot of work:Dabkayak - 31-8-2016 at 12:56 PM
wait...you guys buy rub?
i thought kiters make their own.
I make my own rub. Haven't mastered the art of making bbq sauce yet though.
Here's some pork spare ribs with the tips cut off and cooked separate. These just had a rub only on them and only take a couple of hours as opposed
to all day. Honestly, I probably like them better than pork butt. every bite is packed with bbq flavor. I cut them into 1 or 2 rib pieces prior to
cooking to make them easier to serve and eat. Works great.
3shot - 31-8-2016 at 01:43 PM
Nice. Hard to beat a good rack. 3shot - 31-8-2016 at 01:59 PM
Can't leave out the birds lol.
Also love some wings and thighs.
ssayre - 31-8-2016 at 06:42 PM
Man that looks great! What is the foil for on the top of the beer can chicken? Is that suppose to trap the moisture in?
Speaking of chicken, I just grilled spicy thai chicken wings using the following recipe. They were the best wings I've ever made and I've grilled a
lot of wings. I used a weber instead of an egg. I highly recommend trying this.
3shot - 31-8-2016 at 07:40 PM
Yup it keeps the steam in.
I'll try that wing recipe. I'm all about some sriracha nose run. Also, that dude has one of the best smoked turkey recipes I've ever tried.Cheeks - 31-8-2016 at 09:33 PM
I love big racks and my butt rubb----ed.ssayre - 5-9-2016 at 06:46 PM
Smoked mac and cheese in the cast iron. turned out really good. ssayre - 17-9-2016 at 01:59 PM
All set up for a cherry and hickory smoke on the 27" kettle. I love this thing. ssayre - 18-9-2016 at 09:29 AM
These were a big hit! Hickory imparts a bold flavor so stick to the fruit wood if a milder smoke flavor is desired.
I marinated them in italian dressing and franks red hot then hit them with bbq rub before going on the grill. I dusted them with a little more rub
half way through the cook. cook time was around 1:45
