Who's smoking meat this weekend?

[Gixxer]

It's my unofficial name for a butt when I rub it with adobo criollo and pull it a little early for slices on sammiches. If I am on my game I soak the butt in mojo marinade overnight. It gives the bark a vinegary twang that works good with the rest of the fixins that go on a Cuban.

 

[VikingBeer]

First time smoking today!!! Half pork loin. Like when brewing beer...why haven't I been doing this all the time?!?

 

[Cape Brewing]

Ugggg. Recovering from roasting (and smoking) a 262 lb pig yesterday. Only 37 beers on tap though. Bummed... I thought we were gonna break 40.

Pics and vid on the way for those "pics or it didn't happen folks".

 

[jeepinjeepin]

Ugggg. Recovering from roasting (and smoking) a 262 lb pig yesterday. Only 37 beers on tap though. Bummed... I thought we were gonna break 40.

Pics and vid on the way for those "pics or it didn't happen folks".

How many people were there eating? Have I seen a time lapse of you building a pit and cooking a hog?

 

[kitchensqueen]

I shouldn't have read this thread until we're fully moved into the new place. We are currently without grill/smoker and all of these goods are making me hungry for some pulled pork and smoked ribs!

 

[lschiavo]

40 lbs of pork butt and 25 lbs of turkey rubbed and brining right now for my daughter's grad party. Doing it on 2 UDS's...I hope...

 

[PapsD]

Smoking a pork shoulder on Sunday.

 

[Gixxer]

I think next weekend I need to cook some pork. Picnics are on sale this week $1.19/lb.

 

[kitchensqueen]

I think next weekend I need to cook some pork. Picnics are on sale this week $1.19/lb.

At that price, it would be sacrilege for you not to. They're at least four times as much here right now.

 

[DirtyOldDuck]

Smoked a marinaded beef roast today. While the meat was on the smoker (a Korean War era stainless steel field oven) my wife and I picked fresh beans from the garden to go with the meat. It was a tasty dinner.

 

[buffalobrewer]

picked up a tri tip at the market. I don't think the guy working the counter had seen one before. Smoking it tomorrow.

 

[Cape Brewing]

How many people were there eating? Have I seen a time lapse of you building a pit and cooking a hog?

'bout 150... I have a video out there but it's not really time lapse. The video that is out there is from two years ago. I have slightly modified the overall method and like the latest version the best. I am trying to get another video put together.

 

[Angryceo]

Hey guys, new to the forum active smoker... had a family bbq yesterday.. attached was the final two hours.. did a brisket.. 3 racks of spare ribs.. 15 drumsticks and 3 breasts worth of this nifty cubed chicken + bacon snackers.

 

[weirdboy]

You gotta come out to California to get a proper tri-tip. Not that I am disparaging Buffalo, NY or anything..but we invented the cut. You wouldn't want me claiming we make the best Buffalo wings, would you?



Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!

 

[jammin]

You gotta come out to California to get a proper tri-tip. Not that I am disparaging Buffalo, NY or anything..but we invented the cut. You wouldn't want me claiming we make the best Buffalo wings, would you?

Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!

Curious what your technique for cooking a trip-tip is?

 

[weirdboy]

Well to be honest I don't really have a set recipe for most things I cook.

I make a rub and get it on there nice and thick for a good bark, and put it on the smoker for 4-6 hours or so. Then I stick it in the oven on broil for a few minutes to get a nice crisp exterior.


EDIT: for Santa Maria style, of course, you'd want to use red oak for your wood, but I have done it with various combinations of oak, apple, cherry, and hickory and they have all come out good.

 

[wizardofza]

Picked up a rack of SLC ribs at BJs. Gonna smoke them up tomorrow on my modified Brinkmann.

 

[bribo179]

Throwing these on the smoker tonight

 

[scutiger]

Picked up a brisket earlier today, just rubbed it down and it's going on the smoker early tomorrow

 

[tom_gamer]

Started the smoker an hour ago, can't wait

 

[Genuine]

I was thinking of making either some abt's or smoking a chicken. Don't have enough time to do a pork butt today.

 

[passedpawn]

Baby backs. Rub, no smoke, no sauce. Au natural.

 

[Genuine]

Going to be smoking a 7lb pork butt this weekend to make some pulled pork stuffed peppers.

 

[Hernando]

Going to be smoking a 7lb pork butt this weekend to make some pulled pork stuffed peppers.

That sounds great.

I maybe doing a couple racks of back loin ribs I have sitting around in the freezer. Would go well with the brew day scheduled tomorrow.

 

[Genuine]

That sounds great.

I maybe doing a couple racks of back loin ribs I have sitting around in the freezer. Would go well with the brew day scheduled tomorrow.

I got the rub put on an hour ago and that'll be sitting in the fridge over night. I'm debating how early I wanna wake up to get my smoker going, haha.

Here's the recipe for the smoked stuffed peppers:

http://www.bradleysmoker.com/recipes/stuffed-smoked-peppers-with-pulled-pork-leftover/

 

[kellzey]

I'm just finishing a brisket on my pellet smoker

 

[kitchensqueen]

t

I got the rub put on an hour ago and that'll be sitting in the fridge over night. I'm debating how early I wanna wake up to get my smoker going, haha.

Here's the recipe for the smoked stuffed peppers:

http://www.bradleysmoker.com/recipes/stuffed-smoked-peppers-with-pulled-pork-leftover/

Glad you posted the link; was just about to ask. These sound really good!

 

[Subsailor]

We finished smoking 30 Reds (Sockeye Salmon) that's 60 fillets for the winter til next season and vacuum packed/canned 30 more.
Hunting season (moose) starts this weekend!

 

[jammin]

We finished smoking 30 Reds (Sockeye Salmon) that's 60 fillets for the winter til next season and vacuum packed/canned 30 more.
Hunting season (moose) starts this weekend!

that is simply fantastic! yum

 

[nickmv]

Smoking a 7-10lb pork shoulder this Saturday. I usually coat it in mustard and then load it up with some spices, then toss it on for 8 hrs. Then brewing 6 gals of Pumking clone Sunday.

Busy weekend.