 |
|
06-18-2011, 12:52 PM
|
#241
|
|
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: The Zoo, Troy,Mo
Posts: 17
|
11lb pork shoulder going on in a few hrs!
__________________
Primary:
Laggering:
Secondary: EdWort's Apfelwein
Bottled:
Keg:2 ESB's, Graff, Cream stout
|
|
|
|
06-18-2011, 01:34 PM
|
#242
|
|
Senior Member
Feedback Score: 0 reviews
Join Date: Oct 2007
Location: Middletown, De
Posts: 33,987
Liked 2611 Times on 2577 Posts
Likes Given: 27
|
Not smoking but will be making pit beef for Sunday.
__________________
Quote:
Originally Posted by Yuri_Rage
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 Reelale
I have to go into town this morning to get some wood.
|
|
|
|
|
|
06-18-2011, 03:29 PM
|
#243
|
|
Drinks Beer
Feedback Score: 0 reviews
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,171
Liked 314 Times on 234 Posts
Likes Given: 141
|
Quote:
|
Originally Posted by lschiavo
Birthday party today. Here's about 80 ABT'S going on the smoker now. This is my first go at these. I can't see how they would not be great.
|
The turds were a big hit. Highly recommended! |
|
|
|
06-18-2011, 03:35 PM
|
#244
|
|
Feedback Score: 0 reviews
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 1,538
Liked 22 Times on 20 Posts
Likes Given: 2
|
They are so good, no turds for me today, just a turkey, cod, salmon and an entire bob evans sausage log.
|
|
|
|
|
06-20-2011, 12:35 PM
|
#245
|
|
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 962
Liked 42 Times on 31 Posts
Likes Given: 39
|
I was breaking in the new smoker this weekend. Fri night: smoked beef short ribs, corn on the cob, and baked potatoe's. Forgot to take pics. Well, I got too drunk during the cook to remember to take pics. 
Sat: smoked 3 racks of baby backs and took them to the Reading Phils baseball game. Everyone loved them. Also forgot to take pics, but was too busy doing other things that day. |
|
|
|
|
06-22-2011, 08:49 PM
|
#246
|
|
Feedback Score: 0 reviews
Join Date: Apr 2009
Location: Tyler, TX
Posts: 190
Liked 1 Times on 1 Posts
Likes Given: 2
|
Got a new el cheap brinkmann vertical upright.
Changed out the coal pan for a grill wok.
Breaking it in with something easy.
Pecan smoked bratwurst
 
Made a maze of lump and pecan chips.... should work out great
__________________
Ike's Brewhaus
Est: 2008
|
|
|
|
|
06-24-2011, 08:04 PM
|
#247
|
|
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Lilburn, GA
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 1
|
It's on this weekend... A pork butt, full slab or ribs, whole chicken and a nice cut of salmon. Oh yea' also brewing.
Hell I might need to call in on Monday.  |
|
|
|
|
06-24-2011, 08:08 PM
|
#248
|
|
More Humann than human
Feedback Score: 0 reviews
Join Date: Oct 2008
Location: the sun
Posts: 15,467
Liked 295 Times on 293 Posts
Likes Given: 14
|
10lb brisket going on before bed tonight
__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12
|
|
|
|
|
06-24-2011, 11:47 PM
|
#249
|
|
Crazy Bearded GILF Chaser
Feedback Score: 2 reviews
Join Date: Feb 2010
Location: Independence, MO
Posts: 5,486
Liked 1114 Times on 1093 Posts
Likes Given: 10
|
5.75lb brisket flat going on before work in the morning. Would have preferred a full packer, but it was free, so what the hay. I have some grouper left from last years fishin trip I may try smoking as well. Never done fish.
__________________
"I'm no gynecologist, but I'll take a look at it."
|
|
|
|
|
06-25-2011, 12:14 AM
|
#250
|
|
Feedback Score: 0 reviews
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 1,538
Liked 22 Times on 20 Posts
Likes Given: 2
|
Fish is my fav, usually brine for 1 to 2 hours, then place skin side down on a piece of brown paper from a bag. Smoke only for 1 to 2 hours, depending on thickness.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
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 02:28 AM |
|
Meat
|
Hoppocrates |
Meat Smoking, Curing and Sausage Making |
32 |
12-22-2010 04:11 PM |
|
|
|
.gif-1367621329.gif)
