Posted: 8/27/2009 1:33:42 PM EDT
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What do you get when you take:
FIRE 
Add Meat: 
Add smoker (with required Weaponry) 
Dinner pic will be added tomorrow. Echap 
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*****UPDATE******
OK it's smells to good, can't wait until Dinner, so it's now a lunch pic. Here it is off the smoker 
Here's the lunch 
Hope you all enjoyed it as much as I did. Rifle: Polish Underfolder kit that I built right after the ban went away. Bayonet: Polish Mags: Polish 30 Rnd, Romanian 40Rd, Wolf 7.62x39 from back when it was $69/K Beer: DogfishHead 120Minute IPA There was also a Bulg Makarov to the right side, but it got cut off, and I was hungry
Eric |
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Quoted:
Quoted:
Why is the meat in a foil pan? What's wrong with using an Aluminum pan? I love cooking in those things almost as much as I hate cleaning dishes. 
You're the florida guy who lives in rhode island, right? That's a double disqualification when it comes to BBQ. If you want to make a good bark on the meat, it needs to be exposed to the heat and smoke. |
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Quoted: Quoted: You're the Florida guy who lives in Rhode Island, right? That's a double disqualification when it comes to BBQ. Quoted: What's wrong with using an Aluminum pan?Why is the meat in a foil pan? I love cooking in those things almost as much as I hate cleaning dishes. If you want to make a good bark on the meat, it needs to be exposed to the heat and smoke. I still think that I do pretty good. My BBQ is as good as most that I have tried. |
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Quoted:
Dammit ... my fast fwd button is broken. Ah yes, it's getting there, good things come to those that wait. Mags, I told you it's under construction.....I got's mags Tin Foil pan - I am making pulled pork, low and slow, 12 more hours to go  It's only 10 lbs of meat, 16 hours without it in a pan and all that would be left is a lump of carbon. I agree if your doing a whole hog.
This is my first attempt at a dinner pic, so I figured I would do i t up right. |
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Quoted:
Quoted:
Dammit ... my fast fwd button is broken. Ah yes, it's getting there, good things come to those that wait. Mags, I told you it's under construction.....I got's mags Tin Foil pan - I am making pulled pork, low and slow, 12 more hours to go It's only 10 lbs of meat, 16 hours without it in a pan and all that would be left is a lump of carbon. I agree if your doing a whole hog.
This is my first attempt at a dinner pic, so I figured I would do i t up right. 
What temp are you cooking it at? |
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Hey, those black rifles didn't have mags in them?!
echap lives a few miles from me.... just happens I was bottling home brew tonight. Hmmm... won't be ready to drink for at least two weeks, where echap's BBQ will be ready tomorrow morning. Looks like we need to plan a little better on these things! Heck, we can drink it tomorrow... will just be a little flat, but the alcohol content and flavor is there! 
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Well thank you, it is my first attempt at a dinner pic. Had fun doing it. Had even more fun eating it.
It's the first time I fired up the smoker this year. It came out good, although I might need to try just putting the meat on the rack next time as was suggested in the thread. This one has plenty smoke flavor, so not sure how much of a difference it would make except make a mess in the smoker to have to clean up. |
| No treated in there, it was some real dry oak that I had just getting a bed of coals going. I used all applewood after the fire was going. That's the nice thing about living in Grand Rapids, MI, lot's of orchards around here for apple wood when they updated the trees. |