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View Full Version : Whos got some meat on deck(a.k.a. in the fridge) for the weekend?


smokinin614
09-02-2011, 05:33 PM
Lets see it:becky:

http://farm7.static.flickr.com/6192/6107385462_cd60bfccfc.jpg

el_matt
09-02-2011, 05:43 PM
I still have a hard time uploading pictures, so no pron. I've got a tri-tip that will have dry-aged 20 days tomorrow! Really looking forward to cooking her up! Just gonna do some EVOO and S&P, maybe a light dusting of Bovine Bold(if I have enough).

Matt

Beerbecue
09-02-2011, 07:16 PM
A 3#3oz Tri Tip marinating in Petit Sirah, Roasted garlic and spices.
http://i130.photobucket.com/albums/p265/armedgardener/tritip001.jpg

btcg
09-02-2011, 07:17 PM
Got me a 12 lb packer for Monday. No pics yet.

smokinin614
09-02-2011, 07:39 PM
A 3#3oz Tri Tip marinating in Petit Sirah, Roasted garlic and spices.
http://i130.photobucket.com/albums/p265/armedgardener/tritip001.jpg

Ahh man that looks wonderful. Maybe I'll get a tri tip for Monday, since me no workey on Monday:clap2:

LMAJ
09-02-2011, 07:42 PM
Short Ribs all trimmed up and ready to go.
Have a chicken ready to be deboned and stuffed with mushrooms, spinach, garlic, and onions. May add some provolone.
Sunday - have a brisket flat and another chicken on deck.

smokinin614
09-02-2011, 07:49 PM
Short Ribs all trimmed up and ready to go.
Have a chicken ready to be deboned and stuffed with mushrooms, spinach, garlic, and onions. May add some provolone.
Sunday - have a brisket flat and another chicken on deck.

I like your style. You are game planning 2 days out. You sir are my type of guy.:thumb:

caseydog
09-02-2011, 07:56 PM
Right at the moment, I just have some skirt steak marinading 24 hours for some fajitas. I'll go shopping tomorrow for more meats and veggies to grill and smoke.

CD

fnnm358
09-02-2011, 08:09 PM
no pics yet but i have a couple racks of spare ribs for Sunday

cameraman
09-02-2011, 08:16 PM
Two 8# butts and a 17# chuck roll from Sams. Nice.

jrtexas
09-02-2011, 08:29 PM
2 7# Butts for Monday...direct heat goodies for Sat/Sun!

Kathy's Smokin'
09-02-2011, 08:47 PM
I have a 7# pork loin in the fridge thawing, tomorrow morning I rub it with garlic, Utah raw salt, cracked pepper, ground basil, ginger, cumin and dry mustard. It will be my first go with my pimp*ed up COS smoker! Pimp*ed it last Monday, installed a baffle and dropped the temperature gauge to grill level. The chimney was already installed at grill height, imagine that on such a cheapo COS. I didn't even notice the height of the exhaust until I read my brethren's posts on the subject. Thank you for that, brethren in smoke. My partner is creating a bbq sauce from scratch (based on one we saw made on the PBS Cooks Country television show) to make pulled pork with the loin after it's smoked! Yahoo! If I can I'll post pictures this weekend. Unfortunately our favourite local Red Angus beef farm is moving several hours drive north from us in October -- we've ordered two briskets and other meat from their final release. Gonna study the posts on brisket smoking and meatloaf fatties, haven't done them yet but I'm eager to try.

Happy Labour Day Weekend, eh? :grin:

huntin smoke
09-02-2011, 08:50 PM
I've got 4 whole chickens ready to have beer cans inserted and smoked.

El Ropo
09-02-2011, 09:00 PM
SLS spares, chicken quarters, and MOINKs on deck for tomorrow. Big end of summer/going away party tomorrow.

I don't think these folks have ever tasted MOINks, so I better get it right.

smokinin614
09-02-2011, 09:12 PM
SLS spares, chicken quarters, and MOINKs on deck for tomorrow. Big end of summer/going away party tomorrow.

I don't think these folks have ever tasted MOINks, so I better get it right.

I never made MOINKs, but boy they look amazing

iamuzzyhunter
09-02-2011, 10:21 PM
I have a couple of racks of spareribs for Monday. Got a bunch of Anaheim peppers that I might turn a few of into ABT.

GEORGIA CRACKER(FROM TEX)
09-02-2011, 10:57 PM
I have a 14 pound brisket packer from Sam's waiting for Sunday. Have some folks coming over to help eat the left-overs:redface:.

tamadrummer
09-02-2011, 11:08 PM
Here she is. My second butt and first pic posted

Boshizzle
09-02-2011, 11:26 PM
I have a four pound pork belly curing that will be smoked with hickory this weekend. I will also be BBQing some spares and a butt to share with friends.

brewerjamie15
09-02-2011, 11:40 PM
2 racks of BBR that were on sale for about half off, one 10# pork shoulder which will go into the UDS on Saturday around noon. Apparently my neighbor is bringing over a chicken to throw on there as well.

