Beer Vs. Me - This weekend's smoke

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Here�s a few pics from this weekend�s smoke. Did a chuck roast, some chicken thighs and found a half picnic at publix for cheap. Chuck roast was made into tacos Saturday night, half the thighs went to some Brunswick stew that turned out excellent (I can share the recipe if need be) and the other half is going into some gumbo. Pork was pulled and will be frozen. It was more of an experiment (hence the small sized) and I think it turned out great.

Pork had a mustard slather and used famous dave�s rib rub (needed something in a pinch). I need to make a good rub for pork, the one I have (Mike Mills� from Peace, Love and Cue) is waaaay to heavy on the cumin. No pulled pics because the beer had taken over pretty good by the time it came off.

Chuck roast was coated with some EVOO and then hit with McCormick�s Chicago Steak seasoning but not too much. Tacos with the chuck roast were excellent. I was really happy with the results. Pulled at about 180.

Chicken thighs were hit with Weber�s Kickin Chicken, which is a great little rub/spice. Thighs are easy and hard to beat, in my opinion. Stew turned out great. I�ll get to the gumbo in the next week or so.

Thanks to all here on all the tips (spices, running the smoker, etc�). Being someone new to a stick burner, after having the smoker for about 4 months, I finally got everything dialed in and she ran like a champ. Started out with some of the kingsford comp and used straight oak for the whole smoke. Pre heated the logs, adding about two at a time and kept at a steady 240 or so. Towards the end it spiked up to 300 but that was fine because all but the pork was off.

Chuck roast and half picnic:

Everything:

Thigh:

jeepdad · Posted: Mar 17 2009 Post subject:

Nice looking load of meet King! Nicely done.

--jeepdad

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Thanks jeepdad. This is pretty early in the smoke. I�m pretty sure the chicken came off after this picture. By the time the pork was done it had a very solid bark and was just falling apart coming off the grill. Very happy with the smoker�s performance on Saturday.

T00lman · Posted: Mar 17 2009 Post subject:

meat looks great but were,s the BEER
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Canadian Bacon · Posted: Mar 17 2009 Post subject:

Great looking cook kingofcool,next time lets not let the beer interfere with our pictures. Laughing

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k.a.m. · Posted: Mar 17 2009 Post subject:

kingofcool, thats some good looking eats right there my man Very Happy

everything looks delicious Smile

necron 99 · Posted: Mar 17 2009 Post subject:

It all looks mighty good! Did you snag a BBQ Pro Deluxe Dome bullet smoker yet?
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vw addict · BBQ Fan Joined: 04 Jul 2007 Posts: 209

Where does the "beer vs." part come in to play? You got me excited, meat looks great though. Wink

Gourmet-Gator · Posted: Mar 17 2009 Post subject:

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Thanks for all the compliments guys. The beer part was "behind the scenes" if you will. Lots of preemptive St. Pattys Day Celebrating (also known as too much guiness). I also homebrewed some beers and can provide pics of that set up (fermenting, kegged and poured).

Necron, I'm thinking on it still and waiting for that perfect payday. I'm fresh out of college and poor so I try to pick and chose my battles wisely.

loomis1228 · Posted: Mar 17 2009 Post subject:

Hey King--I too would like to see the beer pics. I'm a HUGE fan of the nectar.
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Mrs. K.A.M. · Posted: Mar 18 2009 Post subject:

Oh Man, the meat and chicken looks great Very Happy

but I'm a little disappointed Crying or Very sad

that the beer got you before you got pics of the plated meal. Maybe next time there could be a back-up photographer Wink

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BusyMommyinTN · Joined: 08 Feb 2009 Posts: 16

Everything looks really good! You should have provided those "behind the scenes" beer pics!

Btw, how do you make your Brunswick stew???

necron 99 · Posted: Mar 18 2009 Post subject:

luckyduk · Posted: Mar 18 2009 Post subject:

Nice lookin pics, but like everyone else said, where's the beer?
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kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Here's the recipe for the brunswick, Jawja Stew. See the notes below. Recipe taken from here on the ring, very very tasty. Really tangy and spicy.

Brunswick Stew

1 pound chopped or shredded pork butt
1 pound chopped or shredded chicken
1 pound beef chuck roast, shredded
1 large onion, chopped
28 oz crushed or diced tomatos, with juice
8 oz (1 small can) of tomato paste
1 potato diced
15 oz of cream style corn
1/4 cup of sugar
1/2 stick butter
1/2 cup cider vinegar
1 oz hot sauce (Texas Pete is traditional in my house)
1 oz Worcestershire sauce
juice of 1 lemon
3 tbls black pepper
2 tbls salt
1/2 tbls Dried red pepper flakes

Notes: used cayenne pepper instead of red pepper flakes, didn�t use the lemon, heavy on the black pepper, used more than an oz of hot sauce, used the meat form about 10 chicken thighs.

Need to add a lot of liquid, perhaps two quarts of chicken broth or water will do.