Who's smoking meat this weekend?

[Melana]

Frying anything in bacon grease will make it taste good.

 

[RoughandReadyRanch]

Already defrosting the backstrap as we speak. Gonna be tasty I think. Get the buttermilk on the way back from the saw shop.

 

[NTXBrauer]

I am going to pick up a chuck roast and smoke it with mesquite all day tomorrow. I will then slice part of it and shred the rest.

I am so ready for the weekend.

 

[RoughandReadyRanch]

I need to build or purchase a larger smoker. I think a smokehouse build is coming soon. Anyone in Northern California down for a weekend project say about the time Turkey season starts. Birds are thick and we can smoke them when we finish!

 

[Melana]

I need to build or purchase a larger smoker. I think a smokehouse build is coming soon. Anyone in Northern California down for a weekend project say about the time Turkey season starts. Birds are thick and we can smoke them when we finish!

Bigger is always better!

 

[Jipper]

Have two racks of ribs and a tri-tip lined up for this weekend! I leave my smoker up at my folks place in Tahoe, so don't get to use it very often, but it'll get some good use soon! Any tips on the tri-tip? I haven't done one in awhile; last two smokes were both pork shoulders...

 

[pickles]

Smoking a boston butt tonight with some bourbon barrel chunks.

 

[chef273b]

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?

 

[Melana]

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?

No. I'd be interested to hear the results....

 

[finsfan]

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?

try the orange with chicken

 

[Melana]

try the orange with chicken

Or pork

 

[JoeyChopps]

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?

I smoked a whole hog with peach and it turned out awesome.

 

[EHV]

Going to smoke two Cornish hens today. Getting ready to spatchcock them then inject and rub down.

 

[Curtis2010]

Smoked trout recently...yum.

 

[Remmy]

Smoked pork shoulders, so I'm having some for dinner with homemade rice.

 

[DrunkleJon]

Broke in my new WSM with a pork shoulder on Friday. Came out amazing. I am now hooked. Almost as much as I am with brewing. And even better, my dorkish need to research before I do anything new allowed me to stay dead on my temperatures and not worry during the stall.

 

[Melana]

Pictures?

 

[DrunkleJon]

Unfortunately it was 11pm when it came off and I was too impatient to break out the phone. I shredded it and started snacking. I will say though that it was purdy and tender and just plain mmmmm.. Next smoke I will share, I promise.

 

[cluckk]

I've been experimenting with different woods. I used to use apple for pork and hickory for brisket, but I tried pecan this weekend with ribs and beans--since I can't find apple. It was not as hard to keep on the cool side as oak and gave a much milder smoke flavor than hickory or mesquite. Even after 8 hours everything had a really mild and even light colored smoke layer. I tried it on some homemade bacon, but next time I'll use hickory to get a stronger smoke flavor. This fall I plan to trim a pear tree at church and try it in the spring.

 

[Melana]

We've been smoking with Cherry lately and it gives the meat an incredible flavor.

 

[RoughandReadyRanch]

Anyone ever smoke a leg of lamb? Just pulled one out of the freezer and roasting it seems boring to me right now.

 

[PJoyce85]

Anyone ever smoke a leg of lamb? Just pulled one out of the freezer and roasting it seems boring to me right now.

A friend and I did several months ago. Turned out amazing

 

[RoughandReadyRanch]

Wood? Did you guys so anything special as I have always just salt and peppered them and stuffed them with rosemary and garlic.

 

[onetoeddogbrewery]

Here are a few pictures from my first whole hog. photos are a little blurry due to the home brew coming out as soon as the fire was lit.



















After 12 hrs underground we didn't even need a knife to carve it you could pull the meat off the bones with your fingers

 

[PJoyce85]

Wood? Did you guys so anything special as I have always just salt and peppered them and stuffed them with rosemary and garlic.

He was more in charge of this as I was brewing at the same time.

He used a very small amount of hickory. Nothing special that I can remember; salt, pepper and some kind of sauce.

Next time I talk to him I'll get the details.

 

[RoughandReadyRanch]

He was more in charge of this as I was brewing at the same time.

He used a very small amount of hickory. Nothing special that I can remember; salt, pepper and some kind of sauce.

Next time I talk to him I'll get the details.

Thanks. That is a tiny leg of lamb but it looks super tasty. I am gonna breakout the charcoal wet smoker and give it a go on Wednesday.

 

[PJoyce85]

Thanks. That is a tiny leg of lamb but it looks super tasty. I am gonna breakout the charcoal wet smoker and give it a go on Wednesday.

It was pretty small but perfect for 3 people with sides. His dad has a small farm so that lamb was butchered just a few days before.

 

[RoughandReadyRanch]

I can already taste it. Looking forward to a nice cold rainy day tomorrow. Smoking meat and drinking homebrew! Is there anything better than that on a nice fall day?

 

[Randar]

I have 6 huge coho filets brining at home right now... will be cold smoked tomorrow... I luuuuurve me some lox!

 

[betarhoalphadelta]

Wife just picked up some St. Louis spares at Costco, so I know what I'm doing this weekend ;-)