Who's smoking meat this weekend?

[betarhoalphadelta]

Sitting here at 1:36 AM with a cigar and a homebrew, and my Maverick telling me the smoker is at 228 degrees and the meat is at 77. Listening to some tunes in absolute peace while my kids and wife are all asleep.

I may not be at 100% tomorrow without sleep, but dammit I'm enjoying myself right now!

 

[Melana]

Nice!

Sleep is so over rated.

 

[betarhoalphadelta]

My kids are 6, 4, and 1.

I cherish silence!

 

[Melana]

Mine is four, I hear you!

 

[Darkman]

Man I have the duty this week. No alcohol, No overnight BBQ, No fun. Only 19 hours left and then I'll join you. You never know how good it is till you can't have it!

 

[Tnoodle]

Bone in shoulder roast today. Started at 6 off at 1. Salt and cracked pepper only.

 

[Marquez]

Bone in shoulder roast today. Started at 6 off at 1. Salt and cracked pepper only.

Pix or it didn't happen

 

[petie]

I got a cedar planked venison meatloaf on the grill. When it's done I'll throw on a pic.

 

[Melana]

I got a cedar planked venison meatloaf on the grill. When it's done I'll throw on a pic.

Oh! Petie you're multi talented I see....

 

[petie]

Oh! Petie you're multi talented I see....

I can do it all I just can't do it all at once. Lol.

 

[Melana]

That's some nice meat you've got there petie!

 

[cervid]

Nice.. I did a package of Sam's chicken breasts, brined and cherry smoked on my MBS. It's hard for me to smoke unless it's at night, at least for stuff like briskets and pork butts.

I've got you beat though.. 4 kids under 5.

 

[passedpawn]

I've got you beat though.. 4 kids under 5.

Holy cow. You better start learning to cook cafeteria style, because when they are teenagers look out.

 

[petie]

That's some nice meat you've got there petie!

Why, thank you for noticing.

 

[cervid]

Holy cow. You better start learning to cook cafeteria style, because when they are teenagers look out.

Yeah.. It's funny we were just talking the other day about how much milk we go through. I was thinking about mixing the dry milk in half and half with D and see if they'd drink it.

We go through maybe 2-3 gallons for the kids a week, depending.

C'est la vie! 4 is it though..

 

[betarhoalphadelta]

I've got you beat though.. 4 kids under 5.

You win. I have no desire to play catch-up!

 

[jammin]

Threw a butt on after the ribs last night.
10 hrs in and 163* internal.

 

[FATC1TY]

I've got a butt in some brine right now, and gonna have it ready to go on friday night before I put the twins down for bed.. Gonna let it go over night, and have it ready for the afternoon for college football.

Gonna smoke some baked beans on there while the butt rests in the morning!

 

[johngottshall]

Going to mix up a batch of abts smoke them tomorrow throw on some mixed with lump crab meat also

 

[GrogNerd]

butt on Saturday

I like to rub my butt with some McCormicks pork seasoning and sit overnight

sauce is equal parts ketchup, apple cider vinegar and water, plus some more of that pork seasoning, brown sugar if I'm feelin' sweet, red pepper flake if I'm feelin' spicy. mix & sit overnight

couple hours in the smoker, finish in the over, foil-wrapped with a small bottle of apple juice poured in there. last hour take off the foil

used to use all hickory, but don't think it mixes well with the sauce. now using mostly cherry with just a little hickory, that's pretty effin' tasty. think I might add some apple this time

a little horseradish in the cole slaw. inglehoffer's cream style.

 

[cluckk]

I'm curing some homemade bacon and getting ready to smoke it this weekend. Yum! Meat Candy!

 

[Melana]

Our smoker will sit idle this weekend due to our attendance at Masstoberfest. PaulTheNurse is smoking a whole hog.

 

[NTXBrauer]

I have a couple racks of BBs that will be absorbing as much hickory smoke as possible tomorrow. My plans are to get the smoker rolling first thing in the morning.
Enjoy the weekend all!!

 

[betarhoalphadelta]

Doing ribs right now, and my dry rub didn't include either sugar or paprika. It's just salt, pepper, garlic, and onion.

I'm sure they're going to turn out tasty, but now I understand why people suggest paprika to give color. W/O this or sugar, I'm not getting a dark bark at all. Oh well, the sauce will take care of it regardless.

Anyone know if baby back ribs hit "the stall"? I'd expect it to be short if so, but these ribs aren't climbing in temp like I'd expect.

 

[NTXBrauer]

You shouldn't experience a stall with ribs. This normally happens with larger cuts of meat. I use both paprika and brown sugar in my rub. Here is the result, just about to cut them.

 

[betarhoalphadelta]

You shouldn't experience a stall with ribs. This normally happens with larger cuts of meat. I use both paprika and brown sugar in my rub. Here is the result, just about to cut them.

Is that pic with the sauce?

 

[NTXBrauer]

Dry rub only on the top rack...did a charsiu sauce on the bottom, which I cut to marinate in a ziplock.

 

[cervid]

I never take the temp on ribs. I check them after 5 hours, and turn one bone 90 degrees to the rack. If it pulls away at or before the 90 degree mark, it's done.

I have refined my rub over the years, I do it the same every time, but as a guideline it starts with 1/4 cup of both paprika and brown sugar and then has maybe 12 other ingredients. You should always use the brown sugar when smoking pork in my opinion. It's one if the only times you are cooking low enough to not burn the sugar. I'm doing a5lb center loin tomorrow, will post picks.

 

[betarhoalphadelta]

For all my concern, they were delicious!

 

[FATC1TY]

Did 12 hour smoke overnight on a butt last night. Came out delicious. The bge only needed 1.5 loads of lump for the cook. Use some large chunks of Apple and hickory in there to smoke and never added any after the initial light.

Worked out real well. Wrapped the butt up in foil and left on the egg around 1am when I was up with the lad feeding them. The fire died around 6 or 7 am from 5pm Friday night.