AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: AZSmoke on December 04, 2009, 08:23:39 pm
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We'll, I'm prepping for the second smoke on the WSM, it's going to be venison roast, venison breakfast sausasge fatty, venison italian sausage fatty, and I'm going to toss on some of this years quail probably wrapped in bacon with a little salt and pepper.
Here's some pics of the prep work tonight.
The main ingredients:
My 2 last roast from last years deer, these will soak over night in buttermilk and I'll apply a rub on them tomorrow
1 pound of breakfast sausage from that same deer (home made)
1 pound of italian sausage from that same deer (home made)
Avocado's for juacomoli (or how ever you spell it)
Tomatoes for the jauc.
and last some veggies that I'll saute and put in the fatties (egg plant, portabello mushrooms, sweet onion, and tomatoes)
Went ahead and made up the fatties tonight and put them back in the fridge, and the roast are busy soaking in the buttermilk. I'll be stopping by BBQ Island tomorrow to pick up some more charcoal, and if all goes well will be smoking these by tomorrow afternoon.
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I'm jealous, That looks fantastic and I'm stuck here without a smoker. Oh well.
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We'll see how it turns out tomorrow, looks aren't everything :D
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Low and slow, can't go wrong with that.
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I'm stuck here without a smoker. Oh well.
That's not good? How did that happen and how can we help? :)
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Looking good, can't wait to see the pictures of the finished product
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That's not good? How did that happen and how can we help? :)
Pictures, Pictures, and more Pictures.
I'm in San Antonio for work living out of the no-tell motel. On the positive side, Lockhart, TX. is right down the road and Grady's BBQ is less than a mile away.
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You can always do like Alton. Get yourself a cardboard box, hot plate, and frying pan. That one where he went fishin'. Cooked on the front porch of his cabin.
Not to worry. Mark got an inside grill.
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You can always do like Alton. Get yourself a cardboard box, hot plate, and frying pan. That one where he went fishin'. Cooked on the front porch of his cabin.
Not to worry. Mark got an inside grill.
Maybe it's a good thing, I'll lose some weight. ^-^ ^-^ ^-^
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I keep a pro q in my backseat for just this type of emergency... yet i dont have a spare tire :-\ :-\
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OK Kark, I think we've hijacked your thread. Sorry. ;D ;D ;D
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No problem guys, it's was good filler :D I got off to a late start on the smoke, had to hit the gun range to prep for a hunt in a couple of weeks, and then headed over to BBQ Island (I'm in Buckeye), to get some more charcoal and check out the comp. On the drive home, I had to stop in at "The Meat Shop" and pick up another pork butt and a chuck roast. After that, I10 was a mess at the 101, so needless to say, after stopping at the grocery store for some spices, and jalepeno's for some poppers, it was 3:30pm by the time I got home. It was a mad rush to make up some rub to put on the butt and roast, then take out the venison roast and apply the rub, then get the charcoal started and a some what steady temp. Also took Mark's (jmcrig) advice and drilled a couple of holes toward the top of my WSM to put my maverick probes through.
By 4:15pm had the coals going good, and put on the middle section of the WSM, filled the water pan, put the lower grate in place. Went back and applied the rub to the butt and roast, no time to let it set in the fridge so we'll see how that turns out. Put these on the lower rack, inserted the probes, and put the top on. Went back to the kitchen and got the venison roast out and applied the same rub, out to the WSM and onto the top rack and another probe. Back to the kitchen to get the 2 venison fatties and out to the WSM on the top rack as well.
After getting all the meat on the smoker, remembered about pictures.
Here's one of all the meat on, the pork and beef on the bottom grill as they'll take longer, and the venison on top.
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0201.jpg)
And all closed up running about 260 degree's, with my faith full GeeGee wanting to know where the quail are!! Forgot about them so I had to go back and prep them, put them on the upper rack as well, no picture for now, I'll share the final version.
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0199.jpg)
Wish me luck! Any suggestions on maintaining temps, I was running a little high, 265-270, so I shut all the vents, started dropping and got a little below 250 so I opened the top vent. What I worried about is getting lower, opening the vents and not getting the temp up in a reasonable time, so I'd appreciate any advice on handling that situation.
Karl
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Going up is easier than lowering. Everything I've read says to always leave the top vent open to prevent buildup of nasty tasting, creosote carrying smoke, control temps with fuel volume and intakes. If it gets too low, you can always open the large door, or lift the top off. Every time I pull the top from my drum, the firebox ignites. You'll loose heat, but the fire will get much more oxygen, and fire up faster. Pick your poison, I guess.
