It's Friday, what you cooking this weekend?
Smoker heating up now and rub is soaking into 1 St. Louis cut ribs and 2 racks of beef ribs(wife not a fan of pork ribs :shocked: )
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Take some Pr0n and on Phridays you will find this thread::-D
http://www.bbq-brethren.com/forum/sh...d.php?t=166851 Happy Phriday!! |
2 St. Louis cuts and some turkey wings.
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I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL
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have a beer or 3 |
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Throwing my first whole hog on tonight. Pics will surely follow.
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Sunday is the final farewell cook on my FEC 100 in Sherman.
Last 1/3 of the deer jerky from last season. Next week, she goes to her new owner and a better life than I can give her. TIM |
This is a start maybe more butts have to see if friends bring some to me
http://i1362.photobucket.com/albums/...ps55e14ef6.jpg |
2 racks of St Louis on right now. A couple of pork butts tomorrow
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Chick & Butt...
http://i43.tinypic.com/5yw1mh.jpg |
Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :)
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One last major BBQ frontier that I've never attempted is whole hog. I keep watching that one BBQ Pitmasters episode (Big Pig Jig?) over and over and over again. I ~think~ I get it. But it would be farking awesome(!) to have a brethren share knowledge about how their whole hog cook goes. Thank you, thank you, thank you!!! :clap2: |
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Just let us know how your cook went - and how you would have done things differently. Some people think they should only post pics and news of their awesome success - but honestly - I learn more from people's failures. Please share whatever the outcome! Good or bad! Thank you! |
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That's sad Kapn!. |
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Remain flexible. Expect nothing. Be ready for anything. |
1 brisket, 4 racks of spare ribs and 1 Fattie! Nice family dinner planned! Can't wait!!!!
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6 slabs St Louis Style ribs. Pics later.......
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Depends on what Al comes out of the store with!
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I've got a turkey breast brining. Waiting on THE STUPID RAIN to at least let up. Come on mother nature. Cut me a break! Looking forward to the pics of the whole hog twelve gauge!!!
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18lbs of pork butt and 5lbs of brisket for pepper stout beef
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A pork butt, 3 racks of ribs, 4 hot Itialian sausages, and a big Salmon filet. Never smoked Salmon so wish me luck. Pron to come.
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Dinner is in the works. Not pictured: Sweet corn
http://i300.photobucket.com/albums/n...ps395afb34.jpg http://i300.photobucket.com/albums/n...ps78afb831.jpg |
Im going to try my hand at a couple whole chickens for the first time on the smoker .
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14# prime packer, trimmed out a 10#. This is my first H&F and my first all wood cook. 4 hours in and all is well. Running 325-350 IT @ 171(just a guide) will probe when I rotate in 20 min.
Pics to follow. |
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