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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 10-05-2011, 09:28 PM   #76
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Old 10-05-2011, 09:39 PM   #77
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wow that looks good
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Old 11-05-2011, 10:36 AM   #78
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making a 10lb butt today (always these last minute party plans) first time I'm trying one out with the bone in so I'm really wondering how big of a difference it will make.



I've been using this rub I got from the bbq comp, I coat the butt in mustard first then apply the rub wrap it in saran wrap and off in the fridge it goes of course

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Old 11-06-2011, 11:08 AM   #79
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And the outcome?
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Old 11-06-2011, 11:54 AM   #80
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Shitty pic but after 12hrs and its 1145pm last night



Thats good when the bone pulls right our correct?



another shitty pick but man it pulled a part nicley

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Old 11-06-2011, 02:01 PM   #81
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good stuff murd0c

I finally got my insulated blanket for my smoker..now just to brave the cold and stick something in the smoker ughh
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Old 11-07-2011, 05:27 PM   #82
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Lol shouldn't have looked at this thread. Think I'm having pulled pork for dinner :P
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Old 12-04-2011, 08:02 PM   #83
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My dad gives me a call today and said he needs to clean out the freezer at his trailer and had a full sockeye for me. Well he was nice enough to fillet it and cut it up in perfect pieces for Indian Candy.

I used a 50/50 mix of brown sugar with salt and I had some 100% pure Canadian Maple Syrup brine mix. Going to let it sit in the fridge until I get home from work 5pm tomm, rinse it and going to toss it in the smoker with maple pucks.

First time making this so I so hope it turns out well. The receipe says 4-12hrs so I guess I will just be checking it samplng every hr

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Old 12-05-2011, 05:43 PM   #84
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out of the brine after almost 24hrs patted it dry and in the smoker it goes

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Old 12-05-2011, 06:35 PM   #85
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Nice. Hope it turns out good
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Old 12-06-2011, 08:22 AM   #86
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I woke up at 430am and took them out, man it tastes good

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Old 03-02-2012, 09:18 PM   #87
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well 2012 is here... pork butt tomorrow. 5am. couldn't wait any longer haha. can't wait!
25 mins. Behind schedule but were on! Let the waiting game begin!

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Old 03-05-2012, 10:32 AM   #88
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Where are the pics???
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Old 03-05-2012, 04:42 PM   #89
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Haha I'll post a couple tonight.
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Old 03-05-2012, 07:36 PM   #90
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here we go..
Begin!


Mop I got for Christmas


enjoying the sunny day


14 hours later.......DONE!
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Old 03-17-2012, 04:08 AM   #91
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Put a Brisket on half a hour ago.. Sleepy... But it'll be worth it
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Old 03-17-2012, 08:28 AM   #92
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How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
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Old 03-17-2012, 10:07 AM   #93
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How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
I was wondering the same thing...
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Old 03-17-2012, 10:44 AM   #94
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How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
i based my cooking for pulled pork off of these guys. Propane instead of charcoal though. rub and mop i made my own.
yes it is pulled pork
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Old 03-17-2012, 01:29 PM   #95
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Quote:
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How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
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I was wondering the same thing...
bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.
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Old 03-17-2012, 01:37 PM   #96
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bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.
thanks, its looking and smelling so good. I'll post pics up tonight.
happy early 30th
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Old 03-17-2012, 05:09 PM   #97
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damn its smoking season already?
i fired up my smoker and also had to clean off some damn mold on the outside, was going to do a brisket and pork butt today but i guess i'll wait for next week, crossing fingers that it'll hold out, the good news is my brother bought the a large BGE from costco and we shall do a taste test this summer
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Old 03-17-2012, 10:46 PM   #98
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pics of dinner... enjoy

brisket


rubbed and let sit over night


good morning ... 3:30am...


going on


5 hours in


threw on beef sausages 10 hours in


sausages all cut up after 3 hours of low n slow smoking


baked beans


corn


brisket cutting (cooked for 13.5 hours and let sit a hour)

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Old 03-17-2012, 11:01 PM   #99
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flat only? the point is the best part of the bisket?!
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Old 03-17-2012, 11:19 PM   #100
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flat only? the point is the best part of the bisket?!
grabbed it from Safeway as i was heading out of town, all that they had. Still, turned out great!
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