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With the top vent open, I close two of the bottom vents and work with one vent about a quarter to half open. For my fire, I put a large(#10) coffee can open on the top and bottom on the grate in the middle. I fill the rest of the ring with charcoal. I'll get about half a chimney of charcoal going and pour in the can in the center. Take my Channel Locks and lift can out, put the smoker back together and cook. I also always use some kind of liquid in the bowl.
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Thanks Kitch, I'll give those a try and see how it goes.
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Mark, Thanks for the info, I'll have to try that next time. I've been using the menion method, e.g. put a bunch of charcoal in the charcoal ring, then use a webber charcoal starter (about 1/2 to 3/4 full) to light some coals, then pour those on top. So far with both smokes, I'm having issues getting below 250, with all the vents closed right now I'm at 264, and the water pan is full. Maybe I have too many lumps??
We'll, with a little hotter smoker, progress came pretty quick. The roast hit 157 in just over 2 hours, so I took them off, sprayed with some apple juice, foiled, toweled, and into a cooler for 2 hours. I have high hopes for these, heres a pick just out of the smoker.
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0203.jpg)
I'll post results after the 2 hours and them all sliced up.
The fatties finished at about the same time so I had to pull them as well, and as luck would have it, the quail were done as well, what timing 8)(pure luck :D). Here a pick just pulled from the smoker and a cut into each.
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0204.jpg)
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0205.jpg)
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0207.jpg)
They were both a tad, and just a tad on the dry/well done side, but man they tasted great. They're going to be great to add to a fresh salad with lunch for the next couple of weeks!!
Still cooking the butt and roast, so decided to pu the ABT's on the grill as well, straight forward, just jalepeno's, 1/2 slice of bacon wrapped, non-fat cottage cheese (I'm on a diet, I know, kind of like diet coke with my big'mac) , and black pepper on top.
(http://i813.photobucket.com/albums/zz54/kvonwo/IMG_0208.jpg)
I'll post picks of the sliced venison roast, the ABT's, when they're finished. I'm going to take the butt and chuck to 200 and try to pull, so that maybe tomorrow!
Thanks again for the input from all.
Karl
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Karl, what are you using for fuel, lump, Blue K, or Comp K?
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Mark, Using lump, it was komado Joe from BBQ Island, this week I picked up some the Good One lumps. I may try the brikets next time, from the reading sounds/seems like maybe they are a little easier to manage or keep a constant temp. I seem to be able to keep the temp, and can increase the temp pretty easy, but the lowering seems to be my challenge, especially below 250.
Karl
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Lump does burn hotter than briquettes.
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And once you get it hot, its harder to lower the temps. I have learned to watch it going up and try to control it that direction. As temps get close to my desired setting, I start to close off the vents until temps get stable. If I need a higher temp, then again I work the vents until temps are where I need. Lowering temps once they have exceeded the desired settings are very difficult and time consuming. Hope that helps.
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Thanks Mark/Bugnasty. Thinking about it, I probably left the top off too long, which created a great funnel and really got things going. Once I drop the lite lumps on I probably should assemble the whole thing and monitor temps, then worry about getting the meat on. I've been doing it just the opposite, and closing everything up only after I have everything loaded up. Makes sense, I'll give that a try next time.
Mark, you use the maverick probes right? If so, have you ever callobrated yours? If so, how did you do it, as the instructions say not to submerge the probe in water, and that's about the only way I know of to callibrate them.
By the way, the venison roast came out ok, good flavor, fairly moist, but a little tough. I'm think they cooked too fast and probably at too high a temp. I'll have to wait for next year to see if I can get some more venison to try it out again, or hopefully can give it a try on Oryx if I'm able to get one this month.
Thanks again for all the input, really appreciate it.
Karl
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Karl, never felt the need to calibrate mine. If yours needs to be calibrated, I'd switch ports on the two probes first to see if you've got a bad probe. Maybe use hot water with another thermometer. If your unit is off, I'd call Maverick.
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Thanks Mark, I don't think I have an issue, was more from the stand point of validating that they are reading properly. As the weber temp gauge on the top lid, is about 50 degree's off from the maverik. I'm sure the weber temp gauge is the one that's off, but I'm curious to see how accurate the maverik is, that's all.
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Looks delicious! Great looking fattie.
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Glad to help Karl. And I speak from experience as well. I used to go at it from the other side too. Temps are much easier watching them go up than it is to get them to come down. Thats what were here for.