philw wrote:just put a 9 lbs. butt on the cooker , 4 racks of BB'S going on in couple of hours.for family party tonite in barrington.

sounds good phil.

I will be doing a butt, a couple slabs of BB's, and a batch of ABT's New Years Day.

WSM performed like a champ yesterday. Held 230 degrees for 11 hours(I did have to top off the huge waterpan on the 2009 model a couple times, as well as added a few chimneys of lit lump during the day.

put a 5.5# bone in shoulder on @ about 7:20 yesterday, and 2 slabs of bb ribs on @ about 8:00.

Ribs were done 4 hours later, butt took 11 hours in the 6 degree temps, and below zero windchill.












topped withthe slaw I made from scratch:



ribs were popping, tender, smokey, nice tug. Some of the best I have done. The butt was likewise one of the best I have done, I injected it and rubbed it Thursday night, and re rubbed it before it went on the smoker. Dusted it with rub throught the smoke, pulled it at 195 degrees, and foiled it and tossed it in a cooler for a little over an hour. Really nice, tender, juicy, nice smoke kick,etc. I used lump, hickory, and some chunks of oak JD cask.

thanks for looking.

Darn it Jim, your pictures are making me hungry! Looking forward to M-I-J to try out some of that fine looking food!

ya looks great jim,

jimswside wrote:
WSM performed like a champ yesterday . . .

Beautiful!

=R=

thanks folks it was a good day.

having some of the meat I pulled off the ribs, and some jambalaya ABT's with dungeness crab and crawfish on some nachos for lunch in a few minutes.

pretty much the same as last weekend.

Ill be up early tomorrow in the single didgit cold getting an injected and rubbed 5.5# picnic shoulder on, followed in a few hours by some ribs(spares this time), as well as rib tips.

shoulder went on @ 6:45. WSM is chugging along.

spares, tips, and skirt will go on around 10:00 should have alot of pork by the first NFL game.

-2:



shoulder on:




wsm:

even colder yesterday than last week, -2 air temp when i started, -10 windchill when I finished 11.5 hours later..

tips:




spares:



shoulder:



thanks for looking

jimswside wrote:thanks for looking

Thanks for posting, tips/spares/shoulder all look positively terrific.

Nice cold weather smoking job!

lovin that WSM, so glad to have one of my own.

heatwave this weekend compared to the last 2, hopefully getting some bb's from Super H to smoke for tomorrows football games.

H mart didnt have any of the 2 packs of BB's for $2.99/lb, so off to Polancis this a.m. to get some of their super meaty BB's for $4.89/lb. Probably only 1 slab..

Also probably going to do some ground pork and chuck meatballs for a snack for the first playoff game, bb's will be for the Ravens game tonight

happy with these meaty ribs from Polancics, cost almost 2 x what i usually pay elsewhere, but these are nice








also got some freshly ground pork and chuck for some meatballs and ABT's:




should put everything on around 2:00.

NICE....them ribs look super charged! Warmer weather today will be good for the smoker!

Cbot wrote:NICE....them ribs look super charged! Warmer weather today will be good for the smoker!

thanks man, the WSM is pumping out the TBS...

nice slab of meaty ribs imho:



Marseilles Meat - n - 3 cookoff folks better be ready...

Those look great Jim! Can't wait til June!! Boiling Crawfish Superbowl Sunday!
Danny

jhawk1 wrote:Those look great Jim! Can't wait til June!! Boiling Crawfish Superbowl Sunday!
Danny

thanks danny, they were really good porky and meaty..



Not sure what I am smoking today.. brisket, chuckie, bacon wrapped poultry, kilbasa...

Some mudbugs sound really good.

jimswside wrote:

Tasty looking rib, nice.

G Wiv wrote:

jimswside wrote:

Tasty looking rib, nice.

thanks gary I appreciate it.

I am doing a chuckie(beef chuck roast) today, as well as some bacon wrapped chicken thighs, and a krab and artichoke dip on the WSM, loving these mid 30 degree temps vs the beklow zero stuff.(kinda sad i know)

jimswside wrote:nice slab of meaty ribs imho:



Marseilles Meat - n - 3 cookoff folks better be ready...

Dang looks GOOD in and OUT! Man....when you gonna open up your own BBQ joint and share your love of the smoke with all?

This sign is on me when you do!

Cbot wrote:

jimswside wrote:
Dang looks GOOD in and OUT! Man....when you gonna open up your own BBQ joint and share your love of the smoke with all?

This sign is on me when you do!

I really appreciate the kind words man, debating a catering business idea right now, just need to get another WSM(the big boy) and id be good to go I think.

do you really do those neon signs? looks good.

I dont make those neon signs....have a guy I know that can custom make them.

Have you ever seen this one...I think its a olded Landman smoker/grill/fire pit deal.
http://www.landmann-usa.com/Default.aspx
I dont see this one listed on there web site, poked around a bit and found some places selling them. There up there in the price.

thats an intersting looking smoker...

However I am a WSM diciple now. took me a while to get on board, but I love em'.

bacon wrapped and glazed chicken thighs.. used Danny from Toons rub again, love it on chicken:




chuckie I did as well:







good weeknd of bbq imho.

Did an impromptu eye of round on the smoker yesterday, along with some polish sausage I got from the local butcher shop here in Midlothian. The pictures didn't turn out too hot but the roast and sausage were very good.

Rubbed and ready to go


Finished, ready to rest


Took about 2.5 hours to get it up to 135F. I had some extra Thai palm sugar from brewing a Cane & Ebel clone and used it on the roast; mixed the palm sugar with mustard and Worcestershire and slathered it all over the meat and then rubbed it with a little bit of this and a little bit of that. It turned out pretty well.

Leftovers (roast and a little bit of the sausage) went into chili today. Enough of that chili left over for lunches through Wednesday probably.

The local butcher shop is called Midlothian Midwest Foods and I've only gotten sausages there a couple of times, haven't really tried anything else, but I plan to go back soon.

Midlothian Midwest Foods
4031 147th St.
Midlothian, IL 60445
(708) 388-0088‎

nice Jim, I bet that turned out great. Any shots of the slices, sounds like it was cooked to the temp I like..

Jim< glad you like the rub! Those thighs look competition perfect! I like the bacon slices as well. Nice smoke ring on the chuckie!
Danny

jhawk1 wrote:Jim< glad you like the rub! Those thighs look competition perfect! I like the bacon slices as well. Nice smoke ring on the chuckie!
Danny

thanks danny, the chuckie made some good tacos with plenty of leftovers. A nice topper to a weekend of bbq.