Anyone Cooking Today?

[Solidkick]

I got up at 4:30 AM to start my fire. Rubbed up 2 butts and had them in by 6:00 AM. Got a buddy from church coming over at 8:30 AM. He wants to learn how to smoke some Babybacks. I'm gonna let him do the whole thing, prep, rub, and tend the fire. We're gonna do 6 slabs.

Getting the electric out today too. Gonna put a shank portion cooked ham in it, use a little cherry wood, and smoke my ham for lunch tomorrow.

Anyone else cooking today?

[chad]

I thawed the rib trimmings from Mobile last night. I never did get them cooked the last couple of weekends!

They have been seasoned, etc. so they are ready to go for this afternoon. It's probably 5-6 pounds of thin ends, plate, and "short ribs".
All the stuff you trim off spares to make St. Louis cut. They won't be pretty but should taste right nice! D

[Trout_man22]

Two turkeys, 2 briskets, 4 butts, 12 racks, a 0ne pear tree.
I'm trying something new today smoked rice, smoke the dry rice for several hours then cook normal.

[Solidkick]

I'm trying something new today smoked rice, smoke the dry rice for several hours then cook normal.


Nice idea, though I imagine Brian won't want the recipe.........

I wonder how rice would do as a heatsink, kinda like sand??

[jminion]

We have found a group of hog farmers in Idaho that would like to give us pork to try and help get the word out
about their product. It seems to be higher in fat content and so far seems to have great flavor. Doing some butt today.
Smoked some ribs a couple of days ago that were very good.
Jim

[scottm4300]

Hey Troutman,

The smoked rice thing sounds fascinating! What are you putting the rice in so the smoke can get to it? A metal strainer or something like that? I'm interested as to how this turns out.

[Ron_L]

No cooking this weekend <sigh>. We're going to the neighbors house for a birthday party for their kids (2 & 5) this afternoon, and both my family's and my wife's family's houses for Easter. I'm taking some cajun and jalapeno peanuts to both places.

I am making fresh polish sausage this afternoon for tomorrow, however...

[Jorge]

Nothing much this weekend. 11 lb shank portion ham, just long enough to give it a little smoke. 8 lbs of chicken boobs that I'll freeze and use for enchiladas later. 40 lbs. of sausage that I picked up in Elgin and Lockhart yesterday on my way to San Antonio. Sending a lot home with my Sister to Houston.

[brdbbq]

I Will stand in line for that smoked rice. :roll:

[Hoorenga]

What a miserable day in the Pacific North West for BBQing! Rain, rain, rain. The kind that runs cold down the back of your neck when ever you try to work or do something outside. I had to place the smoker under the car port and wrap it with a moving blanket. Seems to be doing ok. I have it packed to the max with ribbs, a small sirloin tip roast for a friend (hitchin' a ride) and a pork butt roast for pulled pork samiches at what was supposed to be tonights birthday bonfire for the neighbor across the street. No outdoor activities today except for me running between the house and the carport. Supposed to be helping a friend start a batch of beer today as well. Too much going on. Hope the wife doesn't need me for anything 'cause she's out of luck.

Doug

[Bigmista]

Nothing much this weekend. 11 lb shank portion ham, just long enough to give it a little smoke. 8 lbs of chicken boobs that I'll freeze and use for enchiladas later. 40 lbs. of sausage that I picked up in Elgin and Lockhart yesterday on my way to San Antonio. Sending a lot home with my Sister to Houston.

I can see that when I move to Texas I'm gonna be spending a lot of time driving to Jorge's house.

[jeffsasmokin]

Nothing much this weekend. 11 lb shank portion ham, just long enough to give it a little smoke. 8 lbs of chicken boobs that I'll freeze and use for enchiladas later. 40 lbs. of sausage that I picked up in Elgin and Lockhart yesterday on my way to San Antonio. Sending a lot home with my Sister to Houston.Jorge,
Not much??????????????? 59 Lbs. of meat? You're killin' me! :D

[Jorge]

Depending on the weather it will be a short cook. That's what I meant. The boobs don't take that long, and the ham and sausage go in just to add some flavor and remove some of the fat.

On the other hand, if I'm going to take the time to build a fire I want to get the most out of it and the FoodSaver. Lazy Jorge Mod.

Geterdone Racer, it might be getting ugly for you in a couple of hours.

[jgh1204]

Just doing a small 8lb flat today. Never have done one, wanted to see how it comes out.

I have got a ham, probably will bring it up to temp using some apple wood pellets.

[chad]

I just foiled the spare rib trimmings and put the chicken on the bottom rack of the
WSM - should be dinner in about 3 hours! :D

By the way - since starting the charcoal chimney around noon - I've adjusted the air vents three times - at 220 I shut them down to slow and stop at 243. At about 1:30 it "spiked" to 259 so I shut it down some more back to 235 and then opened them up slightly to maintain the temp - currently 242. I may have to stir the coals in about an hour - maybe! I love my beat up WSM.

[BBQchef33]

Played with Moab today... i did 10 lbs of wings, 4 fatties, 2lbs sausage... and that was lunch. wings are gone, sausage, im clllin a few neighbors over. A brisket went in early for tomorrow and in the morning i'll be puttin a spiral cut ham in, 3 french racks of lamb and a 10 lb turkey. WSM for that stuff... then gots to make a pot of sauce for the raviolis. 2 days of cookin this weekend..!! WoooooHoooooooooooooooooo.

can someone refresh my memory.. Turkey???? .. 30-45 mins per lb??

