Who's smoking meat this weekend?

Tri-tip locked and loaded

Mmmmmm... Ribs!

Time to foil them ribs... Apple juice, honey, and more rub. The sweetness of the honey should come in handy, as my first taste of the rub on my gloves makes me think I went a bit heavy on the cayenne. Yowza!

And the slow roasted rosemary garlic potatoes and my pork. I made cole slaw as well. So full.

We had a few friends and family over for a meal and a visit. Got the old Weber fired up...



Smoked some Italian sausages, Bush's beans, roasted the tomatoes for some fresh salsa, and threw on a few burgers (not shown). A nice salad and some musk melons rounded out the meal. Good eats, and good company.

Got my saison in the fermenter right before 6pm yesterday. Fired up the pit for chicken legs,thighs & Italian sausage. A whisky BBQ sauce for the chicken was spicy/fruity as well. Was pretty late some 3 hours later to get a pic though...

Took 14 hours on a 10lb pork butt. Pulled at 205, rested and it pulled right apart!


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Realized I forgot the pictures yesterday...

Dang those ribs look good.

I made this pork shoulder on Memorial Day. It was very good!

That's a Picnic roast, right?

Did you get much smoke penetration (heh) through the skin?

I'm using liquid smoke and a dehydrator. I don't get to play in this thread even if I'm making pounds of beef jerky

YNOT2K said:

That's a Picnic roast, right?

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yes

DrunkleJon said:

Did you get much smoke penetration (heh) through the skin?

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well my father-in-law is a purist. He wouldnt let me add any smoke... just normal charcoal smoke. It was good, would have been better with hickory and apple wood though...

Smoking a pork shoulder and 3 racks of ribs tomorrow


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Getting my 14.5" WSM on Monday (only size I could get shipped here) and will be smoking the following weekend. What should I make?

Just put a pork butt on the WSM. It was kind of a last-minute decision to do this, so here's hoping 12 hours is enough time. I'll get 'er going at 275, which should do the trick.


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PJoyce85 said:

Getting my 14.5" WSM on Monday (only size I could get shipped here) and will be smoking the following weekend. What should I make?

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If you havent done any smoking before a pork butt is a great place to start. They are forgiving and delicious. I read up and then used the recipe off amazingribs for the first smoke.

PJoyce85 said:

Getting my 14.5" WSM on Monday (only size I could get shipped here) and will be smoking the following weekend. What should I make?

Click to expand...

I second the pork butt idea, or ribs if you don't want to wait that long haha

I also highly recommend (TO EVERYONE) this smoked gouda Mac n cheese recipe. I've made it twice and everyone has raved about it ever since. http://www.dadgumthatsgood.com/?p=1649

DrunkleJon said:

If you havent done any smoking before a pork butt is a great place to start. They are forgiving and delicious. I read up and then used the recipe off amazingribs for the first smoke.

Click to expand...

I've smoke a lot of stuff; pork butt, ribs, brisket, etc. I was just looking for some fun ideas for the little guy. Maybe I'll try prime rib.

Just threw some ribs on. Making ABTs now

Just got done with 3 whole chickens smoked it with apple boy its good

I just dumped some potatoes onto the pit. Can't wait to eat.

Looks great Remmy!

Two different rubs for each half of these country ribs, but both were foiled with apfelwein. I have the itis :cross:

Alright Remmy...

What's the secret to crispy wings?? The skin on mine always comes off rubbery. Have to throw them under the broiler to finish them.

No secret, man. Smoke them at 325F+.

I do all of my poultry at the highest heat possible.

Ahh. My electric only goes up to 225. Guess I need to buy an Egg.

Just put three saint louis racks on the pellet smoker.....(while mashing a pale ale). Can't beat the weather and the anticipation of dinner!!!

spares

6# pork butt, some Cole slaw, stuffed peppers and corn bread.

Pics coming soon

Just pulled a bacon explosion off the Akorn grill. Going to make a great breakfast sandwich.

chicken thighs with crispy skin

Corned beef brisket seasoned and ready to be smoked.
Pastrami sandwiches on sour dough with smoked Gouda Mac and cheese later tonight.


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