Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
LinkBack Thread Tools
Old 07-25-2011, 02:29 PM   #401
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,391
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

Well, I love mayo and cabbage. Mayo on hotdogs, burgers, BBQ sandwiches. I also made my own sauerkraut a few months back.

__________________

Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

jeepinjeepin is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2011, 02:31 PM   #402
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 mr_goodwrench View Post
...but I'm still not putting it on my pulled pork!
Don't try and sneak vegetables into my pork sammich, that's not cool!
__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2011, 02:33 PM   #403
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,787
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Quote:
Originally Posted by mr_goodwrench View Post
I'll have to give that a try sometime.


...but I'm still not putting it on my pulled pork!
The vinegaryness of it goes perfect with the pork though.
__________________
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 07-25-2011, 02:41 PM   #404
mr_goodwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Auburn, GA
Posts: 887
Liked 5 Times on 4 Posts
Likes Given: 7

Default

Quote:
Originally Posted by dataz722 View Post
The vinegaryness of it goes perfect with the pork though.
I hear what you're saying, but my sauce has the vinegar in it.
__________________
Quote:
Originally Posted by MyNameIsPaul View Post
We make beer in buckets with toilet parts and coolers.
mr_goodwrench is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 12:50 PM   #405
vallensons
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: houston, tx
Posts: 26
Liked 1 Times on 1 Posts

Default

I am smoking a boudain stuffed pork loin wrapped with apple wood smoked bacon. I smoked a brisket a few weeks ago and it was damn good. Hickory wood is my preference.mmmmmmmm

forumrunner_20110729_074954.jpg  
__________________
vallensons is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 01:24 PM   #406
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

mmmmmm, smoked knife. looks tasty.

__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 01:51 PM   #407
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 1,971
Liked 56 Times on 47 Posts
Likes Given: 2

Default

Just prepped two racks of spare ribs, family pack of chix legs, and a whole deer leg! Starting the smoker in two hours. Just got off the red eye, time for nappy.

__________________
My E-Herms

My hop stopper
milldoggy is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 06:25 PM   #408
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,761
Liked 28 Times on 25 Posts

Default

I have two 13 lbs CAB briskets aging in the garage refrigerator for a contest on August 6th and 7th. I love CAB Briskets because the slaughter date is posted on the packing. I am lucky because I got them 4 days after slaughter and 3 weeks of wet aging should be just right for them to be at their prime at contest time.

__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 06:38 PM   #409
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,761
Liked 28 Times on 25 Posts

Default

Quote:
Originally Posted by mr_goodwrench View Post
I forgot to snap an action shot in the smoker or during the rest, but here is is pulled and waiting to be devoured...

Some nice pulled pork goodness!!! The next time you have a hankering for pork try smoking a bone-in Boston Butt (the part of the sholder just above the picnic) and instead of pulling remove the money muscle and slice it. Oh boy you will be in for a treat!!



__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 07:53 PM   #410
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 1,971
Liked 56 Times on 47 Posts
Likes Given: 2

Default

mmmmmm

2011-07-29_12-48-52_156.jpg   2011-07-29_15-17-32_718.jpg  
__________________
My E-Herms

My hop stopper
milldoggy 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 02:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM