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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 08-20-2012, 06:21 PM   #126
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man that looks sweeet! you competing?
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Old 08-20-2012, 06:28 PM   #127
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nope not competing even tho I'm tempted but I just don't have the time and I just do it for fun. I don't find the need to compete just having parties for my friends.
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Old 08-20-2012, 06:35 PM   #128
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Looks like it would be fun to compete in... Haha I'd want to give er a go, but I've only smoked on a propane BBQ before . Might be time to build me a rig haha
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Old 08-20-2012, 06:40 PM   #129
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I was thinking the same thing because those comps you can't use propane or power. I've only used my bradley and I know it's a lot harder to cook over wood then anything.
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Old 09-29-2012, 05:22 PM   #130
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I havn't used my smoker since March so Thursday I decided to pick up a 4lb pork but from Millennium meats in Poco (rip off never go there) and smoker one for my self and a ex came by for dinner

This is 7hrs in so far. Coated it with mustard then rub for 36hrs before I put it on the smoker, I'm spraying it with apple juice as well for the first time to help the bark and to keep it moist.

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Old 09-29-2012, 05:23 PM   #131
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It's great having a phone with a nice camera on it for once lol
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Old 09-29-2012, 09:51 PM   #132
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after 11hrs of smoke with a final internal temp of 190deg

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Old 09-29-2012, 10:18 PM   #133
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Nice! I need to do a few butts before the winter weather hits
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Old 09-29-2012, 11:09 PM   #134
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I normally take my fast and hot butts to 200 before I cooler it
I did 30lbs a month ago and have them all foodsavered!
No more smoking for me until next year
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Old 09-29-2012, 11:32 PM   #135
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Old 09-30-2012, 01:12 PM   #136
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that bark looks...uhh way too caramalized, too much sugar
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Old 09-30-2012, 03:11 PM   #137
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It's just the yellow mustard I use that does that, you can't taste and sugarness at all
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Old 09-30-2012, 04:18 PM   #138
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what kind of mustard do you use? one of my butts looked like yours and i had put too much sugar in the rub..needless to say the bark was pretty hard and crappy..one of my more forgettable ones
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Old 09-30-2012, 10:00 PM   #139
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just regular mustard, the bark isn't hard at all, actually kinda soft in a way.
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Old 10-20-2012, 03:10 AM   #140
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Well I wanted to do a couple pork butts and freeze them for the winter... But the wife wanted brisket and so did I. Haha brisket on.. Can't wait for dinner tonight!

Pork butts next weekend project
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Old 10-20-2012, 11:11 PM   #141
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All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff!
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Old 10-21-2012, 07:59 PM   #142
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Quote:
Originally Posted by european View Post
All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff!
here ya go. last big smoke of the year. Way too cold outside -5 in the monrings now...

8 or so hours in


after 12 hours and rested for 3 hours


slicing.. juicy



german potato salad I made with dinner
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Old 10-21-2012, 10:13 PM   #143
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Wunderbar!!
Looks sooo tasty!
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Old 10-22-2012, 09:38 AM   #144
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Looks great, nice way to finish off the smoking season.
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Old 10-22-2012, 03:48 PM   #145
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pinto: what cut of meat is that? brisket?
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Old 10-22-2012, 06:01 PM   #146
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pinto: what cut of meat is that? brisket?
you got it!
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Old 11-18-2012, 12:50 PM   #147
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that looks so sick, ahah gotta grab one
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Old 02-23-2013, 09:08 AM   #148
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With a long few weeks at work.. What better way to unwind then some smoking! 2 pork butts have been on since 630... Let the season begin!
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Old 02-24-2013, 07:51 AM   #149
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haha so its still a bit cold and snowy here at the in-laws where I do most of my smoking. So it was a fun day walking back and fourth on icy-snow to check my temps and mop. Anywho... well worth it.

took 13 hours @ 240-275. Used a mix of cherry wood and pecan wood.

1/3 of the way thru


taken off @ 13 hours (int. temp of 193) and rested for a hour
pork pulled

close up


all in all great start... cant wait to do more
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Old 02-24-2013, 01:41 PM   #150
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Where do you guys buy your Pork Butts? All I can find are Pork Shoulder and Picnic.

What is the going price at for Pork Butts per lb?
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