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Posted: 8/30/2015 10:59:54 AM EST
Boston Butt ...




gonna be all about the Pulled Pork Sandwiches for dinner....

Maybe pics later.

And you?

Link Posted: 8/30/2015 11:27:48 AM EST
[#1]
A pizza this evening.
Link Posted: 8/30/2015 11:29:16 AM EST
[#2]
Trying a slow cooker meatloaf
Link Posted: 8/30/2015 12:31:31 PM EST
[#3]
Four racks of ribs
Link Posted: 8/30/2015 12:33:02 PM EST
[#4]
Rack of ribs going on at 2!!!
Link Posted: 8/30/2015 12:35:29 PM EST
[#5]
Nothing today
Link Posted: 8/30/2015 12:43:37 PM EST
[#6]
Smoked chicken legs at my daughter's request....



Normally I would shun firing up the smoker for table scraps, but my ass is broke until payday, so it's all good!  
Link Posted: 8/30/2015 12:44:34 PM EST
[#7]
Link Posted: 8/30/2015 12:49:17 PM EST
[#8]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I put a slab of brisket on at 9am.

Going with baked beans, slaw, and fried green tomatoes.

Wife is making fresh apple pie for dessert.

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Yikes my last brisket went in at 1am and wasn't done till 5pm
Link Posted: 8/30/2015 12:59:02 PM EST
[#9]
Gonna try a beef  bottom round roast

This will be my first attempt at this, just got my smoker a few weeks ago

Any tips would be appreciated, temp, time etc

small roast 2lbs

Link Posted: 8/30/2015 12:59:20 PM EST
[#10]
Just two racks of ribs on the UDS
Link Posted: 8/30/2015 1:02:18 PM EST
[#11]
I smoked a 10lb butt yesterday. Made pulled pork nachos for lunch today.
Link Posted: 8/30/2015 1:04:58 PM EST
[#12]
I got the ol' smoker up to about 310* on Friday and cooked up some ribeye steaks. Steak is always better over a wood fire.
Link Posted: 8/30/2015 1:17:31 PM EST
[#13]
Sirloin tip roast

39
Link Posted: 8/30/2015 1:18:04 PM EST
[#14]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I got the ol' smoker up to about 310* on Friday and cooked up some ribeye steaks. Steak is always better over a wood fire.
View Quote

That last sentence is the truth!! I'm jealous of all this smoking. I'm currently without a bbq pit.

Posted Via AR15.Com Mobile
Link Posted: 8/30/2015 1:22:22 PM EST
[#15]
Link Posted: 8/30/2015 1:28:00 PM EST
[#16]
Link Posted: 8/30/2015 1:33:25 PM EST
[#17]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

I'm making beer instead today.

Going to the butcher shop tomorrow for a brisket and maybe some pork belly to cure/smoke.
View Quote


i'm just drinking it

well, that's not entirely true, I am gonna try my hand at making some armadillo eggs (cheese and peppers wrapped in hot sausage wrapped in bacon) but that's just appetizers on the grill
Link Posted: 8/30/2015 3:03:21 PM EST
[#18]
Gonna grill a tuna steak
Link Posted: 8/30/2015 3:07:55 PM EST
[#19]
Pastrami in progress!




UPDATE::::


Another update:::::  Smoking meat and smoking woman in the rain....  with daughter acting the fool on the side!

Link Posted: 8/30/2015 3:20:54 PM EST
[#20]
Wish I would have done ribs l. Going to do a whole chicken on the rotisserie I modded on my 18" weber smokey mountain.
Link Posted: 8/30/2015 3:27:41 PM EST
[#21]
Chuck roast in my electric making pulled beef BBQ.
Link Posted: 8/30/2015 3:33:05 PM EST
[#22]
Thread made me hungry and I had nothing ready to put in the smoker. Just finished up grilling some big fat shrimp on the egg

They were great for a change and didn't take hours
Link Posted: 8/30/2015 3:40:09 PM EST
[#23]
Link Posted: 8/30/2015 3:41:52 PM EST
[#24]
I have chicken thighs and deer steaks marinating.

They are going on the grill soon, and some fresh corn is waiting to be shucked.

Also, some salt rubbed potatoes will be going in the toaster oven.



Link Posted: 8/30/2015 3:43:04 PM EST
[#25]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

I'm making beer instead today.

Going to the butcher shop tomorrow for a brisket and maybe some pork belly to cure/smoke.
View Quote


I need to brew another 10 gallon Amber Lager soon.

Link Posted: 8/30/2015 4:33:57 PM EST
[#27]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

That looks like a science experiment.



















