Weekend Smoke, 2/3-2/4

[nmayeux]

Just wanted to know if anyone else was cooking today. At five, started the fire, and just now put on 25# of butts, 4 racks of BBs, two kinds of beans, and a leg of lamb. I think that's all... , oh yeah, I have a big pot of black beans on the stove.:biggrin:

 

[kickassbbq]

I am finishing up curing a Pork Loin for some Canadian Bacon. I will be smoking it Sunday!!!
Gonna get up to a high here of -1 today and 3 degrees tomorrow. Gonna have to build a REALLY big fire in the little Brinkmann with a -25 degree wind chill, but I can do 'er.
Smoke On!!!!!!

 

[Lakeside Smoker]

Leg of lamb, that sounds great! I always braise that cut of meat (veal shank, beef shank) Smoking it sounds real good. Let us know how it came out.
Im making county fried steak, cowboy gravy (white gravy)

 

[nmayeux]

Ed,
Glad you are up, and we are having some of your weather down here (actually 23 degrees, but close enough by southern standards!). Actually, I was kinda freaked out this morning as I thought the pit wouldn't quit billowing white smoke. Turns out that it was steam, and I had to wait until it quit condensing on the inside of the smoker. Nice thing about the Lang, is that when everything settled out, I just tuned her like I normally do and she is purring like a kitten. I love that damn smoker, but this is a lot more fun when its 60 degrees or above outside!

 

[BBQ_MAFIA]

Today is my frist cook since I got out of the hospital.

I got 6 Butts, a 12+/- pound Turkey, a few chickens, two racks of ribs, and beans set up and ready to go. All I need is a few ABT to round out the mix.

Noah said it right, I love my Lang and it is a lot more fun when it's 60 degrees or above.

 

[kickassbbq]

BBQ Mafia Guy!!! Glad your released and smokin' again!!!!!!
Noah Man,
You guys are right. Gotta love that Lang!!! Can't buy a BETTER smoker,IMHO.
You guys have a GREAT day and:
Smoke On!!!!!!

 

[Smokin Gator]

Not cooking much to speak of today... but I am prepping for tomorrow.

I am doing 16# of butts, bratwurst fatties, chicken wings, and pig candy. It is supposed to be about 31 here in the morning (very cold for us) so I'm a little worried about my time frame. I'm dang sure excited about the eats though.

 

[smokinbadger]

I've got two packer briskets and four pork butts going today. It's pretty cold at the moment, -1F! I went out last night and got a hot water heater insulation blanket and I installed it on the smoke box before firing up this morning. It really helps by the way.

 

[bowhnter]

Brisket and butt on at 7 am. The rest I will do tomorrow.

 

[Puppyboy]

Last night I stuffed two fatties with a mix of diced red peppers, green peppers, onions, apples, a shot of Jim Beam Black, and a sprinkle of Tony Chacheres seasoning. Got them all rolled up in foil for Sunday. Dropped two butts in an apple juice bath. Also in the bath is about two cups of the left over stuffing from the fatties.

 

[crow-p5]

Today I'm going a little light. I'm just gonna throw some wings on. Doesn't take long to smoke those. Tomorrow, however, I'm gonna attempt a standing rib roast for the first time. Any tips?

 

[Bigdog]

Today I'm going a little light. I'm just gonna throw some wings on. Doesn't take long to smoke those. Tomorrow, however, I'm gonna attempt a standing rib roast for the first time. Any tips?

Yes, use Phil's recipe for his Prime Rib.

 

[tjus77]

Pork candy and fatties for tomorrow. Still eating off of last weekends cook! Last pork for awhile, cutting it out till I lose about 50lbs. Arggggggg. Nutritionist wants me to cut out ALL smoked meats for awhile... oh well, she can't have everything. Brisket and chicken are still on my menu.

 

[SP]

Just making rubs and sauces for tomarrow. Cooking 2 packers, 4 butts, 4 chickens, 9 slabs of babys and a case of sausage. Might do some abt if requested. Cant wait for that 8 degree temp when I start cooking.

 

[sterlingsmoker]

-35* wind chill here! The plains of Colorado are COLD No smokin for me!! I will be thawin out some brisket and ribs for the game!!

 

[swamprb]

Broke out the Kitchen-Aide meat grinder and ground up 5lbs of boneless pork butt and used a garlic sausage recipe from a site thirdeye turned me onto. Rolled them into fatties and added some Creole seasoning to one and ground a couple Chipotles and added it to another. Have 2 racks of spares, a Tri-Tip and a chicken in the refer that need to get gone!

 

[mpepper]

Sorry fellas, it's gonna be about 60 degrees here this weekend. Gonna do 6 racks of BB's and three chickens. Also gonna take my first run at ABT's. May do a few fatties also.

 

[Bigmista]

My M-I-L found some chuck roast for $.97/# so that is going on today for chili tomorrow. Gona try some pig candy also.

 

[Kirk]

I got 2 turkey boobs brined and ready to go. I had bigger plans but it's colder (30's) and a bit windier than I expected today. I think I'm going to have enough trouble keeping the temp up so I don't want to load down the WSM with too much cold meat.
I'm hoping to vacu-suck and freeze some of it for my Granda's care package. Any tips or experiences with freezing cooked turkey?

 

[chingador]

2 briskets (14lb each), 1 10lb pork butt, 1 7lb pork shoulder, 2 fatties (just came off), 1 rack of spares just went on.

pron later