Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
Reply
 
LinkBack Thread Tools
Old 08-01-2011, 03:29 PM   #421
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,689
Liked 311 Times on 309 Posts
Likes Given: 18

Default

I guess I should have taken pictures but I smoked a couple racks of spares with the tips going into some beans on the smoker as well

I also threw on a bricket point for some pastrami meat for the week

__________________
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2011, 06:52 PM   #422
Stratotankard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Stratotankard's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Jacksonville, AR
Posts: 662
Liked 6 Times on 2 Posts

Default

I'm brining some chicken thighs right now. I've only got a 22.5" generic round black grill, but I've had decent luck just piling my coals to one side and heaping soaked chips next to them. I need to get some chunk wood to try out different techniques.

__________________

---------------------------------------------
Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer

Stratotankard is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2011, 01:32 AM   #423
Great_Neck_Brewer
Feedback Score: 0 reviews
 
Great_Neck_Brewer's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Great Neck, New York
Posts: 177
Liked 3 Times on 3 Posts

Default

Stratotankard, nice avatar

__________________
Great_Neck_Brewer is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2011, 01:45 PM   #424
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 1,985
Liked 48 Times on 40 Posts
Likes Given: 23

Default

Quote:
Originally Posted by Sawdustguy View Post
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!!

Can you explain a little more about the money muscle? Do you separate it first before cooking or after? Do you slice it hot or let it rest? I'm cooking two Boston Butts on saturday and would love to try it!
__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2011, 07:18 AM   #425
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,772
Liked 28 Times on 25 Posts

Default

Nate,

Separate it after the cook. Check out this URL and look at post 7.

http://www.bbqbug.com/forums/bbq-con...tion-pork.html

__________________

Guy

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 03:45 PM   #426
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

i finally got my uds built and in action this past saturday. really stupid scheduling on my part to have 5 meats coming off the grill/smokers at the same time, so no money shots. but here's my setup from saturday.

__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 06:09 PM   #427
noodledancer77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Mayfield, KY
Posts: 105
Default

This thread has me excited! I've got a bunch of deer meat left from last season that has to be gone in time for the new season in a month. Gonna break out the sausage making equipment this weekend and fire up old bertha. probably gonna do three or four different kinds, andouille, bratwurst, breakfast and variations on each. Gonna be a good day!! Thanks for getting me fired up!!

__________________
noodledancer77 is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 07:52 PM   #428
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

Guy,

I haven't looked at this thread in awhile, so I just saw your comment. I will definitely give that a try. My 9 year old daughter is a HUGE fan of pulled pork and I am sure she will love that as well.

If I have a chance, I am gonna revv up the ol' smoker Sunday. I've been thinking brisket. Had our August birthday lunch for work at Jim & Nick's BBQ. I had the brisket, but it just wan't enough (not to mention SWMBO wants it now...) They had wings for appetizer there that they dry rubbed, smoked and then tossed in the fryer real quick and tossed w/ wing sauce. They were gooooooooooood! May have to make some of those too!

__________________
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 08-14-2011, 03:08 AM   #429
juvinious
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hollywood, FL
Posts: 396
Liked 14 Times on 4 Posts

Default

Lit up the smoker today put some ribs and flank steak on. I did some Argentinian sausages on the grill earlier to hold us while they smoked. Here is somewhat during our eating:




We had it with some corn tortillas, pico de gallo and lettuce. They were taken a bit late after we ate some.

__________________
Primary: None
Conditioning: None
Kegged: Nut Brown Ale
Bottled: Pyment | Strawberry Melomel
juvinious is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2011, 03:13 AM   #430
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

I had a buddy smoke some briskets today. I would normally be there helping to cook. If I heard right it was 138# of brisket.

__________________

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
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