Anyone smoking today? [Archive] - The BBQ BRETHREN FORUMS.

hornbri

01-08-2005, 02:51 PM

Me and Mook hanging out drinking beer and making some meat.

2 Racks of ribs, 2 pork shoulders, 2 fatties and a Brisket in the Bandera.

Anyone else cooking today?

tommykendall

01-08-2005, 03:33 PM

Uh huh. 8# brisket, brats, and fatties. Hoping Mista and Samich make it over.

brdbbq

01-08-2005, 03:42 PM

Trying to go through all the post I missed. Chatty Farkers

mook

01-08-2005, 03:46 PM

Trying to go through all the post I missed. Chatty Farkers

Got a lot of time on our hands waiting for horn to "make the meat"

Neil

01-08-2005, 03:47 PM

Not today. Going out to dinner with the family to celebrate my dad's 87th birthday! Yes I do know how fortunate I am to be able to do that. Tomorrow it will be two racks of St. Louis style spare ribs along with the tips and a couple of fatties on the bandera.

hornbri

01-08-2005, 03:56 PM

Trying to go through all the post I missed. Chatty Farkers

SHhhhhhhhhh

MrSmoker

01-08-2005, 03:57 PM

Two Pork Loin's with different Rubs,Babybacks tomorrow.Just received my order from Mary's in Lombard Il. so you know it's got to be good :wink:

mook

01-08-2005, 04:05 PM

Bigmofo300lbs

01-08-2005, 08:29 PM

Mook...Hornbri...you have inspired me. I was gonna wait until tomorrow to start my cook. But I have decided to get into it NOW! Starting my coals in 5.....4.....3....2...."We Have Chimney Lit!!"

mook

01-08-2005, 09:03 PM

I should not be allowed to post when I am drunk.
So mofo what the **** are you cooking???

BTW we have pulled the fatties, foiled the spares and rotated the butts and brisket.

hornbri

01-08-2005, 09:10 PM

nice double post

willkat98

01-08-2005, 09:10 PM

tomorrow

1 6# beef eye roast
1 4# pork loin
2 fatties (sage and maple)

Can't wait!!!

hornbri

01-08-2005, 09:10 PM

delete mod......

hornbri

01-08-2005, 09:11 PM

We did a sage and hot and Hot I am to lazy to slice thow.....beer mod.

mook

01-08-2005, 09:12 PM

whoskey mod..

Ron_L

01-08-2005, 09:21 PM

Steaks on the grill tonight for dinner... Does that count?

Tomorrow is some beef jerky and turkey jerky and a coupl eof fatties (sage and original)...

Meier stores have Tennesee Pride 1lb fatties at 2 fer 5... The had sage, original and hot.

...ron

Bigmofo300lbs

01-08-2005, 09:23 PM

First let me raise a glass to my fellow members of Smoke Ring Circus!! (Cheers) I am throwing on my shoulder. I think I love this 'virtual cook' thing!! Tomorrow I will be doing the ribs, chicken & fatties.

malaki

01-08-2005, 09:31 PM

4 inches of snow on the grill today but i got a pork butt on sale today. hopefuly the weatherman is right and it will warm up the first of the week.

BBQchef33

01-08-2005, 09:31 PM

yeah, Porter House steaks, Cannoloni stuffed with crabmeant and lobster(in Ricotta and mozerella) and seasoned Eggplant with a balsamic reduction.

not what ya wanted to hear is it?? :wink:

mook

01-08-2005, 09:55 PM

Bigmofo300lbs

01-08-2005, 11:27 PM

2hrs into my cook. So far so good. Temp is holding @ 212. And I am lovin' it. Looks like I might be up alll night.

The_Kapn

01-09-2005, 12:40 AM

4 inches of snow on the grill today but i got a pork butt on sale today. hopefuly the weatherman is right and it will warm up the first of the week.

A chimney of Kingsford and some Oak will fix that snow right up!!! :lol: :lol: (says a Florida boy).

TIM

parrothead

01-09-2005, 01:42 AM

I have a cigeratte going right now, does that count at all?

