Friday, May 29, 2009

Preping for this weekend

I'm getting prepared for this weekends smoking of the meat. I made the rub last night and rubbed my meat last night. The fridge and kitchen smells like rub and meat. MMMMMMM. This weekend I'll be giving samples of my pulled pork BBQ at the Screen on the Green event in the neighborhood. It should be pretty funny watching me tow my smoker down the street to a friends house close to the event to set up. Tonight I'll pretty much tend the fire and play some WOW.

Monday, May 25, 2009

At work on the holiday

I volunteered to work all day on the holiday. I get a little overtime (4hrs) so I'm cool with that. I smoked 2 pork shoulders this weekend with some of my new mods on the smoker. I flipped smoker side char coal holder over to act as a tuner for the heat and smoke coming from the firebox. This really evened out the heat on both sides of the smoker. I did find that I could keep a more consistent temp but needed to open the vent more than I did in the past. The pork came out good. I can't wait until Friday when I can smoke some more shoulders. I'm going to give out samples on Saturday at the Screen on the Green event in our neighborhood. There is a common area where Centex is showing a bugs life outdoors. I figured this would be a good place to get feed back on my meat.

Friday, May 22, 2009

Dickie-Do's BBQ

What a great name for a BBQ joint. I'm considering selling some sandwiches on Saturdays to make a little extra dough. My idea is to come home on Friday after work and Smoke 30 -40 lbs. of pork shoulder and then by Saturday afternoon be ready to satisfy the public's need for smoked meat. Does anyone know of a cool place that allows people to do such a thing? I suppose that I won't get many responses because I only have one follower on my blog. Oh, well. Let me know if this is a good idea or not.


Monday, May 18, 2009

Beef Brisket.........MMMM

This is my beef that I rubbed. I haven't had a lot of success with brisket until now.

This is the smoker in action. I just put the wood on the coals.

After 24 hours and 36lbs. of charcoal. It was awesome!! Notice the pink ring around the meat. Pretty good penetration.

Big Pork Shoulder.........pass the BBQ sauce.

The other weekend I smoked a Pork shoulder. Here are my pics of the event.

The skin must come off. The smoke can't get through a football.

This what happens after I rub my meat.

Here it is on the smoker ready for 24 hours of cooking.

The finished product. It was oh so good.


This is in fact my first blog entry. What will this space on the internets be about? Well, I will be posting personal entries regarding my interests. What are my interests? I'm glad you asked. At the moment (atm) I'm into smoking meats, playing WOW, building/fixing stuff, and cooking good food. I'm sure that there are many more things that will appear on this site but that is still to be determined (tbd). Please feel free to leave me comments. If you dare. I may use this space to rant about things that make me cross, so feel free to be offended. I believe that it is not your right to not be offended. :) So look at my meat and learn how to fix stuff by looking at my projects. There is one thing for sure. I will bother you.


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