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Thursday, April 29, 2010

Another Chipotle Cremosa Smoked Pork Butt

I've smoked chipotle cremosa pork butts in the past but wanted to do another one to replenish my smoked pork stash...

I injected the pork butt with a mixture of beef broth, cholula hot sauce and onion powder...








schmeared the butt with Zaaschilla's Chipotle Cremosa sauce, then sprinkled with cracked black pepper...





into my drum with some hickory...



smoked at 225 degrees F until the butt reached an internal temperature of almost 200 degrees F... (a little over 8hrs) Then I let the butt rest for 30 minutes (covered).



After the 8 hr smoke, my drum was still going strong on the one basket of coal.... I closed the air intake and outlet holes to extinguish the hot coals. I'll use them on the next smoke.













I wanted to make a burrito for supper but decided to make two to compare.

The first one was topped with pintos, onions, black olives, minced jalapenos and cheese...




the second one was topped with onions and a spicy Q sauce...




I like them crispy.....










They both were tasty.... I couldn't pick a favorite...




So..... I didn't really accomplish much with my burrito experiment but it was a tasty supper. :)

Wednesday, April 28, 2010

My old horizontal woodburner gets a paint job. :)

I'm not sure why, but I forgot to take a before picture!
Actually had a calm day this week, no wind.... it was a perfect time to spray the old smoker with a new coat of paint.






The old smoker is made out of pipe, the fire box is about 2' in length and the smoke chamber is about 5'. It will hold up to a 75lb pig...



I've used it so much that I know exactly how far to open the air intake to get a perfect 225, 300, 315 ect. degree smoke without using a thermometor. lol

The little table over the firebox is handy for keeping things warm or heating up pots of beans.





the adjustment lever for the inside baffle between the fire box and smoke chamber quit holding several years ago..



I use baling wire to hold it open... :)



the rain cap on the smoke stack...




By using the handle on this end, I am barely able to swivel the smoker a few inches at a time.... it is so heavy!



It takes two strong men to move the thing... so, I leave it where it is until someone with muscles helps.



I do love the smoker.. it has put out a ton of food....

Sunday, April 25, 2010

Party Food

These are pictures of a few of the meals from the 10 day get together here a few weeks ago...



One night we had a pulled pork tostada bar....















we ate several breakfast burritos.. they were easy to put together...




went through piles of sliders....



the easy eggs benedict...









made a huge pot of chicken and noodles one day... it was a hit.




one morning we made huevos rancheros with corned beef hash...



smoked ribs....




bacon wrapped corn, smoked chicken and cayenne/brownsugar/whiskey smoked spam...




the smoked spam made a nice snack while we played pool...




abts, some were stuffed with a crab/cream cheese mix...

















the bacon wrapped corn disappeared fast...






it was cold out but some were brave enough to sit by the fire ring...







I didn't get pictures of the pans of lasagna, pots of gumbo, and the other meals we went through... I was just too busy.

Now that I think back on the gathering... it was really a lot of fun. Even though it took me a week to recover.
Sounds like we might be doing this again in July! That will either give me time to get prepared...or move. :)

Thursday, April 22, 2010

Looks like storm season is here...

I could see a nice thunderstorm passing over my neighbor's house this evening, heading my way....






not being sure how severe the storm would be, I stopped by my favorite lilac bush to pick a few.... I've watched hail and wind strip the lilac bush bare in the past..



they smell soooo good! :)




the rain arrived....


with some small hail...






think I will kick my shoes off and splash in the puddle. :)






Monday, April 19, 2010

Smoked Spareribs

I smoked some sparerib slabs for the house full of company I had not long ago...

To make the ribs even tastier, first I brushed them with bacon drippings...




then sprinkled them with Harley's dry rub and put them in my horizontal wood burner with a bit of hickory.



After I reached a desired pullback (the meat pulls back from the bone) I slathered the ribs with some Billy Sims Q sauce...



They were tasty! :)