Who's smoking meat this weekend?

[corkybstewart]

we're remodeling the kitchen so I'm cooking outdoors these days. Last night it was spatch-cocked chicken and sweet potatoes. This afternoon I bought a small pork roast, about 4 pounds, and smoked it. An hour before it was done I wrapped some taters in foil and cooked them on the grill. Another excellent meal but it will be nice to have a stove and oven again.

 

[Gixxer]

This weekend... Yardbird thighs. Nothing special. Rubbed, smoked with apple chunks, some BBQ sauced, some hot wing sauced. The best of both worlds.

 

[Rbeckett]

2 weekends in a row. Last week was a Turkey breast, Brisket and some home made Kielbasa, this week whole muscle Teryaki beef jerky strips. Up next an all beef polish link sausage and then either Andoule' or Budin. Havent looked that far ahead yet to know whicj it will be. I'm kind of leaning toward the Boudin and doing the Andoule' later when my Mai Bock is bottled and ready to drink. The Boudin will go good with the Hanks Hefe kit I got from Midwest. Still got tons of projects to finish too. The brew troller I am building isn't gonna assemble itself, so I better get busy soon.
Wheelchair Bob

 

[jackfrost]

Have 2 boar shoulder roast going that I shot last week end and a back strap.....smoking on pecan and cherry would about 200°…been on there since 1 am. Should be done after church...made some apple cherry cider to go with it.

 

[fxdude]

This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.

 

[tom_gamer]

This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.

Dang

 

[Gixxer]

This last weekend I hit the smoker hard, smoked mozzarella, pepperjack, monterey jack, cheddar, string cheese, chex mix, sirracha pistachios, pepperplant pistachios, tri tip, two different kinds of jerky, and salsa con queso. It was a long weekend with late nights and early mornings but well worth it.

Wow that's a lot of smokin!

 

[krackin]

I did 60# of bacon last weekend and just now finished 50# of ham. I'd like to do some beef just to eat I think this weekend. A chuck would be good, just rib it, smoke it and chill the IPAs.

 

[krackin]

Have 2 boar shoulder roast going that I shot last week end and a back strap.....smoking on pecan and cherry would about 200°…been on there since 1 am. Should be done after church...made some apple cherry cider to go with it.

Where can I get some pecan? I had a ribeye grilled over some down in MS a couple years ago and it was kick butt. I'd really love to get some. Do you have your own access or can you give me a point in the right direction? Much appreciated.

How did that wild boar turn out? I haven't got any around here.

 

[Dixon]

Pibil pork butt for pulled pork tacos during the game.

 

[Genuine]

Just one of the 3 things going in the smoker today. Just got done making some ABT's.

 

[jackfrost]

Where can I get some pecan? I had a ribeye grilled over some down in MS a couple years ago and it was kick butt. I'd really love to get some. Do you have your own access or can you give me a point in the right direction? Much appreciated.

How did that wild boar turn out? I haven't got any around here.

Well I'm in Oklahoma pecan wood is all round...and by the end of the night the boar was gone so I think it came out amazing

 

[jeepinjeepin]

Anybody here ever smoked with Bradford Pear? They are planted all over here as a decorative tree and after a few years of growth a good ice or wind will break the tops out of them. I've heard it's another fruit wood, but the tree doesn't make an edible fruit.

 

[AnonyBrew]

Anybody here ever smoked with Bradford Pear? They are planted all over here as a decorative tree and after a few years of growth a good ice or wind will break the tops out of them. I've heard it's another fruit wood, but the tree doesn't make an edible fruit.

I think I heard or read somewhere not to use those. Don't remember why though.

 

[jeepinjeepin]

I think I heard or read somewhere not to use those. Don't remember why though.

Fair enough.

 

[DubBrew]

Smoking three racks of baby backs on my WSM right now. Should be ready right at dinner time.

 

[jheiry18]

Broke in my new ECB this Sunday with a 7 pound Boston Butt. I've been lurking the smoking section for awhile and I'd like to thank everyone for all the info that made this smoke go real nice and smooth

 

[jackfrost]

 

[OhioBri]

 

[headbanger]

Doing several slabs of babybacks tomorrow.

 

[jackfrost]

Tomorrow's project

 

[jackfrost]

Final product

 

[Revvy]

Smoked a slab of my maple bourbon bacon with a venturi smoker and an electric skillet, yesterday.

 

[bwirthlin]

Smoked a few racks this afternoon

 

[Rbeckett]

Finished a big ole batch of sausages yesterday. Got nearly 25 Lb smoked and cooled. Now I gotta seperate the links and vacuum bag them in portion sizes for the freezer. The wifes boss said they were great too.
Wheelchair Bob

 

[HokieBrewer]

4 lbs of bacon on the WSM right now. Half normal and half maple.

 

[HokieBrewer]

Make 'em say uhhh.

 

[jammin]

Dannnng!!

Can you describe your process a little? What temp did you smoke at and how long?

 

[HokieBrewer]

Sure, it was quite simple really. Get your hands on a good quality pork belly (if you really want to beat commercial bacon, start with a better product.) Cure for around 7 days, depending on thickness. I used this cure http://frombellytobacon.com/2012/08/07/country-bacon/ and smoked over hickory at 210 until the meat hit 150.

I sliced it up last night and we fried a piece as a taste test. It's definitely salty, but wow it was really good.

 

[Gixxer]

This weekend, pork shoulder. KFC clone cole slaw, and beer. I am gonna inject the shoulder with some cajun butter. Its so simple, and I could really taste a difference at the end. No strong butter flavor at all.

Hehe the guest is taking me beer shopping... I really need to find a nice sour in their cellar room!!