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It is...  A new rub and the first time using the external smoke generator!
Link Posted: 8/30/2015 4:52:46 PM EST
[#28]
Discussion ForumsJump to Quoted PostQuote History
Quoted:



It is...  A new rub and the first time using the external smoke generator!
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What kind of thermometers are you using? I keep buying the cheap ones from HEB/Safeway and they only last 5-10 cooks before the probe dies.
Link Posted: 8/30/2015 5:03:21 PM EST
[#29]
Two slabs of ribs. It's a good day to smoke some pork.
Link Posted: 8/30/2015 5:07:57 PM EST
[#30]
Discussion ForumsJump to Quoted PostQuote History
Quoted:

What kind of thermometers are you using? I keep buying the cheap ones from HEB/Safeway and they only last 5-10 cooks before the probe dies.
View Quote View All Quotes
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Discussion ForumsJump to Quoted PostQuote History
Quoted:

What kind of thermometers are you using? I keep buying the cheap ones from HEB/Safeway and they only last 5-10 cooks before the probe dies.


Maverick brand and some thing I got from a fireplace store in Marietta Ga


Update with booty
Link Posted: 8/30/2015 5:08:30 PM EST
[#31]

Just pulled off a 10lb pork loin
Stuffed with jalapeƱos and cream cheese
Smoked over mesquite wood

Au gratin potatoes and steamed broccoli as sides

Link Posted: 8/30/2015 5:17:49 PM EST
[#32]
Bumming here.  1000 miles from home, at the in laws.  FiL is sick. I had to dad sit while wife and MiL went to church.  No fun.  Couldn't even hunt rabbit as it is out of season until Tuesday.
Link Posted: 8/30/2015 5:23:32 PM EST
[#33]
Discussion ForumsJump to Quoted PostQuote History



Your little one has gotten big since your avatar! Great pictures, you're doing it right man. I have some pork spareribs going offest on the Weber kettle now.
Link Posted: 8/30/2015 5:26:58 PM EST
[#34]
Just put  down a slab fillet of Fresh, as in caught yesterday, Pacific Chinook Salmon. 2.5 hours over alder and put over a bed of sushi rice with shallots and crimini mushrooms.
Link Posted: 8/30/2015 5:33:05 PM EST
[#35]
After years of reading these threads with jealousy, I put a 9lb pork butt in my new Weber Smokey Mountain early this morning. I'm pretty encouraged with how it has been going and expect it to be up to temp in about an hour. So excited!
Link Posted: 8/30/2015 5:40:20 PM EST
[#36]
Boston butt also. Actually 2 small ones.

Just pulled out. Sitting in cooler wrapped.

Ready soon. Yum.
Link Posted: 8/30/2015 5:42:13 PM EST
[#37]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Boston butt also. Actually 2 small ones.

Just pulled out. Sitting in cooler wrapped.

Ready soon. Yum.
View Quote



just about to wrap my pastrami to bring it up to 190.  I want a tender cut for my Sammie.
Link Posted: 8/30/2015 5:59:03 PM EST
[#38]
Two racks of BB ribs and a beer can chicken on the BGE for my daughters birthday. She requested the BB ribs.
Link Posted: 8/30/2015 6:20:55 PM EST
[#39]
Link Posted: 8/30/2015 6:45:41 PM EST
[#40]
Discussion ForumsJump to Quoted PostQuote History

Nice, thanks for the video!
Link Posted: 8/30/2015 6:52:35 PM EST
[#41]
Discussion ForumsJump to Quoted PostQuote History



You win!
Link Posted: 8/30/2015 6:56:27 PM EST
[#42]
Discussion ForumsJump to Quoted PostQuote History
Quoted:



You win!
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Quoted:



You win!

Link Posted: 8/30/2015 7:21:03 PM EST
[#43]
still getting the pastrami up to temp..  30 buck snapon led work light under the popup is awesome.  note the reflective tape on the Titan from northern tool.
Link Posted: 8/30/2015 7:51:53 PM EST
[#44]
Didn't turn out too bad for a first attempt.







Only took 14 hours.

I think next time I'll get a smaller butt and trim the fat cap off.
Link Posted: 8/30/2015 7:56:03 PM EST
[#45]
Well I'll never do a beef bottom round roast again on the smoker

fucking sucked

home made onion rings saved the meal

Link Posted: 8/30/2015 8:06:28 PM EST
[#46]
Link Posted: 8/30/2015 8:10:16 PM EST
[#47]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Didn't turn out too bad for a first attempt.

http://i297.photobucket.com/albums/mm214/Inverness11/B28B66F2-DAC5-4309-B93A-C64E1B5881D1_zpslqmiifuc.jpg



http://i297.photobucket.com/albums/mm214/Inverness11/B0A9F015-39B5-40B7-AAC3-BF9F29E45F7C_zpsrarivibm.jpg

Only took 14 hours.

I think next time I'll get a smaller butt and trim the fat cap off.
View Quote

It's the fat cap (melting) that makes it so moist.  Nice looking pig there.
Link Posted: 8/30/2015 8:58:19 PM EST
[#48]


Ribs came out incredible
Link Posted: 8/30/2015 9:00:40 PM EST
[#49]
hell yeah

Link Posted: 8/30/2015 9:02:23 PM EST
[#50]
hell yeah



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