Who's smoking meat this weekend?

[applescrap]

Thanks guys for the awesome sauce and rub recipes.

My gut instinct tells me to get the one where the smoke comes from the bottom, if possible. I went to a party and my friend had one where the smoke came from the side, a pellet one. I reaearched it, just for kicks and iirc, there is something to bottom smoke, like an egg.

 

[S-Met]

Leg of Lamb going on as soon as the temp stablizes. Sitting @315 right now, coals glowing nicely. Dropping one more almond log and I'll have 5-6hrs of stable 250°

 

[applescrap]

Ribs. Baby backs, pulled the skin rubbed with sugar and salt and smoked four hour and twenty or so. A little less cause they were thinner than last time but they were still thick. Looked through freezer at store and got biggest, thickest rack. After I pulled them out, I brushed them with bbq sauce and wrapped them until dinner. One bite and nice pull from bone. Wonder if I should cook them down untilI I see even more bone. They were good.

 

[popquizkid]

Ribs. Baby backs, pulled the skin rubbed with sugar and salt and smoked four hour and twenty or so. A little less cause they were thinner than last time but they were still thick. Looked through freezer at store and got biggest, thickest rack. After I pulled them out, I brushed them with bbq sauce and wrapped them until dinner. One bite and nice pull from bone. Wonder if I should cook them down untilI I see even more bone. They were good.View attachment 595223View attachment 595224

Those look perfect to me. Much more and they would be "fall off the bone" which I am not a big fan of.

 

[homebrewer_99]

I was wanting to smoke but it's down in the 40s and snow is expected for Thurs and Friday.

Current freezer inventory is 2 BBs, 2 Spares and 2 St. Lou Cut slabs.

Here's a pic of those St. Louis Cut spares I did last month to 207F and a 30 min rest (wrapped in towels).

As previously stated, I pulled the bones and cut the ribs for burger buns.

(Untouched photo)

 

[OleBrewing]

With ribs I like to bite them off the bone. If I wanted pulled pork I would do a shoulder.

 

[OleBrewing]

I was wanting to smoke but it's down in the 40s and snow is expected for Thurs and Friday.

Current freezer inventory is 2 BBs, 2 Spares and 2 St. Lou Cut slabs.

Here's a pic of those St. Louis Cut spares I did last month to 207F and a 30 min rest (wrapped in towels).

As previously stated, I pulled the bones and cut the ribs for burger buns.

(Untouched photo)

View attachment 596693

Bet they tastwd great. I don't do ribs often but more of a meat off the bone person.

 

[homebrewer_99]

Bet they tastwd great. I don't do ribs often but more of a meat off the bone person.

I hear you, but butt and rib meat don't taste the same. I wanted to give a rib sandwich a try. They were pretty good too.

I cook up a couple extra butts at the end of summer to put away in the freezer for those days that are too cold to go play outside.

 

[OleBrewing]

I hear you, but butt and rib meat don't taste the same. I wanted to give a rib sandwich a try. They were pretty good too.

I cook up a couple extra butts at the end of summer to put away in the freezer for those days that are too cold to go play outside.

I bet they were delicious. It may be the formed misc meat rib sandwich they tried to serve in school that drives my not so much, I know its not the same but I also grew up eating deer ribs, not much there and if you are not for gamy flavor than not for average eaters.

 

[homebrewer_99]

I bet they were delicious. It may be the formed misc meat rib sandwich they tried to serve in school that drives my not so much, I know its not the same but I also grew up eating deer ribs, not much there and if you are not for gamy flavor than not for average eaters.

I've never had a (McRib). I got the recipe from a one of the smoking forums I belong to. It sounded interesting so I gave it a try.

As I was near the end of eating this one I wondered if I could do 2 ribs the same way then interlock them bone side to bone side with the meat in a bone slot, like clicking Lego's together. LOL!

As for the other comments, I like chewing rib meat off the bones too.

I've only had venison a few times, mostly in sausage/jerky form, no ribs, so I can't really comment on it.

 

[betarhoalphadelta]

There's always Serious Eats' sandwich homage to the McRib, the Ribby McRibface

https://www.seriouseats.com/2016/09/how-to-make-homemade-mcdonalds-diy-mcrib-sandwich.html

 

[bstacy1974]

Does reverse seared tri tip count as smoked meat?

 

[greywolf]

On the agenda for today—/75 lbs of brisket. My goal today is to kill the remaining bit of deception stout in the keezer and to kick the fire every hour. No honey do’s, no thinking about work, not answering the phone, just smoke some meat and savor some good brews.

 

[greywolf]

Does reverse seared tri tip count as smoked meat?

It counts as delicious. I want some.

 

[imasickboy]

I'm getting ready to throw on a swineapple stuffed with ground ham and red onion.

 

[Redtab78]

Doing a 12# shoulder today for vets day

 

[treacheroustexan]

On the agenda for today—/75 lbs of brisket. My goal today is to kill the remaining bit of deception stout in the keezer and to kick the fire every hour. No honey do’s, no thinking about work, not answering the phone, just smoke some meat and savor some good brews. View attachment 597269View attachment 597270

Life doesn't get much better than that. Cheers!

 

[Redtab78]

Comp chicken, ABT, and some good ol bbq beans!!

 

[Redtab78]

And 15min before turn in time

 

[popquizkid]

I had two racks of spare ribs in the freezer I wanted to use and was looking for something a little different. Decided I wanted a fall inspired bbq meal so I searched around and came across this recipe:

https://grillinfools.com/blog/2009/09/21/the-perfect-fall-grilling-recipe-apple-pumpkin-ribs/

If you want something different give them a try -- they were delicious! I made a few minor tweaks and smoked with apple and peach. Server them with cabbage, apple, and celery slaw and also roasted acorn squash.

 

[ThirstyPawsHB]

Anyone doing a smoked turkey? Picking up stuff up today; oak, Mesquite, apple chips.

 

[bleme]

Anyone doing a smoked turkey? Picking up stuff up today; oak, Mesquite, apple chips.

I brine and smoke my turkey. Hopefully I'll remember to grab a pic this year, but no bets...

 

[ThirstyPawsHB]

I brine and smoke my turkey. Hopefully I'll remember to grab a pic this year, but no bets...

You notice a difference with brine?

 

[OleBrewing]

You notice a difference with brine?

I always brine poultry. 1cup white sugar or brown and1 cup course salt(kosher) to 1gal water. Some say 12hrs some say 24. I get by with 12 but also inject a couple of squirts in thick parts like breast and inner thighs really depends on the size of the beast. I have found 24hrs the outer parts can get a little to salty

 

[OleBrewing]

Oh and it makes a big difference. Also keep in mind that some turkeys are already packaged presoaked in a brine solution. Keep that in mind for amount of salt adding to the brine if that's what you are doing.

 

[bleme]

You notice a difference with brine?

I use the Alton Brown brine and then stuff with aromatics for the smoking and it makes a huge difference, with flavor all the way through instead of just on the surface.

 

[ThirstyPawsHB]

Thanks y'all. See what we got after work tonight so about 12hrs max before smoking.

 

[OG-wan Kenobi]

Smoking a brisket, ham and a turkey breast tomorrow for Thanksgiving

@PianoMan yes 100% do a brine 12 hours is good

 

[Genuine]

Here’s what’s left of a turkey I smoked for work!

 

[j1laskey]

Beef ribs for 3 people.

Massive