Two cooks this week-PICS ADDED

[big dude]

The Stumps is heating up now - cooking chicken breasts, thighs and wholes (about 30# total) along with 4 herbed pork tenderloins and 10# of Czech sausage. Using Wolfe Citrus rub on the chicken, fresh herbs on the loin and just smoking the sausage. Then Tue will cook a brisket, 3 butts, and 13 slabs BB's. A little pulled pork and chicken, brisket, and sausage for us - the rest for friends and neighbors. Pics later.

 

[Toby Keil]

Sounds like the start of a great day BD! Wish I was cookin this weekend.

 

[BluzQue]

big dude...your on your way to a great cook & feast...wish I was there! Be sure to post those pics!


8)

 

[big dude]

Here's some pics from today.
Chicken rubbed down and ready to go onto smoker

Finished Czech sausage

Finished tenderloin and sampled sausage for lunch

Most of the finished chicken

The pulled chicken

 

[bigwheel]

Dang Dude..thats a bunch of protein and it all looks so purty and edible. Would have to bestow on you the title of Exspurt Pit Master...which is high as the ratings go in my book..and you obviously got a fine cooking moochine to boot. Excellent all around. I would give you a congratuatory manly man shirtless cyber hug if it wasn't for all these witnesses

bigwheel

 

[dollarbill]

Way to go Big Dude! That all looks like good eats! Damn. Nice pics and when we figured out we couldnt afford granite tops we were lookin at the same color.

 

[BluzQue]

Awesome success big dude !


8)

 

[Nick Prochilo]

Great pics! Care to share the Czech sausage recipe?

 

[Cliff H.]

Very nice. I love pulled yard bird.

 

[surfinsapo]

I love to make some shicken enchiladas out of that... Great job!!!

 

[john a]

That's a whole lot of mighty fine looking grub.

 

[big dude]

I wish I had the recipe, it's the old family recipe from a meat market in Texas, but he sells it and ships all over the country. Since my first batch of seasoning was given to me, I don't even know the price. It comes from
NOVAK’S MEAT MARKET
El Campo, Tx 77437
979-543-8664 Frankie Novak

I just bought ground pork (pork trimmings they use for their breakfast sausage) from the local butcher, mixed in the spices and rolled into fatty logs (don't have a stuffer - YET) and smoked to 148. Next time I'll put it in a cooler place in the smoker (or do it alone) to allow more time for color and smoke ring development. Novaks makes the classic style, stuffed into casings, smoked to 148, but at a lower pit temp than I used - I was cooking chicken as well. Since I freeze mine, I didn't add any cure as Novaks does. Basically mine was just a fatty with a different spice package - but I like it alot.

 

[007bond-jb]

Man that looks great

 

[dmtky]

good job big dude, making me hungry