Who's smoking meat this weekend?

[ChefRex]

Nice.

I make smoked pulled pork tacos, too. With corn tortillas an homemade salsa verde (I roast the peppers and tomatoes).

I have a bumper crop of tomatillos coming in, salsa verde and a green chili are both in the works.

 

[passedpawn]

I have a bumper crop of tomatillos coming in, salsa verde and a green chili are both in the works.

I absolutely love tomatillo salsa. My kids do too. I'm growing them in the spring (if I remember)

 

[Remmy]

Pulled pork tacos, you say?

I have a bumper crop of tomatillos coming in, salsa verde and a green chili are both in the works.

Do it up!

 

[Melana]

Pulled pork tacos, you say?

Do it up!

OMG. I think there is now drool on my keyboard!

 

[Grimster]

Any way to keep the temp steadier?

I got tired of the constant temperature battle several years ago and bought one of those digital controlled electric smokers from Lowes (about $300) and the quality of what I was able to smoke went up exponentially. It felt like cheating.

 

[JoeyChopps]

I got tired of the constant temperature battle several years ago and bought one of those digital controlled electric smokers from Lowes (about $300) and the quality of what I was able to smoke went up exponentially. It felt like cheating.

I have one of those too. I don't feel like its cheating I prefer to think of it as smoking food for really busy/lazy people and I'm kinda both. I've had awesome results with mine.

 

[MTate37]

I have one of those too. I don't feel like its cheating I prefer to think of it as smoking food for really busy/lazy people and I'm kinda both. I've had awesome results with mine.

Same here. I used to do the charcoal/wood thing but bought a Traeger pellet grill a couple of years ago and my results have greatly improved. I love being able to put a giant hunk of meat in the smoker before bed and it being ready by lunch with just a couple of refills of the hopper. Beats the hell out of adding charcoal or wood every 30 minutes to an hour in the heat of summer in Alabama. If electric smokers are for lazy people then I'm proud to call myself lazy.

 

[ChefRex]

Pulled pork tacos, you say?

Do it up!

Brings a tear to my eye,

























and makes me damned hungry!

 

[Veedo]

16 pound brisket going on the mak tomorrow afternoon, going to do the no foil method again, will keep you guys updated!

 

[jammin]

16 pound brisket going on the mak tomorrow afternoon, going to do the no foil method again, will keep you guys updated!

Looking forward to it. Do you have the 1 star or 2 star? I've been eyeing Maks for a while. If my Traeger would ever finally give up the ghost... It's between the 1 star and a Memphis Select

 

[Tnoodle]

2 venison back straps going on this weekend.

 

[Melana]

2 venison back straps going on this weekend.

Sounds delish. I need to bribe a hunter.

 

[smakudwn]

Remmey what is your recipe??? I have been searching for a good salsa verde recipe for a while now.

 

[passedpawn]

Remmey what is your recipe??? I have been searching for a good salsa verde recipe for a while now.

This one is very easy and very edible. I've made it many times. I add some jalapeno to make it a bit hot... otherwise it's not hot at all.

 

[Genuine]

I got tired of the constant temperature battle several years ago and bought one of those digital controlled electric smokers from Lowes (about $300) and the quality of what I was able to smoke went up exponentially. It felt like cheating.

Same here. I have a drafty charcoal grill/smoker and it was difficult to keep temps since the hardwood would tend to catch fire here and there, causing me to watch it for the duration of the smoke. After that it was fine. I've had a Bradley electric smoker for the past 2 years and I love the consistent heat and smoke. It's nice loading it up before bed and having things ready come morning. After some experience with my cousins big green egg, I will be getting one of those real soon.

 

[kosmokramer]

Same here. I have a drafty charcoal grill/smoker and it was difficult to keep temps since the hardwood would tend to catch fire here and there, causing me to watch it for the duration of the smoke. After that it was fine. I've had a Bradley electric smoker for the past 2 years and I love the consistent heat and smoke. It's nice loading it up before bed and having things ready come morning. After some experience with my cousins big green egg, I will be getting one of those real soon.

I love my Bradley digital

 

[Remmy]

Remmey what is your recipe??? I have been searching for a good salsa verde recipe for a while now.

Here you go!


http://remmysque.blogspot.com/2012/01/salsa-verde.html

 

[chef273b]

Couple of St Louis style racks, and a few bone-in chicken breasts for tonight's Smoked Chicken Mac & Cheese. There will be Velveeta involved.

 

[chef273b]

El pollo, ready for the mac& cheese. May or may not be pix.

 

[BadDeacon]

Home brew and ghetto grilling!

Aka: my grill fell apart several months ago and I haven't replaced it yet.

 

[bob1852]

Making these tomorrow for the college football opener.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

 

[Veedo]

Looking forward to it. Do you have the 1 star or 2 star? I've been eyeing Maks for a while. If my Traeger would ever finally give up the ghost... It's between the 1 star and a Memphis Select

Went with the 1 star. Loving it so far! Did some ribs last night, brisket is on now. Ended up with a 12.5 pounder instead of the 16. Pics to ensue.

 

[smakudwn]

Here you go!


http://remmysque.blogspot.com/2012/01/salsa-verde.html

Thank you , I will try this out this weekend.

 

[finsfan]

Making these tomorrow for the college football opener.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

you will be watching the k-state game i assume

 

[Remmy]

I'm definitely smoking this weekend - just don't know what.

GO HUSKIES! Towson is going to be tough.

 

[Melana]

We are doing Smoked Pork Carnitas this weekend... YUM!
http://www.smokingmeatforums.com/t/147751/smoked-pork-carnitas-with-photos

 

[DubBrew]

I'm getting ready to put a Brisket point on the WSM for post game. Go Buckeyes!

:rockin:

 

[corkybstewart]

6 racks of ribs in the smoker for Monday.

 

[two_hearted]

Making these tomorrow for the college football opener.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style

You've inspired me. I'm making these today while I brew a double batch.

 

[ibbones]

Today I have four sausages, Four chicken leg quarters and some russet potatoes and jalapenos. Smoking with some pecan and hickory.