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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-21-2013, 05:36 AM   #31
ebijack
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Gonna try smoking a load of MOINK balls using smoked sausage instead of beef, wrapped in thick cut bacon and then sauced, then a couple spatch chickens for chicken fajitas
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Unread 09-21-2013, 06:58 AM   #32
Phubar
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Quote:
Originally Posted by SmittyJonz View Post
Pics of said Sh!tload of pork?

Sorry man,no pictures.
Too much meat and Phish to take pictures of...I was in "shock and awww" mode.
I did take pictures of the cuts that I bought though...I'll post the pics when I'm back home in The Netherlands next week.
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Unread 09-21-2013, 07:48 AM   #33
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Today is Ribtoberfest in Norfolk, VA. My friends are going but I have to work. So tonight when I get home, I am going to have my own Ribtoberfest and watch the ufc fights!

Yesterday I did some 5 chile chili.
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Unread 09-21-2013, 09:43 AM   #34
bbqbull
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Two 8# butts are on the Pit Barrel Cooker!

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Unread 09-21-2013, 10:58 AM   #35
Diesel Dave
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Got a Boston butt going now and going to add a fatty!! Pics to come later.
Did ribs last night from a new supplier.....well not going there again. Smoked as usual and turned out sub-par. Live and learn
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Last edited by Diesel Dave; 09-21-2013 at 11:25 AM.. Reason: add pic
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Unread 09-21-2013, 11:48 AM   #36
ebijack
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Here is the sausage MOINK balls before/after and smoked acorn squash 250/ just over 3 hrs.




Got the chickens on now, my wife said ( after eating 4 of the Moink balls) great! another appetizer we will have to make :)
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Unread 09-21-2013, 11:58 AM   #37
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The perfect meal. We destroy Acorn squash here at our house.
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Unread 09-21-2013, 12:53 PM   #38
Smokinwright
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Whole hog going right now.
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Unread 09-21-2013, 01:16 PM   #39
MeadAndMeat
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This weekend is the first smoke with my newly built UDS (Seasoned two weeks ago, working last weekend).

For the occasion, I decided to do something that would add some flavoring/seasoning to the smoker and was willing to invest in a bit of prep.

SO...the winning items are:

1. BACON! Got a 3lbs pork belly about 11 days ago, used the amazingribs curing recipe. Tossed it on this morning and just got through slicing and wrapping. It's going to be Sunday brunch center piece tomorrow

2. Corned Beef Brisket -- I cheated on this and bought it already cured, both because I was lazy and because my wife wouldn't let me use anymore refrigerator space for curing. The brisket has been smoking for about 5 hours now, it's currently wrapped in foil with honey and apple juice for a bit of added sweetness

I'll post some pr0n later, been taking pictures as I go
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Unread 09-21-2013, 01:27 PM   #40
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Smoked meatloaf today and chicken bombs tomorrow.
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Unread 09-21-2013, 03:06 PM   #41
smokin'matt
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Spatchcock chicken was excellent:


The guest of honor. A little seasoning under and over the skin waiting for the OTG to heat up.



Breast side done. Lounging on her back.



All done! Waiting for the vidalias and corn to finish grilling.
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Unread 09-21-2013, 03:13 PM   #42
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Meatloaf's on the NBBD for tonight. Can't wait.
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Unread 09-21-2013, 04:14 PM   #43
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Quote:
Originally Posted by smokin'matt View Post
Spatchcock chicken was excellent:


The guest of honor. A little seasoning under and over the skin waiting for the OTG to heat up.



Breast side done. Lounging on her back.



All done! Waiting for the vidalias and corn to finish grilling.

That looks delicious.
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Unread 09-22-2013, 05:18 PM   #44
smokin'matt
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Last night's meatloaf. Ran out of bacon (too many BLT's for the kids and neighbors). Chopped up the last few strips and incorporated them into the meatloaf. Added some surprise for the family. Best part of meatloaf on the smoker is sammiches for the next few days!

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Unread 09-22-2013, 05:58 PM   #45
2000milesofsmoke
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Spatchcock chicken, homemade verde hot sauce, and a chuckie. Smoked the tomatillo and onion for hot sauce, turned out amazing.
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