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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 08-12-2012, 11:48 AM   #741
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I was thinking of making either some abt's or smoking a chicken. Don't have enough time to do a pork butt today.

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Old 08-12-2012, 08:37 PM   #742
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Baby backs. Rub, no smoke, no sauce. Au natural.

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Old 08-17-2012, 12:05 PM   #743
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Going to be smoking a 7lb pork butt this weekend to make some pulled pork stuffed peppers.

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Old 08-18-2012, 04:10 PM   #744
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Quote:
Originally Posted by Genuine
Going to be smoking a 7lb pork butt this weekend to make some pulled pork stuffed peppers.
That sounds great.

I maybe doing a couple racks of back loin ribs I have sitting around in the freezer. Would go well with the brew day scheduled tomorrow.
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Old 08-19-2012, 04:32 AM   #745
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Quote:
Originally Posted by Hernando

That sounds great.

I maybe doing a couple racks of back loin ribs I have sitting around in the freezer. Would go well with the brew day scheduled tomorrow.
I got the rub put on an hour ago and that'll be sitting in the fridge over night. I'm debating how early I wanna wake up to get my smoker going, haha.

Here's the recipe for the smoked stuffed peppers:

http://www.bradleysmoker.com/recipes...pork-leftover/
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Old 08-19-2012, 07:49 PM   #746
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I'm just finishing a brisket on my pellet smoker

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Old 08-21-2012, 12:10 AM   #747
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t

Quote:
Originally Posted by Genuine View Post
I got the rub put on an hour ago and that'll be sitting in the fridge over night. I'm debating how early I wanna wake up to get my smoker going, haha.

Here's the recipe for the smoked stuffed peppers:

http://www.bradleysmoker.com/recipes...pork-leftover/
Glad you posted the link; was just about to ask. These sound really good!
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Old 08-21-2012, 12:16 AM   #748
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We finished smoking 30 Reds (Sockeye Salmon) that's 60 fillets for the winter til next season and vacuum packed/canned 30 more.
Hunting season (moose) starts this weekend!

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Old 08-21-2012, 02:45 PM   #749
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We finished smoking 30 Reds (Sockeye Salmon) that's 60 fillets for the winter til next season and vacuum packed/canned 30 more.
Hunting season (moose) starts this weekend!
that is simply fantastic! yum
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Old 08-23-2012, 04:13 PM   #750
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Smoking a 7-10lb pork shoulder this Saturday. I usually coat it in mustard and then load it up with some spices, then toss it on for 8 hrs. Then brewing 6 gals of Pumking clone Sunday.

Busy weekend.

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