Smoked Que on STJ

Puddlejumper · Post by **Puddlejumper** » Sun Mar 02, 2008 1:57 pm

I smoked some pork butts last night. Turned out pretty good. Started with about 60 lbs. Gave them a good spicy rub before smoking for about 8-9 hours at 225 until the meat reached 195. It fell apart when I removed them from the smoker.
<a href="http://picasaweb.google.com/puddlejumpe ... 5410"><img src="http://lh5.google.com/puddlejumper06/R8 ... 3.JPG"></a>
<a href="http://picasaweb.google.com/puddlejumpe ... 6306"><img src="http://lh5.google.com/puddlejumper06/R8 ... 7.JPG"></a>

California Girl · Post by **California Girl** » Sun Mar 02, 2008 3:46 pm

Ok, I just have to ask this.... what do you do with 60 lbs. of meat? It's looks soo yummy!

promoguy · Post by **promoguy** » Sun Mar 02, 2008 3:50 pm

California Girl wrote:Ok, I just have to ask this.... what do you do with 60 lbs. of meat? It's looks soo yummy!

Silly girl.........you eat it all up.

Good looking meat and looks like you've got a nice smoker there.

You might consider doing some cooking and selling. With that kind of machine you might make a lot of money......

sailorgirl · Post by **sailorgirl** » Sun Mar 02, 2008 4:20 pm

Wow!!! Yummm!

liamsaunt · Post by **liamsaunt** » Sun Mar 02, 2008 4:38 pm

OK, so where do you work, Mr. Smoker chef? John and I are coming to visit you in April!

Puddlejumper · Post by **Puddlejumper** » Sun Mar 02, 2008 6:36 pm

California folks: go to Seal Beach BBQ on Main St Seal Beach to get a taste of what my que is like. Well worth the trip for both of you. Get the triple combo of pulled pork, ribs and smoke salmon. Talk about good.

Promoguy, I would like very much to open a bbq joint here. Stay tuned.

Liamsaunt: I would share my bbq with you when you come, but you will not find it where I work now at Paradise Lumber. Sounds like you live in the NE. Bet you can't wait to get here to defrost. A coworker just returned from NYC, he arrived the day before it snowed about 10-12 inches. He has lived here for about 18 years. He said it was OK, but I don't believe him. ha

Thanks!

RickG · Post by **RickG** » Sun Mar 02, 2008 8:21 pm

Burp! I still have a cord of cherry wood left. Yum, bring on the pig!

Where's Ron_L when we need eye candy?!

Cheers, RickG

Puddlejumper · Post by **Puddlejumper** » Sun Mar 02, 2008 8:40 pm

Ahh, more pork fat! Doing a contest in the photo?

Might work out a trade on your next visit. Some cherry for some piglet?

Nice cooker, too.

Dreaming of getting one of these down here. Soon come.
http://www.bqgrills.com/Web%20Pics%2060%20NT.htm

promoguy · Post by **promoguy** » Sun Mar 02, 2008 8:52 pm

http://groups.google.com/group/SmokeRingBBQ

http://www.TheSmokeRing.com

Lots of good BBQ stuff on the google list, but lots of chatter too with guys that have been on the list for years. The Ring is good for finding other good info.

Puddle-I looked up the Seal Beach location and find a Beachwood on Main. Is that it? Might be worth a Sunday lunch visit.

Somehow I think real and good bbq is going to be a tough sell on STJ.

Puddlejumper · Post by **Puddlejumper** » Sun Mar 02, 2008 9:34 pm

I have checked out the Smoke Ring. But I usually hang out at http://forum.cookshack.com/eve/forums
Thanks for the Google site link.

As far as real bbq here being tough. It is a concern because there are some people here that do not like to eat pork. I took some to work once. Now I am hounded regularly for more by those that don't eat pork. They also want 'my secret sauce' I brought. Not a very scientific market research I know, but encouraging. BB Ribs and chicken are also on my lists.

I was thinking Beachwood BBQ but I typed Seal Beach BBQ. You have it correct Promoguy.

LMG · Post by **LMG** » Sun Mar 02, 2008 9:50 pm

Save some for me!

California Girl · Post by **California Girl** » Sun Mar 02, 2008 10:26 pm

promoguy wrote: Might be worth a Sunday lunch visit.

We'll meetcha' there!

RickG · Post by **RickG** » Mon Mar 03, 2008 7:16 am

Puddlejumper wrote:Ahh, more pork fat! Doing a contest in the photo?

No contest, though I've done a few single category attempts. That's a picture from a mid-atlantic campout for homebrewers that we have on a mountain in Western Maryland - 200 hungry people.

I'm a pork guy from Georgia. That shot has Beef Should Clods as well as Pork Butts. Not everyone likes pork, but they want it to have pork texture!

Good luck on your efforts. That looked like an electric pellet smoker in the pic?

Cheers, RickG

augie · Post by **augie** » Mon Mar 03, 2008 10:45 am

Rick,

I haven't tried smoking the beef shoulder clod (aka "Chuckie") yet, but soon come.

A great BBQ site that Ron L turned me on to (he's a moderator there) is http://www.bbq-brethren.com/forum/

Very friendly bunch, and everything from newbies to serious competitors and vendors are well represented.

I haven't figured out how to take my Weber bullet smoker to STJ, but I have taken pulled pork and some sides, vacu-sealed/frozen and thawed them out for a pretty good villa meal!

RickG · Post by **RickG** » Mon Mar 03, 2008 11:08 am

Yep, we generally take some pulled pork butt along. I'm out right now, but we'll make something happen. It's a nice easy dinner when the rum has taken its course.

I'm in the market for a new pit once my shed gets installed. I planted the apple trees on the espalier/trellis this weekend. I'm hoping to get some decent apple trimmings each winter. I lean towards a wood fired system, but I'd like to be able to damp it enough so I can sleep a full night without tending.

Cheers, RickG

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Smoked Que on STJ

Smoked Que on STJ