| Fabvsix |
Saturday night upon going to the grocery store for Jambalaya makings as I hosted the finale "Survivor". Everyone brings a pot......So the meat guy points out a xmas cut........OMG. 23 pound fresh bone in PORK baby........so on I go and smoked this sucker for dinner that night.......my guest were speachless as the jammed their mouths..........PORK fat rules too ! The skin tasted like bacon, then that tender meat....................Thanks to P&S ! What a great product !
Dry rub:
The Salt Lick from Austin Texas........
Cajun injection from Tony's in Opelousas Lousisana
Hawaiian BBQ sause to die for.........
Smoked for 6 hours at 200 degrees on a custom built Pitts and Spitts smoker..........:1: :1: :1: :1: :1: :1: :1: :1: |
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| Fabvsix |
| Headed to the smoka ! ;) |
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| Fabvsix |
| Fired up smoka-she's ready.......:rolleyes: :rolleyes: :rolleyes: |
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| Fabvsix |
| Hear piggy piggy piggy......jump in .......:eek: :eek: :eek: |
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| Fabvsix |
| Half way thru the loving..........:2: :2: :2: :2: |
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| Fabvsix |
notice the organic satsuma juice at the bottom of the tank ? I used Pecan wood from Louisiana.........to die for...:1:
P O R K rules ! :p :p :p |
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| Warzau |
| SOOOOO Hungry:yummy: |
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| Fabvsix |
| It gets better. With the left over meat I deboned last night......I mix it with bbq sauce for "poor boy" sandwishes........sour dough buns, shreaded pork, onions, pickles...................to die for...........who's coming for poor boy's ?????:2: :2: |
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| laborlitigator |
| I hate you Californians and your weather. . . |
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| Fabvsix |
One of my cats loves the weather here too !
;) ;) ;) ;) |
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| socalJD |
| Please educate me, is cajun cookin' and ol' fashion BBQ good for the ticker ? Don't get me wrong, your pork hock looks absolutely mouth-watering, but for folks like me where high cholestrol and heart disease runs in the family, have anything to worry about ??? Don't want to be a member of the 'zipper' club before I'm 45 . . . |
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| Fabvsix |
| Moderation and good red wine is ok.......Too much of anything is NOT good. Simple rule of thumb......Too much soda is NOT good. Too much butter is not good. Too many eggs too often is not good. But hell once in a while is ok to gorge ! :4: :4: :4: |
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| hammermdx |
| Amen to that! Great looking Pork! |
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| ByeByeChrysler |
I thought this thread was going to be about cigarettes or some fine Cubans.
:1: |
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| Fabvsix |
| naw.......I don't care much for cig's or cigars ! :rolleyes: :rolleyes: |
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| ArtW |
Fabulous! Fabvsix!
Good thing there is no aroma app to go with the photos; everyone would be cruising 880 and 680 looking for smoke...
What did you use generate the smoke? Hickory? |
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| Fabvsix |
| Pecan logs from Louisiana ! |
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| Fabvsix |
| Preparing for the New Years eve feast.......:eek: :eek: :1: |
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| G. COLTON |
I didn't know that anybody outside of North Carolina knew anything about Pork. Especially pork bargeque.
G |
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| Fabvsix |
G:
I was born in New Orleans and raised in New Iberia, reside in N. Cal for the past 18 years...... |
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| one4gatr |
I have been following your cooking/smoking posts for a while... and I am right there with you... I am a smoker/BBQ grill kinda of guy. You have encouraged me to buy a Pitts and Spitts next go around... now I only have one question for you.... From your posts I gather its just you and your partner.... what and heck do you do with all the extras???? Do you entertain that much or do you eat alot of leftovers? Your last two pics show some very big cuts of meat.
I usually smoke no more than about 3 pounds of meat at one time because thats about all my family can handle. I was just wondering if you cook then shrink wrap or something. Obviously you get a much better deal on meat when you buy a larger cut. Please enlighten me.
And BTW thanks for sharing.... |
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| Fabvsix |
One4gatr:
My partner is Filipino. LARGE family, love to party (sing, drink, eat). I'm from Louisiana, so naturally I cook too much mostly, but do "freeze" left overs as "frozen left overs" turn out to be the best.....So for example, I pulled all that pork. Mixed in my favorite BBQ sauce, pull out those wonderful "zip lock" bags, fill it up, note it contents and throw it in the deep freezer for poor boy sandwiches.....My pitt can cook up to 50lbs. of meat, so you may not need that large of a model. Feel free to contact me to give you a heads up with Pitts and Spitts. In fact I can hook you up with my saleman. They are a bit difficult to work with (Steel workers/Welders/Receptionist etc....) as they are an "old boy" shop and take their sweat time. So this guy knows how to stay on top of your order.....fair warning. Email me if you want my phone number.....The outcome/results of smoking in these pits are awesome. Best way to judge that ? Let your neighbors taste it. When I smoke, they all smell it and the phone starts to ring cause they know they are in for a treat......Hot tubing, drinking good California wines and smoked meats in a California setting.......doesn't get much better than this.....
Fab |
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| Fabvsix |
These are pieces I got for the New Year eve feast !
Yum....:2: :2: :2: :cool: |
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