My Son, Will Adam, is home from College for Thanksgiving. He assisted me in today's Smoke before we head to Grandmother's House tomorrow for Thanksgiving 2012. A special thanks to Dirt Guy for the idea of the Hot Link Stuffed Pork Loin, as he affectionately calls "Porcupine." And, as most would agree, thanks to the SMF - for w/o it each attempt would be laden w/ mistakes.
I apologize in advance for not being able to offer any sliced pics or a taste summary. All are reserved for family and our special day together...
Following an overnight brine, the two turkeys are injected, rubbed w/ butter, sprinkled w/ crackled pepper, and stuffed w/ an apple and onion.
The other meats will have to wait later in the day for there is no more room in our small smoker. Never using anything but hardwoods, we started w/ pecan, then finishing w/ a touch of hickory, cherry, and apple.
Color is emerging...
When extracting the thermometer probe, the juices squirted completely out of the Smoker!
My Son rolling a fattie!
Just like we learned on SMF...
Our first bacon weave...
"Iron Will Dry Rub" (our homemade Father/Son rub we created last year) is applied...
Green and Red Bell Peppers...
Chipotle and Cheddar Cheese...
I knew we are sending him to College to learn something...
165 degrees internal temps and ready...
Dirt Guy's infamous "Porcupine" prep...
Hot Link is wrapped in Colby Cheddar before inserting into the Loin. We also added some Iron Will Dry Rub inside the cavity...
Sliced end is tied off and ready for the Smoker...
Thanksgiving Day better hurry! My Son is putting a football move on me to get at this thing...
Several trays of Smoked Brats of sundry varieties...
The ice chest is acting as a warmer for the Smoked Meats until early tomorrow morning - all bundled and ready for Grandmother's House!
HAPPY THANKSGIVING!
STEVE & WILL
I apologize in advance for not being able to offer any sliced pics or a taste summary. All are reserved for family and our special day together...
Following an overnight brine, the two turkeys are injected, rubbed w/ butter, sprinkled w/ crackled pepper, and stuffed w/ an apple and onion.
The other meats will have to wait later in the day for there is no more room in our small smoker. Never using anything but hardwoods, we started w/ pecan, then finishing w/ a touch of hickory, cherry, and apple.
Color is emerging...
When extracting the thermometer probe, the juices squirted completely out of the Smoker!
My Son rolling a fattie!
Just like we learned on SMF...
Our first bacon weave...
"Iron Will Dry Rub" (our homemade Father/Son rub we created last year) is applied...
Green and Red Bell Peppers...
Chipotle and Cheddar Cheese...
I knew we are sending him to College to learn something...
165 degrees internal temps and ready...
Dirt Guy's infamous "Porcupine" prep...
Hot Link is wrapped in Colby Cheddar before inserting into the Loin. We also added some Iron Will Dry Rub inside the cavity...
Sliced end is tied off and ready for the Smoker...
Thanksgiving Day better hurry! My Son is putting a football move on me to get at this thing...
Several trays of Smoked Brats of sundry varieties...
The ice chest is acting as a warmer for the Smoked Meats until early tomorrow morning - all bundled and ready for Grandmother's House!
HAPPY THANKSGIVING!
STEVE & WILL