Smokin or grillin for the holliday

Humidor Minister

Humidor Minister

New Member
Joined
Dec 12, 2008
Messages
894
Location
Tucson AZ
*******Sorry, my screen went blank. I thought I lost the post. Please ignore one or the other.***


SO! for the up coming holiday, are you going low and slow or heat and eat? Myself, I enjoy starting a coal fire in the smoker, throw an Oak log in, get the smoker up to 180 degrees and put the pork shoulder in. Smoke it at 180 for a couple hours. Then take it out, wrap it in foil for the next couple hours in an Apple juice bath along with some seasoning. Now bring the heat up to 225 using some Pecan chunks. Next, take it out of the foil and put it back in until the internal temp is 190ish. What's great about smokin is, you can bust out that big fat 3 hour cigar you've had sitting in your humi for ages and put a fire to it. Enjoy some friends, beverages and the sweet smell of the smoke. Then top it off with a feast fit for a king.

I invite your review of the up coming holiday feast and fun. I woulld also like to remember those that have served our great country. God bless them all.
 
My buddy started what we hope will be an annual tradition last year with the Memorial Day BBQ and Wine party. We have a solid rsvp list for this year, so he is doing 6 racks of ribs, and I will be making 2 pork butts. I’m sure there will be after dinner cigars enjoyed by many of us.
 
MMM-MMMMM-MMMMM Kansas City BBQ. Sounds like good times. :thumbs: What rub and sauce do you use? You guys have some really good stuff.
 
Humidor Minister said:
MMM-MMMMM-MMMMM Kansas City BBQ. Sounds like good times. :thumbs: What rub and sauce do you use? You guys have some really good stuff.
Click to expand...

For rubs I use Plowboys Yardbird, Butt Rub, or Jack Stack rub.

Sauces, I like Sweet Baby Rays or Gates for ribs. I make my own for pulled pork.
 
I am cooking a brisket and ribs. Low and slow @ 225*. The brisket may take as long as 14 hours, but the ribs will be done in 5. I wrap the brisket in foil once the interal temp. gets to 160*, but I do not wrap the ribs. I use a propane Great Outdoor Smokey Mountain Smoker (GOSM) with chuncks of hickory and my own rub. Good Times!!
 
Decided to pull some t-bones out of the freezer to grill up for tonight, along with some fresh asparagus. Probably follow that up with a cigar or two, and some scotch.
 
I have 10 pounds of homemade Andouille sausage smoking right now.

DSCF6471.jpg
 
Sorry about that AVB. I had put it here based on "anything other than cigars" being the sub title of the Lobby. I didn't know about the food link until you PM'd me. If it can be moved, please fell free to do so and thanks for the info.
I do have to say though, those sausages look GREAT! :thumbs:
 
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