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squirtthecat

New member
Back from the Bayou!

I was gone last weekend in NOLA, so I decided to bring a little NOLA back with me...

'Tasso Ham'

Equal parts MTQ and Sugar (well, a Sugar substitute). Rubbed on 2 one pound pork shoulder 'steaks', separated w/ a bit of parchment paper, and into the fridge for the night.

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The next morning... Nothing like a little TenderQuick with your coffee!

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Time for the rub. I combined 2 recipes from Nepas and Charcuterie.

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Roughly equal parts of the white/black peppers, marjoram and allspice. Then 1/2 parts of the garlic powder, hot paprika, and Soileau's for good measure. And then just a few heavy shakes of cayenne.

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Rub a dub dub.

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And into the MAK on 'smoke'. Going for an IT of 150°.

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And, we're done..

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Foiled and resting in a cooler for a bit.

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WOW does this stuff have a punch. Found it's way into a few scratches on my finger I didn't know about either. :eek: :eek:

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Will freeze it in small batches for flavoring soups/stews/beans.
 

squirtthecat

New member
Tasso Debris Black Beans & Rice

Now to put it to use...

1.5 cups dry black beans, soaked for 2 hours.

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Fire up the pressure cooker, and dump the cutting board 'debris' - bone and some of the trimmed Tasso fat chunks in the bottom. Let them render down a bit.

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Add a cup of low sodium chicken broth, 2 cups water, a bit more cumin, thyme, garlic/onion powder, and the beans.

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12 minutes under pressure. Added another 3 or 4. The final result was a bit soupy, but had plenty of flavor. I fished out the bone and fat chunks, and tossed in a three/four tablespoons of the Tasso.

Served w/ brown rice and a glop of salsa.

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My nose is still running!
 

squirtthecat

New member
Slap Ya Mama's Butt!

I just had to do it.. :D

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9 pounds of luvv.

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On the MAK 1/2 shelf getting a couple hours of Apple smoke, while the tasso does it's thing. Then I'm going to try something different with it..

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For the first time, I'm using the User Program on the MAK to control this from start to finish. I'm also running it at 275° after the initial 3 hours of 160-180° smoke. So it runs 275°, until the meat probe reads 200°, then it automagically drops back to the low temperature 'smoke' setting. We'll see how long that takes compared to running overnight at 225°.

Hopper is loaded with Hickory

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I got hungry, so I tossed a couple Omaha Steak burgers in the front right corner. Hit them with some Hi Mountain burger seasoning and Slap Ya Momma.

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7 hour mark... IT is around 189°.

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Right at 9 hours. ET-732 is reading 203°, MAK probe reads 195°. Close enough.

The bone jiggled loose as I was pulling it out of the MAK... I think after a couple hours of FTC, it will absolutely fall to pieces.

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5+ pounds, roughly pulled and packaged 'to go'..

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That bark had a bite!
 
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Deb

New member
Nice Squirt! You have my address, can you send me a bowl of the rice & beans pls.
 
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sparky

New member
Badges, we don't need no stinking badges. (cheech & chong, early 70's)

2nd strike ppl, its going to get ugly.
well, old Bent got me thinking (oh no). how far do i want to push it this weekend. well, as usual, i have no boundaries (child of the sixties and from bay area, you know). let's get freaky with pork butts. away we go.
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injected with SOW's >> alot of Jerk >> Nutella (messy) >> alot more Jerk
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one more time but different
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injected with SOW's >> used CT >> rubbed w/ Honey
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looking good.
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in boat with SOW's and apple juice. note to self: get more SOW's.
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CT & Honey rub one was good.
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Nutella & Jerk was more better
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mrs spark make some homemade coleslaw and BBG Habanero on them. very good.
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and the game continues.
 
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sparky

New member
Class, Class, shut uppppp. (sister mary elephant)

3rd strike, bases loaded.
can't be the weekend unless i am doing ribs.
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used SOW's for glue, Jerk on one rack, Texas on the other.
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wanted to use my mak rib rack, wife tells me "that's not the way your suppose to use that". says who, mak daddy says i can use it anyway i want.
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gangs all here
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2 or 3 hours down the road
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you know the drill. honey, butter, brown sugar and foil. 1 hour
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time for goodies. unwrapped and put on....
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back on for 1/2 hour more. cut some up for the kids to come over and take with them to a party.
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nicely done spark
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.
my kids love me. maybe only my ribs they love.
 
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sparky

New member
Ya Bada Do (you must know this one)

and its a Home Runs folks. ya ya ya, old sparky hits one out of the park.
had the munchies and needed desert. so, threw pineapple spears w/ magic dust on grill.
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cut up after a cooking for awhile
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added this stuff
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ohhhh
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back onto #336
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a little vanilla ice cream and sparky's pineapple extravaganza.
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i told ya i was going to bring it
sorry about the sillyness. just having some fun.
Marley, the Mak guardian.
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HoDeDo

New member
holy cow spark!! Lotta meat goin on there!!! Looks awesome, I 'm gonna have to talk to you about how that nutella worked out.. nice!
 

Rip

New member
What!?! Sparky, you can't be done....you have 24 more hours ;)
Seriously though.....You're having fun, we're having fun...what's not to like!
 

malawoo

New member
All this food is just wonderful I should be joining in pretty soon. That pineapple looked wonderful and that nutella let me know how that was i ate that stuff in germany before it came out in usa. Great food and fun. Henry
 

jimsbarbecue

Moderator
California PelletSmoking Roll

Ok I stole the idea from cowgirl. Saw those sausages wrapped in collards and started thinking. Went to the store and chicken thighs were on sale. Needed some filling used some baby bella and shallots with crumbled bacon and cheddar cheese. Brush the collard with parkay and wrapped the thighs with the fillings. Seasoned with yardbird rub. The chicken without the collard wrap is seasoned with two secret rubs I use and basted with a mango chutney.

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jimsbarbecue

Moderator
Just a BLTfor lunch

Was going to need some bacon for the "California PelletSmoking Roll". So why not have BLT sandwiches for lunch. First picture I am loading a full rack on a hot MAK with the bacon on the frog mats using Hasty Bake grill lifters.

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