The Thin Blue Smoke Thread IV- BBQ 2012

[Argonaut]

Whoa! That's a lot of porky goodness right there. No wonder you poop butterflies! Your hands are applying bacon so fast, they're a blur in the picture.

[Jim]

Jason, what is the penalty for cattle rustling in your neck of the woods?

Tom that bird looks great!


Derrick, is that your homemade bacon? Looks really nice.

[Commander Quan]

This is not my homemade bacon. I was at the store yesterday and bacon and sausage were on sale, so this was sort of a spontaneity BBQ.

[HoosierTrooper]

Every time I see one of those basket weave fatties I swear I feel another artery slam shut.

[Argonaut]

Jason, what is the penalty for cattle rustling in your neck of the woods?

Tom that bird looks great!


Derrick, is that your homemade bacon? Looks really nice.

From the owner of that cattle, death. He's very easy to get along with though, once you understand his rules. Touch his cows, he'll shoot ya. Touch his stuff, he'll shoot ya. Trespass on his land, he'll shoot ya. Let your dogs run wild and chase his cattle, he'll shoot them, then shoot you if you complain about it. I've known the old man for 20 years at least, I think I've heard him speak 10 words. Thankfully I'm on his "don't shoot" list... for now.

[Sullybob]

I smoked four chickens today.

[latetolathering]

Smoked a pork belly last night. Again using mesquite chips on the gasser.
Bought a large roasting tray over the weekend specifically to use as a water tray for slow cooking on the BBQ.

Used a cooking thermometer too, worked out very well, crisped up the skin for 5 minutes at the end and tucked in.
Served it with grilled corn on the cob, grilled asparagus drizzled with balsamic and some sweet potato chips.

Very happy with the results - as was the wife. If I keep this up I might be able to justify a weber smokey mountain or BGE one day.

[Reckoner]

Grilled some wings

[Commander Quan]

Did my first pork butt yesterday. I have to admit when the meat stalls out it's a little scary. 5 hours with no temp change blows my mind.

[HoosierTrooper]

Did my first pork butt yesterday. I have to admit when the meat stalls out it's a little scary. 5 hours with no temp change blows my mind.

A little disconcerting isn't it? I've actually had them drop a few degrees. So, how'd it turn out?

[cosmicdoom]

And how did the bacon weave football taste?

Has anyone built one of the terracotta egg smokers? I have been thinking about building one but Im not sure how effective they are.

[Commander Quan]

A little disconcerting isn't it? I've actually had them drop a few degrees. So, how'd it turn out?

It is good. I pulled it off the smoker at midnight and had a little pork feed for my self.

And how did the bacon weave football taste?

Has anyone built one of the terracotta egg smokers? I have been thinking about building one but Im not sure how effective they are.

The football was good. I used a pound of regular sausage and a pound of hot, so it had a nice spice to it.

I looked at the Alton Brown smokers flower pot smokers for a year before buying my Weber. People seam to have good results from them. The biggest issue seams to be not being able to get a hot plate that will stay on. The safety features built into a lot of them turn them off automatically.

[HoosierTrooper]

On the menu tonight, Ham, Spam and Fatties! A five pound piece of Kentucky Legend ham, three Jimmy Dean Fatties, one plain, one with rub and one stuffed with cheese and coated in rub. And, last, but not least, a big old hunk of Spam, no rub on it cause I like the nice, delicate flavor to stand on it's own.

Cooked over Kingsford and a piece of maple wood.

[Greg1911]

Looks Pigalicious

[joshmpdx]

On the menu tonight, Ham, Spam and Fatties! A five pound piece of Kentucky Legend ham, three Jimmy Dean Fatties, one plain, one with rub and one stuffed with cheese and coated in rub. And, last, but not least, a big old hunk of Spam, no rub on it cause I like the nice, delicate flavor to stand on it's own.

Cooked over Kingsford and a piece of maple wood.

Looking good, Tom!

Do you have any fun recipes for smoking spam up? I'd like to give it a try.

[HoosierTrooper]

Thanks Josh. I usually just throw it on when I'm doing other stuff, sometimes I score it a little and add some rub or coat it with BBQ sauce when it's almost done. It actually makes a pretty sandwich with a little mayo or horseradish sauce.

[Alacrity59]

On the menu tonight, Ham, Spam and Fatties! A five pound piece of Kentucky Legend ham, three Jimmy Dean Fatties, one plain, one with rub and one stuffed with cheese and coated in rub. And, last, but not least, a big old hunk of Spam, no rub on it cause I like the nice, delicate flavor to stand on it's own.

Cooked over Kingsford and a piece of maple wood.

Spam never looked so good.

[ouch]

On the menu tonight, Ham, Spam and Fatties!

Sorry, you already have a custom title.

[HoosierTrooper]

Sorry, you already have a custom title.

Which I really like!

[Commander Quan]

I've suspected the thermometer on my month old WSM has been less than accurate so I picked up a Maverick ET732. The only issue is that due to a mental math error I also bought the wrong sized grommets to thread the sensors through the sidewall of the smoker.