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dr9
03-06-2010, 01:02 PM
8 pound boston butt, on sale 89 cents a pound.

Injected with 2:1 apple cider vinegar and orange blossom honey.

Repeat an hour later.

Start coals on barrel smoker, Wal-Mart special.

Rub:

1 tsp each: Sea Salt, Black Pepper ground fresh, garlic powder, onion powder
2 tsp: cayenne pepper (not fresh, so I upped the standard amount)
5 Tbsp: Brown Sugar
tiny sprinkle cinnamon

Into the smoker on indirect heat at 350

Wait an hour, add handful of soaked hickory chips and a seasoned oak split, and 14 more briquettes. Temp now 307 F.

ENC style sauce on standby, just apple cider vinegar, red pepper flake, some salt and pepper. Sunbeam buns just resting on the counter.

That's where we are now. First beer is cracked. Might have some pics later.



8)

Medsen Fey
03-06-2010, 01:38 PM
Won't need pics...
We're all loading up and fixin' to drive over! ;D It sounds too good to miss.
(And we've got family in Dacula that we can visit).

dr9
03-06-2010, 01:39 PM
I wish I could find my Allman Brothers CD. Statesboro Blues is the soundtrack for the day.


Best $180 I ever spent that didn't involve white powder and impressionable freshmen. Walmart Barrel Smoker:

http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5708.jpg


http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5709.jpg


http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5710.jpg




My little helpers:

http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5711.jpg

dr9
03-06-2010, 01:45 PM
Won't need pics...
We're all loading up and fixin' to drive over! ;D It sounds too good to miss.
(And we've got family in Dacula that we can visit).


Dacula is one of the nicest cow pastures off 316. ;)

wayneb
03-06-2010, 04:36 PM
OOOOH, man! You're makin' me hungry just lookin' at that.

Too bad you're about 1800 miles east of here.... :(

jdw03n
03-06-2010, 04:48 PM
Why couldn't you have done this LAST weekend!

skunkboy
03-06-2010, 07:04 PM
OOOooooo...nice...I'm jealous....

dr9
03-06-2010, 08:59 PM
Here we go. Internal temp approaching lamp-down-low status. I heard from an old friend this afternoon, she was at the gas station buying condoms in Cobb County and met a guy she liked and went home with him. She ain't good looking, but she's someone sweet and kind.

http://www.youtube.com/watch?v=uPdcjukAioI


Low and slow is a false prophecy.

dr9
03-06-2010, 11:41 PM
"Low And Slow" my ass.

Ten hours at 350. That's the way you do it, money for nothing and your chicks for free. Custom Kitchen delivery, et cetera.


http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5766.jpg


http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5768.jpg


http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5770.jpg

dr9
03-06-2010, 11:43 PM
http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5772.jpg

http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5775.jpg




Don't argue with the BBQ GOD.

http://i71.photobucket.com/albums/i155/banksters151/food/IMG_5727.jpg

wayneb
03-06-2010, 11:47 PM
I'm looking at BBQ perfection, and wishing I was there!!

AToE
03-07-2010, 04:32 AM
Totally jealous, I wish I had a big chunk of elk or bison to do something fun with... unfortunately I'm off the land animals for a year, :( so once summer hits up here I'll just be BBQing salmon, portobellos and eggplant!

I guess I can't complain, those are 3 of the tastiest things out there! Next year, I'm getting me some elk from the family farm though!:)

fatbloke
03-07-2010, 04:49 AM
The pic of the barrel smoker, excellent. We don't often see that type over here though I'd love to try one out.

Most BBQing here is rubbish, more grilling than "proper" BBQ. Plus most of the time, the damn weather doesn't stay good for long enough to use one for that long.

The meat certainly looks good though :p

regards

fatbloke

dr9
03-07-2010, 11:37 AM
11 hours. In sober hindsight, was shooting for 8 hours by going over 300 degrees and it probably would have been with my typical cut which is around 5 pounds. The secret really is an internal of 190. It will rise steadily and then hit the wall at 170 for a couple of hours, for whatever reason, then it breaks through and races up to 190. This was the most tender I've ever made without the use of foil or an oven. Pulled it with one fork and one spoon. Nice sized chunks. Tender, but still a little chew, not mushy. The best I've ever made.

The downside of these smokers is the amount of coals it takes to keep it to temperature; it radiates alot of heat. And if you let it cool off too much, it takes a while (and alot of coals) to get it back up to temperature. I went through about 2/3 of a 15 pound bag. That's ok if you are cooking alot of food, because it takes the same amount of coals. But for one or two racks of ribs, or a boston butt, it's overkill.

This meat will make great carnitas and omelettes as well. We probably yielded 5 pounds of it.

Displaced Hick
03-07-2010, 02:44 PM
The downside of these smokers is the amount of coals it takes to keep it to temperature; it radiates alot of heat.

A little side note and maybe a little help for the future. I have a similar setup (although mine also has the side firebox) and one thing to note on them, a lot of heat is lost through the gap between the top and bottom sections. The easiest fix is to go to a hardware store and pick up some of that insulating strip used for sealing the glass in fireplaces. The downside to this is how to attach it (I haven't found a method that works yet).

dr9
03-08-2010, 09:19 AM
This one also has one, but I don't use it because of all the heat lost. To keep the main chamber up above 200, you've got to keep the box around 12,000. I don't know that tape is going to solve that on this model. The metal on the main chamber is pretty thin, it just doesn't hold heat like the high end models.