Who's smoking meat this weekend?

[humann_brewing]

I guess I should have taken pictures but I smoked a couple racks of spares with the tips going into some beans on the smoker as well

I also threw on a bricket point for some pastrami meat for the week

 

[Stratotankard]

I'm brining some chicken thighs right now. I've only got a 22.5" generic round black grill, but I've had decent luck just piling my coals to one side and heaping soaked chips next to them. I need to get some chunk wood to try out different techniques.

 

[Great_Neck_Brewer]

Stratotankard, nice avatar

 

[pickles]

Some nice pulled pork goodness!!!:rockin: The next time you have a hankering for pork try smoking a bone-in Boston Butt (the part of the sholder just above the picnic) and instead of pulling remove the money muscle and slice it. Oh boy you will be in for a treat!!

Can you explain a little more about the money muscle? Do you separate it first before cooking or after? Do you slice it hot or let it rest? I'm cooking two Boston Butts on saturday and would love to try it!

 

[Sawdustguy]

Nate,

Separate it after the cook. Check out this URL and look at post 7.

http://www.bbqbug.com/forums/bbq-contests/1252-award-winning-competition-pork.html

 

[FromZwolle]

i finally got my uds built and in action this past saturday. really stupid scheduling on my part to have 5 meats coming off the grill/smokers at the same time, so no money shots. but here's my setup from saturday.

 

[noodledancer77]

This thread has me excited! I've got a bunch of deer meat left from last season that has to be gone in time for the new season in a month. Gonna break out the sausage making equipment this weekend and fire up old bertha. probably gonna do three or four different kinds, andouille, bratwurst, breakfast and variations on each. Gonna be a good day!! Thanks for getting me fired up!!

 

[mr_goodwrench]

Guy,

I haven't looked at this thread in awhile, so I just saw your comment. I will definitely give that a try. My 9 year old daughter is a HUGE fan of pulled pork and I am sure she will love that as well.

If I have a chance, I am gonna revv up the ol' smoker Sunday. I've been thinking brisket. Had our August birthday lunch for work at Jim & Nick's BBQ. I had the brisket, but it just wan't enough (not to mention SWMBO wants it now...) They had wings for appetizer there that they dry rubbed, smoked and then tossed in the fryer real quick and tossed w/ wing sauce. They were gooooooooooood! May have to make some of those too!

 

[juvinious]

Lit up the smoker today put some ribs and flank steak on. I did some Argentinian sausages on the grill earlier to hold us while they smoked. Here is somewhat during our eating:

We had it with some corn tortillas, pico de gallo and lettuce. They were taken a bit late after we ate some.

 

[jeepinjeepin]

I had a buddy smoke some briskets today. I would normally be there helping to cook. If I heard right it was 138# of brisket.

 

[Azurecybe]

I have a split rack of spare ribs and six turkey legs in my gas smoker to be ready about 5 tonight.

The tips are going in some mustard greens I just picked from the garden.

I'll vacuum seal and freeze the turkey legs in pairs for bean soup this fall. They keep forever frozen and sealed this way.

It's just me and a bloody mary this afternoon while the NB innkeeper gets chill in the bottle for tonight.

 

[Nightbiker]

Going to put a couple of racks of ribs in the smoker this friday, along with some seriously large sweet potatoes (the ribs will cool at 225-250 for 3 1/2hrs, the potatoes for about an hour and a half at the same temp (on the lower rack) -I like to wrap the potatoes in aluminum foil with a generous helping of butter on the top of them -it helps to steam them and the skins slide right off with no effort -and they will be getting butter on the plate anyway, so why not get a head start?
This is going to be my first smoking session since I had a subdural hemorrhage (and subsequent craniotomy) on the first of August. I'm looking forward to it (and to the copious amount of lawnmower ale I'll be pulling from the keg).

 

[Sawdustguy]

Well, we cooked the Battle of the BBQ Brethren contest here in Manorville a little more than a week ago and we did not do very well. We were 17th out of 44 teams. Our chicken entry killed us. The one shining light was our desert entry where we used my sister-in-law and team mate's Double Chocolate Rasberry Cheese Cake recipe. We scored a 178.8 which is 1.2 points away from a perfect 180. It was the highest score in the contest. It was baked in a Weber Smokey Mountain. Here is a picture.

