glitch
November 23, 2009, 12:26pm
61
Fry:
I’ll have to refine my technique at your place. I’ve got a standard sized smoker (that looks like a little escape pod compared to the 300 gallon beast) that the inlaws gave me. I made a pork roast last weekend by soaking it overnight in bourbon and water, then rubbing it the next morning with diced red onion, garlic, sugar, salt, black pepper, and paprika, then smoking it for 12 hours with charcoal and hickory chips.
As awesome as it sounds, the bourbon soak was unnecessary and my rub wasn’t that good.
So I’m going to get a post-thanksgiving turkey at deep discount on Friday, fist it with a genny pounder, and smoke it at your house with a pile of ash logs. :tup: Also a pork-something soaked in wango-tango overnight.
You mean there’s more to smoking meat than just tossing it over charcoal briquettes? Blasphemy!
Geehee
November 23, 2009, 12:46pm
62
lol. brohater, we used rubs on everything but the chicken.
Fry
November 23, 2009, 1:10pm
63
Right. You seasoned all the meat and then went inside to rub the chicken. :tup:
Geehee
November 23, 2009, 1:26pm
64
well, drew rubbed my chicken.
if you really want to get it tender, then you’ve definitely gotta beat your meat.
Geoff
November 23, 2009, 1:31pm
66
These puns are the worst!
(the food looks delicious though)
Fry:
I’ll have to refine my technique at your place. I’ve got a standard sized smoker (that looks like a little escape pod compared to the 300 gallon beast) that the inlaws gave me. I made a pork roast last weekend by soaking it overnight in bourbon and water, then rubbing it the next morning with diced red onion, garlic, sugar, salt, black pepper, and paprika, then smoking it for 12 hours with charcoal and hickory chips.
As awesome as it sounds, the bourbon soak was unnecessary and my rub wasn’t that good.
So I’m going to get a post-thanksgiving turkey at deep discount on Friday, fist it with a genny pounder, and smoke it at your house with a pile of ash logs. :tup: Also a pork-something soaked in wango-tango overnight.
did you at least man up an drink the bourbon and water?
Fry
November 23, 2009, 7:29pm
68
LOL not after raw pork had been sitting in it all night. I did make sure to save enough to have a glass after I started the marinade though.
that will not pass…you fall into all that “is not man” for not drinking the bourbon in pigs blood or finishing the smoker you started…lol. I will give you credit for saving yourself a glass though
Fry
November 23, 2009, 7:37pm
70
lol yeah I had to really swallow my pride to admit that I didn’t have time to finish the smoker. Thank God for single dudes that like to smoke meat.
What?
well at least you swallow your pride, and not smoked meat like the single guys…!
All of the meat was delicious, Glitch has no fucking clue what preparation took place. The chicken was the best I have ever had.
Stop shitting up a great thread about meat cause you can’t fucking read. Man there can’t be any thread without people trying to hate on here. Also all meat was soaked in a brine, marinated and or rubbed accordingly. The end all of what dictates how well this went is taste and well
So lets recap!
No neighbors cared and we are not serving life without parole
Fry
November 24, 2009, 5:20am
73
Next time use the torch you used to light the coals to sear the meat as soon as you put it in. :tup:
Or team up with la-fengus to smoke a piece of dry-aged steak, thus creating the most amazing piece of man meat in history.
Geehee
November 24, 2009, 5:49am
74
Fry:
Next time use the torch you used to light the coals to sear the meat as soon as you put it in. :tup:
Or team up with la-fengus to smoke a piece of dry-aged steak, thus creating the most amazing piece of man meat in history.
we actually did light it with the torch. its amazing how fast it gets white hot when you hit it with oxygen.
Fry
November 24, 2009, 6:45am
75
Word. Concrete will burn in enriched oxygen.
Come on I mean who doesn’t start their smokers using an acetylene torch? As much as I love smoked meat I would not smoke dry aged super tasy ribeye.
drvnkd
February 10, 2010, 7:35am
77
To bad it was not just a little bigger. Was having a conversation about turducken, and if there is an equivalent Texas style chicken->lamb->pig->cow type entrée and stumbled across this.
Whole stuffed camel is a dish consisting of a medium-sized camel engastrated with a sheep or a lamb, in turn stuffed with other ingredients. Although the recipe has been published in a number of cookbooks and recipe webpages, and claimed to be a traditional Arab wedding dish, the recipe is often treated with skepticism, and many think it might be an exaggeration of a real, less impressive, culinary experience. A posting on Snopes describes references in the recipe that might lead the reader to th...
Geehee
February 10, 2010, 7:55am
78
i actually dont want to eat that at all.
Karter
February 10, 2010, 12:27pm
79
I’ve never eaten anything from a smoker as far as I know, Its on my list of things to try.
