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-   -   delicious! (http://www.peachparts.com/shopforum/showthread.php?t=333892)

kmaysob 01-26-2013 02:35 PM
delicious!
 
1 Attachment(s)
25lbs of meat went in the smoker today. i had run out of pecan chips and cant find them in town. so i took my chopsaw to a 4 ft 3in dia. log and made my own "disks". way better than the chips.

Jorn 01-26-2013 02:47 PM
Damn, that looks good!

Air&Road 01-26-2013 05:17 PM
Quote:
Originally Posted by kmaysob (Post 3090246)
25lbs of meat went in the smoker today. i had run out of pecan chips and cant find them in town. so i took my chopsaw to a 4 ft 3in dia. log and made my own "disks". way better than the chips.

What....?? You mean you're not going to offer us any?:confused:

kmaysob 01-26-2013 05:20 PM
Quote:
Originally Posted by Air&Road (Post 3090301)
What....?? You mean you're not going to offer us any?:confused:
sure i will. whats your address? how many pecan disks did you want?:D:D

The Clk Man 01-26-2013 06:51 PM
Quote:
Originally Posted by kmaysob (Post 3090304)
sure i will. whats your address? how many pecan disks did you want?:D:D
What time should the wife and I show up? :D

Diesel911 01-26-2013 11:43 PM
I'd like to know what critter the Meat came from?

kmaysob 01-27-2013 01:29 AM
Quote:
Originally Posted by Diesel911 (Post 3090450)
I'd like to know what critter the Meat came from?
the ribs on the top rack are beef, the ones on the bottom are pork ribs.

kmaysob 01-27-2013 01:31 AM
1 Attachment(s)
heres the finished product with the beef. i completely forgot to take more pics until the pork were half gone and the chicken cut into. my dad didnt even want bbq sauce on his.

chilcutt 01-27-2013 01:35 AM
The meat looks very moist.
May I ask what measures you utilise in order to retain/create moisture?

kmaysob 01-27-2013 01:44 AM
Quote:
Originally Posted by chilcutt (Post 3090499)
The meat looks very moist.
May I ask what measures you utilise in order to retain/create moisture?
my smoker has a water pan in it. does wonders for keeping meat from drying out.

these were smoked for 4.5hours before they got a quick flame on the grill to caramelize the sauce on to them.

Air&Road 01-27-2013 09:27 AM
Quote:
Originally Posted by kmaysob (Post 3090497)
the ribs on the top rack are beef, the ones on the bottom are pork ribs.
Around here it has gotten quite common for guys to catch wild hogs and feed them out for a while to get rid of the wild taste. I get to sample it quite often at work in all forms from sausage ingredient to slices of ham. Good stuff!

Stretch 01-27-2013 09:58 AM
Quote:
Originally Posted by kmaysob (Post 3090503)
my smoker has a water pan in it. does wonders for keeping meat from drying out.

these were smoked for 4.5hours before they got a quick flame on the grill to caramelize the sauce on to them.
Have you tried other liquids? (Like wine / cider / beer etc not anything gross)

kmaysob 01-27-2013 01:01 PM
Quote:
Originally Posted by Stretch (Post 3090593)
Have you tried other liquids? (Like wine / cider / beer etc not anything gross)
you know, i had planned to try putting beer in the pan at one point, but i had read that it did very little for flavor. have you ever tried it?

The Clk Man 01-27-2013 01:18 PM
Quote:
Originally Posted by kmaysob (Post 3090699)
you know, i had planned to try putting beer in the pan at one point, but i had read that it did very little for flavor. have you ever tried it?
DUDE!!, I have been waiting outside for 3 hours, let me in so I can EAT!!! :D

kmaysob 01-27-2013 01:23 PM
Quote:
Originally Posted by The Clk Man (Post 3090712)
DUDE!!, I have been waiting outside for 3 hours, let me in so I can EAT!!! :D
i thought i heard someone kick my garbage cans over.


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