[Bigmista]

I just did my turkey to temp. 165 at the thigh next to the bone and in the breast. Carry over will take it to 170.

[Solidkick]

Everything turned out really well...........to think I learned the majority of it all here on this board.........My buddy did a nice job first time out......I think he'll probably be owning a WSM within a month.......and come out of lurker mode and start asking questions.......

It was a great day!

[Bigmista]

On the other hand, if I'm going to take the time to build a fire I want to get the most out of it and the FoodSaver. Lazy Jorge Mod.


You cook almost every weekend. When do you eat the stuff that you "save"?

[Jorge]

I wish I cooked every weekend! I might grill, but that doesn't come close to counting.

Today was a tough day. Wind was gusting and shifting and it was cool out. Also had rain off and on. Wish the camera had good batteries when the smoker was up to temp and the rain came...blue fog mod.

Finally got the stuff done. Taco salad mod tonight. It wasn't planned but it worked.

[Ron_L]

It turned out to be a nice afternoon here, but we were too busy to cook. My daughter helped me make 12 lbs of polish sausage this evening.

[Bigmista]

I made French Toast, Turkey Bacon and a Berry smoothie this morning. That was the extent of my cooking. Been nibbling on leftovers the rest of the day.

Clean the Fridge Mod.

[racer_81]

Depending on the weather it will be a short cook. That's what I meant. The boobs don't take that long, and the ham and sausage go in just to add some flavor and remove some of the fat.

On the other hand, if I'm going to take the time to build a fire I want to get the most out of it and the FoodSaver. Lazy Jorge Mod.

Geterdone Racer, it might be getting ugly for you in a couple of hours.

Goterdone Jorge. Rain fizzled out - we got nuthin. Maybe later tonite.

No cooking for me. Well, except for the ham for Easter. Did it in the oven mod. Roasting a chicken for the missus and stepdaughter tomorrow.

[Wayne]

We are kicking back in Breckenridge, Colorado this weekend. My son is snowboarding and the wife and I are just hanging out, taking pictures. and bitching about altitude sickness. I ate grilled lamb at the Kenosha Steakhouse this afternoon (hay, its Easter). The food was great but the altitude thing has really KOed my appitite. My son really likes the 6 foot half pipe and was not able to get down the Blue/black slope without falling, but he says he is getting better all the time. I might buy property here but I ear that the average house in Breckenridge costs $1 Million. A little rich for my blood. Everybody have a good Easter.

[Neil]

Smoked a18# whole ham yesterday. Yes I did it again and I'll say it again, if you haven't tried the Dr. Chicken's Double Smoked Ham recipie posted by brother Jim Minion you most definately should give it a try sometime. I'll glaze it this morning then carve it before taking it over to my sisters house this afternoon for our family's Easter dinner.

[lazyjacres]

I injected 15 17lb. hams and threw them on the machine about 9:30 last night. They will be coming off to be glazed in about 30 mins. people will be coming to pick them up around 10:00.

[Solidkick]

I injected 15 17lb. hams and threw them on the machine about 9:30 last night. They will be coming off to be glazed in about 30 mins. people will be coming to pick them up around 10:00.

Wow, Jamey, just 15 hams? They probably got lost in that cooker of yours! That is one fine rig you own!!
Glad you posted, and be sure to go to Cattle Call and introduce yourself........many here don't realize your another MoFo (Missouri Folk).

[jminion]

Put the butt on last night in a heavy rain storm. 8 pounder took 14 hours, the WSM only needed three slight adjustments last nght for temp. Looks very moist and is tender, wrapped and in a dry cooler awaiting dinner. Ham is getting close. Hope you you all having a great Easter.
Jim

[Bigmofo300lbs]

I am about to start so Spares in about 30min and some thighs in a few hours. The rest of the Easter Menu shakes out like this....

Mashed Potatoes
Baked Beans
Corn Muffins
Fried Okra
And last but not least...Green Salad.

Happy Easter Fellahs.

[tommykendall]

I'm doing 3 racks of BB's, a huge corned beef point, 2 fatties, hot links, and a salmon filet on the dera today. Smelling really sweet outside right now.

[MrSmoker]

I did the Ribb Cook Off yesterday(not in the money,haven't found out where i placed yet) Today i'm trying the reproduce my 1st pl. Chicken i did at Paul Kirk's Class. :roll:

[chad]

I did the Ribb Cook Off yesterday(not in the money,haven't found out where i placed yet) Today i'm trying the reproduce my 1st pl. Chicken i did at Paul Kirk's Class. :roll:

When you get the results and pics (you DO have pics don't you? :D) post over in Competition forum.

[scottm4300]

2 fatties, 2 pork tenderloin that turned out incredible, a bunch of lamb popsicles, chicken boobs and a ham, 2 stouts, a porter, 2 martinis and a nap. It's been a most enjoyable Easter!

[Trout_man22]

The smoked rice was good, I'm not ready to give up any prep information just yet---it needs work the 20 or 22 that had it gave me lots of insight of changes.