Who's smoking meat this weekend?

[strat_thru_marshall]

Monday Is part of my weekend, and I'm about to get a couple birds on the smoker. Rubbed with my own brown sugar/chili rub and smoked over Cherry wood. Should have enough for dinner plus sandwiches all week!! First cook on the new smoker as well, we'll see how she performs. Coming up to temp as I type.

 

[humann_brewing]

big smoke weekend for sure, I think the lineup is spares and tritip and beans with smoked rib tips in it put back on the smoker

 

[dfess1]

Yeah, the 4th is going to be a big party at my parents place. We'll be bringing the smoker back up. So far the menu includes:

Pulled Pork
Brisket
Lots of ABT's
Pig Candy
Salt Potatoes
Corn on the cob (haven't decided if I'm smoking that or just boiling it)

Never have made moink balls. Not sure if I need to either with the rest of this lineup. I could make a couple of fatties, just to answer some curiosities of family members that have never had them. Still contemplating that one..

 

[dataz722]

I would save the pit space and not do MOINKs. Maybe a fatty or two though.

 

[dfess1]

I would save the pit space and not do MOINKs. Maybe a fatty or two though.

haha, I think it's going to be pretty tough for me to run out of room in my new pit!!

 

[toolboxdiver]

Looks like I'm smokin Ribs for a concert on the 4th and grilling some chicken, sure hope my summer ale has enough carb to take a keg of my own beer too

 

[dataz722]

haha, I think it's going to be pretty tough for me to run out of room in my new pit!!

What do you have?

 

[jeepinjeepin]

I'm thinking real hard about building a UDS. I think I have ready access to everything but a lid and cook racks.

 

[jgourd]

When I lived in Montreal, Canada, we used to eat something called Smoked Meat. It's very popular there. It's sort of a cross between corned beef and pastrami in that it is cured, pickled and smoked. I have one curing in the fridge now and will smoke it this weekend. It's VERY tasty on rye bread with mustard. Nothing else. And it has to be hot. God I miss the real thing that's smoked in smokers with 90 years of old residue!

 

[dataz722]

I'm thinking real hard about building a UDS. I think I have ready access to everything but a lid and cook racks.

DO IT!!!!! caps

 

[jeepinjeepin]

DO IT!!!!! caps

But I already have my Char Griller that I have modded up into a purpose built smoker and I am running out of room. I guess I could build the UDS and unmod the CG back into a dual purpose grill/smoker.

 

[nyer]

We are doing a 20 pound beef roast on Sunday for a 4th party. We usually do do 40-60 pounders but we scaled back the party this year because it's so much work. We have a 55 gallon drum with a side smoke box and it has a custom made stainless rotisserie. We use a mix of cowboy charcoal and apple wood logs and also some mesquite chips. It takes most of the day to cook it thru so we start trimming and eating and then wait for it to cook some more. We usually rub it with seasalt, pepper and garlic the day before we cook it. We have been doing beef like this at least once a year for the last 25 years and it's fantastic. Happy 4th to everyone.

 

[dfess1]

What do you have?

My father and I built this about a month ago.

https://www.homebrewtalk.com/f172/stumps-clone-build-underway-247759/

This is going to be the first time I have it even remotely filled. Next weekend it will be COMPLETELY filled.

 

[jgourd]

Dude, that smoker kicks royal arse.

 

[yummybeer]

i plan to smoke a pork loin for my 4th of july meal.

 

[lschiavo]

I love the pics. Looks like you travel with only the essentials: kettles, brew rig, sweet a$$ smoker and a few tools. You rock!

Edit - this is intended for dfess...not to confuse.

 

[lschiavo]

DO IT!!!!! caps

Second. You won't be sorry. I'm actually in love with mine!

 

[funkadelicturkey]

rack o ribs hit the smoker at 7pm, only 4 hours left. Lots of time to drink some brews. I love long weekends! Happy Independence Day to you all!!!

 

[TotemWolf]

Ribs is the only thing I'm smokin' this weekend. But steaks, bugers, and brats (among other animal parts) will be sure to find their way to the grill.

Four of my neighbors and myself are beer lovin', smokin', meat eaters. There 5 backyard BBQ's between us this weekend including an all-dayer on the 4th.

I'm gonna have such a meat hangover come the 5th. Oh, I can't wait. Time for another brat and a beer.

 

[FromZwolle]

going to throw in a couple slabs of spare ribs tomorrow. haven't had ribs in a while.

 

[Irishpenguin13]

Im ready for another brisket. Think I may do that.

 

[SwampassJ]

Im ready for another brisket. Think I may do that.

Screw the brisket, I'm ready for just the point. I would die for 15lbs of burnt ends.

 

[bullinachinashop]

I'm thinking of doing a pork butt for 12 hours on Sunday.

Bull

 

[dfess1]

I love the pics. Looks like you travel with only the essentials: kettles, brew rig, sweet a$$ smoker and a few tools. You rock!

Edit - this is intended for dfess...not to confuse.

thanks! Smoked up some butts today for the neighbors at my folks place. Kind of a "thank your for not being pissed while we were grinding away at midnight for 3 weeks". Currently finishing off pig candy as part of the thank you.

Monday will see two briskets, a butt, 3 bacon explosions, 45 ABT's, 20 or so Moink balls, and a bunch of pig candy! I'll remember (hopefully) to take pics of that cook!!

 

[strat_thru_marshall]

I have had two 9 lb pork butts on the drum since 1am, and I just made this bad boy:

(2 lbs italian sausage stuffed with provolone, sauteed peppers & onions, wrapped with bacon)

Im about to throw it on to be ready for the party tonight.

 

[toolboxdiver]

I have had two 9 lb pork butts on the drum since 1am, and I just made this bad boy:

(2 lbs italian sausage stuffed with provolone, sauteed peppers & onions, wrapped with bacon)

Im about to throw it on to be ready for the party tonight.

Dude that is AWESOME I will definatly be doing one of these soon, do you do it indirect at about 350 with a serious drip pan under lol

 

[ClassicXJ]

Did some country style ribs last night for dinner and in about 4 hours I'll throw 13 lbs of brisket for a BBQ tomorrow.

On a side note. Last weekend I killed my thermometer when I left it in a pork butt in the smokers on the bottom rack... Oops. So today I ordered myself a thermapen. I figure between brewing and smoking it's worth it.

 

[Chello]

I'll be smoking 16 lbs of pork butt tomorrow for dinner, and 2 lbs. of salmon for an appetizer. Washing it down with a American Wheat and a Rye IPA, folks should go home happy.

 

[jeepinjeepin]

Sounds like I'm smoking salmon tomorrow. Hope I can avoid getting price raped in the morning.

 

[quickerNu]

I am about to embark on the great Independence Day tradition of cooking entirely too much meat and drinking just as much beer. 1 fourteen pound brisket, a rack of pork spare ribs and a rack of pork loin back ribs. Muhahahahaha.