Who's smoking meat this weekend?

[Willy]

Making some baby back ribs. A 5 hour recipe - smoke at 225 for 3 hours. Then do a Texas Crutch for 2 hours (wrap the ribs in heavy duty foil with 1/2c apple juice and 1/2c brown sugar).
Finish off with some homemade bbq sauce and wait until you can't wait any longer. Supposed to be 45 min to an hour. Ha.

 

[catdaddy6676]

I'm going to trim up a brisket tonight so I can smoke it on Sunday. A small #12 one as my 18" Weber can't handle much more than that! After trimming it will be 9-10# I think

 

[Willy]

Knocked out a 10lb smoked turkey - some thin sliced breast for deli and a bunch of meat for dog food embellishment. 77¢ a pound is hard to beat.

 

[catdaddy6676]

Trimmed and in the fridge for smoking in the morning... Snake method on a Weber kettle with Cherry and Pecan. I trimmed off about 4.5# and it's 7.5# and ready for seasoning

 

[catdaddy6676]

About to start the coals and season the brisket.... Let's get smokin '!!!

 

[bailey mountain brewer]

Venison with a side of turkey. Maple and apple wood, I keep finding venison backstrap in my freezer, this pack had some tenderloin as well... yes please.

 

[cfrazier77]

Teaching my youngest to smoke chicken on his, and his brother's, grill. It was good.

 

[Dgallo]

Teaching my youngest to smoke chicken on his, and his brother's, grill. It was good. View attachment 862414View attachment 862415View attachment 862416

We spatch cock a chicken pretty much weekly. Can’t get enough. My boys, 5 & 3, call it “wish bone chicken” lol

 

[cfrazier77]

Rack of lamb, German helles, and being outside some peace a quiet.....

 

[catdaddy6676]

Going to smoke some pork belly and try to fashion burnt ends with a peach habanero glaze to finish them with...

 

[Dgallo]

Going to smoke some pork belly and try to fashion burnt ends with a peach habanero glaze to finish them with...

I’m doing smoked pork belly burnt ends for an appetizer on thanksgiving. I typically cube them before smoking. Gives more surface area and you get more crispy bits and more seasoning/smoke.

 

[betarhoalphadelta]

I’m doing smoked pork belly burnt ends for an appetizer on thanksgiving. I typically cube them before smoking. Gives more surface area and you get more crispy bits and more seasoning/smoke.

I've done the same. Cubing them first worked nicely.

Ended up doing it with three different flavor profiles for Super Bowl one year.

 

[OleBrewing]

Some bacon on apple and cherry.

 

[catdaddy6676]

Just ordered some rubs and sauces from Chuds BBQ and will be gifting them to my brother who started me on meat smoking train two years ago

 

[DBhomebrew]

 

[Kent88]

^ @Sailingeric

 

[catdaddy6676]

These went on the 18" Weber kettle thirty minutes ago... It's just able to fit. I need to get my 22" ready to go so space won't be a concern

 

[catdaddy6676]

Came out so tender!!

 

[Dimax]

Came out so tender!!

How is that Captain Rodney's Spicy Peach BBQ sauce?

 

[catdaddy6676]

How is that Captain Rodney's Spicy Peach BBQ sauce?

It's pretty awesome! It could use a bit more heat IMO but I will buy some more, definitely.

 

[Broothru]

Celebrating a belated birthday with my daughter’s family in Florida. My ‘gift’ is an instructional BBQ session with “Dr. BBQ” Ray Lampe, nationally known author celebrity “Q” chef. Check out his Wikipedia page.

On the menu, burnt ends, 4 racks of baby backs, sausages, brisket, and salmon, plus sides including crab dip on pita points. Allegedly there might be beer in the two sixtels in the kegerator. Oh, and Key Lime pie.

Pictures to follow, if/when I survive the meat coma.

 

[Kent88]

@Sailingeric

Happy belated Thanksgiving.