Culinary Overdose

[Jogeephus]

Had a cookout this weekend to give thanks to all the people who have helped get my meat processing shop up and going. We had a blast. Here are a few pics.

Beef Brisket

Guest of honor

The Spread (pulled pork, smoked chicken, pork ribs, brisket, bratwurst, boers, kielbasa, bierwurst, bresola, lonzino, basterma, super beanie wienies, cole slaw, potato salad)

Bierwurst

Shoulders

Pulled Pork

About fifty people showed up and if anyone went home hungry or sober it was their own fault.

Also got a gift in the mail from a good friend. Perfect timing for the event but purely out of safety concerns for my guests I tucked these treets to the side so I can properly sample them to insure they would be safe.;-) :lol2:

Oh, and the award for the one that ate the most goes to Eli. He was tickled pink to get this treat but all he could do was guard it. :lol2:

 

[hillsdown]

OK that is IT :bang: Now you guys are just showing off !!!!!!!!!!!!!! :banana: :wave:

How the heck can a girl compete with all that .

Seriously, great spread !! Everything looks delicious Jo .. Especially the bottles marked arsenic and poison .. :lol: :help:

 

[High Cotton]

Mmmmm, all that looked worthy of a road trip to Georgia lol.

 

[Anonymous]

Quite the spread. Eli looks like he's gained a few lbs.

 

[MO_cows]

Oh, my, the smoke ring on that brisket made my mouth water. What a spread!

 

[slick4591]

Sure looks good, Jo.

 

[3waycross]

WOW!!!!!!!!!1 Now that's a spread! Some of those sausages sound interesting. NIce smoke ring on that brisket!

 

[Kathie in Thorp]

If I had to pick an overdose that brought about my demise, I think it would be one just like that! Nice job.

 

[Jogeephus]

Thanks. Didn't have much left over but I lucked up and found enough brisket to make a sandwich tonight which I enjoyed with a bottle of Poison. I was too tired to eat that night and only had a pulled pork sandwich. Personally, I just don't think you can beat pulled pork.

 

[highgrit]

I agree with the pulled pork, and some of them homemade pickles you put up.

 

[Jogeephus]

:lol2: I forgot about the pickles. Had some of those out to and one of my friend's boys discovered them. I guess it was his first experience with pickled okra but he loved them as much as he would a bowl full of snickers bars. It was funny watching him eat them and asking questions about them. (probably had to be there to get the full effect)

 

[Jim62]

How'd you get that much smoke (ring) in the brisket? How low and how slow did you cook it?

 

[Jogeephus]

Jim, unlike Texas, briskett is not something we do much of here so I'm not very comfortable with it. What I did on this one was partially trim the fat off it leaving about a half inch. Mainly just trimmed the thick fat down and trimmed that inner fat in the roll. I then used a modified version of Backhoeboogie's rub (its on the board) on it the day before and let it rest in the cooler overnight. I then put it in Wilbur cold. Wilbur is a reverse flow smoker that has a 20% constriction of optimal air flow I built a few years ago and gave it heavy smoke at 225F using a little oak and a lot of cured pecan. After about five hours (I figured the ring was set by then) I turned up the heat to 250-275 and reduced the smoke and kept it there till the Internal temp got to 195F this was about 8 - 9 hours later. If I can build some consistancy with brisket I'll start cooking it more often but to me brisket is a hard cut of meat to cook properly. I don't know if the ring is due to the heavy smoke, the trimming or if it has to do with putting it in cold. I tend to think it may have had to do with the latter because its a bit deeper than normal and normally I start at room temperature. I got this idea from something I read about the chemistry of the smoke ring but I may have misunderstood what they were saying too.

 

[slick4591]

The smoke ring is a reaction between the nitric acid building up in the meat and nitrogen dioxide (from the burning wood), which is absorbed into the meat. Many believe low and slow is the key, but different rubs can aid in forming the smoke ring.

 

[TexasBred]

Joe you do still have my address right? If not I'll give it to you again and wait for the UPS man :clap:

 

[hillsdown]

Hey Jo , what is that Gibsons New Oak ?

 

[Jogeephus]

Hey Jo , what is that Gibsons New Oak ?

Yes. I gotta say its smooth as a baby's t-hiney.

 

[hillsdown]

Hey Jo , what is that Gibsons New Oak ?

Yes. I gotta say its smooth as a baby's t-hiney.

Thats a bourbon right ? Haven't seen it around here, will have to look for it at the specialty shops . It will make some nice Christmas gifts for our vets etc.

 

[Jogeephus]

its whiskey actually. Never seen it around here either. Probably never will. You Cannucks keep all the good stuff up there and we have to have it imported from our Italian connections. ;-) :lol2:

 

[I luv herfrds]

Jo I think I just put 5 pounds on just looking at the pictures.

That sure does look great.