Posted: 3/21/2016 11:22:48 AM EDT
|
Alright gentlemen, what are you smoking for the upcoming holiday?
Share you plans, ideas, innovations, masterful creations, and miserable failures here. My plan right now is to smoke a boston butt and some beef ribs (for the purpose of making burnt ends / bark nuggets). The plans is anything but final. |
|
I have 2 corned beefs in the fridge I didn't get to smoke for St. Patrick's day due to some family issues. I'll smoke them Saturday. It'll be sort of half way between corned beef and pastrami.
Thinking about doing this, but a more simple salt and pepper rub: http://www.stubbsbbq.com/recipe/stubbs-smoked-corned-beef-and-cabbage/ |
|
Quoted:
Alright gentlemen, what are you smoking for the upcoming holiday? Share you plans, ideas, innovations, masterful creations, and miserable failures here. My plan right now is to smoke a boston butt and some beef ribs (for the purpose of making burnt ends / bark nuggets). The plans is anything but final. My Easter tradition is to smoke a chicken and then hide the parts I don't eat in plastic eggs and let the dogs do an Easter egg hunt. We are all amused. |
|
Quoted:
Undefined, I like 99 percent of what you post-so don't take this the wrong way... But it's Friday. Easter isn't until Sunday. I can appreciate low and slow, but 2 days prior is a little premature isn't it? Or what are you smoking for Easter? Inlaws have to head back to VA on Sunday, so we're doing the big Easter dinner tomorrow. 13 pounds of pork butt, 11 pounds of beef ribs. I'll be smoking some pork jerky on Easter Sunday. Because Jesus loves pork and doesn't much like those that don't love pork unless they like menorahs and dreidels. Vegans and Muslims are pretty much fucked. |
|
Granny wants spiral cut commercial Ham.
Told her no...because of her issues with Chronic Gout. The old Bat went full psycho, and turned the mob against me...so Ham it is. Never stooped to this level, but I'm putting a spiral cut cooked ham on the Smoker Sunday morning at 0500, along with a batch of aged Beef short ribs, a 9lb Steel head, and a proper Venison Neck roast. 
Anybody ever smoke a cooked ham, to warm the nasty thing up? |
|
Quoted:
I have 2 corned beefs in the fridge I didn't get to smoke for St. Patrick's day due to some family issues. I'll smoke them Saturday. It'll be sort of half way between corned beef and pastrami. Thinking about doing this, but a more simple salt and pepper rub: http://www.stubbsbbq.com/recipe/stubbs-smoked-corned-beef-and-cabbage/ That looks damn good. |
The kids don't know yet - smaked ribs are a family favorite.
|
Quoted:
4 hours into beef ribs , theybare at 180° now , taking them to 203° http://i50.photobucket.com/albums/f310/swampthang45/BBQFTW/359D4EDF-DC90-4DD5-91D9-DDB2E164A9E0_zpsmng0nf0f.jpg Looks great. I pulled mine at 185F (the bottom rack were 190F or so.... this is what happens when you leave the meat on the smoker and go shoot machine guns). |
|
Quoted:
Looks great. I pulled mine at 185F (the bottom rack were 190F or so.... this is what happens when you leave the meat on the smoker and go shoot machine guns). Quoted:
Quoted:
4 hours into beef ribs , theybare at 180° now , taking them to 203° http://i50.photobucket.com/albums/f310/swampthang45/BBQFTW/359D4EDF-DC90-4DD5-91D9-DDB2E164A9E0_zpsmng0nf0f.jpg Looks great. I pulled mine at 185F (the bottom rack were 190F or so.... this is what happens when you leave the meat on the smoker and go shoot machine guns). Machine guns you say 
|
|
Quoted:
Machine guns you say Quoted:
Quoted:
Quoted:
4 hours into beef ribs , theybare at 180° now , taking them to 203° http://i50.photobucket.com/albums/f310/swampthang45/BBQFTW/359D4EDF-DC90-4DD5-91D9-DDB2E164A9E0_zpsmng0nf0f.jpg Looks great. I pulled mine at 185F (the bottom rack were 190F or so.... this is what happens when you leave the meat on the smoker and go shoot machine guns). Machine guns you say I shot a Glock and I liked it |
