Who's smoking meat this weekend?

[moscoeb]

First attempt at a fatty at the firehouse.
Guys seemed to like it. Need to either bump the heat or use thin cut bacon next time.
Not bad for first attempt.

 

[onetoeddogbrewery]

What did you stuff it with?

 

[Life]

I have never heard of this, looks delicious.

 

[moscoeb]

It is called a fatty or bacon explosion.

We had scrambled eggs, bacon, cheese, and hash browns inside, and bacon weaved on top.

Pretty good, but I will tweak it next time.

 

[bad67z]

Well the inaugural brisket on the WSM was a hit with the family and the neighborhood. Went with the Aaron Franklin central Texas method. I like the KISS method, beef, salt and pepper.

 

[brewbama]

Beer Braised Beef BBQ Sliders for the game and brew day.

 

[FATC1TY]

Ribs, and some bourbon baked beans on the smoker...

 

[Gixxer]

I really need to work on actually taking pictures when I cook... Cooked a 8lb butt with a few chunks of hickory, rubbed with yardbird. I wasnt paying attention and concentrated too much on meat temp, waited too long to probe the meat, ended up a hair mushy. Didn't foil this time at the stall, and the bark was better than if I foiled. I need more yardbird, almost used up the last of what I have. I bet if I used a rub that had more sugar it would have been a lot darker.

 

[PJoyce85]

So, my wife somehow got her hands on a Wildsau (Wild Boar) picnic. What the hell do I do with this thing?

 

[Life]

Never cooked it! I've had wild boar at the local butcher shop though. This is what he did. He chopped his up and made it into a sliced pork sandwich. Basically, he took about a 4 oz piece of meat, sliced it up threw it into a grill pan with some bacon. Then he threw it on the grill and closed the lid for a few minutes. After that he coated it with BBQ sauced, tossed it to get everything nice and covered and cooked it for a few more minutes. Served it on a small toasted kaiser roll with some coleslaw. It was pretty tasty.

If you want to do a large piece, 4-8lbs, I think I'd do it like a pork shoulder, except with bacon draped over it so it doesn't dry out, as boar is extremely lean. That lean meat should sop up flavors though.

 

[PJoyce85]

Ooh. With bacon sounds delicious.

When I asked my father-in-law what to do with it he only said, "Smoke it." He doesn't smoke but he said that it tastes the best that way to him.

Any recommendations on wood? I have apple, plum and pecan on hand.

 

[Life]

I think I'd do Apple personally, as it's an all around good meat smoking wood, and a little less sweet than the plum.

I've never smoked with Pecan wood before, so I can't comment on that one.

 

[FATC1TY]

I think I'd do Apple personally, as it's an all around good meat smoking wood, and a little less sweet than the plum.

I've never smoked with Pecan wood before, so I can't comment on that one.

I use pecan quite a bit. It's a subtle, nutty, slightly sweet wood. Very light coloring from the smoke on it, but it's great when you want a kiss of sweet smoke without any acrid notes.

I wouldn't think it would awesome on a boar/pork unless paired with something like apple. It's awesome for poultry and whatnot though.

I'd do apple for the boar, and maybe a handful of pecan to give it a little extra oompfh.

 

[kstone803]

I've shot a decent amount of honkers in the last 7 days so I'm gonna smoke a few breasts this weekend. Got a few different brines/sauces to try out and see what is best.

 

[brewbama]

I am doin some Roadside chicken for the whole fam damily this afternoon. They're all headin to the hockey game and we're gonna keep the youngest grand baby. How we got the better end of that deal I'll never know. LOL

 

[Melana]

I've shot a decent amount of hookers in the last 7 days so I'm gonna smoke a few breasts this weekend.

Fify

 

[BadDeacon]

Got my smoker fixed about 2 weeks ago. First Boston butt. 10 pounder is gonna take a while. Man, I've missed this!!!

 

[HoppyDaze]

Today

 

[Life]

That looks like a mighty interesting (and delicious) glaze

 

[kstone803]

I smoked a few canada goose breasts yesterday. Put them in the fridge then slicing them tonight for sammiches. I'll post some pictures if I remember to take them.

 

[HoppyDaze]

That's funny because I'm making goose jerky as I type.

 

[finsfan]

That's funny because I'm making goose jerky as I type.

Best jerky ive ever had in my life was goose. You lucky bastard.

 

[HoppyDaze]

I have a freezer full due to a recent hunting trip in Canada.

 

[kstone803]

Jerk canada goose breast. Smoked to an internal temp of 155 then chilled overnight and sliced thin. Greeeeeaaaaaatttt.

 

[kstone803]

I have a freezer full due to a recent hunting trip in Canada.

Sweet. Mainly canadas? Or did you get some snows and specks too? We're planning a conservation season trip for snows in the next few months. Hopin to come home with 40 or so. Sill got 10 or so canadas in the freezer tho. Plus I just ended bow season with a 5 pt so I should have jerky for the coming year.

 

[betarhoalphadelta]

Doing 4 lbs of smoked reverse sear tri-tip for a couple co-workers who are coming by this evening...

Then an overnight smoke of 17# of pork shoulder for our Super Bowl party tomorrow...

 

[FATC1TY]

I'm brewing instead of smoking right now, but I've got 1 rack of spares, and 1 rack of back loin ribs rubbed and chillin out for a smoke tomorrow with some apple and a tiny tiny bit of mesquite.. Dunno why the mesquite other than I've been craving smelling it.

 

[BigFloyd]

Have 3 racks of baby backs on right now. Just went out and sprayed them with a bit of Graff cider.

 

[BadDeacon]

Got 2 baby backs and split chicken breasts for tomorrow.


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[FATC1TY]

I should go get a chicken tomorrow to toss in the egg with the ribs... Totally overlooked that. So damn simple too.