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View Full Version : Bertha is smokin again!



yamahog3187
12-27-2008, 01:26 PM
:thumbs up: The smoke started rising out of Bertha about 6 this morning! (Yes I slept in.) Have been running around so most of the pics will be in this post, but there will be a few to follow later as things come out of Bertha.:msn-wink: (That just don't sound right!):roflmaoha0:

Did a whole shoulder for pullin, 2 small deer roasts, 6 scotch eggs, 6 abts with cherry peppers, and 6 armadillo eggs with cherry peppers. Had 2 fattys rolled out and some kiabasa but ended up skipping them as I didn't get the armadillo eggs done till 11:30 this morning.

The roasts I took to 155 or so and foiled! The first came out about 10 minutes ago at 175 and is resting. The second is at 171 and should be out shortly. The second roast I also wrapped in bacon. I'll post later which one I like best. Both were injected with a home made blend of spices and rubbed with McCormick pork rub. The bacon on the second one was rubbed with a 50/50 mix of the rub and brown sugar.

The ABTs and the armadillo eggs I had to make with cherry peppers as the jalapenos in this area arn't worth looking at these days. Gotta go for a few. Will post the pics when I come back. The second roast is done and needs to be pulled as well as the ABTs.:wings:

yamahog3187
12-27-2008, 03:17 PM
:drooling: Bertha is almost done for the day. The only thing left is the armadillo eggs. I wrapped them in bacon and am mostly waiting for the bacon to get done. They have been on for 3 hours or so, but were on the cooler end of the grate for a while. The shoulder just went into the cooler with the roasts and I won't pull any of them for a while now. The ABTs are ok but I have decided I need to use something other then cream cheese.

Now for the good part - the pics!

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook001.jpg

The shoulder and the two deer roasts about 15 mins after I put them on this morning. (Couldn't find the dang camera!) :oops:

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook002.jpg

8 Scot eggs ready for the rack. 4 were wrapped in bacon!

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook003.jpg

These were the only peppers that I could find that even looked edible. Not sure how cherry peppers do for ABT's but I guess I'm gonna find out!

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook004.jpg

6 ABT's headed for the smoke.

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook005.jpg

This is the shoulder at 165 going into foil. The roasts were already in foil by this time. Forgot to get pics! :oops:



The armadillo eggs finally got made by 11:30 after the ABT's. The roasts were coming along nicely and the eggs were getting crispy at the warm end of the grate!:drooling:

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook.jpg

The eggs are done!

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook008.jpg

The ABT's are done. As you can see, I had to slice the eggs and try them. They will definitley be a regular from now on!

The armadillo eggs are getting crispy! Will be pulling them off in a bit. Will slice the roasts and get pics and let you know how they turn out when I get out of the tree stand! Still looking for Bambi! It's late muzzleloader season! LIFE IS GOOD! IT'S HUNTING SEASON! :cheers2::sifone:

californiasmokin
12-27-2008, 03:58 PM
Great looking stuff.Sounds like you are having a good day:thumbs up:

Jake
12-27-2008, 04:02 PM
looking good, i have never done the eggs before, but it is on my to do list, glad to see you got Bertha fired up, :thumbs up: I'm so doing some steaks up tonight, I'm going through withdrawals :blushing: :drooling: and i can actually get to my grill today, even with a covered deck, i have still had to shovel it off cause of the dang wind blowing it in.:ack2:

looks good, cant wait to see the rest :thumbs up:

BYBBQ
12-27-2008, 04:56 PM
Looks like a tasty feast for sure.:thumbs up:

TX Sandman
12-27-2008, 05:05 PM
:thumbs up: Wow! Everything looks fabulous, and I can imagine the feast later.


These were the only peppers that I could find that even looked edible. Not sure how cherry peppers do for ABT's but I guess I'm gonna find out!

:D I haven't found a bad pepper yet. Just some that work better than others.

yamahog3187
12-27-2008, 08:13 PM
No deer tonight except for the ones that Bertha smoked today. The roasts turned out pretty good. The one that was wrapped in bacon just isn't as good though. The texture is totally different from the one that was just injected and rubbed! It's not bad, just not nearly as good and both have the same rub and marinade. The only other difference is that the rub that I used on the bacon was mixed with an equal part of light brown sugar.

Both have a definite bite as I was pretty liberal with the cayenne pepper. They should make great sammies without having to add anything!:drooling:

Wanted to do a mustard slather on the shoulder but I had a senior moment and just plum forgot! Oh well. It turned out pretty good anyway. The first one I did I used the mustard and I just plain liked it better then the last two that didn't.

Haven't sliced the armadillo eggs yet. They won't get touched before tomorrow at the soonest. Pics follow just so no one can say that it didn't happen! :tap:

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook009.jpg

Here are the two roasts. They were small roasts and didn't really shrink up too much.

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook010.jpg

Here they are sliced. The one on the left didn't have the bacon and has a pretty nice smoke ring. It also has the better flavor. :twocents: The bacon on the other one didn't hold up to sliceing too well.

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook011.jpg

Here is the roast. It must be done as it started coming apart just getting it out of the foil. This is the first cut I have done that had the bone in. The fat cap seems to have burnt a bit but since it came off in one big piece, it isn't hurting anything. The bark was a bit heavier then I like, but I think that was my fault. Oh well, still the first year with Bertha so we are still learning together.

http://i42.photobucket.com/albums/e319/yamahog3187/Dec%2027%2008/2dayscook012.jpg

Here is the pig! Will vacuum seal this tomorrow and will have sammies for a few months. LIFE IS GOOD! :wings::cheers2:

Hope everyone had a great Christmas! Also have a good and safe New Years!

Jake
12-27-2008, 08:21 PM
looks good to me :drooling:, i would eat the bacon that didn't slice well, just as is, i have a hard time not making bacon disappear when I'm around it. :blushing:
:kewlpics:
oh and, are you not digging into the eggs till tomorrow because its for breakfast??

JamesB
12-27-2008, 08:46 PM
Wow, not that is a day of cooking! It all looks great!

peculiarmike
12-27-2008, 09:48 PM
Great freakin' mother of pearl! Them's some FINE eats! NICE job!
What sorta smoke pole ya got? I shoot a .50 Hawken I built from a kit 25 years ago and a .50 inline. Use ballistic tip .45's with sabots. Never had one get up yet. :D

SmokyOkie
12-27-2008, 10:12 PM
:kewlpics: Great lookin grub and Merry Christas back atcha!

Pippa
12-27-2008, 10:38 PM
:wow: those eggs look sooooooo good :thumbs up: i can hardly wait to try those (i saw jake post that he's gonna make them :msn-wink:)

Chargrilled
12-28-2008, 10:55 AM
Thats what Im talkin about, a FULL pit and got some hunting in!!! What a day brother.

Did you notice any flavor difference in the bacon vs. no bacon scotch eggs??

points!