Who's smoking meat this weekend?

[dataz722]

I tried the MOINKs once and didn't think they were that great. They weren't bad, but not amazing either. Probably won't do them again.

 

[dfess1]

Fair enough! I'd do a fattie, but that would be way too many ingredients, and most likely would need way too many of them to make it through all the people there.

 

[Desert_Sky]

Here we go. Habanero ABTs

 

[dataz722]

Those look painfully delicious.

 

[passedpawn]

YES! ABTs FTW! Must have fire extinguisher ready.

 

[SpanishCastleAle]

For me, the habanero ABTs are the perfect amount of heat. Jalapenos, by the time they are cooked, don't really have much heat left.

 

[dfess1]

no cocktail weenies in the habenero ABT's?? Those do look delicious though!

 

[IrregularPulse]

Hoping to get a Pork Loin on this Saturday. Might have to pick up some Jalepenos. Man those things are good.

 

[deggenbe]

Smoking a 10 lbs Butt this weakend, can't wait as I've not done it since last November or so.

 

[Desert_Sky]

Smoking a 10 lbs Butt this weakend,

+1, got a 10lber myself coming off the WSM in about 3.5 hours.

And I just threw about 4 Boudin links on the grill for breakfast

 

[dataz722]

You do know we will need pictures of this right?

 

[Desert_Sky]

You do know we will need pictures of this right?

got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good

 

[Desert_Sky]

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here

 

[FromZwolle]

wow, that's pretty!

 

[passedpawn]

damned you smoking thread. I just ran to the store and picked up ribs and boston butt. Smoking 4 racks of ribs now.

 

[dataz722]

got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good

I have actually never had boudin before. I do want to try it though.


Those pictures look damn good.

 

[IrregularPulse]

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here

And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.

 

[arturo7]

Grill that loin, don't smoke it. It's too nice of a cut. Not enough fat in it anyway.

 

[Desert_Sky]

And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.

Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say enough good things about the rub itself.

http://www.simplymarvelousbbq.com/simply-marvelous-cherry-rub-16-oz

 

[ClassicXJ]

Used my new Weber smoky mountain cooker this afternoon. First time smoking anything. I did 2 beer can chickens, one was about 6.5 lbs and the other about 7.25 lbs. Both covered in rub I made using recipe in smoke and spice. Both came out great. Wife and I both really enoyed it. I wa suprised at how well it kept temperatures between 200-250, without alot fuss. Learned a few lessons.

1) Need some gloves (already ordered a pair from TEXASBBQRUB.com)

2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?

I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.

 

[AnonyBrew]

hey i just saw the pics of the butt, very nice....i was going to do ribs on friday but things didn't work out. grilled some steakage tonight on mesquite. i so need to fire up the smoker & show these AZ stupid asses what meat tastes like.

 

[FromZwolle]

2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?

I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.

i have one of those can holder/chicken mounter deals. they hold the bird upright nicely, but it takes a little bit of clever maneuvering to get the bird off of it once you've finished cooking it. still worth it though.

 

[bob1852]

hey i just saw the pics of the butt, very nice....i was going to do ribs on friday but things didn't work out. grilled some steakage tonight on mesquite. i so need to fire up the smoker & show these AZ stupid asses what meat tastes like.

My WSM should show up today....I gotta do something this weekend....

HELP!

 

[dfess1]

It's a beautiful day here in Philly. Got home from the park with a wet but happy dog (second swim of the year already).

Time for some Chicken!!

Dusted up in my own rub. On the grate, should be done in hour and a half, give or take.

Accompanying this will be some salt potatoes and some tangy collard greens, and finally some cornbread.

After 2 hours (sauced with sweet baby rays for the last half hour):

Between 4 people, all that was left was a thigh and two drumsticks.

Also picked up some nice yellow and red peppers, some Chorizo and Anduillo (sp) sausage, and some ground beef. Stuffed peppers are on the menu for tomorrow when I get home. The wife will loved that!

 

[AnonyBrew]

Smoking 3 racks of baby back ribs today. pics will come shortly.

 

[Melana]

We made smoked pot roast this weekend... It was THE best pot roast i've ever had.

 

[Hugh_Jass]

How does one make smoked pot roast? Sounds great.

 

[SpanishCastleAle]

How does one make smoked pot roast? Sounds great.

Yes, please do tell. Was it a chuck roast?

 

[Melana]

Yes, it was a chuck roast.

What we did was start with 2 3lb boneless chuck roasts – I picked the ones with a small fat cap (about ¼ of an inch). I rubbed them with onion powder, paprika, salt, and pepper then set them out on the counter to come up to temperature for about 45 minutes while we got the fire going. The fire was started with lump charcoal and we added large chunks of oak that we had soaked in bourbon and water. The roasts were put into a foil roasting pan into the superheated grill on the opposite side of the fire. After a good sear chicken stock was added to the pan and we continued to smoke for about 2 hours (letting the fire die in the process). After the 2 hours we covered the meat with foil and kept it in the grill for a few more hours until the grill was almost cold. Total cooking time – about 5 hours.

 

[FromZwolle]

Yes, it was a chuck roast.

What we did was start with 2 3lb boneless chuck roasts – I picked the ones with a small fat cap (about ¼ of an inch). I rubbed them with onion powder, paprika, salt, and pepper then set them out on the counter to come up to temperature for about 45 minutes while we got the fire going. The fire was started with lump charcoal and we added large chunks of oak that we had soaked in bourbon and water. The roasts were put into a foil roasting pan into the superheated grill on the opposite side of the fire. After a good sear chicken stock was added to the pan and we continued to smoke for about 2 hours (letting the fire die in the process). After the 2 hours we covered the meat with foil and kept it in the grill for a few more hours until the grill was almost cold. Total cooking time – about 5 hours.

sounds tasty! i think i'll have to play around with this pretty soon.