Who's smoking meat this weekend?

[Buc_Nasty]

After we were done brewing 5 gallons of a chocolate vanilla milk stout, we grilled a couple of rib-eye steaks with loaded baked potatoes, caesar salad, and Pliny the Elder to compliment the meal.

 

[Hello]

Smoking a pork butt Friday or Saturday AM to turn into Carolina BBQ for a Saturday night party.



It's absolutely impossible to find legit Carolina-style pork BBQ here in Utah, so I'm fixin' to make it happen, myself.

Is it easy to find vinegar based sauce there?

 

[dstar26t]

Converted my offset to do some cold smoking with an "external" smoke generator. The idea was to have any bad smoke (creosote) accumulate in the fire box and ducting and not on the food. It was 40F Saturday morning so I rigged a heater to bring the smoker up to the 50's. Had some pork belly and sockeye salmon brined/cured and also threw some cheese on there.











Pork belly, cheese and sockeye (lox).


Freshly made mini bagels with cream cheese, onion and lox...tasty.


Nate

 

[Oldskewl]

I love me some smoked salmon. I could eat that for breakfast everyday. he he!

 

[slym2none]

Is it easy to find vinegar based sauce there?

If it isn't, they can make some up quickly.

 

[Chrisl77]

Smoked my pastrami yesterday.

And a pic of a hot pastrami sandwich on homemade sourdough rye.

 

[dstar26t]

I want to eat that

 

[smit70136]

Ha! I have the same blue plates. Love those things! Pastrami looks excellent.

 

[jammin]

16hrs @ 225* on the Memphis Pellet cooker

 

[brewbama]

Brisket

 

[betarhoalphadelta]

Char Siu Smoked Pork Belly Banh Mi...

 

[jammin]

smoked some beef ribs on the green egg today -

 

[BoostEd6]

View attachment ImageUploadedByHome Brew1457660618.098484.jpgSmoked pork shoulder on my pit barrel cooker.

 

[Elkobrewer]

Smoked last weekend

 

[actech]

Couple chickens forgot to take pic before carving

 

[Elkobrewer]

Put on a small pork roast about an hour ago. Smoking nicely

 

[emorris]

smoked 3 racks of pork ribs yesterday and a phesant tuesday

 

[banesong]

So... Anyone else have a masterbuilt electric smoker and get lackluster smoke character? I bought a a-maze-n smoker tray, and just can't get it to stay lit.

 

[dstar26t]

So... Anyone else have a masterbuilt electric smoker and get lackluster smoke character? I bought a a-maze-n smoker tray, and just can't get it to stay lit.

If you're using pellets, check out this guy's process...

[ame]https://www.youtube.com/watch?v=0WZb5YRObnk[/ame]

 

[banesong]

i love me some bud light bitch

Interesting concept.

 

[slym2none]

Cross-pollinating from a necro-thread? Say it ain't so, Joe!

 

[banesong]

Cross-pollinating from a necro-thread? Say it ain't so, Joe!

Stupid app. That was supposed to be the video

 

[damlamb]

My first attempt at summer sausage. It turned out more like kielbasa in taste/texture. Still tastes good but not reminiscent of summer sausage. Next time I will go with a coarser grind and shoot for a lower internal temp. This being my first try I overshot the recommended 152f internal temperature by about 20f this caused some of the fat to render out and gave the sausage more of a cooked texture and colour. Overall a good learning experience.

View attachment 1458136479820.jpg

 

[rgreenberg2000]

Just some hocks and leg quarters.....

 

[wobrien]

Doing my first overnight smoke. Put a 10lb bone-in pork shoulder in the WSM yesterday at 4:00 PM at 225F. It's been stalled at 180F since about 5 this morning. I'm trying to avoid wrapping it foil, just to see the difference (first few shoulders I wrapped to bust the stall), but this is maddening!

 

[TorMag]

I was thinking of doing a butt or shoulder this weekend, low and slow on the BGE

 

[weirdboy]

Doing my first overnight smoke. Put a 10lb bone-in pork shoulder in the WSM yesterday at 4:00 PM at 225F. It's been stalled at 180F since about 5 this morning. I'm trying to avoid wrapping it foil, just to see the difference (first few shoulders I wrapped to bust the stall), but this is maddening!

Did you get up in the middle of the night to keep things going, or did you have enough charcoal in there that it kept going by itself until morning? I also have a WSM and I always make sure to wake up very early to start smoking big stuff for fear of getting up at 3am and fumbling around in the dark.

 

[wobrien]

Did you get up in the middle of the night to keep things going, or did you have enough charcoal in there that it kept going by itself until morning? I also have a WSM and I always make sure to wake up very early to start smoking big stuff for fear of getting up at 3am and fumbling around in the dark.

Before I went to bed, I took a shovel full of lit coals out of the smoker, filled the ring back up with unlit coals, and then dumped the lit coals back on top. Basically started over again with the minion method.

I should have waited longer before going to bed to make sure the temp stabilized, but it went up to 290F around midnight, and settled down to 220 by the time I got up in the morning for work (5:00am).

 

[JohnSand]

My son and I will smoke half the prime rib for Easter.
And some ribs.

 

[HoppyDaze]

I damn near just bought this on impulse...similar in price to the BGE