Sonny D’s Meat Porch

In my element.

I got wood. Up top is hackberry and pear. The rest is post oak mostly. Dwayne Schiller. Hackberry is great for poultry and pork. Maybe some fish.

This is a 1/2 pork belly I smoked for 3 hours with chunks of a whisky barrel, whose contents I drank. IT 165F.

From Kentucky, we’ll travel to Korea for a sauce bath in a finishing oven of 250F. Destination IT 200F.

Good afternoon from my just about my favorite place. As to the drink, don’t knock this combo until you’ve tried it🤣. Chicken pics later after it gets a little color on it. Dwayne Schiller

Mad science. Brisket sous vide. About 8 pounds. Seasoned, vacuumed, and jacuzzi’d at 155F in a water bath. Will be finished in the offset smoker. May or may not wrap to finish. Probably smoke it 3-4 hours since it is small starting tomorrow about 5-6pm.

Going with a version of these. I’ve done the hot dogs version, now using beef kielbasa instead. On the smoker now. Used Mayo instead of mustard binder.

Smoked Sausage Burnt Ends  Smoked Sausage cut up seasoned and made into Burnt Ends

2 dollar solo stove including wood, fresh ham brined and smoking and Burl Ives approved libation. This is the true meaning of Christmas, folks.

HAPPY HOLIDAYS!!!!!