Who's smoking meat this weekend?

lschiavo said:

That sounds really good. Have you tried cudighi? I did a stuffed zucchini on the smoker once that was fantastic. I bet it would work well in a fatty.

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Never heard of it but will have to look for it now. A smoked stuffed Zucchini sounds amazing as well. That is the beauty of fatties. Anything that tastes good with sausage, and anything that tastes good with smoke will work. The beef/brat meat one was good but the beef/italian sausage one was better. I am going to be eating fatty mc-fat fat fat for about a week to kill these off. And I am not complaining one bit. My coworkers may though as it will stink delicious in here when I reheat them.

DrunkleJon said:

Never heard of it but will have to look for it now. A smoked stuffed Zucchini sounds amazing as well. That is the beauty of fatties. Anything that tastes good with sausage, and anything that tastes good with smoke will work. The beef/brat meat one was good but the beef/italian sausage one was better. I am going to be eating fatty mc-fat fat fat for about a week to kill these off. And I am not complaining one bit. My coworkers may though as it will stink delicious in here when I reheat them.

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Need the time to make one of those.

a < 3 hour smoke. You can prep it the night before, and leave it in the refrigerator, then upon getting home from work start up the smoker and throw that baby on. Can be ready as a late dinner. Also, its a great meal to throw on the smoker while you are brewing. Both can be done at around the same time.

Don't smoke your overhead door. Not my door, but this happened to a fellow Facebook smoker.

andysim said:

Don't smoke your overhead door. Not my door, but this happened to a fellow Facebook smoker.

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Looks like a pellet smoker? Did the fire go back into the auger as I've heard horror stories of it happening on Traeger grills?

Only way I can see something like that happening is if the entire smoker went up in flames.

I believe it was a Bradley. The owner though it was a grease fire.

Several other Bradley owners have had grease fires in theirs.

Ouch. Bad day. Actually, how about "Dont smoke foods inside your garage" Keep the smoker several feet from the house too.

I've got a 10+lb brisket going to do on Sunday. Still thinking if I want to rub it with my usual suspects or go with a Montreal Smoked Meat seasoning. I need to figure that out soon - I actually wanted to get something on there today, but tomorrow will be soon enough. As long as I have over 24 hours on there before it goes in the pit, I'll be fine (from my previous experiments)

andysim said:

I believe it was a Bradley. The owner though it was a grease fire.

Several other Bradley owners have had grease fires in theirs.

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with the door lying off the side like that, it looks like something went boom.
No matter what, it's a bad day.

I use the Franklin method, 50/50 salt & pepper. Works well and everyone loves the results. Look it up.

castermmt said:

I use the Franklin method, 50/50 salt & pepper. Works well and everyone loves the results. Look it up.

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Its the only way I go anymore... Dalmatian Rub! Best briskets of my life are salt, pepper and post oak.

castermmt said:

I use the Franklin method, 50/50 salt & pepper. Works well and everyone loves the results. Look it up.

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Oops... Correcting a double post.

My brother in law and me at Myron Mixon's BBQ class in Georgia. I'm hoping to learn something here.

Floored said:

My brother in law and me at Myron Mixon's BBQ class in Georgia. I'm hoping to learn something here.

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That's pretty cool. Is he as big of a jerk in person like he is on tv? Or is that just the role he plays

Plan on cooking some ribs this afternoon

View attachment ImageUploadedByHome Brew1442096324.664357.jpgday got away from me no time to cook ribs. Instead moink meatball sliders

View attachment ImageUploadedByHome Brew1442107682.019740.jpgView attachment ImageUploadedByHome Brew1442107695.324919.jpgmoinks sliders with onions, jalapeño and avocados

onetoeddogbrewery said:

That's pretty cool. Is he as big of a jerk in person like he is on tv? Or is that just the role he plays

Plan on cooking some ribs this afternoon

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I was going to say ******* but yeah, was curious as well.

onetoeddogbrewery said:

That's pretty cool. Is he as big of a jerk in person like he is on tv? Or is that just the role he plays

Plan on cooking some ribs this afternoon

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I got back home late last night. It was a great weekend and I did get some good information. Myron was personable, funny, and approachable all weekend. The man is certainly passionate about barbecue and takes it seriously.

The tv persona is definitely different from what I experienced. Overall a good weekend with a chance to prepare and eat some top-notch barbecue.

Moink balls, ready for the smoker.

8 are stuffed with cheddar and Monterey Jack. The other 4 are stuffed with bleu cheese and Frank's red hot buffalo sauce.

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...fukkers. now i have look these moink bawls up and make them

Moink balls with Greek veggie salad w/ feta, and watermelon. Warsteiner Oktoberfest to finish it off.

