Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 05-16-2012, 04:46 AM   #661
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Quote:
Originally Posted by Bigcorona View Post
Looks great GSB!
How long does it take for you to get it done?
I left it on for 9 hours 16 minutes, came out great.


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Old 05-17-2012, 12:54 PM   #662
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Some Ribs I made last weekend while watching a friend brew.





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Old 05-20-2012, 01:14 AM   #663
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I forgot to post a shot of my bacon from my 3-4 post. Here you go.

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

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Old 05-20-2012, 01:25 AM   #664
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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.
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Old 05-26-2012, 02:41 AM   #665
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I thought it was 12 shoulders. Meat availability issues pushed us to 10 shoulders and 4 butts.
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Old 05-26-2012, 02:49 AM   #666
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cooking a shoulder tomorrow to take to the race on Sunday!
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Old 05-26-2012, 12:14 PM   #667
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I am finally FINALLY getting a weekend where I can fire up the smoker. Doing some baby backs.
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Old 05-26-2012, 03:21 PM   #668
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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.
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Old 05-26-2012, 06:09 PM   #669
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Two shoulders on the smoker since 7:30am. Should be some good sammiches this evening.
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Old 05-26-2012, 10:18 PM   #670
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Brewing beer, smoking pork, drinking moments, ya gota love holiday weekends.


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