Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
Reply
 
Thread Tools
Old 05-26-2012, 10:25 PM   #671
JuanMoore
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JuanMoore's Avatar
Recipes 
 
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 18,656
Liked 3389 Times on 3269 Posts
Likes Given: 20

Default

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


__________________
Keezer Soze

Yuri rubs it out with 60 grit... wouldn't even feel a tenga egg. -Randar

, place entry ox dixla to suck. Fcxk fwnpoo and passed. Hel an my spupid ass. OK. - TXCrash
JuanMoore is offline
 
Reply With Quote
Old 05-27-2012, 02:15 AM   #672
kitchensqueen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 69
Liked 8 Times on 8 Posts
Likes Given: 9

Default

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


__________________
Apartment Farm
kitchensqueen is offline
 
Reply With Quote
Old 05-27-2012, 02:36 AM   #673
gtmaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: St. Louis, MO
Posts: 161
Liked 22 Times on 13 Posts
Likes Given: 17

Default

couple racks of ribs and some chicken wings are heading in the smoker tomorrow while I brew an American Wheat
gtmaus is offline
 
Reply With Quote
Old 05-27-2012, 02:50 AM   #674
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 846 Times on 624 Posts
Likes Given: 1105

Default

Smoked 16lbs of babybacks and about 4lbs of pork chops. Great party today.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote
Old 05-27-2012, 07:58 PM   #675
JuanMoore
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JuanMoore's Avatar
Recipes 
 
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 18,656
Liked 3389 Times on 3269 Posts
Likes Given: 20

Default

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.





__________________
Keezer Soze

Yuri rubs it out with 60 grit... wouldn't even feel a tenga egg. -Randar

, place entry ox dixla to suck. Fcxk fwnpoo and passed. Hel an my spupid ass. OK. - TXCrash
JuanMoore is offline
 
Reply With Quote
Old 05-27-2012, 09:08 PM   #676
kitchensqueen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 69
Liked 8 Times on 8 Posts
Likes Given: 9

Default

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.
__________________
Apartment Farm
kitchensqueen is offline
 
Reply With Quote
Old 05-28-2012, 06:52 PM   #677
A4J
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
A4J's Avatar
Recipes 
 
Join Date: Mar 2008
Location: the Desert, CA
Posts: 1,353
Liked 30 Times on 25 Posts
Likes Given: 15

Default

Smoking 2 racks of ribs right now.
__________________
Primary 1: pale ale
Primary 2: blondie


My mid-century modern keezer build thread.
A4J is offline
 
Reply With Quote
Old 05-28-2012, 09:10 PM   #678
SmoothSmoke
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Monterey, CA
Posts: 150
Liked 6 Times on 6 Posts
Likes Given: 15

Default

Doing a reverse seared tri-tip right now.
SmoothSmoke is offline
 
Reply With Quote
Old 05-28-2012, 09:18 PM   #679
corkybstewart
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
corkybstewart's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Carlsbad, NM
Posts: 1,153
Liked 180 Times on 127 Posts
Likes Given: 155

Default

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.
corkybstewart is offline
 
Reply With Quote
Old 05-28-2012, 10:42 PM   #680
Daddymem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: WarehamI?, Massachusetts
Posts: 697
Liked 22 Times on 18 Posts
Likes Given: 45

Default

Smoked a chicken.


Daddymem is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS