Who's smoking meat this weekend?

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Rbeckett

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Finished a big ole batch of sausages yesterday. Got nearly 25 Lb smoked and cooled. Now I gotta seperate the links and vacuum bag them in portion sizes for the freezer. The wifes boss said they were great too.
Wheelchair Bob
 

HokieBrewer

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Sure, it was quite simple really. Get your hands on a good quality pork belly (if you really want to beat commercial bacon, start with a better product.) Cure for around 7 days, depending on thickness. I used this cure http://frombellytobacon.com/2012/08/07/country-bacon/ and smoked over hickory at 210 until the meat hit 150.

I sliced it up last night and we fried a piece as a taste test. It's definitely salty, but wow it was really good.
 

Gixxer

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This weekend, pork shoulder. KFC clone cole slaw, and beer. I am gonna inject the shoulder with some cajun butter. Its so simple, and I could really taste a difference at the end. No strong butter flavor at all.

Hehe the guest is taking me beer shopping... I really need to find a nice sour in their cellar room!!
 

corkybstewart

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I'm smoking six racks of ribs for tonight, 5 with my spicy dry rub and one for a friend who can't handle spicy food. The party is for her and her husband-they're moving from the spicy food of New Mexico to the spicy food of Baton Rouge
 

Xpertskir

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I may be popping my cherry. My GF got me a big green egg for valentines day and I think I'm doing a pork shoulder
 

DubBrew

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I'm going to be doing two pork butts on my WSM this Sunday. Going to be almost 60 here in Ohio :rockin: Nice, after the 8 inches of snow we got two days ago.

Anyone have a favorite North Carolina Vinegar based sauce they like to use?
 

SuperiorBrew

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Fired up the BGE Sunday and made 2 pork butts, MOINKS and a few wings.

 

jammin

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GREAT pic. I'm jealous of your wifi control and ceramic grate. I keep trying to talk myself into upgrading my digi-q to a wifi unit... sigh
 

HokieBrewer

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I'm going to be doing two pork butts on my WSM this Sunday. Going to be almost 60 here in Ohio :rockin: Nice, after the 8 inches of snow we got two days ago.

Anyone have a favorite North Carolina Vinegar based sauce they like to use?
Apple cider vinegar, salt and black and red pepper. Done.
 

johngottshall

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Slow smoking pork butt tomorrow for Sunday put the rub on it last night gonna throw some wings on Sunday should be good first time smoking in several months.
 

Homercidal

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The warm temps (might get up to low 40s this weekend!) has me itching to smoke something, but our weekend is pretty busy. Sunday is open , but we thawed a turkey this past week and need to cook it on Sunday. I gotta go look up what a MOINK is!
 

Jukas

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Did a couple of turkey legs for our lunch



Since the grill was already going, I threw on some ABT's.



They were delicious with some rasperberry shack sauce
 

Genuine

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Picked up a nice pork butt to put in the smoker today, just gotta figure out when I'll be able to do it today
 

johngottshall

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:mad:
put rub on this bad boy thursday night. started smoking it about 8:00 last night still slow smoking about 200 degrees. put some apple wedges in the water pan. sorry i thought i put pictures up but not sure how to post pics
 

nepatsfan1

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I have 2 racks of baby backs and a 9 lb pork butt on right now. the WSM is holding at a good 225 degrees.
 

Hopper77

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I put a pork butt on this morning and then some chicken drumsticks on at noon. Dinner in T-minus 2 hours!
 

Genuine

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Just pulled the pork butt from the smoker and it came out great!



image-4233884415.jpg



image-3909779443.jpg
 

jheiry18

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Smoking an 8lb butt, brewing a pliny clone, all while smoking my tabaccy pipe. Needless to say this is a good day
 

DirtyOldDuck

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We are having a non-traditional Easter gathering this weekend. Instead of brunch, I am smoking a couple of pork butts for dinner (one for the freezer). Yum!
 
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AnonyBrew

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Planning 2 costco pork shoulders on Sat. on the 22.5" weber. Should be epic. I'll try to remember to take pics.
 

Jukas

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I can never seem to smoke on the weekend.. always too busy doing stuff with the little fella. I did do two 9.5lb butts yesterday.



15hrs on the smoker and a 3 hr rest in the cooler and it was dinner time!





Also did a can of bush's beans with half a can of SNPA added and simmered on the egg for 2hrs while the butts were resting.

 

NivekD

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Gonna do a rack of St. Louis style spares this afternoon...mmmmmmm. Will post pics later.
 
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