Got my pitbarrell smoker on Thursday, first run with it today.
Started at 11:00 AM with a 6 lb boneless pork shoulder roast. a homemade cajun style rub. Therma Q double probe. Charcoal is a new world for me, have had a gas smoker for a few years. Air probe and armored thin probe. It hit the stall at 167.3, so I put it in the crutch, hung two racks of baby backs (two different rubs, one a more authentic rather than wine country culture vulture jamming version of same) and the other a ‘black dust’ or chocolate+coffee+berbere spices rub). at two hours in the new smoker is holding at 256 to 262. I do a crutch on the shoulder with a half bottle of the local "microbrew", Lagunitas IPA.
Switch to the hinged grill to hang the baby backs and resting the foiled shoulder.
Two hours more, at 3:00 PM I hang two halves of a chicken (after showing them to my macaw and reminding him that this is a distant relative, his eyes widen). Two different variations on a Kansas City style rub. Note- this is Santa Rosa, California, heart of the Wine Country. I’m drinking Lagunitas "stoopid", an IPA, not quite a double… they are a local company although now quite big, my band has played there several times (the have an incredible ‘beer garden’) and they are good folks in the community. But I’m going to pair whatever I end up plating with first a Alexander Valley bit of weirdness, Mercury Wines, a place I’m a member of does quirky stuff, Spanish Tempranillos in Alexander Valley and such, and this is a chardonnay partially fermented with the skins on…. so not a ‘red’, not a ‘white’, and not really a ‘rose’… that will go with the chicken and I have a Carneros pinot noir for the ribs… there will be leftovers for several meals…
Right now it's sitting at 220F, but there is a lot of food in there. Took out one rebar rod ( the analogy to removing rods from a nuclear pile being amusing)....
But the proof will be in the eating, which is now about a half an hour away :-)
Started at 11:00 AM with a 6 lb boneless pork shoulder roast. a homemade cajun style rub. Therma Q double probe. Charcoal is a new world for me, have had a gas smoker for a few years. Air probe and armored thin probe. It hit the stall at 167.3, so I put it in the crutch, hung two racks of baby backs (two different rubs, one a more authentic rather than wine country culture vulture jamming version of same) and the other a ‘black dust’ or chocolate+coffee+berbere spices rub). at two hours in the new smoker is holding at 256 to 262. I do a crutch on the shoulder with a half bottle of the local "microbrew", Lagunitas IPA.
Switch to the hinged grill to hang the baby backs and resting the foiled shoulder.
Two hours more, at 3:00 PM I hang two halves of a chicken (after showing them to my macaw and reminding him that this is a distant relative, his eyes widen). Two different variations on a Kansas City style rub. Note- this is Santa Rosa, California, heart of the Wine Country. I’m drinking Lagunitas "stoopid", an IPA, not quite a double… they are a local company although now quite big, my band has played there several times (the have an incredible ‘beer garden’) and they are good folks in the community. But I’m going to pair whatever I end up plating with first a Alexander Valley bit of weirdness, Mercury Wines, a place I’m a member of does quirky stuff, Spanish Tempranillos in Alexander Valley and such, and this is a chardonnay partially fermented with the skins on…. so not a ‘red’, not a ‘white’, and not really a ‘rose’… that will go with the chicken and I have a Carneros pinot noir for the ribs… there will be leftovers for several meals…
Right now it's sitting at 220F, but there is a lot of food in there. Took out one rebar rod ( the analogy to removing rods from a nuclear pile being amusing)....
But the proof will be in the eating, which is now about a half an hour away :-)
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