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Smokin today!

 
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ethernectar
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Joined: 26 May 2009
Posts: 59

PostPosted: Sun Aug 23 09 10:23 pm    Post subject: Smokin today! Reply with quote

Its been about a month since I had the time to do anything. So today I'm smoking a small pork loin (end cut IIRC) with a brandy and maple mop and a beef chuck roast, plus I'm going to try to do garlic mashed potatoes on the smoker...

Stay tuned for pics.
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mslatter
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Joined: 13 May 2009
Posts: 93

PostPosted: Sun Aug 23 09 10:59 pm    Post subject: Reply with quote

Sounds great! How are you going to do the potatoes?

I've had a shoulder on since 7am. Terrible looking piece of meat! Grabbed it on a whim from the local store, as it was 99c a lb. Turned out to be a picnic shoulder, not a butt. Felt like a huge hunk of bone in there and a lot of rind.

But the temperature control's going well, and I'm sure it's going to come out tasty (and hopefully, by dinner time!) I'm going to do try some of Roxy's SC mustard sauce, and put some beans on the grill, too. I figure 60 minutes for doctored canned beans?
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BluzQue
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Joined: 28 Jun 2009
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Location: Kentucky

PostPosted: Sun Aug 23 09 10:59 pm    Post subject: Reply with quote

Sounds real good ethernectar ! Lookin' forward to your finished pics.

Cool
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k.a.m.
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PostPosted: Sun Aug 23 09 11:16 pm    Post subject: Reply with quote

ethernectar, that sounds delicious I look forward to seeing some pics. Smile I am trying a new stuffing in one this evening, going with an Oriental twist, we will see.
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mslatter
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Joined: 13 May 2009
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PostPosted: Mon Aug 24 09 9:04 am    Post subject: Reply with quote

How'd it go? Especially the potatoes!

My cook is still going, sorry to say (9:01 pm.) Everything else came out great (beans in the smoker, pasta salad and cheese-stuffed serrano peppers.) But dang, that shoulder is taking forever. Still sitting at 186. I had a pretty solid 250 at the dome (weber kettle with a smokenator) all day. Just taking a little time to penetrate. I've moved it to the oven, and sliced off some meat to make a dinner from, but dying to pull some.

Oh, and that Roxy mustard sauce really is good stuff.

So, how'd it go???
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ethernectar
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PostPosted: Mon Aug 24 09 11:45 am    Post subject: Reply with quote


With notes: http://www.flickr.com/photos/ethernectar/3850529359/?edited=1
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ethernectar
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PostPosted: Mon Aug 24 09 11:46 am    Post subject: Reply with quote

mslater:

Potato mash came out good. LMK if you had any specific questions.
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ethernectar
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PostPosted: Mon Aug 24 09 11:51 am    Post subject: Reply with quote

look at this crazy smoke ring!!!

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BluzQue
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Joined: 28 Jun 2009
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PostPosted: Mon Aug 24 09 8:47 pm    Post subject: Reply with quote

Now That's A Smoke Ring! Great job ethernectar !

Very Happy Cool Very Happy
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GOOD MUSIC GOOD FOOD GOOD BEER GREAT FRIENDS

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WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER
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stacey
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Joined: 28 Feb 2009
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Location: Warsaw Il

PostPosted: Mon Aug 24 09 9:17 pm    Post subject: Reply with quote

what internal temps did you take your roast and pork loin to? I have been playing with some pork loins and beef roasts and they come out dry. Crying or Very sad I have pulled the loin at 165 and it is tough. I tried 195 it is tender but kinda dry.
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stringbender128
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Joined: 26 Jan 2009
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PostPosted: Wed Aug 26 09 12:29 am    Post subject: Reply with quote

Good job!
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Bunqui
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PostPosted: Wed Aug 26 09 1:08 am    Post subject: Reply with quote

Looks tasty. Very Happy Thanks for the pics. Very Happy Very Happy
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Toga
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PostPosted: Wed Aug 26 09 3:26 am    Post subject: Reply with quote

stacey for pork loin take it to 155 wrap in foil, pull and let rest for 20-40 minutes. Carry over will take you past the magic 160 mark. You want to make shure you have a decent amount of fat on the loin if it is too lean or you are starting with a tenderloin cut just wrap it in bacon before dropping it on your cooker to add some additional moisture to the party.
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