Who's smoking meat this weekend?

[BadDeacon]

Cheers!

Pulled them off while bottling my ESB.

 

[MirImage]

View attachment 198662

Cheers!

Pulled them off while bottling my ESB.

View attachment 198663

Cap one, eat one... I like this kind of bottling motivation!

 

[unionrdr]

Gonna pit BBQ some country style ribs with this whiskey sauce they make at my son's 2nd job. It has a little white lightnin' in it. Doin' some corn & taters too.

 

[Jukas]

Smoked a 2lb fresh king salmon filet this morning for brunch. No brine and it went too fast to even get pictures of!


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[unionrdr]

Well,barely got 46 of those country ribs in my pit yesterday with ash wood on the coals. The whiskey BBQ sauce caramelized into something more like that sauce with sesame in it. But a little piquant. Mixed well with the light smokiness of the ash wood & SNPA. Roasted sweet corn & huge taters smothered in butter rounded things out. Juicy ribs,being the two-toned pink pork that was well marbled.

 

[jammin]

smoked 2 turkeys on the Memphis pellet grill yesterday

 

[jammin]

3 pork shoulders finishing up for a potluck at work today

 

[HoppyDaze]

3 pork shoulders finishing up for a potluck at work today

Some a-hole is going to show up with a bag of tortilla chips, but eat all your pulled pork. It never fails...

 

[Johnnyhitch1]

View attachment 198662

Cheers!

Pulled them off while bottling my ESB.

View attachment 198663

recipe for those bad boys?

IS THAT CHEESE!?!?!

 

[TimLa]

Did a 5.5# Sirloin Tip Roast yesterday on the GMG, came from one of the cows we raised last year. We don't buy beef in the stores any more...

Rubbed with a Paul Kirk derivative, using some waaaay hot paprika a friend brought from Istanbul.

Apple pellets, set at 325, pull and foil at 130 internal. We'll be having sandwiches, au jus, etc for a week.

 

[calebstringer]

85.9 lbs of boston butt went in around midnight last night...

And a 4" full size hotel pan of smoked beans

 

[betarhoalphadelta]

Ideas? I've never cooked lamb before, much less smoked it...

 

[FATC1TY]

Ideas? I've never cooked lamb before, much less smoked it...

http://www.fearlesskitchen.com/2008/05/recipe-smoked-l.html

 

[glenn514]

As I type this, I've got two half-racks of baby back ribs in the smoker. And the two fist-size chunks of hickory on the charcoal really smells good!

glenn514

 

[BadDeacon]

recipe for those bad boys?



IS THAT CHEESE!?!?!

Johnny,

Yep. Cheese!!! They go great by themselves or in spaghetti with the left overs. They are Remmy's recipe. He's on here as well.

http://remmysque.blogspot.com/2012/02/smoked-meatballs.html?m=1

Deacon.

 

[PJoyce85]

Ideas? I've never cooked lamb before, much less smoked it...

A friend of mine and I smoked a whole bone-in lamb leg a little while ago. Smoked it around 215-220 with a little hickory. Turned out great. Had it with some Tzatziki.

It's very lean so be careful as it will dry out in no time at all.





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[betarhoalphadelta]

It's soaking up some evoo, salt, pepper, garlic, rosemary and thyme right now...

 

[betarhoalphadelta]

Okay, all done! It was delicious!

I also had a smoked meatloaf because my wife is freaked out by meat which still resembles the animal it came from. Also, some bacon potato salad and a nice salad.

 

[paulquinn]

Not bad, not bad at all! From Saturday's pool party. Hello, Summer!

 

[kstone803]

85.9 lbs of boston butt went in around midnight last night...

And a 4" full size hotel pan of smoked beans

Holy frijoles. What did you do with 85 lbs of pork!?

 

[calebstringer]

Holy frijoles. What did you do with 85 lbs of pork!?

Catered a graduation party. It was tasty!!

check out my instragam feed or twitter feed for all the pics of that, and a bbqfest I had last week.

calebstringer on both of them

 

[dfess1]

I smoked 10 lbs of pork belly last night. On the left is 4lbs of pepper bacon, on the right is 6 lbs that was in a standard salt/sugar cure with 2 cups of maple syrup that was aged in a rye whiskey barrel. Getting sliced up tonight!

 

[weirdboy]

Johnny,

Yep. Cheese!!! They go great by themselves or in spaghetti with the left overs. They are Remmy's recipe. He's on here as well.

http://remmysque.blogspot.com/2012/02/smoked-meatballs.html?m=1

Deacon.

I wish I had never known about this website. Remmy has a review of NC BBQ (The Pit in Raleigh--don't eat there, it's horrible) where he complains that there is no brisket on the menu. That sounds like yankee talk to me. The only menu choice you might need to make in NC is whether you want your pig sliced, pulled, or chopped, and whether you want it on a bun or a plate.

I respect Remmy, but he should have done just a modicum of research. At least then he wouldn't have been stuck trying to get through a meal in a place I am frankly surprised is still open for business since the last time I ate there 15+ years ago.

 

[Homercidal]

Taking tomorrow off for my birthday. Thinking about smoking something. Not sure what yet. Have to visit the store and see what's available. I should run to Custer and pick up a beef tongue. The family will freak out.

 

[Cape Brewing]

wow... talk about fishing for the ol' "Oh it's your birthday!?!? HAPPY BIRTHDAY!"

I've seen more subtle moves watching WWE.

 

[MirImage]

Taking tomorrow off for my birthday. Thinking about smoking something. Not sure what yet. Have to visit the store and see what's available. I should run to Custer and pick up a beef tongue. The family will freak out.

Mmmm smoked barbacoa

 

[jaymclean]

Smoking some baby backs and going to throw on some sausage in a bit while we brew up some DFH 60 min clone and a light ale.

 

[PJoyce85]

This is my first (unintentional) hot and fast pork butt. I was working on a Weber Kettle with a deformed lid and I couldn't get it under 300 so I kept it at 325. Smoked for just over 5:30 hours.




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[Cathedral]

I've got 3lbs of organic, grass-fed Bison ready to be smoked up on Monday.

I Am Most Excite.

 

[Remmy]

Castaway and a twisted tea.