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View Full Version : What are you Qing this weekend??


Harbormaster
01-04-2008, 01:42 PM
Since no one else started this, I will!

Just picked up a 16 lb packer and 17.5 lbs of butt to toss on one of the WSMs tonight.

What you all smokin'?

Papa Hogg
01-04-2008, 01:46 PM
Your wife's coming over to my place to smoke something...

Besides that 2 chuckies, 2 butts, 2 turkey breasts, & some beef ribs.

Using the guru that Santa brought me for the first time.

Cabntmkr1
01-04-2008, 01:46 PM
Spares, Baby! Spares!:mrgreen:

D.F. Expat
01-04-2008, 01:46 PM
Haha, we must be on the same wave length today, was just thinking that nobody started the friday thread yet! I think I am just gonna practice on some chicken, I have the flavor down, just need to work on the skin.

Bride of Roo(BQ'n)
01-04-2008, 01:49 PM
We're doing 4 briskets that were part of a fund raising auction last Fall. Thank goodness the mercury will find some decent double digits this weekend (IF you can trust the weathermen that is)

vr6Cop
01-04-2008, 01:50 PM
Not smoking anything. I need to use up some leftovers, so I might do a shepherd's pie or something.

Harbormaster
01-04-2008, 01:51 PM
Your wife's coming over to my place to smoke something...
DOH! Nice dig Papa! (I was waiting for payback!)

And you're gonna be disappointed Papa. She doesn't smoke.
Anything.
Trust me.

Papa Hogg
01-04-2008, 01:58 PM
She doesn't smoke.
Anything.
Trust me.

My condolences...

Hopefully the rain will hold off until late afternoon tomorrow here in WI and the cooking is done.

Sounds like you got a couple of monster butts also!

Smokin Gator
01-04-2008, 02:03 PM
Gonna let the Stoker do its first overnighter on the BGE. I think that 16 pound packer should do just fine!!

Harbormaster
01-04-2008, 08:36 PM
Just picked up a 16 lb packer and 17.5 lbs of butt to toss on one of the WSMs tonight.
Got the "World's Oldest WSM" fired up. Butts over brisket.
Trimmed the brisket, seperated the point from the flat. Took all the leftover fat and put it on the lower grate of the WSM. Rolled the point up, set it on the bed of fat, and laid the flat over the rolled up point. Butts on the top grate.
Using part Rancher, part RO lump, with 4 fist sized pieces of pecan wood for flavor.
Smells good folks!

C Rocke
01-04-2008, 08:42 PM
Big rain here in So Cal this weekend - Maybe tri tip on Sunday, weather permitting.

JD McGee
01-04-2008, 08:53 PM
LOL!!! Guess we have two threads this weekend...no worries...I'll play over here too! Did these tonight...

T-Bones rubbed up with Dizzy Pig and grilled with a little mesquite...

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3399.jpg

Harbormaster
01-04-2008, 08:57 PM
OOOooooohhhhhh!

I had a spoonful of spaghetti-os that the kids didn't finish.

Nice pron!

Smokin Gator
01-04-2008, 10:43 PM
Oh... I forgot... I am doing the 5 lbs. of cured pork loin for Canadian Bacon... That stuff it too good.

chinesebob
01-04-2008, 11:37 PM
Did 20 ABT's on my newly built uds and they are already gone.

cmcadams
01-05-2008, 12:13 AM
I'm doing 36 ABTs, with a mix of innards, a couple fatties and pot roast on the smoker on Sunday. I'll probably do some ribs since I have some in the freezer. I may get a couple of chickens to throw on, too. I hate to not fill up the smoker when I have it going.

frognot
01-05-2008, 12:15 AM
Did a couple of briskets & some German sausage yesterday. Stuck at w*rk this weekend but i gots food.

bowhnter
01-05-2008, 06:50 AM
Thanks JD, I had a Tombstone pizza.

Going to make some sausage today.

I will probably cook some Cornish Hens tomorrow.

Grumpy's Q
01-05-2008, 08:59 AM
Strip steaks on the egg tonight. Going to smoke a pastrami on the egg Sunday. First long term cook on the egg. Preparing to do a butt overnight for the wifes Keno group Wednesday on the egg.

