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Posted: 8/30/2015 10:59:54 AM EST
[Last Edit: 8/30/2015 11:00:24 AM EST by Hollywood_Shooter]
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
A pizza this evening.
Link Posted: 8/30/2015 11:29:16 AM EST
Trying a slow cooker meatloaf
Link Posted: 8/30/2015 12:31:31 PM EST
Four racks of ribs
Link Posted: 8/30/2015 12:33:02 PM EST
Rack of ribs going on at 2!!!
Link Posted: 8/30/2015 12:35:29 PM EST
Nothing today
Link Posted: 8/30/2015 12:43:37 PM EST
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
Link Posted: 8/30/2015 12:49:17 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ZW17:
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.

View Quote


Yikes my last brisket went in at 1am and wasn't done till 5pm
Link Posted: 8/30/2015 12:59:02 PM EST
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
Just two racks of ribs on the UDS
Link Posted: 8/30/2015 1:02:18 PM EST
I smoked a 10lb butt yesterday. Made pulled pork nachos for lunch today.
Link Posted: 8/30/2015 1:04:58 PM EST
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
Sirloin tip roast

39
Link Posted: 8/30/2015 1:18:04 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Gmezz4:
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
Link Posted: 8/30/2015 1:28:00 PM EST
Link Posted: 8/30/2015 1:33:25 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Waldo:

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
Gonna grill a tuna steak
Link Posted: 8/30/2015 3:07:55 PM EST
[Last Edit: 8/30/2015 5:06:26 PM EST by phatmax]
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
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
Chuck roast in my electric making pulled beef BBQ.
Link Posted: 8/30/2015 3:33:05 PM EST
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
Link Posted: 8/30/2015 3:41:52 PM EST
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
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Waldo:

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 4:32:11 PM EST
Link Posted: 8/30/2015 4:33:57 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Gmezz4:

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
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By phatmax:



It is... A new rub and the first time using the external smoke generator!
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By phatmax:



It is... A new rub and the first time using the external smoke generator!

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
Two slabs of ribs. It's a good day to smoke some pork.
Link Posted: 8/30/2015 5:07:57 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Gmezz4:

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
Originally Posted By Gmezz4:
Originally Posted By phatmax:



It is... A new rub and the first time using the external smoke generator!

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

Just pulled off a 10lb pork loin
Stuffed with jalapeños 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
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
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
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
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
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
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By docsu-1:
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
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
Link Posted: 8/30/2015 6:45:41 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ZW17:
http://smg.photobucket.com/user/ZW17/media/678C0CC8-49DD-42EB-A461-46A5EE1EED62_zpsmy0xmjs6.mp4.html

My 2yr old and I made a video for this thread...

BBQ night
View Quote

Nice, thanks for the video!
Link Posted: 8/30/2015 6:52:35 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ZW17:
http://smg.photobucket.com/user/ZW17/media/678C0CC8-49DD-42EB-A461-46A5EE1EED62_zpsmy0xmjs6.mp4.html

My 2yr old and I made a video for this thread...

BBQ night
View Quote



You win!
Link Posted: 8/30/2015 6:56:27 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Cdog:



You win!
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Cdog:
Originally Posted By ZW17:
http://smg.photobucket.com/user/ZW17/media/678C0CC8-49DD-42EB-A461-46A5EE1EED62_zpsmy0xmjs6.mp4.html

My 2yr old and I made a video for this thread...

BBQ night



You win!

Link Posted: 8/30/2015 7:21:03 PM EST
[Last Edit: 8/30/2015 7:22:20 PM EST by phatmax]
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
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
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
Link Posted: 8/30/2015 8:10:16 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Milsurpninja:
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


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

Link Posted: 8/30/2015 9:02:23 PM EST
[Last Edit: 8/30/2015 9:04:09 PM EST by phatmax]
hell yeah



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