Neil

01-09-2005, 07:19 AM

yeah, Porter House steaks, Cannoloni stuffed with crabmeant and lobster(in Ricotta and mozerella) and seasoned Eggplant with a balsamic reduction.

not what ya wanted to hear is it?? :wink:

I did the Cannoloni (spinach and cheese) on Friday night with pork tenderloin. Today while the ribs are smoking I'll be putting tortelini together. Made the pasta dough and filling yesterday.

BigBelly

01-09-2005, 07:21 AM

I'll have 4 rather large Turkey breasts (two Cajun and two Pastrami) and one Beef Pastrami in the Dera at 5 pm EST.

Solidkick

01-09-2005, 09:20 AM

Cannoloni stuffed with crabmeant and lobster(in Ricotta and mozerella)

I'd like that recipe........

icemn62

01-09-2005, 09:48 AM

Neighbors must be laughing themselves sick at me, but I have a pork butt that is almost done. Started early this AM tried to beat the rain. Did not work I am wet, but the cooking must continue. The fatties for Breakfast were GR8.

Bigmofo300lbs

01-09-2005, 10:26 AM

Nice Work, Ice! I am with you, there was no missing the rain here in SoCal. I am on hour 13 of my cook. Just threw on the beef ribs. Pulled the fatties off about 20min ago (Regular & Hot) and in about 2hrs the chicken goes on.

BBQchef33

01-09-2005, 10:40 AM

Seafood Canolini.

2lbs riccotta cheese, 1 egg, half cup heavy cream, wisk till smooth add 1lb finely shreaded mozerella cheese. Saute garlic clove and 2 shallots in butter till shallots are clear, add some green onion and parsley. Remove the garlic and add mixture to cheese. mix it in. Add at least a 1lb can of lump crabmeat finely shreaded and at least 1lb of shreaded lobster meat(I use claws). You can add raw baby shrimp too if you like. Mix all this together then stuff into cannoloni or open shells (pastry bag mod). I served mine with tomato sauce, but it really should be servered witha Rockefeller sauce or a light cream sauce. This makes about 30 shells.

sorry guys, no smoke here.. but making a big batch of country ribs today outside... We fianl,ly have some sun. So its time for a new experiment.

Ron_L

01-09-2005, 11:05 AM

The canaloni sound great, Phil! I wonder how smoked mozzerella would taste in there? (gotta work that smoke in there somewhere :) ) Do you use canned lump crab?

kcquer

01-09-2005, 01:22 PM

but making a big batch of country ribs today outside...

pork or beef?

BigBelly

01-09-2005, 01:44 PM

Cannoloni stuffed with crabmeant and lobster(in Ricotta and mozerella)

Better make sure no one's mamma around cause that sounds so good somone's mamma is gunna get SLAPPED!!! Yummy!

Bigmofo300lbs

01-09-2005, 03:14 PM

Icemn62, how did your cook come out in this weather?

Bigmofo300lbs

01-09-2005, 05:12 PM

Today's haul. Not bad for just the wifey and me.

BBQchef33

01-09-2005, 06:53 PM

KC..... Country ribs were pork.. Im determined to get hem rightt in the smokers. I always iusd to wreck'em, but recently they been coming out pretty good.. thank you Chris Lilly!!

Ron-L.. I use Lump crab meat in the can if I have to.. lobster too... This time I layed a quick steaming on some monster crab legs I got at Costco and and some lobster claws from the market.

willkat98

01-09-2005, 07:58 PM

WSM is a farking dream

I love that thing. Spent the day taking ornaments down. Didnt need to fark with the temps once.

Beef Eye roast, off in 6 hours at 158, wrapped in the cooler

Threw on 1 sage, 1 maple fatty (3pm)

Wrapped loin (170) and took to 188 (5pm)

Hit 196, then to 168 at 6:15pm, take off fatties, slice maple fatty and pork loin.

Full 1 inch smoke ring on the loin (50/50 hickory to kingsford)

Tomorrow, gonna take the eye roast and put it through the meat slicer. Roast beef sammiches to dies for.

The maple fatty (Bob Evans) was to die for!!

Got all the ornaments down, got meat smoked, adopted a puppy, damn a full day!!

Have a good weekend all!!

BigAl

01-09-2005, 08:07 PM

I just went to the local bar and watched the locals smoke (mostly heavy white smoke, no light blue in that crowd) over the loss their beloved Bronkos suffered today....Go Rams!

