"Happy Phriday Pharkers,what's Smoking this Weekend?"

Phubar · Nov 30, 2012

Maybe some goulash tonight...the rest of the weekend I dunno.

Have Phun y'all!

bmonkman · Nov 30, 2012

Doing my first pork shoulder on my new (to me) WSM 22".

Brian

JMSetzler · Nov 30, 2012

Gonna roast a chicken on the Kamado Joe

MisterChrister · Nov 30, 2012

G'mornin' Phu! 10# oPh beePh shorties here my Phriend!!!

bluetang · Nov 30, 2012

Back at ya Phu! Makin some bologna here, and a butt on Sunday.

Harbormaster · Nov 30, 2012

Not sure if I'm cooking anything this weekend.

On a BBQ related note however, I am going to pick up another WSM after work tonight.

Sub-80 · Nov 30, 2012

22 lbs of bacon....savory, maple, and honey-chipotle

Trawlerdog · Nov 30, 2012

I 'discovered' a couple of pounds of spicy Italian sausage in the freezer that I forgot I had. A big pot of spaghetti sauce is in the making as I type.

The_Kapn · Nov 30, 2012

18# of Jerky to eat. 8)
9 slabs of Baby Backs for the freezer.

Mrs Kapn is out of town for the weekend, so I get to "play" 8)

TIM

aawa · Nov 30, 2012

Doing 2 boston butts for some carolina pulled pork bbq since some friends are buggin me for some. Figure this will be their early christmas present from me.

Rev Beard · Nov 30, 2012

3 racks of spares and some abts.

Terry The Toad · Nov 30, 2012

Three racks of BB ribs on Saturday. Can't wait! :-D

Deep South · Nov 30, 2012

Hickory smoked hams!

Sub-80 · Nov 30, 2012

Deep South said:
Hickory smoked hams!

That looks fantastic!

Fiveflat · Nov 30, 2012

It's raining all weekend so I'm hesitant to do anything although I am really hankerin' to try my phirst pharking phatty.

VoodoChild · Nov 30, 2012

I got Nuthin ! :sad:

Deep South · Nov 30, 2012

Sub-80 said:
That looks fantastic!

Thanks!

Rubbed with brown sugar and smoked paprika. Glazed with apple pie filling and then a bit of saigon cinnamon on the filling so you get dessert in the bottom of the pan. :twitch::clap:

McEvoy AZ · Nov 30, 2012

Practicing my comp chicken thighs this weekend using Oakridge Game Changer Brine. 1/2 the thighs also using Oakridge Secret Weapon the other 1/2 using what I have been using this last year at comps. I am hearing great things about thier products. Anyone have a sauce sugestion to use?

BigBlock · Nov 30, 2012

whole hog Shriners red kettle cook off

BobM · Nov 30, 2012

Spare ribs and rib tips on Sunday.

"Happy Phriday Pharkers,what's Smoking this Weekend?"

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