The Munt
Observe everything. Listen intently.
It's the Aussie cattle mate! One thing we have in abundance as you would know! Basterds never get off the road!!!
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Smoked some snack sticks today. Love having these around to snack on with a cigar and cold beer. These are the only thing I will eat while smoking a cigar. The spicy meatiness goes great with a full bodied cigar and a porter or dark ale.
Smoked some snack sticks today. Love having these around to snack on with a cigar and cold beer. These are the only thing I will eat while smoking a cigar. The spicy meatiness goes great with a full bodied cigar and a porter or dark ale.
The Munt
Observe everything. Listen intently.
Sunday lunch! Awwww yeah!
Pulled pork burgers with home made crispy onion rings and BBQ sauce! Habanero poppers as a side!
Kendall Spider to keep me company!
Thanks Ike @Cricken this was a really tasty smooth stick.
One of the nicest sweet and spicy BBQ sauces I have had, definitely worth a try guys!
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Pulled pork burgers with home made crispy onion rings and BBQ sauce! Habanero poppers as a side!
Kendall Spider to keep me company!
Thanks Ike @Cricken this was a really tasty smooth stick.
One of the nicest sweet and spicy BBQ sauces I have had, definitely worth a try guys!
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The Munt
Observe everything. Listen intently.
First time I've dropped some decent coin on a quality brisket! 3.2Kg Cape Grim with a light Cajun Rub.
4 hour mark, Spritzed 5 times through out the cook with a fruity beer.
5Hours 40Mins fluctuating between 225 and 300f. First time I cooked by feel, put the probe in at the end and guess what... Exactly 203f. Wrapped in Alfoil, a Towel and In the esky for 3 hours!
Troops are fed and happy! Time for a Bourbon and Smoke! Gotta love Saturdays
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4 hour mark, Spritzed 5 times through out the cook with a fruity beer.
5Hours 40Mins fluctuating between 225 and 300f. First time I cooked by feel, put the probe in at the end and guess what... Exactly 203f. Wrapped in Alfoil, a Towel and In the esky for 3 hours!
Troops are fed and happy! Time for a Bourbon and Smoke! Gotta love Saturdays
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Man that looks great! Fantastic looking spread there.First time I've dropped some decent coin on a quality brisket! 3.2Kg Cape Grim with a light Cajun Rub.
4 hour mark, Spritzed 5 times through out the cook with a fruity beer.
5Hours 40Mins fluctuating between 225 and 300f. First time I cooked by feel, put the probe in at the end and guess what... Exactly 203f. Wrapped in Alfoil, a Towel and In the esky for 3 hours!
Troops are fed and happy! Time for a Bourbon and Smoke! Gotta love Saturdays
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Red Raider
Wreck 'em Tech
About 2 hours in on this pork shoulder. Will post back after a few hours.
This will give me an excuse to smoke a cigar this afternoon.
With all that empty space, I should have added some ribs or something.
Only pulled half of it, the other will be a future meal.
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This will give me an excuse to smoke a cigar this afternoon.
With all that empty space, I should have added some ribs or something.
Only pulled half of it, the other will be a future meal.
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Last edited:
The Munt
Observe everything. Listen intently.
Beef shorties again... A tad over done, almost falling off the bone but still delicious, juicy and tender with some home made sauce!
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Smoked jerk chicken thighs.
those look fantastic !!!!
Safeway in my hood has BOGO on pork products this week so I'm planning on picking up couple packs of SL ribs for me and some BB's for momma and kids. After getting almost 2' of snow last weekend it's supposed to be 50 degrees Sunday(60 deg Monday!) so looking forward to firing up the smoker.
The Munt
Observe everything. Listen intently.
Hope it works out for you bro, I can't imagine not being able to spend extended periods outside all year round!
Planning on the same thing! We got a shoulder and ribs.
Don't rub it in when I still have a package to send you!
The Munt
Observe everything. Listen intently.
Lol behave yourself cap! The Jericho is still being built...
One big mofo pastrami slab
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Alright fellas first time smoker here, again would like to thank all the fellas for the smoker today will be stuffed pork fattys hopefully it goes good and can post a pic a little later today wish me luck cause it's going down