Puppyboy
01-05-2008, 09:10 AM
Not cooking this weekends cause I gotta work days. Maybe some butts come mid week.

BBQ_MAFIA
01-05-2008, 02:16 PM
The plan is to do a few racks of ribs.

smokestack
01-05-2008, 02:31 PM
pulled 2 butts out of freezer yesterday morning- fast defrost during the day - rubbed them last night and into fridge over night- on the WSM at 8 am- only 14 degrees this AM- Pics of the action later when they are done

Harbormaster
01-05-2008, 06:55 PM
Well, here's a shot of some of my sliced brisket.
It looks and tasted great! Only problem is the edges were overdone.
I'm startin to get pi$$ed cuz I haven't cooked a decent brisket in a while.
BTW, the butts were awesome. I can't seem to hose those up.
http://i163.photobucket.com/albums/t282/harbormasterwyc/100_0333.jpg

jestridge
01-05-2008, 07:10 PM
wife and I are dieting. Not a pretty sight P.S. but my cholestrol is down.

smoke-n-my-i's
01-05-2008, 07:13 PM
Only have a nice venison shoulder almost thawed out. Picked up a 3 pack of baby backs this afternoon as well.

It looks like a smoky afternoon tomorrow..... :eek: :mrgreen:

Since I usually don't do ribs, due to my stupid allergy to pork, I decided not to punish the rest of the family. They had them at Sam's for $2.98 a pound. Had to take a double take, and then had to grab some. Sometimes it has a great benefit being nice to the family. Remember, if momma ain't happy, nobody is happy.... so if I make momma happy, maybe I can be happy... :wink::wink:

I will try to remember some pron.....

swamprb
01-05-2008, 09:59 PM
Too lazy to fire up any cookers, so I turned a couple knobs instead!
Tri-tips on the Weber gasser! My wife picked some up and I thought I'd use the rotisserie-too small, hit the grill instead.

http://i163.photobucket.com/albums/t310/swamprb/100_2199.jpg

http://i163.photobucket.com/albums/t310/swamprb/100_2201.jpg

http://i163.photobucket.com/albums/t310/swamprb/100_2202.jpg

NotleyQue
01-05-2008, 10:21 PM
I will be cooking a 13 pound Waygu Brisket, 10 pounds of pork, and 3 racks of St. Louis Spares.

Go Chargers.

Just Smokin' Around
01-05-2008, 10:49 PM
Doing 4 racks of spare, a couple of butts and a variety of sausages. May find something else to throw on, but this will keep me busy.

smokestack
01-06-2008, 06:05 AM
not my best effort- butts came out dry- placed fat side down cooked for about 13 hrs at around 250 to 275- thought they should have been done sooner,but had a hard time getting them to 195- well anyway here they are-I'll just have to add more sauce
http://usera.imagecave.com/smokestack/01-05-08cook/ (http://usera.imagecave.com/smokestack/01-05-08cook/)

beerguy
01-06-2008, 06:12 AM
Smokestack, dry is a relative term when you start the WSM at 14 degree! Such dedication! Go ahead and mix some sauce on the PP and enjoy. It looks great to me.

kickassbbq
01-06-2008, 06:54 AM
Chickens and a Turkey. Wow, look at the color!!!!
I love fire and a little smoke, too.
PARTY!!!!!!!!!
http://usera.imagecave.com/kickassbbq/turkeychics3-copy.jpg

Bill-Chicago
01-06-2008, 10:55 PM
Full turkey breast from TDay, in cryo boiling water.

Tasted like it did in Nov.

Mashed taters, corn, and mini muffin corn breads.

Swim meet ended at 4pm, full TDay dinner at 6:30pm

Good stuff

Love that cryosuck

Norcoredneck
01-07-2008, 01:18 AM
Full turkey breast from TDay, in cryo boiling water.

Tasted like it did in Nov.

Mashed taters, corn, and mini muffin corn breads.

Swim meet ended at 4pm, full TDay dinner at 6:30pm

Good stuff

Love that cryosuck
Relatives weren't big eaters this year huh? or was it too smokey?:biggrin: