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Well ladies, whats cookin this weekend

  • Thread starter Thread starter kcquer
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kcquer

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Windy sat I'm gonna take my chances sunday. Got 2 slabs spare I'm gonna 3-2-1 the snot out of. Looking for a chusck or rump or some sorta beef to go with the pigcicles.

What are y'all gonna smoke?
 
No smoke today. Did the new walkway with pavers mod in the front yard - still have five more sections to do.

However, I did grill some rather outstanding mahi-mahi this evening!
 
Re-run of last week. I have a mess of chicken parts, a few slabs of babybacks, peanuts, and this time gonna throw on a roll of breakfast sausage. Probably throw some brats in there for lunch while I am at it.
 
Did a full load today:

10 lb. ham
8 lb. picnic
6 lb. brisket
2 slabs pork spares
2 slabs beef ribs
2 lbs. hot Italian sausage
2 lbs. Slovaceks jap. sausage
2 lbs. boneless beef ribs
1 pkg. chicken legs
3 baked potatos

This out to last me a while! :D
 
I had lunch and supper Sat., and lunch and supper for the next 2 weeks or more.

Cooked the ribs using the Bandera rib rack. Not entirely pleased with its design. The ribs want to curl up and not stay straight. Anyone else tried these? Did you like 'em?
 
I have, got the same results as you, and hated it! Went back to my rib racks I picked up at home depot!
 
pork shoulder, country ribs, marinated pork loin from Central Market(freebie - almost) and another Jimmy Dean log( whoever came up with this - thanks -great low carb breakfast food)

A question - why is a special rack for ribs better than just putting them on the standard cooking grates ( is that the right word??)

R
 
Well,

That was short and sweet and right to the point How many one word posts have you done?

Thanks,

R
 
I was supposed to take my wife wife and sister-in-law mod to the PA Amish country yesterday. Instead I convinced them to cancel. So I cooked 3 racks of BBs, 2 chickens, sausage, pintos. Sides were bud and strawberry dacquiries. Little light headed today
 
I got a 4.5 # pork loin
a 8# beef tip roast
ans a 4.8# pork butt in the WSM at 220 right now. (very windy)

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.

I'm gonna do this from now on with everything. I used maybe a half cup marinade at most.

Absolutely no wasted stuff

Great suggestion, just cant recall who (think they injected into rib or briskett cryo packs.

Awesome
 
willkat98 said:
I got a 4.5 # pork loin
a 8# beef tip roast
ans a 4.8# pork butt in the WSM at 220 right now. (very windy)

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.

I'm gonna do this from now on with everything. I used maybe a half cup marinade at most.

Absolutely no wasted stuff

Great suggestion, just cant recall who (think they injected into rib or briskett cryo packs.

Awesome


I tried it too on my last brisket. Put a little tape on the hole incase I got stupid, or drunkup, and decided to turn the brisket over. I did (both).
Results, no fuss, no mess. Outstanding.
Will definately repeat.
 
Threw some Johnsonville cheddar brats on a hot spot for about an hour. Damn them are good with some hickory smoke added. Holy chit.

I'm liking that hot spot. I'm going to make sure that I always have something to throw there when I start cooking.
 
I'm cooking about 25 lbs. of pork butts, an 11.58 lb. brisket, and 4lbs. of salmon.
 
Looked at our two grocery outlets yesterday never did find decent looking cheap beef so much to the OL delight got a 8# butt instead. My first St Louis trim job went fine gotta do that from now on. Got my spares in my Brinkmann SKD rack and it works pretty good ( this belongs in another thread but I'm in a hurry as it is nearly time to feed the beast again). Used it on BB's last weekend no trouble and spares today so far so good. On the last hour I did lay them out flat as I had space by then.

It's a perfect smokin' day. Just enough breeze the beast draws so good it damn near whistles, sunny 60*, the grass is green, all is right in my little world. Hope all of you are enjoying your day as much as I am.
 
Just opened up smokey to wrap my ribs. It's been three hours and all is well. Chicken parts are nearing completion, peanuts are almost done. Pulled off the log of Jimmy Dean breakfast sausage. Damned tasty. Who's idea was that?
 
BigdogSmoker said:
Did a full load today:

10 lb. ham
8 lb. picnic
6 lb. brisket
2 slabs pork spares
2 slabs beef ribs
2 lbs. hot Italian sausage
2 lbs. Slovaceks jap. sausage
2 lbs. boneless beef ribs
1 pkg. chicken legs
3 baked potatos

This out to last me a while! :D

You still had room for a tasty Smoked SPAM treat :!: :D
 
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