Who's smoking meat this weekend?

[acrowe]

I have several white gas stoves a coleman like that one, a coleman single burner that I used to use for hiking, and an ex- Canadian Military single burner that also works very well.
They just keep rolling with a pump leather lube and a careful cleaning once in a while.
I actually don't use them very much anymore. I am pretty much all propane for RV camping since I also have a bbq and a fire pit (lots of fire bans in summer here). For hiking I use a multi-fuel gas cannister stove - it's so much smaller, and I have never contaminated my food with a gas leak and had to eat slightly gas flavoured food when using a gas cannister.
The white gas is the best for serious winter camping though - if its seriously cold the gas cannisters always have issues.

 

[Kickass]

Pork belly. I was going to do burnt ends but it morphed into “let’s make a dinner out of it” so we turned it into pork belly sandwiches.

 

[pshankstar]

I love some pork belly!

 

[betarhoalphadelta]

Didn't do it myself this weekend but we finally made it down to Heritage Barbecue in San Juan Capistrano...

 

[Brew_Dude41]

Put a turkey on this morning and it was not pleasant... 26 by smoker's temp probe as I fired it up. Giving the new inkbird wireless temp probes their first test. Not to be surprised the Bluetooth range of the base is very limited-but that is clearly stated many times. That being said, the wifi connection is working great and i am quite happy thus far.

 

[Brew_Dude41]

Just rotated it:

 

[Brew_Dude41]

Finished bird!
Turned out great. So good that the middle boy who eats nothing, kept asking for more.

 

[betarhoalphadelta]

Fair bit of cooking been goin' on this weekend...

Friday was pasta sauce and meatballs.

Saturday I woke up and got a big pork shoulder into the crock pot. I had vacuum sealed and frozen one of the two that I bought at Costco as the previous usage was also crock pot and not on the smoker. I had to thaw it out to make pork chile verde on Tuesday, so the remainder not used for that was put in the crock pot, shredded, and vacuum sealed to go into the freezer for other use. Then portioned out 3# of ground beef from Costco (out of 7# total) for Tuesday's tacos while vacuum sealing the remainder and freezing it for future use in meat loaf. Dinner was pretty simple though... Tilapia fish tacos and a black bean corn salad.

Today I got the smoker running. First on is about 8# of tomatoes that will be sealed and frozen for future use in smoked tomato bisque. Then putting on about 10# of cured pork belly that well then be bacon. Finally going to do 3 racks of baby back ribs for dinner tonight, to go along with cole slaw and broccoli cheese casserole.

How 'bout you guys?

 

[catdaddy6676]

Fair bit of cooking been goin' on this weekend...

Friday was pasta sauce and meatballs.

Saturday I woke up and got a big pork shoulder into the crock pot. I had vacuum sealed and frozen one of the two that I bought at Costco as the previous usage was also crock pot and not on the smoker. I had to thaw it out to make pork chile verde on Tuesday, so the remainder not used for that was put in the crock pot, shredded, and vacuum sealed to go into the freezer for other use. Then portioned out 3# of ground beef from Costco (out of 7# total) for Tuesday's tacos while vacuum sealing the remainder and freezing it for future use in meat loaf. Dinner was pretty simple though... Tilapia fish tacos and a black bean corn salad.

Today I got the smoker running. First on is about 8# of tomatoes that will be sealed and frozen for future use in smoked tomato bisque. Then putting on about 10# of cured pork belly that well then be bacon. Finally going to do 3 racks of baby back ribs for dinner tonight, to go along with cole slaw and broccoli cheese casserole.

How 'bout you guys?

Not quite that much but did breakfast tacos this morning and the leftover ingredients are being reused in a stuffed, baked sweet pepper dish for supper. Along the way I'm making two meatloaves for smoking on the Weber kettle to use this coming week as I've found it easier to cook on the weekends for the following week. I'm debating on whether or not to wrap the loaves in bacon...

What the hell, bacon it is!!

No rest for the working stiffs lol

 

[Kickass]

Pork belly burnt ends for my wife’s Gal-entines celebration. Love it when the ladies devour BBQ!

 

[betarhoalphadelta]

 

[day_trippr]

"It's only a flesh wound, honey"

 

[Kickass]

Two tri tips for our 3 y/o’s birthday. Pellet grill, reverse sear. As the CA brisket, this poor man’s cut can be tough and unpleasant. That’s why I always fork and marinade with salt and acid for 12-24 hours. Never a let down.