Who's smoking meat this weekend?

[Azurecybe]

Got a 13 pound Turkey up in the smoker right now

 

[corkybstewart]

I just put a chicken and a boneless chuck roast on the smoker. I think this is the first time I've ever smoked beef, usually I just do pork or poultry so I'm anxious about how this will turn out.

 

[DeanRIowa]

I just removed a some baby back ribs, boneless pork loin, a fatty, and baked beans from the smoker.

Dean

 

[dfess1]

I just put a chicken and a boneless chuck roast on the smoker. I think this is the first time I've ever smoked beef, usually I just do pork or poultry so I'm anxious about how this will turn out.

pretty damn good I'm sure!

My tailgate this weekend consisted of:

6 racks of BB's

2 chuckie's

about 45 chicken legs

Neeless to say, everyone was quite full!

 

[corkybstewart]

pretty damn good I'm sure!

My tailgate this weekend consisted of:

6 racks of BB's

2 chuckie's

about 45 chicken legs

Neeless to say, everyone was quite full!

Actually it was tougher and drier than I hoped, but there was very little fat. I'll find a better piece next time. The chicken was excellent. I'll have the scraps of it on a sandwich today at lunch..

 

[unionrdr]

When I throw beef in the pit,I use chunks of wood on top of the coals. Seems to help that part a little. But I also make a moppin marinade with HB,Worcestershire sauce,& seasonings. mop it every time I flip it to keep it moist. & try to keep some pink in the middle. Bbq sauce is quite good at the end when you match it closely to the mop used to moisten it.
Another thing that is really good for this is Floribeen savory key lime oil. Mix some seasonings in a cup or so in the morning. Cover it till needed. That key lime flavor stands up to some serious seasonings too. Great flavor.

 

[Cape Brewing]

my tailgate this past weekend for the Pats game:

115 lb pig stuffed with 12 lbs of chicken and turkey breasts and 12 lbs of chorizo and linguinca.

Do I win!?!?

 

[dataz722]

my tailgate this past weekend for the Pats game:

115 lb pig stuffed with 12 lbs of chicken and turkey breasts and 12 lbs of chorizo and linguinca.

Do I win!?!?

Deep fried?

 

[Cape Brewing]

Oh I get it... I see what you did there.

Mr. Funnyman. i know one interwebs ahole who ain't gettin an invite next year.

And no, no deep frying this time. I drilled holes about an inch off the bottom on the side of the huge pan I had made and used it. The fat just drained out the bottom and it cooked perfectly.

I then borrowed PTN's big smoker and used it as a "chafing dish" to keep the pig warm at the tailgate.

Trust me... telling PTN his pride and joy was a chafing dish was worth it.

 

[dataz722]

Looks tasty but I think more pictures are needed.

 

[AnonyBrew]

WTH is that black thing on the meat? A garbage bag?

 

[dfess1]

Actually it was tougher and drier than I hoped, but there was very little fat. I'll find a better piece next time. The chicken was excellent. I'll have the scraps of it on a sandwich today at lunch..

really? mine was perfect. What temp were you cooking at? Mine are pretty much done at an hour and a half.

 

[Cape Brewing]

WTH is that black thing on the meat? A garbage bag?

Uhhhh.. The skin.

Ps. Both of my boys are addicted to thr knuckle-bump jellyfish

 

[pickles]

It looks like you grilled the Fonz

 

[lumpher]

grilling ribs, brisket, and a hefeweizen this weekend

 

[bob1852]

Uhhhh.. The skin.

Ps. Both of boys are addicted to thr knuckle-bump jellyfish

Hahaha. More NHC memories.

Smoked a whole pork loin a couple days ago. It turned out really well.

 

[toolboxdiver]

Doing some half chickens and brewing my Kensington Kreme Ale this sunday got to work sat til 3 pm

 

[lschiavo]

It looks like you grilled the Fonz

Cracked me up.

 

[toolboxdiver]

got the chicken rubbed and getting happy in the fridge also making some ABT's and my Pork and Beef rollups some grilled veggies and beer to brew busy this weekend will post pics sat or sun

 

[dfess1]

got the chicken rubbed and getting happy in the fridge also making some ABT's and my Pork and Beef rollups some grilled veggies and beer to brew busy this weekend will post pics sat or sun

got two chuckies marinating in bourbon and steakhouse marinade. That and some sausage for Sunday. Having a group Brewday at our place, at least 3 other brewers. We'll be brewing two beers ourselves.

 

[brew_man_dan]

i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?

 

[dfess1]

i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?

depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.

 

[jeepinjeepin]

depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.

+1

Probably between 2-4 hours though, depending on temperature. A meat thermometer costs much less than salmonella poisoning.

 

[EdWort]

Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!

 

[KCBrewer]

Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!

Sounds like a good time.

I'm doing a tri-tip for the first time on Sunday that a friend gave me today.

It's only 3-4lbs, so not a ton of meat. Based on the sample I tried that he did, it's good stuff slow cooked and heated up at the end.

 

[KCBrewer]

i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?

+1

Probably between 2-4 hours though, depending on temperature. A meat thermometer costs much less than salmonella poisoning.

+2

I usually do them at 250 and at 3-3.5 hours they are fall apart tender, come clean off the bone, and juicy as can be.

 

[brew_man_dan]

depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.

as with smoking all meats, you cook to the temp.

I usually do them at 250 and at 3-3.5 hours they are fall apart tender, come clean off the bone, and juicy as can be.

Probably between 2-4 hours though, depending on temperature.

thanks to kcbrewer and jeep for the tips of an "estimated" time frame, as i haven't smoked a chicken before.

 

[toolboxdiver]

well the prep work is done got 32 ABT's, 15 Pork Rollups (pork cutlet stuffed with cream cheese scallion and bell pepper wrapped in bacon), 12 Beef Rollups ( beef cutlet stuffed with provolone, scallion and bell pepper wrapped in bacon) also got 8 chicken breasts and 8 legs and will do some grilled veggies in the morning got to work at 8 pm so no time to brew today

where are my pics??????.

 

[BulldogBrewer]

I have 2 pork butts on the UDS now. Put 'em on at about 9 last night, probably pull them in a couple of hours and rest for a couple. YUM.

 

[toolboxdiver]

the food turned out great, would have been better with a pint of my Belgian Wit ale but have to work tonite so no Beer