Smokin' with J High....

Discussion in 'The Bar' started by J Hi, Nov 15, 2013.

  1. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    Well, I'm gonna be smoking a bunch of meat tomorrow :c.....follow along if you would like....
     
  2. Mack

    Mack Well-Known Member VIP

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  3. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    First, we have 10 pounds of ribs defrosting....I will rub them tomorrow...

    [​IMG]
     
  4. Lou Loomis

    Lou Loomis Feel the Gern

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    whatchu smoking-- cow or pig ?
     
  5. Swedish John

    Swedish John I'm your huckleberry

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    I thought this thread was all

    [​IMG]
     
  6. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    Second, I just rubbed the pork butts....I will let them sit out all night...

    [​IMG]
     
  7. Blackened

    Blackened Commitment to Excellence

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    let the pork butts sit out all night? :jj:
     
  8. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    Then, for an appetizer, I will throw these on....

    [​IMG]
     
  9. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    yeah, you do not agree with this?
     
  10. Stan Beeman

    Stan Beeman Well-Known Member VIP

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    how many peeps are coming over?
     
  11. nfbuckeye

    nfbuckeye Total Coverage

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    Looks goo.
     
  12. Blackened

    Blackened Commitment to Excellence

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    of course not, you can't let pork sit out on the counter all night :lol:
     
  13. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    well, you said you were coming & Babs (or Basket?) and then a bunch of friends.....
     
  14. artiesoffspring

    artiesoffspring Hugs and kisses

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  15. Vyb

    Vyb serial chiller Gold

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    I REALLY want you to smoke my meat.
     
  16. Swedish John

    Swedish John I'm your huckleberry

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    I would like to come.
     
  17. J Hi

    J Hi Oderus puts rocks on fish. Gold

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    I don't know what is so funny, they have to get to room temp & we (well, I) start them at 5 am....
     
  18. stripes

    stripes Active Member Banned User

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    three fat sausages & a boston butt, sounds like a date with mlaw
     
  19. Blackened

    Blackened Commitment to Excellence

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    per USDA guidelines pork and poultry must remain below 40 degrees or above 140 degrees, and you have a 4 hour window in which to get it from point A to point B, which is about how long it will take in the smoker at 225-250.

    and you should put meat on the smoker right out of the fridge, as the smoke ring stops developing at 140 degrees internal meat temp, and the longer it takes to get up to 140, better the smoke ring
     
  20. Blackened

    Blackened Commitment to Excellence

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    leaving those bad dudes out on the counter at room temp all night is a very bad idea :lol: