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Official super bowl smoking thread


 
T

Tim O

TVWBB Fan
Figured lots of people will be smoking some pretty great things in honor of tomorrows game. While my boys aren't in the game, I'm still going to be cooking up a rack and a half of baby backs and buffalo wings. It'll be my first time making wings on the WSM so I'm excited to see how they come out. I'll share the results here later tomorrow! What else we got cooking this weekend?

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Very busy day for me tomorrow.

4 lbs of bacon
5 lbs of jerky
New Mexican green chile burgers using sirloin, chuck, and lamb.

Pictures to follow!
 
Great idea. My boys aren't in it either but mark me down in the football fan column. I am going with Kansas City trimmed middlings, wings with various sauces, and ABT(s). I might do some pig candy or a varition thereof as well.
 
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Picked up some ribs for myself and chicken for the wifey to cook tomorrow. Think i'll throw on a fatty too.
 
My team hasnt been in it since 1977!?:mad:I was six and faintly remember Fran Tarkenton and the Purple people eaters getting beat that day.......anyway, I'll be doing something tomorow, just havent figured out what, got a bunch of stuff in the freezer so I better get on thawing something.:o
 
My boys are out too. But I'll still be doing some Pepper Stout Beef and wings. Will,post up here tomorrow!
 
I've got a 13lb brisket prepped and ready to go. I also have 5lb of wings that I'll be indirect grilling/smoking. My only concern is the brisket at the moment is still mostly frozen. From what I've read, doesn't seem like it'll be a problem.
 
I have 2 slabs of babybacks soaking in a little bit of soy sauce, Head Country seasoning and granulated garlic. I'll put them on the smoker around 1:00 or so.

$2.49 per pound at Price Cutter is a pretty good deal.
 
two racks of pork spare ribs and pack of chicken leg quarters(4), will do just regular Lawrys Pork Rub on both racks, and use webers recipe not the bottled stuff as the baiste on one and salt licks original on the other. the chicken is already seasoned. Could only find mesquite, hickory, and pecan in chunks at HEB and will use mesquite on them. Whats best way to control temp with mesquite since it burns hot on the bullet seeing as this is my first smoke on her?
 
You all are making me jealous, i'll be having the brown bag special I packed on my way to work this morning.
 
My rub: brown sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika and chile powder.
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These babies have been on the smoker for an hour now smoking over cherry wood. Only a few more hours to go before I slap them with a light coat of coffee bbq sauce and have them crisp-up on the smoker before I eat!!! Aiming for 5:30-6 p.m. just in time for pre-game!
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Let's go Niners.
 
WSM is running at 250 and the chuck roasts are on. Been snowing on and off all day, so I decided to put my pop up canopy into action.

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Brian Bo. said:
My rub: brown sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika and chile powder.
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These babies have been on the smoker for an hour now smoking over cherry wood. Only a few more hours to go before I slap them with a light coat of coffee bbq sauce and have them crisp-up on the smoker before I eat!!! Aiming for 5:30-6 p.m. just in time for pre-game!
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Let's go Niners.
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Your rub looks incredible and I like your selection of beverages.
 
Thank you. The beers are for when it gets closer to game time. I'm currently having some Highland Park - waiting for my ribs to finish on the WSM!

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My batteries in my partyq stoker died last night leaving me waking up to a 185 deg WSM, with 160 deg meat... Fantastic. No ones fault but my own, as I was a little bit ummm saucy when I put everything on when I got home from the bar at 3am.

I'm wrapped up now and chugging along nicely. I threw my short ribs and oxtail on this am when I saw how low my temp was. Hoping that'll be done for a late lunch.
 
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