pecan on my butt

Discussion in 'Beef' started by miamirick, Jan 15, 2010.

  1. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    had a little roast and wanted to make it crusty so i added some crushed pecan, jalapeno spice, onion and brown sugar.
    marinated in jack and bbq sauce overnight
    rolled in the blend of pecan mixture
    also a little bowl of beans

    i got a good feeling about this!!!!
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Rick~Looks great so far!! Now if you had some pecan splits to smoke to smoke that butt with . . .'cuse me while I go rummage in the fridge for something to eat . . .[​IMG]
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good far Rick did it warm up down there yet
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    thanks for the concern guys, yes it has warmed up! almost hit 80 today i took my dog for a golfcart ride after work today for the first time in almost two weeks we were both having withdrawals.
    the roast is looking good, maybe one more hour and it will come out


    dutch, by the way just came back from publix and got all pieces for your wicked beans will try em first time tomorrow with some wings and pulled pork, cant wait, just hope it's a nice day
     
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    here are some finished pics
    did i read on here that you cant get a smoke ring on a gasser?
    well if thats the case what is that red ring on that beef?
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  6. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    To get a pecan stain off your butt rub with a little baking soda and gently scrub with some fine steel wool. [​IMG]

    I'm anxious to hear how the pecan bark tasted when you finished. Good? Bad? indifferent? or to die for?? [​IMG]
     
  7. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    better than a stick in the eye
     
  8. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Yeah, folks usually say that. I once posted pics of my one of my smoked where the meat had a smoke ring almost 1/2 inches thick and that was using my GOSM with a hickory/pecan/cherry mix of wood chunks. Now if you're burning straight propane and not using any wood chips or chunks you probably wouldn't get much if anything.

    Not to get into the whole science thing behind the smoke ring-so here is the Cliff Notes version of it . . .

    Now on to the important stuff . . .How did that roast taste???

    It’s the chemical reaction of the particles in the wood smoke reacting with the nitrates/nitrites in the rub/meat that creates the ring. Somewhere posted here on SMF is the whole discourse on the "how and why".
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I can get I good smoke ring with my smoke vault 24" and my GOSM. But your raost looks good anyhow I do like the temps out there now too.
     
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    i can most of the time get a smoke ring on the gasser, wonder where that rumor started?

    weather is great here, almost hit 80, but one side note all our iguanas were klled by the cold wave, drove the golf cart through the park today and saw hundreds of dead carcasses, the iguana cannot take the cold weather, much like me
     

Share This Page