DUmmie FUnnies 06-21-08 (Perry Logan Tombstoned)

DUmmie FUnnies ^ | 06-21-2008 | DUmmie Perry Logan, DUmmies, and Paul Heinzman

[Paul Heinzman]

I'm really hoping this smoker works out. I've done this before with little success. After much research, I've decided to start out with pork butt because it is pretty much fool proof. Once that is mastered, I'll move on to ribs, then poultry, finally graduating to brisket.

[Paul Heinzman]

PING!

[mylife]

Whaaa? Perry Tombstoned!

[mylife]

You will do good! Pork shoulder or butt is perfect for the smoker.

[mylife]

Just cook it low and slow. Have some beer. dont rush it.

[Army Air Corps]

They Tombstoned that blithering nut?

[darkwing104]

I guess DU’ers lost their sense of humor.

[mylife]

Perry? accused of flame bait? Nooooo Way....!!! L0L

[mylife]

Happy Birthday Darkwing!!!!

[tet68]

Take your time and the most valuable lesson I can give,
Don’t keep peeking at it, your letting out heat.

My good friend used to CHAIN the lid down and padlock it to keep neighbors from “just looking”.

[Paul Heinzman]

Ping

I don't know how you do this all the time. Seems like every time I DUFU, I forget something. This time I had to go back after I posted it to Blogger because I forgot to title it.

[mylife]

Hope you used a dry rub.

Never put that BBQ sauce on meat before smoking.
If you must use sauce keep it watery/vinegary/spicy(mustard adds a zip too) and mop the stuff on as the meat cooks.

Never use a sugar based sauce while cooking

[Paul Heinzman]

That’s exactly what I’m doing. This is one of those Brinkman cabinet smokers. It’s bouncing around between 200 and 212 degrees. When it dips below 200, I stir the coals and it perks right back up.

[mylife]

salt, pepper, pecan smoke and time

[Paul Heinzman]

I only peeked once so far, and that was to give it a quick baste with some Carolina bbq sauce and check the temp of the meat. It’s at 120 degrees 4 1/2 hours in.

[mylife]

You’ll be fine.

I run about 230 degrees myself

[mylife]

Carolina makes good BBQ.
I say that and Im in Tx!

Yom!

[KoRn]

"It's the weekend and I'm taking the smoker I received for Father's Day on it's maiden run with a five pound butt end of a picnic shoulder."

You will love it!! I bought a smoker last year and used it for the Thanksgiving turkey, and have used it occasionally ever since. I have yet to have a bad experience with it.

The Thanksgiving turkey was incredible!

The ham at Christmas was awesome!!!

It's fun experimenting with different types of wood and seasoning, with different kinds of meat. So far the Thanksgiving turkey was the most fun to fix. It was my first time using the smoker, and having a fairly large turkey, I lit up the charcoal for it at 4AM Thanksgiving morning(it was windy and freezing outside) to have it done by the planned for dinner time. I almost think it's impossible to fix a bad meal using the smoker. Just don't over do it on the wood, especially Hickory, because too much Hickory gives the meat a very bitter taste.

[mylife]

It seems that the demise of Perry was just a flickering moment. Not a tear was shed.

The BBQ however, certainly has folks attention!

[KoRn]

"The BBQ however, certainly has folks attention!"

Yeah, Paul Heinzman hijacked the DUFU with his smoker talk. lol