Who's smoking meat this weekend?

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did 2 pork shoulders and a cheesy tatter stuffed Beef fatty with Cherry Mojobricks and charcoal, my first time with the Mojobricks but they do last longer than wood. Will use them again :mug:

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How's the skin turn out on your wings? Every time i do chicken wings the skin is like a big piece of rubber.

The skin was definitely pretty rubbery when they came out so I popped them in the oven. SWMBO had a batch of fries going in there at 450 so about 10 minutes took care of the skin.
 
Well I added a BBQ Guru DigiQ DX2 Temp Control to my UDS and tried it out on a Snowy Saturday afternoon in the Philly Burbs made my Wife a early valentines day Dinner on the Menu was London Broil, Broccoli and Cheese Potato Bombs, and Crab and Shrimp stuffed ABT's. The wife loved her dinner

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toolboxdiver said:
Well I added a BBQ Guru DigiQ DX2 Temp Control to my UDS and tried it out on a Snowy Saturday afternoon in the Philly Burbs made my Wife a early valentines day Dinner on the Menu was London Broil, Broccoli and Cheese Potato Bombs, and Crab and Shrimp stuffed ABT's. The wife loved her dinner

That drum smoker is NOT ugly. You need a new name.

How were the seafood ABT's? They sound great. I think I'll fire mine up next weekend and give em a try.
 
That drum smoker is NOT ugly. You need a new name.

How were the seafood ABT's? They sound great. I think I'll fire mine up next weekend and give em a try.

the seafood ABT's were awesome I made the Vadalia Onion Cream Cheese added fresh garlic and crab meat with my seafood seasoning then added a shrimp on top before wrapping with Bacon and dusting with fresh grind black pepper. Here is a pic of them before I wrapped them in bacon.

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Hey guys, I'm finally heating up the smoker again today. I overslept this morning and just now put two 8lb pork butts on. Will 9-10 hours at 250 be enough or would you consider wrapping in foil to help out?

Also, I'm making those seafood turds above - can't wait to taste. How long should those be on for?
 
Smoking 3 chickens tomorrow for some good folks coming over to help build a new horse corral....

Chickens are being brined in 1 gallon apple juice
3/4 cup kosher salt
1 cup brown sugar
1/2 ts cinamon
1 tsp chilli powder
4 stalks of cellery coarse chopped
1/2 pound of carrots course chopped
Mopping with a bacon fat/apple cider vingrette mop sauce...
plan on smoking for 4 or 5 hours with apple wood.

Served with Texas Ranch Potato Salad
Chef Salad
Potato rolls
Assorted beers...
 
Smoking 3 chickens tomorrow for some good folks coming over to help build a new horse corral....

Chickens are being brined in 1 gallon apple juice
3/4 cup kosher salt
1 cup brown sugar
1/2 ts cinamon
1 tsp chilli powder
4 stalks of cellery coarse chopped
1/2 pound of carrots course chopped

plan on smoking for 4 or 5 hours with apple wood.

Served with Texas Ranch Potato Salad
Chef Salad
Potato rolls
Assorted beers...

drool! I hope you'll take pics.
 
We did 2 two lb pork chops, a tritip, a pork belly, and 2 chickens. The Weber smoker may be even more fun than home brewing, nothing like having friends freak out at the food and beer you provide!
 
Is that a "Marvin the martian" plate in the first pic!? I have the matching bowl :rockin:
 
Is that a "Marvin the martian" plate in the first pic!? I have the matching bowl :rockin:

Indeed it is! My fiances favorite. I have two of them lets trade a plate for a bowl? :rockin: Then we just need to find a marvin fork and knife.
 
Did a whole bunch of ABT's half traditional and half hawaiian ABT's some smokey scalloped taters and Inferno Burger Sliders. Everything turned out great, the Hawaiian ABT's are Bangin.

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Chello said:
How's the skin turn out on your wings? Every time i do chicken wings the skin is like a big piece of rubber.

Get some coals going nice and hot, just before you take the wings off the grill finish them over the coals, that crisps the skin pretty nicely.
 
was a busy weekend for me, grilled sat and smoked sunday
sat was crab stuffed eye steaks with wild mushroom whiskey cream sauce, baked tater and grilled asparagus
sun Peach Bourbon BBQ Ribs, smoked mac and cheese, crab and shrimp ABT's

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I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

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WeimBrew said:
I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=54659"/>

Man I'd hit that right about now. Looks great!
 
Maiden voyage with the new WSM! Going to try a chicken or two. I'll brine them tomorrow and get them on the fire Sunday afternoon.
 
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