Want some quick q ideas - Page 2

DMSinTexas · 02-05-2013, 07:55 PM

Turkey Necks!!

caseydog · 02-05-2013, 08:05 PM

Quote:

Originally Posted by Ron_L

Yep... The original fatty as conceived by Brother Smokey Pig and named by Brother Big Dog!!! A NAKED FATTY!

http://www.bbq-brethren.com/forum/sh...d.php?t=140058

Anything else is just a pretender.

Yep +1. You can't get any easier than a naked fatty. Unwrap sausage, smoke it.

Smoked meatloaf is good, too, if nobody has mentioned that.

CD

Oldhoss · 02-06-2013, 12:01 AM

Peameal bacon......precured. Get the wet kind that is not precooked. Pillers makes one that is parcooked, don't get that one. Dry the slab of pork with paper towels....

then rub with paprika and chipolte powder......

Smoke for a couple to 3 hours and when your temp hits about 140f pull, slice, grill and serve on hamburger buns. I have used the bacon in Eggs Benedict and loved it....so does the wife:

Pulling at 140f leaves plenty of moisture so grilling or frying in a pan right away or after time in the fridge will not dry it out. I have had some of this back bacon after it has been smoked and in the fridge for 6 days....still de-e-e--e-liscious.

pal251 · 02-06-2013, 06:09 PM

Quote:

Originally Posted by caseydog

Meatloaf!

Quick and easy, and smoked meatloaf rocks.

I do a 50/50 mix of gound chuck and ground pork, with one egg per pound of meat, 1/4 cup of bread crumbs per pound of meat, some diced onions and some Italian herbs and black pepper for my mix.

i don't use a pan -- I put my loaf right on the smoker grate.

It takes a little over an hour to cook at 250 on my Mini-WSM.

CD

Bought the supplies for that. I will make it and throw it into the fridge tonight....

I couldn't find any bread crumbs...do they sell that in the store or that something you make in your oven with uhmmm bread?

pal251 · 02-06-2013, 06:10 PM

Quote:

Originally Posted by caseydog

Yep +1. You can't get any easier than a naked fatty. Unwrap sausage, smoke it.

Smoked meatloaf is good, too, if nobody has mentioned that.

CD

I bought two sausage rolls. One Jimmy Dean maple roll and another kroger brand sage roll.

Going to do both tomorrow with my smoked meat loaf

pal251 · 02-07-2013, 04:45 PM

Cooking them both on my UDS right now. I had to try out my new shelf I put on it

Cooking fatties at 300 along with the meatloaf. Is 300 too much for the fatty?

yakdung · 02-07-2013, 04:48 PM

Smoke a turkey. Skip the brine and inject it.

16Adams · 02-07-2013, 05:38 PM

Beer. Whatever you cook drink beer. Sam or Stella finishing with Amstel or ML. Beer.

JohnHB · 02-07-2013, 05:54 PM

How about a side of salmon?
John

HankB · 02-07-2013, 08:59 PM

Quote:

Originally Posted by pal251

I couldn't find any bread crumbs...do they sell that in the store or that something you make in your oven with uhmmm bread?

Either way. I'd be surprised of your grocery does not carry it. You just need to figure out where they keep it. Or maybe ask someone.

There's also Panko which is coarser bread crumbs.

Fatties and meatloaf both sound pretty good.

Trumpstylz · 02-07-2013, 09:04 PM

I generally look at the sale page/flyer at the grocery store and base my cook off that.

Pork shoulder is .99 a lb til tomorrow, so I know what I'm smoking this wknd.

pal251 · 02-09-2013, 06:13 PM

Quote:

Originally Posted by Trumpstylz

I generally look at the sale page/flyer at the grocery store and base my cook off that.

Pork shoulder is .99 a lb til tomorrow, so I know what I'm smoking this wknd.

Good price

Sent from my Galaxy Nexus using Tapatalk 2

pal251 · 02-09-2013, 06:29 PM

I went with the meatloaf and used Ritz crackers instead

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silverfinger · 02-09-2013, 06:57 PM

Looks like your on your way to cooking something new!! Don't forget tri-tip if you can get your hands on one. I always cook those on my weber kettle and don't bother with the smoker. Reverse sear. But, I will slow smoke taters on it for 1 hr before I put the meat on. That's brought up to temp slowly then seared to the temp I want. I call it moose style. That's a time joke that you will get in time from hanging out here!!!

Good luck with your cooks and please post photos if you can!!!

pal251 · 02-09-2013, 08:11 PM

Quote:

Originally Posted by silverfinger

Looks like your on your way to cooking something new!! Don't forget tri-tip if you can get your hands on one. I always cook those on my weber kettle and don't bother with the smoker. Reverse sear. But, I will slow smoke taters on it for 1 hr before I put the meat on. That's brought up to temp slowly then seared to the temp I want. I call it moose style. That's a time joke that you will get in time from hanging out here!!!

Good luck with your cooks and please post photos if you can!!!

Tri tip would be good. I gotta cook smaller portions or freeze a lot. Wife and I usually only ones eating

Sent from my Galaxy Nexus using Tapatalk 2

02-07-2013, 05:38 PM	#23
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Beer. Whatever you cook drink beer. Sam or Stella finishing with Amstel or ML. Beer. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

02-07-2013, 05:54 PM	#24
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	How about a side of salmon? John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker Last edited by JohnHB; 02-07-2013 at 05:55 PM.. Reason: Typo

02-07-2013, 09:04 PM	#26
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland	I generally look at the sale page/flyer at the grocery store and base my cook off that. Pork shoulder is .99 a lb til tomorrow, so I know what I'm smoking this wknd. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

02-09-2013, 06:57 PM	#29
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Looks like your on your way to cooking something new!! Don't forget tri-tip if you can get your hands on one. I always cook those on my weber kettle and don't bother with the smoker. Reverse sear. But, I will slow smoke taters on it for 1 hr before I put the meat on. That's brought up to temp slowly then seared to the temp I want. I call it moose style. That's a time joke that you will get in time from hanging out here!!! Good luck with your cooks and please post photos if you can!!! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

02-05-2013, 07:55 PM	#16
DMSinTexas On the road to being a farker Join Date: 11-12-11 Location: Baton Rouge, LA	Turkey Necks!!

02-06-2013, 12:01 AM	#18
Oldhoss Full Fledged Farker Join Date: 01-20-13 Location: London Ontario Canada	Peameal bacon......precured. Get the wet kind that is not precooked. Pillers makes one that is parcooked, don't get that one. Dry the slab of pork with paper towels.... then rub with paprika and chipolte powder...... Smoke for a couple to 3 hours and when your temp hits about 140f pull, slice, grill and serve on hamburger buns. I have used the bacon in Eggs Benedict and loved it....so does the wife: Pulling at 140f leaves plenty of moisture so grilling or frying in a pan right away or after time in the fridge will not dry it out. I have had some of this back bacon after it has been smoked and in the fridge for 6 days....still de-e-e--e-liscious.

02-07-2013, 04:45 PM	#21
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas	Cooking them both on my UDS right now. I had to try out my new shelf I put on it Cooking fatties at 300 along with the meatloaf. Is 300 too much for the fatty?

02-07-2013, 04:48 PM	#22
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	Smoke a turkey. Skip the brine and inject it.

02-09-2013, 06:29 PM	#28
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas	I went with the meatloaf and used Ritz crackers instead Sent from my Galaxy Nexus using Tapatalk 2