A Little Outdoor Cooking

[Veritas44]

That's It Mike....
Time to Ban You and your Egg from posting Pics.

Dang Fine looking Swine ya did there.
Again, you got my Address.
Hold my breath and wait for the Fed Ex Truck with my dry ice Box of Pork

 

[msocko3]

That's It Mike....
Time to Ban You and your Egg from posting Pics.

Dang Fine looking Swine ya did there.
Again, you got my Address.
Hold my breath and wait for the Fed Ex Truck with my dry ice Box of Pork

The egg has definitely upped my game, I used to dread doing pork butt on my other smokers due to the long cook time. When I was prepping for my youngest daughters graduation open house I did 5 butts, had to get up at 3:00 am and didn't finish until around 6:00 pm that night, hated it. I love being able to put a long cook on at night and just go to bed and forget about it.

Another nice thing is the egg hold temp real well no matter what mother nature is doing. I've cooked when its been 10 degrees out, snowing, and raining and the temps have been rock solid. The wife has been enjoying what comes off the egg, I'm going to take a stab at baking some bread on it when I get a chance.

 

[Lucky]

Decided it was time for some pulled pork, the guys who work on my shift are going to be fed pretty well this coming weekend.

Filled the egg with some lump and cherry & hickory chunks then rubbed the butts down with the Dizzy dust. Put them on at 7:00 pm last night and slept like a baby until 6:00 am this morning.

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By 9:00 am I hit my temp and they looked good.

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While I had the egg up and running I tossed in some more cherry wood chunks and put some bourbon baked beans on to cook and get some smoke.

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3 hours later they were done.

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Everything tastes pretty good, going to also make some Sweet & Spicy slaw to go with it.

Looks GOOD but I don't see an address.

 

[tom w]

OH YHEA !! FOOD PORN AGAIN .ThumbUpThumbUp

 

[msocko3]

Looks GOOD but I don't see an address.

I'd have an endless line if I was to hand that out.

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OH YHEA !! FOOD PORN AGAIN .ThumbUpThumbUp

I've always been a lover of food porn myselfepper:.

 

[msocko3]

Had a hankering for some ribsepper:, tossed on a rack of St. louis style along with some chicken breast for using in some Brunswick Stew. The ribs were pretty darn good, used some Cherry & Apple wood for smoke.

Gave them a nice rub down with Mike Davis's UnBullieveable dry rub, its my go to these days.




Hit them with a little sweet sauce from The Shed, not a bad tasting sauce, I like to experiment with different ones, the chicken is staying naked.

 

[rmrc51]

I'll be right over!!!! LOL :laugh:

 

[skuuter]

Oh yeah, post this stuff while some of us are work and "food-less".....:laugh:

 

[msocko3]

Oh yeah, post this stuff while some of us are work and "food-less".....:laugh:

I aim to please:laugh:.

 

[skuuter]

I aim to please:laugh:.

...You did a professional job......:laugh:

 

[Papa Zook]

OK Mike...this is your kind of forum. Show us the good stuff. ThumbUp

 

[mtn rider]

You just have to love that PIG!! Bacon, butts, chops, oh well you get the idea.
Now try and do all that with a chicken.epper:

 

[Sully]

little something I smoked this past weekend....


the middle pic is before, the last is after, and the first is eaten time. I don't know how to aline the pics :Shrug:

 

[Papa Zook]

Man that looks fine..nice crust on it and juicy. What rub did you use?

 

[msocko3]

OK Mike...this is your kind of forum. Show us the good stuff. ThumbUp

Nice, I'll post'em as I cook them. Once things settle down some, I have a packer brisket that is just waiting to meet the smoke and heatepper:.

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little something I smoked this past weekend....
View attachment 20892View attachment 20890View attachment 20891

the middle pic is before, the last is after, and the first is eaten time. I don't know how to aline the pics :Shrug:

Nice looking cook, I'll bet it was mighty tasty.

 

[Sully]

Man that looks fine..nice crust on it and juicy. What rub did you use?

Well my secret is.......:Shrug:......just about everything in the cabinet. :laugh: Mostly season salt, alot of black pepper, chilli pepper, garlic powder, and a few other things ThumbUp Yep....... it was good.

 

[Papa Zook]

Sully, You done flung a cravin' on me!

(remember who used to say that?)

 

[tom w]

here in the middle of nowhere mo. In a little town called harville there is a bbq joint called strawberry's. good stuff !

they sell the rub on line and in the stores around here. Makes a good base rub for smoking and grilling at home.orag:

 

[msocko3]

here in the middle of nowhere mo. In a little town called harville there is a bbq joint called strawberry's. good stuff !

they sell the rub on line and in the stores around here. Makes a good base rub for smoking and grilling at home.orag:

I used to make my own rub, then I found other packaged rubs taste just fine. The best part is I don't have to keep all the spices hanging around the pantry to make rub anymore. I've been partial to rubs by Mike Davis or Lotta Bull BBQ I like the Unbullevable on ribs and pork butt, and Red dirt on brisket. I've used a couple rubs by Dizzy Pig, their Dizzy Dust is pretty good and Shaking the tree is good on poultry.

 

[Sully]

Ok, I never looked for any rubs I just kinda made up my own. Thanks for all the names, I'll be on the look out for them. Smoke-em if you got-em ThumbUp