Ron_L

01-09-2005, 08:29 PM

Bill... What kind of a puppy? You can see Sable, my "assistant pit master" in my avatar... She turned 3 yesterday...

Did two fatties today, Tennessee Pride Mild and Sage. Done is 2 1/2, 165 degrees, foiled for an hour, great. Jerky cooking now, coming off at about 8:30. Beef and turkey with Hi Mountain Original with some cayenne added.

Brined some pork loin chops this morning in a brine of salt, water, pineapple juice and brown sugar. Seasoned with Head Country and cooked them indirect on the Genesis. They were great also...

BigAl

01-09-2005, 08:45 PM

Here is our latest.

willkat98

01-09-2005, 08:51 PM

Is that a white lab

BigAl

01-09-2005, 09:06 PM

He is real close to white, but he is a "yellow" lab. He is about 8 months old now was 4+ months when that PIC was taken.

Bigmofo300lbs

01-10-2005, 01:00 PM

That is the dog my wife wants to get. Is that your first one? What do you think about him or the breed in general? Sorry, don't mean to hijack.

icemn62

01-10-2005, 11:19 PM

Icemn62, how did your cook come out in this weather?

I am sorry I did not post the results. The wife did not think I would pull it off, she made beef stew and cornbread. We should have exploded from the food put away yesterday. Huge crook pot of stew, 2 bowls left to pack for lunch today. BBQ'd pork, half in freezer, the rest sandwiches, and taken to both jobs for friends for lunch. My ob just shut down and had a picnic. I want the sun back so I can enjoy cooking outside like a man is supposed to enjoy himself.

Arlin_MacRae

01-11-2005, 09:31 AM

Better late than never, right?

I tried a new thing: Apple-Chipotle pork loin. I'll post the recipe from home, later.

Basically, you marinate the pig in an apple-honey-lime juice mixture and, while it's cookin', take the unused marinade and heat it up with a whole jar of apple jelly and some chipotle peppers & adobo to make the dippin' sauce. I strained out the seeds and chili skins (this time) and between the honey and the heat it was farkin' incredible. We slopped it on hot and scarfed it down.

Arlin

willkat98

01-11-2005, 07:10 PM

black female lab

4 months old

Monster size paws.

Farking cute as the dickens, but a spigot for a pisser

Bigdog

01-11-2005, 08:02 PM

black female lab

4 months old

Monster size paws.

Farking cute as the dickens, but a spigot for a pisser

Maybe you need a mod of one of those thingies that the gay guys were wearing in Brian's pic post. Fasten it with a hose clamp attached to a bag with a spigot. Damn, it need to post this on the the piss crew. They just love drain mods. :twisted:

Neil

01-12-2005, 03:43 AM

Remove the garlic and add mixture to cheese.

Why on earth would you remove the garlic?!!!!!!!!!!!

BigAl

01-12-2005, 05:19 PM

That is the dog my wife wants to get. Is that your first one? What do you think about him or the breed in general? Sorry, don't mean to hijack.

Labs are great Dogs. The one shown is our 4th one. All 4 live in the house with us are are great, but then the 'matic is a dog trainner and she has made them behave since pups. She had to get something other than me to train to do what she wants. :lol:

I installed a "dog door" so they come and go as required to relieve themselves and to chase deer. They used to have to ring door bells to get in and out of the house and that drove me outa my mind when I got laid off.

The one shown is off to hunt school training today. He is a hand full right now because he is in his "teen" years and has stove pipe legs and very large paws. He real strong is quickest one we have had. His Mom and Dad have won many show titles.

tommykendall

01-12-2005, 10:28 PM

Is this thread about dogs or Q'ing? Ressurect the recent pet thread or I can split this one out to woodpile as "My Damn Dog". Just because I posted after BigAl doesn't mean I'm slamming him. 8)

BBQchef33

01-13-2005, 01:09 AM

Remove the garlic and add mixture to cheese.

Why on earth would you remove the garlic?!!!!!!!!!!!

Caused its a big clove that is just to infuse the oil. If ya chop it up you can leave it in. But the flavors are pretty mild and the garlic can overpower it.

Neil

01-13-2005, 03:26 AM