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




Reply
Page 69 of 103 « First 19596768 69 707179 Last »
 
LinkBack Thread Tools Display Modes
Old 05-28-2012, 10:45 PM   #681
Senior Member
Feedback Score: 0 reviews
 
Jdaught's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Midlothian, TX
Posts: 250
Liked 17 Times on 12 Posts
Default
Smoked a brisket yesterday. It was quite tasty!
Jdaught is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2012, 07:32 PM   #682
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: peoria, il
Posts: 149
Liked 12 Times on 6 Posts
Likes Given: 23
Default
Pork shoulder is cooking right now, hickory and apple chunks for the fire
bscott1011 is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2012, 11:07 PM   #683
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Waukee, Iowa
Posts: 229
Liked 1 Times on 1 Posts
Likes Given: 2
Default
I rocked some brisket yesterday, and it was fantastic. The smell that permeates my house for days after I smoke meat just makes me want to smoke more meat. It is a vicious cycle.
Bottenbrew is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2012, 11:24 PM   #684
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boston
Posts: 1,591
Liked 121 Times on 106 Posts
Likes Given: 5
Default
I am about to take hickory ribs off. Cooked them 3-2-1 and used Brandon-O's Graff for the 2. Also have wings that are coming off the smoker and on the the grill.
__________________
Primary: Cluster Fly Farmhouse Ale, Pirate Strong Ale
Secondary:
Kegged: Olde Zomby Woof, Fat Lenny DIPA, Apple Bottom Graff, E.at S.ki B.eer
The Secretion Brewery

Let's think it over and stop making sense
j1laskey is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 06:02 AM   #685
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 7
Default
image-508836152.jpg

Just put on for a all night smoke pork butt
007stout is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 12:52 PM   #686
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 2,624
Liked 194 Times on 161 Posts
Likes Given: 3
Default
Doing some ribs for Dad on Sunday. One rack in traditional BBQ, and one with just garlic and rosemary and olive oil.
__________________
Sincerity is everything. If you can fake that, you've got it made.
JonM is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 02:32 PM   #687
NBA Playa
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,594
Liked 996 Times on 719 Posts
Likes Given: 3660
Default
Quote:
Originally Posted by JonM View Post
Doing some ribs for Dad on Sunday. One rack in traditional BBQ, and one with just garlic and rosemary and olive oil.
I too, will be doin' up a couple racks o' baby backs this weekend. I'm thinkin' an all day smoking at ~225 with some applewood while I whip up some IPA. Love applewood smoked pork.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans
Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 02:36 PM   #688
Feedback Score: 0 reviews
 
punkrockdave's Avatar
Recipes 
 
Join Date: Feb 2011
Location: richmond, ca
Posts: 484
Liked 33 Times on 32 Posts
Likes Given: 46
Default
Going to smoke a whole frier tomorrow and crack one of my black lagers.
punkrockdave is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 07:01 PM   #689
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: Philly
Posts: 144
Default
I've got a rack of baby backs in the smoker now. A nice rub and a 70-30 mix of hickory and apple woods. Should be done in ~3 hours. Cant wait.
__________________
Fermenters:
Conditioning: Cider
Drinking: Saison
Next Brew: Citra SMaSH, Landlord Clone
Capa is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2012, 06:18 PM   #690
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Thousand Oaks, CA
Posts: 749
Liked 68 Times on 55 Posts
Likes Given: 128
Default
Curing a couple salmon filets today to cold-smoke tomorrow. I hope it gets cool at night - my smoker gets a little hot for cold smoking.


__________________
Primary: Beer / Secondary: Beer / Lagering: Old beer.
Cromwell is offline
 
Reply With Quote Quick reply to this message
Reply
Page 69 of 103 « First 19596768 69 707179 Last »

Quick Reply
Message:
Options
Thread Tools
Display Modes
Linear Mode 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


« Hibachi grilling | - »

Newest Threads

FOLLOW US ON