Who's smoking meat this weekend?

[Azurecybe]

8 lb of bacon starting cure today. Smoke is planned for next Saturday.

 

[darkhorse]

How's the skin turn out on your wings? Every time i do chicken wings the skin is like a big piece of rubber.

Get some coals going nice and hot, just before you take the wings off the grill finish them over the coals, that crisps the skin pretty nicely.

 

[moboy]

 

[toolboxdiver]

was a busy weekend for me, grilled sat and smoked sunday
sat was crab stuffed eye steaks with wild mushroom whiskey cream sauce, baked tater and grilled asparagus
sun Peach Bourbon BBQ Ribs, smoked mac and cheese, crab and shrimp ABT's

 

[WeimBrew]

I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

 

[lschiavo]

I know it's not the weekend but I fired up the BGE after work this afternoon and threw some bone-in Dino bone short ribs. I bottled 5 gallons of a farmhouse ale while I waited them out. Heres a little BREW N' Q porn.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=54659"/>

Man I'd hit that right about now. Looks great!

 

[bscott1011]

Beer can chickens smoked with hickory yesterday. The only reason I get canned BMC.

 

[JonM]

Maiden voyage with the new WSM! Going to try a chicken or two. I'll brine them tomorrow and get them on the fire Sunday afternoon.

 

[007stout]

60# pork going on now

 

[007stout]

In they go!

 

[007stout]

Two hours in!

 

[reichmeats]

Easter abts!

 

[reichmeats]

Easter abts... With pic. Also had to use some mini sweet peppers to please everyone.

 

[toolboxdiver]

did a 20 lb ham, 30 Hawaiian ABT's, Beef Ribs, and some stuffed mushrooms for tomorrow

 

[Bottenbrew]

I smoked some loinback ribs. Easily the best I have produced thus far.

 

[Rob_B]

Smoked these beauties for our Easter get together. Two butts for about ten hours with a dry rub and smoked with orange wood and a touch of hickory. They fell apart as I took them off the grates. Tossed with a nice East Carolina sauce.

 

[unionrdr]

I got 1/3 ham & a big leg of lamb in the pit since 1:15pm. With mesquite,pin oak,& ash. Nice western dry rub on'em both. Got about 6 degrees to go,after 4 hours & 8 minutes.
** It took 6 hours & 15 minutes total for both. The twice smoked ham was great! & the fat cap on the lamb kept it moist & tender as it was medium well when done. gotta get a new quick check thermometer. Also made a bunch of stir fried local fresh veggies to go with it & my APA. Gunna have ham-n-cheese tonight. The lamb leg for stew later.

 

[toolboxdiver]

here is my Easter Feast, I made a 20 lb cured ham for pulled ham bbq with a pineapple honey mustard bbq sauce, pineapple stuffing, tater salad, hawaiian ABT's, deviled crabs, stuffed mushrooms and ice cold beer

 

[Olive Drab]

Easter turkey dinner on the U.D.S.
This was the first time using a diffuser/water pan so the meat is a lot lighter in color than usual.

 

[Hernando]

here is my Easter Feast, I made a 20 lb cured ham for pulled ham bbq with a pineapple honey mustard bbq sauce, pineapple stuffing, tater salad, hawaiian ABT's, deviled crabs, stuffed mushrooms and ice cold beer

Toolbox, what's in the deviled crab? Sounds good?

 

[Gregscsu]

Smoked these beauties for our Easter get together. Two butts for about ten hours with a dry rub and smoked with orange wood and a touch of hickory. They fell apart as I took them off the grates. Tossed with a nice East Carolina sauce.

You willing to share the recipe?

 

[corkybstewart]

I think I'll do some ribs and a Boston butt for Saturday.

 

[Rob_B]

You willing to share the recipe?

From memory it's a real simple sauce. Take a 1/2 gallon of cider vinegar, 1/4 cup kosher salt, 1/4 light brown sugar and 1/4 cup or so of crushed red pepper flakes. I usually will bring it to a boil just to disolve the salt and sugar.

 

[Gregscsu]

From memory it's a real simple sauce. Take a 1/2 gallon of cider vinegar, 1/4 cup kosher salt, 1/4 light brown sugar and 1/4 cup or so of crushed red pepper flakes. I usually will bring it to a boil just to disolve the salt and sugar.

Thanks

I may give it a try this weekend.

 

[WeimBrew]

I was at my buddies place in Michigan a couple weekends ago and he smoked some spares that were really good but the sauce was just ok. I got home and went back to work and was pleasantly surprised to see I had back ribs featured in my shop that week for 2.99 so I picked up a few slabs and threw then in the freezer.

Yesterday I had a hankering for ribs so I pulled a slab out and got to work. I generously covered ten with yellow mustard and KC rib rub and threw them on the BGE for 3 hours at 225 then slathered em with a 50/50 blend of blues hog original and blues hog Tennessee red and let em go another hour at 300. Whoo doggy were they good.



Served with a sweet potato and slaw. Tuesdays don't get much better.

 

[SharonaZamboni]

Those ribs look tasty! I'm smoking my pastrami right now, but wishing I had some ribs for supper tonight.

 

[malkore]

I did some ribs on Sunday evening...just a rack I split in half (vertical gas smoker unit) and dry rubbed them after the Mrs. brined them in a steam beer marinade.

they weren't great quality spare ribs, but they weren't bad!

 

[AnonyBrew]

I did some ribs on Sunday evening...just a rack I split in half (vertical gas smoker unit) and dry rubbed them after the Mrs. brined them in a steam beer marinade.

they weren't great quality spare ribs, but they weren't bad!

Nice idea with the beer brining. I need to try that on something.

 

[GodsStepBrother]

No work on a Tuesday, drinking beer smoking a Boston butt.

 

[Bigcorona]

Looks great GSB!
How long does it take for you to get it done?