Who's smoking meat this weekend?

Two hours in!

Easter abts!

Easter abts... With pic. Also had to use some mini sweet peppers to please everyone.

did a 20 lb ham, 30 Hawaiian ABT's, Beef Ribs, and some stuffed mushrooms for tomorrow

I smoked some loinback ribs. Easily the best I have produced thus far.

Smoked these beauties for our Easter get together. Two butts for about ten hours with a dry rub and smoked with orange wood and a touch of hickory. They fell apart as I took them off the grates. Tossed with a nice East Carolina sauce.

here is my Easter Feast, I made a 20 lb cured ham for pulled ham bbq with a pineapple honey mustard bbq sauce, pineapple stuffing, tater salad, hawaiian ABT's, deviled crabs, stuffed mushrooms and ice cold beer

Easter turkey dinner on the U.D.S.
This was the first time using a diffuser/water pan so the meat is a lot lighter in color than usual.

toolboxdiver said:

here is my Easter Feast, I made a 20 lb cured ham for pulled ham bbq with a pineapple honey mustard bbq sauce, pineapple stuffing, tater salad, hawaiian ABT's, deviled crabs, stuffed mushrooms and ice cold beer

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Toolbox, what's in the deviled crab? Sounds good?

Rob_B said:

Smoked these beauties for our Easter get together. Two butts for about ten hours with a dry rub and smoked with orange wood and a touch of hickory. They fell apart as I took them off the grates. Tossed with a nice East Carolina sauce.

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You willing to share the recipe?

I think I'll do some ribs and a Boston butt for Saturday.

Gregscsu said:

You willing to share the recipe?

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From memory it's a real simple sauce. Take a 1/2 gallon of cider vinegar, 1/4 cup kosher salt, 1/4 light brown sugar and 1/4 cup or so of crushed red pepper flakes. I usually will bring it to a boil just to disolve the salt and sugar.

Rob_B said:

From memory it's a real simple sauce. Take a 1/2 gallon of cider vinegar, 1/4 cup kosher salt, 1/4 light brown sugar and 1/4 cup or so of crushed red pepper flakes. I usually will bring it to a boil just to disolve the salt and sugar.

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Thanks

I may give it a try this weekend.

I was at my buddies place in Michigan a couple weekends ago and he smoked some spares that were really good but the sauce was just ok. I got home and went back to work and was pleasantly surprised to see I had back ribs featured in my shop that week for 2.99 so I picked up a few slabs and threw then in the freezer.

Yesterday I had a hankering for ribs so I pulled a slab out and got to work. I generously covered ten with yellow mustard and KC rib rub and threw them on the BGE for 3 hours at 225 then slathered em with a 50/50 blend of blues hog original and blues hog Tennessee red and let em go another hour at 300. Whoo doggy were they good.



Served with a sweet potato and slaw. Tuesdays don't get much better.

Those ribs look tasty! I'm smoking my pastrami right now, but wishing I had some ribs for supper tonight.

I did some ribs on Sunday evening...just a rack I split in half (vertical gas smoker unit) and dry rubbed them after the Mrs. brined them in a steam beer marinade.

they weren't great quality spare ribs, but they weren't bad!

malkore said:

I did some ribs on Sunday evening...just a rack I split in half (vertical gas smoker unit) and dry rubbed them after the Mrs. brined them in a steam beer marinade.

they weren't great quality spare ribs, but they weren't bad!

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Nice idea with the beer brining. I need to try that on something.

No work on a Tuesday, drinking beer smoking a Boston butt.

Looks great GSB!
How long does it take for you to get it done?

Bigcorona said:

Looks great GSB!
How long does it take for you to get it done?

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I left it on for 9 hours 16 minutes, came out great.

Some Ribs I made last weekend while watching a friend brew.

I forgot to post a shot of my bacon from my 3-4 post. Here you go.



Sliced is below. Took a while but well worth it.

I just did a short, hot smoke on some Mahi Mahi. Not really smoking, but not really grilling either. Maybe indirect heat grilling? Tasty nonetheless.

I thought it was 12 shoulders. Meat availability issues pushed us to 10 shoulders and 4 butts.

cooking a shoulder tomorrow to take to the race on Sunday!

I am finally FINALLY getting a weekend where I can fire up the smoker. Doing some baby backs.

My wife serves a meal to the kitchen and custodial staff at her school every year so Thursday I put 3 10 pound butt roasts on at 250F, Friday morning I added 3 chickens and we served it to them at lunch yesterday.

Two shoulders on the smoker since 7:30am. Should be some good sammiches this evening.

Brewing beer, smoking pork, drinking moments, ya gota love holiday weekends.

Smoking 2 pork shoulders, a chuck roast, a rack of ribs, 2 cornish game hens, and a bunch of chicken. Will post pics later.

We didn't do anything elaborate, but we did some chicken with mesquite for dinner tonight. Came out quite good.

couple racks of ribs and some chicken wings are heading in the smoker tomorrow while I brew an American Wheat

Smoked 16lbs of babybacks and about 4lbs of pork chops. Great party today.

Forgot to take pics of the finished products until after they were pretty much gone. The ribs, beef, and cornish game hens were gone almost immediately, but I have one pork shoulder and some chicken leftover.

We did a hickory smoked pork shoulder for pulled pork. Just let it go for most of the day. I put a really basic rub on it, nothing fancy - brown sugar, paprika, dry mustard, onion powder, garlic powder, salt and pepper.

I've got home made barbecue sauce for dressing and some potato salad on the side, so I'm pretty excited about dinner tonight.

Smoking 2 racks of ribs right now.

Doing a reverse seared tri-tip right now.

I'm serving leftover pulled pork sandwiches but my neighbor smoked a very nice looking brisket-we'll tear into it in about 15 minutes.

Smoked a chicken.