Phubar's "Happy Phriday Pharkers...what's Smoking this Weekend?"

[Phubar]

Sorry if I shouldn't do the JDMcGee's weekly but I miss it and since you Pharkers are too busy with T-Day I wanted to help out.
Dennessey is celibrating his B-Day tomorrow at my house with some good friends and some Q.
He prepped some MOINKS,delivered a bunch of wings that are ready to get dusted and I'm gonna prep some ribs.
That's what's smoking!!!
Probably you guys have enough leftovers to smoke some this weekend!?:-D

[txschutte]

Probably my credit cards..as Mrs tx still isn't home from the sales.

[GreasePig]

Happy Phriday Phu! You may have to carry the burden this weekend! My smoker is still cooling off from yesterday!

I gotta plow thru the leftovers before I cook more!

[big brother smoke]

Making a few MOINKS, tri-tip, chix thighs, mac and cheese and garlic mashed potatoes.
I got a Tasting tomorrow at a winery.

I got too many leftovers from yesterday.:rolleyes:

[NorthwestBBQ]

Deep fried whole chicken.

[Buster Dog BBQ]

I think I am going to smoke about 20 lbs of chicken for some pulled chicken. I bought a jar of cajun injection buffalo style and will try a bird with that.

[Phubar]

Making a few MOINKS, tri-tip, chix thighs, mac and cheese and garlic mashed potatoes.
I got a Tasting tomorrow at a winery.

I got too many leftovers from yesterday.:rolleyes:



Don't get too tipsy BBL!:-D

[big brother smoke]

Don't get too tipsy BBL!:-D

LOL, I got to drive home, Brother. I may make a purchase though and taste just a wee bit, so I know what to buy:biggrin:

[N8man]

I'm thinking some MOINKS are in order for tomorrow...

[Mr. Bo]

Way to many left overs here to even think about firing a smoker up until next weekend. I had a double smoked ham sammich on home made bread for supper tonight. The turkey is for Mrs. Bo and the young uns.

[Meat Burner]

Got an 8 pound spiral cut ham on the Weber as we type. Going to Foodsaver the ham after a couple sammies tonight and just put a pound of pinto beans in a dutch oven to soak overnight for ham and beans tomorrow. Tis the season to pig out!!!

[vr6Cop]

I have a turkey in a modified version of PatioDaddio's brine as I type this. It goes on the egg in the morning for a mid-afternoon lunch. :cool:

[Meat Burner]

JD, don't let em snooker you again. LOL Always look for your Friday Night Steak Night post. It's almost tradition ya know.

[smokin smitty]

I am going to fire up the new smoker early Sunday morning. Plan on doing a couple of butts, couple of slabs of pork ribs, couple slabs of beef ribs, 2 whole chickens, and a turkey breast. Oh, also going to try my first fatties, and maybe throw on some veggies.

[ABQ]

Smoked a turkey breast, though the way I finished it might be a bit un-orthodox.

[Meat Burner]

Smoked a turkey breast, though the way I finished it might be a bit un-orthodox.
So, are we supposed to know what that means? :confused:

[ABQ]

Maybe, if I finish the post. :mrgreen:

I smoked the breast between 250F-275F till about 155F, then put in a pan with a few TBS of watered down gravy, painted each breast part with McClard's pepper sauce. Covered and cooked till 165F. Pull, rested (10 min), sliced, ate, done. Juicy, tender, real good. No brine either. This was a spur of the moment cook to avoid it going to waste.

The unorthodox part might be the steam/braise part.

[Meat Burner]

ABQ, now were workin on some eats. Sounds like a great save. When we all talk about BBQ and in the description ends up juciy and tender......BINGO!

[Meat Burner]

This was the last thing I needed! Couldn't help myself! Jack Daniels glaze is excellent.
Headed to bed to let all of this great food from the last few days to turn into pork fat.