Who's smoking meat this weekend?

[PJoyce85]

Corned beef brisket seasoned and ready to be smoked.
Pastrami sandwiches on sour dough with smoked Gouda Mac and cheese later tonight.

What's the recipe you're using for the Mac?

 

[moscoeb]

What's the recipe you're using for the Mac?

I second the pork butt idea, or ribs if you don't want to wait that long haha



I also highly recommend (TO EVERYONE) this smoked gouda Mac n cheese recipe. I've made it twice and everyone has raved about it ever since. http://www.dadgumthatsgood.com/?p=1649

A few posts up. Looks awesome!
I'll give a review after it's all done.


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[Remmy]

 

[finsfan]

A few posts up. Looks awesome!
I'll give a review after it's all done.


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Its good even before you smoke it haha Hope you enjoy it like I have.

 

[PJoyce85]

A few posts up. Looks awesome!
I'll give a review after it's all done.


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Thanks! So do you have to precook the noodles? I have never made Mac on the grill but I want to try it this weekend. How long does it smoke for?

Side note, got my 14.5" WSM in the mail today. Nothing fancy but excited to finally have a dedicated smoker.

 

[finsfan]

Thanks! So do you have to precook the noodles? I have never made Mac on the grill but I want to try it this weekend. How long does it smoke for?

Side note, got my 14.5" WSM in the mail today. Nothing fancy but excited to finally have a dedicated smoker.

Yep you pre-cook the noodles like normal. It says and I normally do smoke it for an hour at 225.

 

[PJoyce85]

Yep you pre-cook the noodles like normal. It says and I normally do smoke it for an hour at 225.

Thanks. For some reason when I looked earlier, the directions never came up.

 

[finsfan]

Thanks. For some reason when I looked earlier, the directions never came up.

Their webpage scroll is set up weird haha

 

[JerBeer]

Did 76 chicken halves for after the funeral of the man who taught me how to grill. I inherited his recipe and pits. He was a master of the charcoal grill. Best chicken I've ever had.







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[bob1852]

I officially give up...

 

[passedpawn]

Did 76 chicken halves

Holy flock.

 

[moscoeb]

Was absolutely amazing before I smoked it, however, I put too much smoke to it and the smoke flavor overpowered the subtle Gouda flavor. Was still good, just not as awesome as before. So use very little smoke, I forgot how much smoke cheese absorbs!
The pastrami was very good, only my second time. Very happy overall.


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[passedpawn]

Was absolutely amazing before I smoked it, however, I put too much smoke to it and the smoke flavor overpowered the subtle Gouda flavor. Was still good, just not as awesome as before. So use very little smoke, I forgot how much smoke cheese absorbs!
The pastrami was very good, only my second time. Very happy overall. View attachment 203335View attachment 203336


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I need to do that mac n cheese.

I must oversmoke my pastrami. Mine comes out quite stiff, much drier than yours there. I bet it tasted good.

 

[finsfan]

Was absolutely amazing before I smoked it, however, I put too much smoke to it and the smoke flavor overpowered the subtle Gouda flavor. Was still good, just not as awesome as before. So use very little smoke, I forgot how much smoke cheese absorbs!
The pastrami was very good, only my second time. Very happy overall. View attachment 203335View attachment 203336


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Last time I made it was with a pellet smoker, so that may have been more subtle with the smoke flavor. I have a hard time not eating too much before I smoke it

 

[moscoeb]

Last time I made it was with a pellet smoker, so that may have been more subtle with the smoke flavor. I have a hard time not eating too much before I smoke it

I added some cherry wood, next time I'll try it with none and see.
I did eat 3-4 spoonfuls before I placed it in the smoker! I will definitely be trying it again.

I need to do that mac n cheese.



I must oversmoke my pastrami. Mine comes out quite stiff, much drier than yours there. I bet it tasted good.

I do a wet pastrami, I get internal temp up to 150, then wrap with airflow liquid and cook till tender. When I checked the temp last it was 190. Kinda hard to overcook that way. Here is the link to the recipe and method, I use #2 I believe.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

Done it twice now, been really good both times.



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[Darwin18]

Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:

 

[calebstringer]

doing a half catering gig to a bunch of guys that are competing in Pulled pork. Lol, they were too afraid to let me compete with them (their words, not mine ) So will be doing bbq beans, bbq chips, slaw, p salad, and I think Im going to throw a rack or three of ribs in, just because. weeeeeeeeeee

 

[HoppyDaze]

Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:

Shiny!

 

[Darwin18]

I loves it.

Picked up two packs of ribs yesterday and am going to give them a shot on Saturday.

 

[rgauthier20420]

Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:

Those birds look good! Thinking of something to smoke and this might be it. Got a recipe you could share?

 

[FermentNEthinG]

Cooked up some bacon on the grill for breakfast then tossed some little pork shoulders on to smoke a little bit ago. I will get some beans around and toss them in the Akorn in a bit as well.

 

[Darwin18]

Those birds look good! Thinking of something to smoke and this might be it. Got a recipe you could share?

Picked up the recipe from the weber virtual bullet site:

http://www.virtualweberbullet.com/cook.html

 

[rgauthier20420]

Picked up the recipe from the weber virtual bullet site:

http://www.virtualweberbullet.com/cook.html

Thanks. I'm working with an electric smoker, so I'll be setting it at 250 and going until the temp is where it should be. I like the rub mixture, so I think I'll use that.

 

[moscoeb]

Cooked up some bacon on the grill for breakfast then tossed some little pork shoulders on to smoke a little bit ago. I will get some beans around and toss them in the Akorn in a bit as well.
View attachment 203623
View attachment 203624

How do you like the akorn? I almost bought it, but found the vision one.
Little more expensive, but I thought it was a little better built.


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[JonM]

Visiting family made a special request for brisket this weekend. Giddyup. :rockin:

 

[JonM]

Picked up my 18.5" WSM as an early graduation present to myself. I tried to find one used on craigslist but had no luck. Pictures of my first smoke are below:

Wow, that thing is shiny and pretty.

 

[unionrdr]

Makes me wanna fire up the pit again this weekend!

 

[FermentNEthinG]

How do you like the akorn? I almost bought it, but found the vision one.
Little more expensive, but I thought it was a little better built.


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I am loving it so far. It was a impulse buy from Lowes one day as my intentions were to only get a few pieces of 2 dollar pvc pipe!
For some reason, There isn't any other options for Kamado style grills in my area. I thought Sam's Club had a ceramic model at the beginning of spring but I wasn't paying attention to much to grilling as it was dreadfully cold still.

Going to try some bulgogi beef on that baby this weekend. I ordered a Lodge cast iron wok to try my hand at direct coal cooking in it.

 

[FermentNEthinG]

Finished goods from yesterday. Smoked with a little hickory and a majority of apple chunks.

 

[jkingery79]

Not officially the weekend, but, I'm firing up to make pulled pork and candied bacon on Monday to take to a bike rally next week.


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