Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
Reply
 
LinkBack Thread Tools
Old 12-25-2010, 02:56 PM   #1
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Soperbrew's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,625
Liked 67 Times on 66 Posts
Likes Given: 15

Default Who's smoking meat this weekend?

It's Christmas day. Woke up at 6am, fired up the smoker and threw on a big pork shoulder for some pulled pork tonight. I put on a wild dry rub from TexasBBQRub.com yesterday and I'll be making a red sauce to go with it.



Soperbrew is offline
 
Reply With Quote Quick reply to this message
Old 12-25-2010, 03:14 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,919
Liked 4958 Times on 3589 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by Soperbrew View Post
It's Christmas day. Woke up at 6am, fired up the smoker and threw on a big pork shoulder for some pulled pork tonight. I put on a wild dry rub from TexasBBQRub.com yesterday and I'll be making a red sauce to go with it.
That sounds great! We had our Christmas dinner last night- a leg of lamb, garlic mashed potatoes, roasted asparagus, etc. Today is the first Christmas I didn't have my kids living with me, so it's quiet and weird. We're going to my daughters in a little while, though.

We don't have a smoker, but maybe we'll play "hide the salami" later!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 12-25-2010, 03:56 PM   #3
KCBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
KCBrewer's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Independence, MO
Posts: 8,674
Liked 1425 Times on 1393 Posts
Likes Given: 49

Default

Quote:
Originally Posted by Yooper View Post
We don't have a smoker, but maybe we'll play "hide the salami" later!
Niiiiccce.

I smoked a 9lb brisket, 2 chickens, and 2 slabs of pork spare ribs on Wednesday for my work Christmas party. It turned out great, and I did a batch of BM's Centennial Blonde at the same time.

Then when the party was all done, and I had the leftovers packed up and ready to take home, I knocked the 2 pans over and shattered them. I could care less about the pans, but after 13 hours in 25° weather, it really sucked to see it covered in broken glass. Not that there was a lot left, but enough for a good dinner that night.
__________________
"I'm no gynecologist, but I'll take a look at it."
KCBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-26-2010, 09:26 PM   #4
ruffdeezy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: New West, BC
Posts: 430
Liked 4 Times on 4 Posts

Default

I did a brisket to go along with the turkey. Marinated in maui rib sauce overnight, then put a standard rub on with extra brown sugar. Turned out great. Maybe a little dry, but still great.

__________________
ruffdeezy is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 04:49 AM   #5
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,111
Liked 174 Times on 135 Posts
Likes Given: 1

Default

Smoked a 13 lb turkey for today's brew session.

__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 04:39 PM   #6
FromZwolle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: beecher, il
Posts: 8,546
Liked 50 Times on 40 Posts
Likes Given: 2

Default

probably goin to smoke up some bacon today.

__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 04:40 PM   #7
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,041
Liked 3002 Times on 2955 Posts
Likes Given: 28

Default

Quote:
Originally Posted by FromZwolle View Post
probably goin to smoke up some bacon today.
Cold or hot smoke?
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 04:42 PM   #8
509inc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: OKC
Posts: 1,248
Liked 55 Times on 49 Posts
Likes Given: 224

Default

I'm jealous... My smoker has been fired in months.

__________________
509inc is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 05:06 PM   #9
FromZwolle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: beecher, il
Posts: 8,546
Liked 50 Times on 40 Posts
Likes Given: 2

Default

Quote:
Originally Posted by dataz722 View Post
Cold or hot smoke?
hot. i'd love to go cold, but i don't have the set up for it and it's a little chilly out to start tinkering.
__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 05:35 PM   #10
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,041
Liked 3002 Times on 2955 Posts
Likes Given: 28

Default

Quote:
Originally Posted by FromZwolle View Post
hot. i'd love to go cold, but i don't have the set up for it and it's a little chilly out to start tinkering.
Cold smoking is easy as hell, especially in this weather, as long as it is above freezing out. All you need is a box (grill, smoker, even a cardboard box), some wood chips (not chunks or dust), a small coffee or large soup can, and a brand new soldering iron. It will take less than 5 minutes to set up and will work great.

Probably too late now though because for cold smoking you need to use a curing salt which you probably wont have in the brine for a hot smoke.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM



Newest Threads

LATEST SPONSOR DEALS