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Thread: A Little Outdoor Cooking

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    Really looks good Sully! Glad I didn't see this till almost suppertime!
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    Smoked some Ribs.........

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    Pork Loin and ABT's

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    Looks really good Sully, are ABT's done with Hungarian wax peppers instead of Jalapenos
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    Quote Originally Posted by Zammy View Post
    Looks really good Sully, are ABT's done with Hungarian wax peppers instead of Jalapenos
    Jalapeńo with the insides and seeds removed. Not so hot that way. Bacon adds to it.
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    Sully ... is it the high heat of the egg that sears and seals the loin? Mine always end up really dry in my pellet smoker, so I end up smothering it on sauce to give it some moister.

    Been considering injecting fluid before smoking ... but, to be honest, just kind of gave up and have been sticking with fattier meats like shoulders and butts.

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    Quote Originally Posted by Sully View Post
    Jalapeńo with the insides and seeds removed. Not so hot that way. Bacon adds to it.
    Jalapenos are dark green in Texas. Maybe my monitor needs a color adjustment.
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    Quote Originally Posted by FuzzyWuzHe View Post
    Sully ... is it the high heat of the egg that sears and seals the loin? Mine always end up really dry in my pellet smoker, so I end up smothering it on sauce to give it some moister.

    Been considering injecting fluid before smoking ... but, to be honest, just kind of gave up and have been sticking with fattier meats like shoulders and butts.
    Slow / Low temp indirect heat smoked. use tin foil to stop direct heat, hot coals will drain your juice.
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    Quote Originally Posted by LadyonaMission View Post
    Jalapenos are dark green in Texas. Maybe my monitor needs a color adjustment.
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    Quote Originally Posted by LadyonaMission View Post
    Jalapenos are dark green in Texas. Maybe my monitor needs a color adjustment.
    Exactly what I thought...
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    Quote Originally Posted by Sully View Post
    Slow / Low temp indirect heat smoked. use tin foil to stop direct heat, hot coals will drain your juice.
    I will give that a try ... Mom loves loin, but, I'm not wild about because it comes out dry .... the foil is a great idea ... thanks.

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    Fuzzy, is your temp probe accurate ? We cook our loins and tenderloins to 145 and pull them, let rest loosely covered with foil for 10 minutes.
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    Quote Originally Posted by Zammy View Post
    Fuzzy, is your temp probe accurate ? We cook our loins and tenderloins to 145 and pull them, let rest loosely covered with foil for 10 minutes.
    Hmmm ... I've been doing them at 200* ... maybe that's what's drying them out.

    I always let the meat rest .. gonna give the lower temp a try after surgery.

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    Geeez Fuzzy, no wonder it's dried out, since all pork is now free of ringworm, the gov. changed the safe temperature of pork down to 145 several years ago. It will still be a little pink inside but totally moist and delicious. Now when doing a butt, yep, 200-205 on the temp because of all the collagen and fat that needs to be broken down. Hope you'll give it a try after your surgery.
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    Cheese Burger southern Style........

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    Grilled Salmon with Shrimp and Grits........

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    Dang, that salmon looks mighty fine Sully.
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    Quote Originally Posted by Zammy View Post
    Dang, that salmon looks mighty fine Sully.
    Wow! I totally agree! That salmon really looks good!!!
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    Okay, now that Jessica is ready for the season ... when I get back from Mesquite ... I gotta do a b$tt or maybe another brisket ... Carla's been bragging about her BBQ on her Kerrville trips ... I just might be going into withdrawal. If I lived in Texas ... I'd be a whole lot fatter ...

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    Default Wooooo Hoooooo

    Went out to the freezer ... I have a brisket that is begging to be smoked ... When I get back ... It's gonna be smoked at 145* for about 20 or so hours.

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