Whats for supper?

[1dn5up]

No, the beans need to be baked to get the bacon to render the fat, that's what makes it. Cutting the bacon in squares like that is a pain, but, if you just lay it across the top, it's hard to serve and you need to eat the bacon by itself. I should also note, there is 6 brats, skinned, chopped up, and browned with onions mixed into the beans. Yummy.

If I ate those beans , my cardiologist would have a room reservation ready for me Then again that’s why I’m on pills !

[Sully]

CheeseBurger Southern Style......Cheese / Bacon / Onion / Egg with fixens..

[FuzzyWuzHe]

Not tonight ... but tomorrow. Brined a pork butt and seasoned it with garlic and pepper ... it's on the smoker and will be for about 20-22 hours. I'll do the apple juice spritz thing every 30 minutes, until I go to bed, then every hour after i wake up.

Stay tuned for the pictures.

[FuzzyWuzHe]

Update:

Here's the butt at 5:30am and 149*. At 160* I'll wrap it in foil and put it in the oven or even back on the smoker, probably the oven, getting low on pellets. Once it's wrapped in foil, it doesn't pick up anymore smoke so it does not need to be on the smoker.



I did spritz it some more at 5:30 with apple juice and will again when I wrap it. Looking Good so far.

[1dn5up]

I’m on my way Fuzzy

[FuzzyWuzHe]

It's now 7:30 and temp is 159*. Here it is just before wrapping in foil and going into the oven until internal temp reaches 205*.



At 205*, I'll be able to just pull the bone out and eat .... ... Okay, I will tent it in foil and let it rest for about 15-30 minutes. It's usually closer to 15 minutes ... I have virtually no will power.

[FuzzyWuzHe]

I’m on my way Fuzzy

Common down ... It's just mom and I ... It's about 12#, so there's plenty.

[paws]

Okay, okay, okay.... enough already!

Just for teasing us like this you can calm the beasties if you bring a couple of these to the TT gathering in Kerrville. Those rooms all have a microwave - we’ll heat it up that way!

I think you missed your calling.... you should open up a roadside BBQ stand!

[ol' school]

Looks good Fuzzy!

[FuzzyWuzHe]

Here it is fresh out or the oven, 205* internal temp.



Here it is after the bone is removed by just pulling it out with my fingers.



Here's my plate, the piece that was around the bone (mom doesn't like that piece, she has no idea what she's missing. Also a baked potato that was put in the oven with the pork butt for 4 hours, skin crispy and inside fluffy. Of course, I had to load it up with butter and a Mexican blend of cheese.



All in all, I think the pellet smoker's best output is the pork butt. Yummy.

I forgot to post these last night, got full and needed a nap .. hehehehe.

[Zammy]

Looks like it came out just about right Fuzzy, I can almost taste it.

[Sully]

It's a little too Hot for coffee for me, so I had an Idea..

[ol' school]

It's a little too Hot for coffee for me, so I had an Idea..

That is good! I'da never thought of that!

[Sully]

[FuzzyWuzHe]

Okay ... I had got to try that ... wonder if you could put that in the smoker?

[FuzzyWuzHe]

It's a little too Hot for coffee for me, so I had an Idea..

You know ... you could sell the hot dog water for $38 a bottle ... just saying.

[paws]

Okay ... I had got to try that ... wonder if you could put that in the smoker?

Oh yeah... this is the way I used to cook fish fillets on the grill - prepared this way, wrap it in foil, poke holes in the sides and top of the foil for the smoke to get in - make sure you got lots of smoke swirling because you know it doesn’t take but a few minutes to cook seafood so the smoke has to work fast!

[Sully]

Bacon and Egg Cheeseburger.........

[Sully]

Some nice Meaty Ribs.

[ol' school]

Some nice Meaty Ribs.

Wow Sully! Awesome looking mouth watering ribs!