Who's smoking meat this weekend?

[Schlenkerla]

Since I first tasted it many years ago, the Marzen has been a beer reserved for special occasions. It's just wonderful.

Happy birthday from another 53-yr old.

You need to try the Urbock if you like the Marzen. My buddies think it's more smokey and malty. They like both but edge out the Urbock. It's also a stiffer drink at 6.5%

 

[passedpawn]

You need to try the Urbock if you like the Marzen. My buddies think it's more smokey and malty. They like both but edge out the Urbock. It's also a stiffer drink at 6.5%

I had it many years ago. I vaguely remember liking the Marzen better. Might be time to retest though

 

[applescrap]

Happy birthday, late, schlenkerla.

 

[ThirstyPawsHB]

Electric smoker freebee through work....Chicken and Corned Beef on the menu this weekend.

 

[ThirstyPawsHB]

53rd Hoppy Beerthday Beer for me....
View attachment 624585

Sorry I'm late. Happy Birthday and Cheers! [emoji482]

 

[applescrap]

Electric smoker freebee through work....Chicken and Corned Beef on the menu this weekend.View attachment 624926

Sweet

 

[czmkid]

I’m the head cook this weekend for the Copper Top Bar and grill, in the Brushy Creek BBQ cookoff. I’m turning in pintos, cooks choice (beef ribs), a bourbon brined chicken, spare ribs, and brisket. In that order lol. Pits getting lit Friday 10pm results come in Saturday at 6 pm. I placed in beans last year and that was it...there are usually 75+ teams in this cook-off.

Austin Beer Works, Good Vodka, Dickle Bourbon are sponsoring us and gave us plenty of drinks to hand out.

Will post up some pix when I have a chance...

 

[6th Street Brewer]

Throwing an Elk Roast on the Traeger while brewing with my buddies! I'm not sure there is a better weekend plan for me

 

[HoppyDaze]

Throwing an Elk Roast on the Traeger while brewing with my buddies! I'm not sure there is a better weekend plan for me

Shooting the elk was a better weekend

 

[czmkid]

Sooooo. Friday set up involved an 18’ trailer and moving my 800# offset bbq pit on there. 4 pop up tents. 8 of the biggest coolers full of donated beer sponsored beer, and a case of ‘real good’ vodka. It was all good, going smoothly..set up food prep...drinking. Then the storms hit. We’re talking sideways rain. Lightning so close you could smell the sulphur. Anyway that lasted from 10 till 2 am. The pop ups leaked a bit and the fields and parking lots were turned in to whitewater rapids and bogs but the pit held a constant 250ish.

Saturday was perfect weather for turn in and the food trailer from the copper top tavern, who I was cooking for, was 20 deep for hours till we sold out of non contest food. In case you were wondering that was 8 butts and 4 briskets....and 4 1# beef ribs @ 20$ a rib. That was my idea the tavern ow er didn’t think they would sell at that price point. 5 min later they were gone and customers were asking for more.

So how did team Copper Top do?

Out of 43 teams.......

3rd place dessert (amazeballs banana pudding)
5th place chefs choice ( shrimp brochettes)
10th place pinto beans
5th place pork spareribs


No final table or place in chicken or brisket ;(


Our sponsors were happy with the results and will more than likely up their end of the game if that is possible. This year we had 5 cases from Austin Beer Works, and another mixed 5 cases from brown beer distribution. As well as a 1/6 barrel keg of 512 ipa and a case of ‘real good’ vodka.

I’m spent....pix coming I promise

 

[popquizkid]

Sooooo. Friday set up involved an 18’ trailer and moving my 800# offset bbq pit on there. 4 pop up tents. 8 of the biggest coolers full of donated beer sponsored beer, and a case of ‘real good’ vodka. It was all good, going smoothly..set up food prep...drinking. Then the storms hit. We’re talking sideways rain. Lightning so close you could smell the sulphur. Anyway that lasted from 10 till 2 am. The pop ups leaked a bit and the fields and parking lots were turned in to whitewater rapids and bogs but the pit held a constant 250ish.

Saturday was perfect weather for turn in and the food trailer from the copper top tavern, who I was cooking for, was 20 deep for hours till we sold out of non contest food. In case you were wondering that was 8 butts and 4 briskets....and 4 1# beef ribs @ 20$ a rib. That was my idea the tavern ow er didn’t think they would sell at that price point. 5 min later they were gone and customers were asking for more.

So how did team Copper Top do?

Out of 43 teams.......

3rd place dessert (amazeballs banana pudding)
5th place chefs choice ( shrimp brochettes)
10th place pinto beans
5th place pork spareribs


No final table or place in chicken or brisket ;(


Our sponsors were happy with the results and will more than likely up their end of the game if that is possible. This year we had 5 cases from Austin Beer Works, and another mixed 5 cases from brown beer distribution. As well as a 1/6 barrel keg of 512 ipa and a case of ‘real good’ vodka.

I’m spent....pix coming I promise

Sounds like a helluva good time. Looking forward to the pictures!

 

[Buck*49]

Brined trout ready to go on smoker for Maple Glazed Trout

Coming off the smoker to cool prior to eating or packaging

 

[betarhoalphadelta]

Well done, @czmkid !

 

[Kwitty]

Brined trout ready to go on smoker for Maple Glazed Trout
View attachment 625516

Coming off the smoker to cool prior to eating or packaging
View attachment 625517

That looks awesome! I haven't had smoked fish in a long time! I was wondering. Do you have a problem with fish flavor transferring to meat the next time you smoke? I know some people say they have a dedicated smoker because of this. Makes me nervous.

 

[czmkid]

Pix as promised.....

The setup

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The line to eat my Q. It was like this for at least 4 hrs!