I'm rubbed down one rack of ribs tonight, left one alone till just before the drum. Shoulder gets a nice rub just before going to the drum as well.

I'm going to try a new lump this weekend (just a bit of it) Nature-Glo.

No pics as of yet.

Igotgas
09-02-2011, 11:56 PM
Got me some thighs and some wings I am going to do up groundhog66's way! Pron will surely come soon.

Twelvegaugepump
09-03-2011, 12:03 AM
Got four bostons in the fridge marinating. 37#s of heaven I am smoking tomorrow for a bachelor/bachelorette party next weekend.

Ground Pounder
09-03-2011, 12:07 AM
I've got a bonified boneless 2lb chuck shoulder, complete with grocery store enhancement additives, soakin' in a Jack Daniel's EZ-Marinader with about 2 spoonfuls of pre-minced garlic, ready to hit the new mini-WSM as soon as I'm done puttin' it together with a half-bag of K-blue, to serve up with some plain ol' A-1 sauce, boxed mashed potatoes, canned mixed veggies, and Jiffy corn muffins.

I will call this meal "Ground Pounder's sit in the lawnchair, drink beer, listen to baseball, put forth absolutely no effort whatsoever, it's done-when-it's-done, if you don't like it go get a pizza, Saturday Sch'lupper."

Randbo
09-03-2011, 12:58 AM
Just cooked 9 racks of bb today. They came out great!1- 14 lbs. brisket and 2 - 8 lbs pork shoulders in the fridge ready to go in the morning. Smoker is sitting in wait. It is a smoking weekend here on the west coast!:-D

http://farm7.static.flickr.com/6063/6108240028_9fd68faee9_z.jpg

Family Guy
09-03-2011, 01:43 AM
SLS spares, chicken quarters, and MOINKs on deck for tomorrow. Big end of summer/going away party tomorrow.

I don't think these folks have ever tasted MOINks, so I better get it right.

No, that simply means you could screw something up and they wouldn't know it. :heh: But we all know you won't!

John

LoneStarMojo
09-03-2011, 02:52 AM
No pics...I'll getem 2morrow. I have 2 12 lb packers going on the big smoker Sunday. One is for personal enjoyment and the other for a B-day party at work. UDS is still in progress or I would do em that way. I have some deserving neighbors that I should throw down 3 Tri-tips for as well.

LoneStarMojo
09-03-2011, 02:55 AM
Just cooked 9 racks of bb today. They came out great!1- 14 lbs. brisket and 2 - 8 lbs pork shoulders in the fridge ready to go in the morning. Smoker is sitting in wait. It is a smoking weekend here on the west coast!:-D

http://farm7.static.flickr.com/6063/6108240028_9fd68faee9_z.jpg

Really awesome super nice lookin ribs...what was your technique?

Big Mike
09-03-2011, 07:11 AM
Just put a 14lb brisket on about 1.5 hours ago. Will be putting a pork loin and a couple racks of ribs on later today.

JS-TX
09-03-2011, 07:24 AM
Gonna start prepping my 8 lb choice brisket now.. :-D

Al Czervik
09-03-2011, 08:09 AM
Next up to bat on Sunday will be a 6 rib standing ribeye roast... Gonna rub it up with 3EYZ and slow smoke it at 225 until it gets to about 125. Then gonna reverse sear the outside for a couple minutes at 550. She'll sit tented for about twenty minutes while I throw on two maple planked coho salmon fillets. The surf and turf will be served up with twice baked potatos and ceasar salad. :hungry:

smokinin614
09-03-2011, 09:03 AM
Just cooked 9 racks of bb today. They came out great!1- 14 lbs. brisket and 2 - 8 lbs pork shoulders in the fridge ready to go in the morning. Smoker is sitting in wait. It is a smoking weekend here on the west coast!:-D

http://farm7.static.flickr.com/6063/6108240028_9fd68faee9_z.jpg

I'm officially jealous:shocked:

Braddog
09-03-2011, 10:40 AM
15 racks of baby back ribs and 2 packer briskets.

Cheers,
Braddog

NeoTrout
09-03-2011, 10:46 AM
I'm heading out to RD in a couple of minutes to get me a packer for tomorrow. :cool:

Badgeman
09-03-2011, 10:56 AM
So I guess no one on here has to stand alone next to their pit, while ribbons of blue smoke curl and dance and ask, "I wonder if anyone else is doing this same thing right now?" The answer, friends, "Heck, yes!" I'm starting to wonder if the Beatles were wrong after all, and in fact, "all you need is Q" (doo, doo, doo, doo-doo)

Oh, yeah: two 8 lb butts, 10 racks of St. Louie's, and a couple tenderloins--cause I get hungry when I cook.

Twelvegaugepump
09-03-2011, 11:03 AM
36# of Pork butt on the ecb right now....

bigsapper
09-03-2011, 12:45 PM
1. Today: Chicken breasts marinating in a lemon/garlic marinade for a grilled chicken ceasar sandwich.

