Smokin' supper...mmm....

Missourian

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Smoked up some brisket and a bacon bomb fattie...:eusa_drool:.


^ Not really a brisket, used a tri-tip roast instead.
Marinaded and rubbed, ready to smoke.



^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke.


In the meantime...


^ Bacon Bomb Fattie.




^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese.





^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175.
Add a handful of soaked wood chips every 40 minutes.





^ Delicious.



Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
 
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Mr. H.

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A warm place with no memory.
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
 
OP
Missourian

Missourian

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Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?
Is it done yet?

I didn't forget about 'cha, H.







^We ate about half just like like, with some Cattlemans sauce
And sweet potato fries.
Delicious.

The next night I cooked down some onion, green peppers and mushrooms
in some butter and with some french bread and provolone made a
Missouri cheesebrisket sandwich.
Man was it ever good.









^ wrapped this in foil and baked at 250 for 30 minutes.



 
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Missourian

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Finally got around to fabricating a cart for my Weber OTS.







I repurposed a rusted out old Char-broil gasser...


A few threaded rods, some aluminum tubing, grill paint and plastic paint...and voila!

It still needs a few upgrades...a shelf underneath and one on either side for a trashcan and the charcoal caddy, a papertowel holder and the ash-catcher needs mounted, but even as-is, I'm pretty pleased with the results.
 

Big Black Dog

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I smoked a pork chop once but it was hard to keep lit.
 

Outback

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Finally got around to fabricating a cart for my Weber OTS.







I repurposed a rusted out old Char-broil gasser...


A few threaded rods, some aluminum tubing, grill paint and plastic paint...and voila!

It still needs a few upgrades...a shelf underneath and one on either side for a trashcan and the charcoal caddy, a papertowel holder and the ash-catcher needs mounted, but even as-is, I'm pretty pleased with the results.
Yep, that's a pleasing bit of work, and the meat looks bloody awsome.
 
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Missourian

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Fruits of the labor:




If this doesn't make your mouth water, seek professional help.


 
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Missourian

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Today is Pulled Pork Day:

[youtube]owAlv4XT2dQ[/youtube]

Got the boston butt pork roast rubbed.






The hickory chips are soakin'.



In a few hours the Weber will be fired up to do it's magic. :thup:
 

Sarah G

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I'm thinking of getting my son in law a smoker for Christmas. Looking around.. I saw one that's nice on QVC, they showed how to smoke stuff like Mac and Cheese. He would love that, that's his favorite dish to bring to family events.
 
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Missourian

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Looks good.

What time's dinner? And what should I bring...

:eusa_drool:

Dinner's at 8pm central.

I have all the food covered...the coleslaw and the Carolina red sauce is made.

Just bring your appetite and a copy of the Rule and Etiquette of Civil Debate...it could be a long night. :D

I'll set a place for ya.
 
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Missourian

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I'm thinking of getting my son in law a smoker for Christmas. Looking around.. I saw one that's nice on QVC, they showed how to smoke stuff like Mac and Cheese. He would love that, that's his favorite dish to bring to family events.

Do your research on smokers before you invest in one...some work great, and some don't work at all.

I smoke, bbq and grill on my Weber Kettle Grill...it's fantastic...and I think I paid $79 for it new at Wallyworld...but definitely look around on Craigslist...you can find them for as little at $20.

Plenty of forums and youtube videos to search through to ask questions, find recipes and glean answer from.

 
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