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bwarbiany said:

Moink balls, ready for the smoker.

8 are stuffed with cheddar and Monterey Jack. The other 4 are stuffed with bleu cheese and Frank's red hot buffalo sauce.

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That's a damn good idea using buffalo sauce How'd they turn out? I made some last week my only complaint was they were a little dry.

onetoeddogbrewery said:

That's a damn good idea using buffalo sauce How'd they turn out? I made some last week my only complaint was they were a little dry.

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They were awesome. I much preferred the bleu cheese and buffalo sauce versions to the other.

I'll be doing that again!

Brisket flat and maybe a bacon beef fatty

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Nom nom nom. Will slide this in a Tupperware w juices to rest. Slice in the am before church...

Wings tossed in Buffalo seasoning cooked on the pellet rig

View attachment ImageUploadedByHome Brew1442803415.692493.jpgView attachment ImageUploadedByHome Brew1442803470.417137.jpgnot up to comp. standards, pulled off the bone to easy but I love my ribs to have that fall off the bone melt in your mouth texture. Plus a chicken.

View attachment ImageUploadedByHome Brew1442887226.753563.jpg Sunday dinner roast smoked Saturday night and warmed in the oven. Didn't get the smoke ring I was hoping for but the flavor was there!

smit70136 said:

View attachment 304750 Sunday dinner roast smoked Saturday night and warmed in the oven. Didn't get the smoke ring I was hoping for but the flavor was there!

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There definitely is a smoke ring there though. Looks tasty from here.

I smoked half a Boston butt Saturday. We had pork tacos Saturday night, huevos rancheros Sunday morning, fajitas Sunday night, and made a big pot of green chile posole with the last of it last night.

corkybstewart said:

I smoked half a Boston butt Saturday. We had pork tacos Saturday night, huevos rancheros Sunday morning, fajitas Sunday night, and made a big pot of green chile posole with the last of it last night.

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You got a lot of use out of that!

A few chicken thighs. Not winning any competition with these but they taste great.

Brisket went on at 1 this morning. The WSM with the IQ120 has been solid at 225 with the internal sitting at 176 right now. I plan on pulling from the pit at 190 to 195 depending on tenderness and wrapping in foil and resting for an hour or two in a heavy towel.

Cooked a 23 lb Beef Shoulder Clod starting Friday night at 5:30 to serve for dinner on Saturday. Took 23 hours to cook, probably could have pulled it off an hour or so earlier. I know you can cook these to medium rare and serve like prime rib but I wanted to pull the small end for sandwiches and slice the rest for a brisket type of service. Made an au jus to drizzle on the sandwiches, yummy!

Big hunk of meat


Made sure to a have enough wood...took more than this. 14 month seasoned Red Oak.


Dry brined for 24 hours and stuck some coarse ground pepper on with EVOO.


Watched the fire for a long time. Tried to keep it around 250ºF.


Flipped it after 8 hours. Nice bark all around after 15 hours.


Wrapped it once it seemed to have enough smoke.


Pulled beef in the bowl and sliced on the board.


Pardon the coleslaw, must have fallen off the sandwich.

First time doing flat iron last night... Definitely not the last!

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View attachment ImageUploadedByHome Brew1443393866.378360.jpg Turkey breast(s) from last weekend turned out really awesome. Smoked two at once and they didn't last very long! Brined for about 8 hours using the standard Thanksgiving recipe:

1/2 gallon water
1/4 c soy sauce
1 c apple juice
1/4 c olive oil
1/4 c salt
1/4 c sugar
1 tsp each of tarragon, thyme, rosemary, black pepper
Indeterminate amount of juniper berries (just until it looks right)

Actually ended up using two sprigs of rosemary from the garden - about 1 ft in length each.

Smoked some wings over hickory for last night's football game. One hour on the WSM followed by a couple minutes on the grill to give the skins a nice crisping.

Polish sausage pierogi fatty on the smoker yesterday...

Homemade polish sausage, filled with sauerkraut, cheese, noodles, shredded potatoes, and onion.

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bwarbiany said:

Polish sausage pierogi fatty on the smoker yesterday...

Homemade polish sausage, filled with sauerkraut, cheese, noodles, shredded potatoes, and onion.

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Can you explain this more? Looks great!

ericbw said:

Can you explain this more? Looks great!

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the first time I saw this monstrous mass of meatatarian deliciousness was at post #120 of this thread....you can add or take out anything you want, but the dang thing is amazing no matter what ya do with it.
(I still haven't figured out how to link an individual post, but you'll get there this way. )