 

[jeepinjeepin]

Going to put a couple of racks of ribs in the smoker this friday, along with some seriously large sweet potatoes (the ribs will cool at 225-250 for 3 1/2hrs, the potatoes for about an hour and a half at the same temp (on the lower rack) -I like to wrap the potatoes in aluminum foil with a generous helping of butter on the top of them -it helps to steam them and the skins slide right off with no effort -and they will be getting butter on the plate anyway, so why not get a head start?
This is going to be my first smoking session since I had a subdural hemorrhage (and subsequent craniotomy) on the first of August. I'm looking forward to it (and to the copious amount of lawnmower ale I'll be pulling from the keg).

Subdural. Not fun. My sister loves that stuff. I guess you have to to be a Neuro ICU nurse. Glad to hear you are ok. Enjoy the meat and beer.

 

[pickles]

I smoked these two 9lb pork shoulder two weekends ago and brewed 20 gallons of beer! These where smoked for 12 hrs in my Kamado with freshly cut bourbon barrel staves for the smoke.
I took Sawdustguy's recommendation and cut out the money muscle. It was absolutely delicious.

 

[Sawdustguy]

I smoked these two 9lb pork shoulder two weekends ago and brewed 20 gallons of beer! These where smoked for 12 hrs in my Kamado with freshly cut bourbon barrel staves for the smoke.
I took Sawdustguy's recommendation and cut out the money muscle. It was absolutely delicious.

I am glad you liked it Nate!

 

[AnonyBrew]

Well, we cooked the Battle of the BBQ Brethren contest here in Manorville a little more than a week ago and we did not do very well. We were 17th out of 44 teams. Our chicken entry killed us. The one shining light was our desert entry where we used my sister-in-law and team mate's Double Chocolate Rasberry Cheese Cake recipe. We scored a 178.8 which is 1.2 points away from a perfect 180. It was the highest score in the contest. It was baked in a Weber Smokey Mountain. Here is a picture.

The dessert looks very nice. What happened with the chicken?

 

[lschiavo]

Here is a pork butt and 1/2 leg of lamb (from Yooper). Her and Bob are coming over for dinner tonight. Hope it stops raining!

 

[HokieBrewer]

3 racks of spares on the wsm right now

 

[_JP_]

Going to smoke my first chicken this weekend. I'm thinking "beer butt" style in my water smoker, with a Cornell Chicken-style rub.

Any tips/ideas?

 

[Azurecybe]

Two 6 lb butts and 3 pork hocks in the smoker now. Italian sausages will go in with 3 hours left on the smoke. We eat at 6ish but ive been up since 5am lol.

 

[Tnoodle]

5 lbs of deer jerky on the smoker right now.

 

[lschiavo]

5 lbs of deer jerky on the smoker right now.

Ooooh...show me a picture so I can be more jealous.

 

[FromZwolle]

Ooooh...show me a picture so I can be more jealous.

please don't. my keyboard isn't drool proof.

 

[Tnoodle]

This is about 1/2 of the 5 lbs, and some dove I killed.

 

[lschiavo]

This is about 1/2 of the 5 lbs, and some dove I killed.

Looks nice. What temp do you shoot for? Dove...never had that. Is it dark meat like duck or woodcock?

 

[jeepinjeepin]

Looks nice. What temp do you shoot for? Dove...never had that. Is it dark meat like duck or woodcock?

Pretty much all birds that fly are dark meat. It has to due with the vascularity of the muscle tissue. I would guess with something that small you would really put the heat on it for a very short period of time.

 

[EdWort]

My smoking & grilling days are over till we get some rain here in Texas.

I'm not taking any chances after last week. I heard the Bastrop fire was started by a BBQ pit.

 

[enohcs]

Smoking a bacon covered pork shoulder. Its been hanging out at 220 for 7 hours now.

 

[Tnoodle]

I put dove on at 200, for about 1.5 hours or until fully cooked, and the jerky at the same temp for about 3 to 4 hours. Yes the dove is a dark meat like duck, if you or your family doesn't like the game flavor just soak it in milk for 24 hours in the fridge. This method also helps with deer, and if you use a smoke like mesquite or hickory that will help cover it also. I love the game flavor of deer and other dark meated critters.