The food...most of it anyway. Didn’t get any pix of the spare ribs or beans.

The payoff! The first of 4 callups to the stage in front of the crowd and 3osomething competitors to claim awards.

 

[Buck*49]

That looks awesome! I haven't had smoked fish in a long time! I was wondering. Do you have a problem with fish flavor transferring to meat the next time you smoke? I know some people say they have a dedicated smoker because of this. Makes me nervous.

I had same concern after first round of smoking fish in my smoker. I have found that I notice the fish scent next time I open the smoker. However by the time I brush the grates, scrape deflector stone, load with charcoal, fire it up and let it come to temp for next cook, I no longer notice fish scent when I lift lid and have never had trace of fish taste or scent in non fish cook.

 

[Kwitty]

I had same concern after first round of smoking fish in my smoker. I have found that I notice the fish scent next time I open the smoker. However by the time I brush the grates, scrape deflector stone, load with charcoal, fire it up and let it come to temp for next cook, I no longer notice fish scent when I lift lid and have never had trace of fish taste or scent in non fish cook.

Awesome! I'll have to give it a go. Thanks!

 

[seanjwalker1]

Pork Short Ribs with a Pale Ale honey mustard and garlic BBQ sauce and downing a Founders Dirty Bastard..in the rain!

 

[betarhoalphadelta]

Three slabs of baby back ribs on the Kamado Joe. Wife requested ribs for mother's day. I know how to pick 'em

 

[ThirstyPawsHB]

Finally getting to the inaugural Corned Beef smoke on this work freebee. Seasoned this morning while working on the brewpub.

Edit:
Meant to say in this Electric Smoker. About 5hrs of smoke with hickory/cherry chips soaked in water. Very little used as the electric smoker keeps the heat up. Not as smoky but still came out nice.

 

[jrgtr42]

Getting ready for the kiddo's birthday next weekend. Beer has been brewed and kegged a few weeks ago. (he's the only soon to be 4-year-old who's had a beer brewed for his birthday every year.) Yesterday I made a batch of BBQ sauce, got mustard on, and a batch of pickled onions.
Wednesday or Thursday I'll get a big pork shoulder or 2 and get it (them) in to brine.
Saturday I'll get those on the smoker, get as much time as I can that day. Sunday (day of party) I'll either put them in the oven at 225 or so to finish up, or since I'll be doing chicken thighs as well, if those are going in the smoker too, I'll put the shoulders back on. That'll be a game-time decision, though I'm leaning towards just grilling the chicken; there is such thing as too much smoke.

 

[applescrap]

Smoked pork chops. Rubbed with oil and sprinkled heavily with 2 to 1 sugar, salt, with some other spices. Pecan wood at 275 I overcooked them in a hurry.

 

[TNJake]

Smoked pork chops. Rubbed with oil and sprinkled heavily with 2 to 1 sugar, salt, with some other spices. Pecan wood at 275 I overcooked them in a hurry.View attachment 627518View attachment 627519

how was the pecan smoke on a pork chop?

 

[Buck*49]

Did 6 Gordon Food Service bone in Pork Butts at about 10 lbs ea for a friend’s grandson’s graduation party. 2 done last Tues/Weds on PitBoss smoker with FireBoard temp controller, 2 done on Akorn CharGriller with PitMaster IQ 120 temp controller. Did the final 2 Weds /Thurs on the Akorn. Each cook took 14-16 hrs. Used mixture of Cowboy Lump and Kamado Joe Big Block charcoal. 50/50 oak hickory smoke chunks. Used Kitchen Aid mixer with dough hook to shred.
Received lotsa compliments.

Prior to Rub

After Rub and on the grill

The smokers

Ready to come off grill

 

[KIDD69]

Just started a rack of beef ribs rubbed with Webers chile lime rub. Also threw in a couple of pork sausages for a snack and will add turkey and beef burgers later in the smoke. Using pecan for this one.

 

[applescrap]

how was the pecan smoke on a pork chop?

Super nice, I have fallen in love with it. Not better than hickory and cherry, just different. Have you ever used it? I suspect pork is one of it's best uses. Pecan and cherry seems a worthy mix. Since pecan is in the hickory family iirc. That said I have read that pecan doesn't mix well, tasting it, not sure it would. Oak or hickory seem like the would do well with pecan. I was thinking about mixing a little mesquite with the pecan which I suspect might be nice, but really wanted to experience the pecan. At 275 I think the chops were done in well under 2 hours so pecan seemed a good choice for a "quick" smoke and I think it was. As quick as these smoked could probably get away with 100 percent mesquite to.

 

[NGD]

Apologies in advance for being OT, but what is the purpose of scoring the fat? To allow heat to penetrate that layer better or to allow the fat to baste that side better?

Btw, those pork butts look fantastic @Buck*49

 

[applescrap]

I found it interesting as well. I trim most the fat off mine leave about 1/8 around. Anyone else do that? I agree looks like good temp control.

 

[Buck*49]

I found it interesting as well. I trim most the fat off mine leave about 1/8 around. Anyone else do that? I agree looks like good temp control.

I prefer to score the fat as I feel it allows the rub and smoke to penetrate deeper. Rather than trimming it off, feel that it helps keep the meat moist. May all be in my head, but that is my reasoning
Also injected these with apple juice and rub mix, water pan beneath grate with apple juice in it.

 

[applescrap]

I prefer to score the fat as I feel it allows the rub and smoke to penetrate deeper. Rather than trimming it off, feel that it helps keep the meat moist. May all be in my head, but that is my reasoning
Also injected these with apple juice and rub mix, water pan beneath grate with apple juice in it.

That makes perfect sense. I agree, the more fat the more moist it seems. Never tried injecting or tray water flavor. Any tips on either appreciated.