2. Tomorrow will be a pulled pork tamale pie from my left over pulled pork smoke.

3. Monday, ???.


4. Profit.

PatioDaddio
09-03-2011, 01:57 PM
I'm doing some recipe development for Bush's Beans' "Gameday" campaign.
I can't say what specifically, but I will say that I'll be cookin' up a mess of
unique wings on the UDS for the Boise State/Georgia game.

John

cheez
09-03-2011, 03:26 PM
Four butts and two packer briskets on the Bandera today, for a church thing tomorrow. In the morning I'll be adding six racks of BB's, some fatties and some MOINKs.

bigsapper
09-03-2011, 08:16 PM
I'm doing some recipe development for Bush's Beans' "Gameday" campaign.
I can't say what specifically, but I will say that I'll be cookin' up a mess of
unique wings on the UDS for the Boise State/Georgia game.

John

Watching the game now. Boise picked up a running back from our HS, Jay Ajayi. He's going to do great things for you guys.
:clap2:

Kathy's Smokin'
09-03-2011, 11:47 PM
Sad news, brothers. I opened the 7# pork loin vacuum pack to season this afternoon and my really good sniffer found it going off. :sick: I rinsed it off well in the sink so I could smell it on its own merits. The off-smell was faint but still made it non-smoke-worthy. Not going to take the chance marinating it a day in the fridge and then smoking it tomorrow. Threw in the towel, turned the a/c off even though it's tropically hot and humid in Ontario today and turned the stove oven on in the house. Guess I'll be dismantling the wooden fence I've been working at since July all tomorrow instead of smoking pork. It's a very sad day in this house, my friends.

Boshizzle
09-03-2011, 11:50 PM
Sad news, brothers. I opened the 7# pork loin vacuum pack to season this afternoon and my really good sniffer found it going off. :sick: I rinsed it off well in the sink so I could smell it on its own merits. The off-smell was faint but still made it non-smoke-worthy. Not going to take the chance marinating it a day in the fridge and then smoking it tomorrow. Threw in the towel, turned the a/c off even though it's tropically hot and humid in Ontario today and turned the stove oven on in the house. Guess I'll be dismantling the wooden fence I've been working at since July all tomorrow instead of smoking pork. It's a very sad day in this house, my friends.

So sorry to hear that. But, shake it off. It's happened to many of us. It will just make the next cook sweeter.

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=4095

LVBBQMan
09-04-2011, 03:00 AM
Bought a pack of spares at Sam's. Will smoke Johnny Trigg method tomorrow or Monday.

stewartr002
09-04-2011, 07:23 AM
Have two 3-4# Tri-tip roasts and 7#'s of chicken thighs going on the Lang around noon today. Just got a load of Hickory that I'm excited to use :-D. Pron's to follow.
Randy

huntin smoke
09-04-2011, 10:07 AM
My chickens are off deck and one of the is already gone.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/294882_190403957696269_100001799981547_443056_7342 0_n.jpg

33Posse
09-04-2011, 10:13 AM
Getting 3 slabs ready to go

smokinin614
09-04-2011, 10:15 AM
My chickens are off deck and one of the is already gone.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/294882_190403957696269_100001799981547_443056_7342 0_n.jpg

:thumb:

righteousdog
09-04-2011, 03:15 PM
saucy boneless country style's

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/316064_2351372389334_1400856699_32701958_6468575_n .jpg

tamadrummer
09-04-2011, 03:29 PM
That butt I made yesterday was the best flavored, most tender, moist and flavorful pork I have ever eaten!

I used Oakridge Gamebird and Chicken and Durkee Grill creations Rib and Chicken rub along with an injection of 2 parts cider vinegar, 1 part apple juice, a couple dashes of woosty, a couple dashes Frank's durkee red hot, and then poured in a few t spoons/1 table spoon of the Oakridge game bird and chicken rub and injected the crap out of it.

At the end, I used BigButz advice and just sauced with a touch of Sticky Fingers Carolina sauce. OMG so awesome.

Smoked over k-ford and hickory chunks for 9h at 250-275 until she hit 200* then pulled and toweled/coolered/rested for 5h until the wife got home to have supper.

Disciple882542
09-04-2011, 08:17 PM
First off, here's my Tropical Storm Lee preparations...

http://i92.photobucket.com/albums/l16/newton3041/Grilling%20and%20Smokin/Grill.jpg

Now, here's my 6 lb chuck roast about to be marinated in some Stubb's Beef Marinade then to be rubbed with KC's Rub:

http://i92.photobucket.com/albums/l16/newton3041/Grilling%20and%20Smokin/ChuckRoast.jpg

More pics tomorrow...

Thanks and God Bless Ya'll,
Disciple

smokinin614
09-05-2011, 11:53 AM
Good morning Farkers:becky: Gotta Love long weekends:clap2:

http://farm7.static.flickr.com/6063/6116169537_3b86d49695.jpg