What age & size, because they had the same weight of both?
Who is smoking what on this Labor Day?
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What age & size, because they had the same weight of both?
mr_goodwrench
Well-Known Member
Forgot to snap a pic of them as the came out of the smoker, but here is the aftermath:
rod
beer -just brew it
smoked some assorted sausages this morning - brewed a 10 gal APA and am just finishing smoking a meatloaf(just because it was there)
btw, also going to be throwing on some nuts. Got a couple lbs of mixed nuts, unsmoked, unsalted. melted down some butter, added some honey. tossed the nuts with dry rub, then coated with the butter/honey mixture. That will go in at 300 after all the food is done cooking at 230. looking for a sweet/spicey mixture.
Nom, Nom, 6 hr. Smoked fryer chickens. They were served with potatoes au gratin , green bean casserole and croissants. Sucky pic, Oktoberfest induced!
toolboxdiver
Well-Known Member
Here are some pics from yesterday just did some grilling on the New Grill I made will be adding a fire box soon so I can smoke or grill its a dandy the grate is 37 X 25. Did 4 chicken halves, 12 brats, and 30 of my stuffed pork tenders wrapped in bacon, also did some veggies, corn on the cob and burgers and steaks on the other grill. While enjoying my Honey Rye Ale with my family and some friends it was a great day 
hamiltont
Well-Known Member
Fine lookin' rig & grub there Toolboxdiver! Looks like you nailed it every which way, including the EZ-UP. Cheers!!!
toolboxdiver
Well-Known Member
Is anyone else getting 2-3 spam messages a day through notifications about this thread? Spambots seem to be more prevalent on the forum lately, but this one seems to be getting hammered.
FromZwolle
I don't want to be cremated, I want to be malted.
mmmmm, smoked spam.
I've decided that since the McRib is out Im going to take a shot at making my own.
I figure I'll do 3 hours in the smoke and 2 in foil to over cook it so the bones literally fall out. Then cut to bun size, dunk in my sauce and top with onions and a few pickle slices.
Of course since the WSM is fired up I might as well put a shoulder on as well the night before. I'll be brewing a Southern English Brown Ale that morning as well
I figure I'll do 3 hours in the smoke and 2 in foil to over cook it so the bones literally fall out. Then cut to bun size, dunk in my sauce and top with onions and a few pickle slices.
Of course since the WSM is fired up I might as well put a shoulder on as well the night before. I'll be brewing a Southern English Brown Ale that morning as well
FromZwolle
I don't want to be cremated, I want to be malted.
i took the rib trimmings/ends and ran it through the grinder. then i grilled it up like a burger and slathered with sauce. it was delicious.
JoeyChopps
Well-Known Member
Damn the spam fairy is out in full bloom this morning
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