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| Topic: Smokin' | |
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A pork a$$ roast from Bahstin.
Dry rubbed with salt,garlic,black pepper,onion and red chili. Gonna smoke for about a half hour and slow cook for about 4 hours more. |
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It would have more smoke flavor if you smoked it longer.
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I smoke and cook with straight mesquite.
It will still get some smoke even after I cover the roasting pan. I'll let you know how it turns out |
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Where you live, you can cut mesquite?
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20 minutos mas par aser listo.
Bien sabroso! |
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OMG!! So tender! Almost heavenly!
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I am about to leave for Luckenbach. We will roast a goat or a pig over mesquite for several hours depending upon the size of the critter. They have an infinite supply of mesquite.
Since I am a cook (not professional) I keep an assortment of wood around for smoking purposed. |
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At the rodeo we smoke our butts for four to six hours and pull them when they are falling off the bone.
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You're making me HUNGRY
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Edited by
willing2
on
Mon 12/30/13 02:04 PM
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I do most of my supper cooking on the grill.
I do have a cord of red oak. That's for company. I cut all my own and sell some.$50.00 to crown a short bed with mesquite. Just got done with honey BBQ chicken breasts, lemon butter whole onions and Italian baked taters. |
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I cooked all day yesterday to practice some for the cookoff at the Rodeo. There were chorizo breakfast tacos, three briskets, the best hamburgers I have ever tasted, stuffed jalapeno peppers, stuffed mushrooms, some beef tenderloin, smoked baked beans, pecan crusted apple-cherry cobbler, BBQed bologna (a great snack), and the best spicy Mexican shrimp cocktail in the world.
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I cooked all day yesterday to practice some for the cookoff at the Rodeo. There were chorizo breakfast tacos, three briskets, the best hamburgers I have ever tasted, stuffed jalapeno peppers, stuffed mushrooms, some beef tenderloin, smoked baked beans, pecan crusted apple-cherry cobbler, BBQed bologna (a great snack), and the best spicy Mexican shrimp cocktail in the world. That's practice? 
Damn, that would feast my whole neighborhood.
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I cooked all day yesterday to practice some for the cookoff at the Rodeo. There were chorizo breakfast tacos, three briskets, the best hamburgers I have ever tasted, stuffed jalapeno peppers, stuffed mushrooms, some beef tenderloin, smoked baked beans, pecan crusted apple-cherry cobbler, BBQed bologna (a great snack), and the best spicy Mexican shrimp cocktail in the world. That's practice?
Damn, that would feast my whole neighborhood.
Yep! Just practice. At the cookoff we cook about 800 pounds of meat to feed over 1,600 visitors to our tent. |
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I cooked all day yesterday to practice some for the cookoff at the Rodeo. There were chorizo breakfast tacos, three briskets, the best hamburgers I have ever tasted, stuffed jalapeno peppers, stuffed mushrooms, some beef tenderloin, smoked baked beans, pecan crusted apple-cherry cobbler, BBQed bologna (a great snack), and the best spicy Mexican shrimp cocktail in the world. That's practice?
Damn, that would feast my whole neighborhood.
Yep! Just practice. At the cookoff we cook about 800 pounds of meat to feed over 1,600 visitors to our tent. You use strictly grills or do you use ovens as well. How many grills and smokers you have? |
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