What are YOU smoking this weekend?


 
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Brandon A

TVWBB All-Star
Just got back from shopping, god I love pay day! Its going to be a good weekend
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Stopped at my new favorite meat store and picked up a couple choice brisket flats. I think they wanted 3.59 a pound for them. The pack date on them was 9/15 so the way I see it, they already have a nice wet age on them. I plan to cook one on Sunday, and let the other go a couple more weeks in the dorm fridge.

Saturdays projects are bacon and turkey breasts. I've had the bellys curing since last Thursday, and I'm excited to see how they turn out. I'm thinkin bacon smoke in the morning.

I also aquired 3 boneless/skinless turkey breasts. Those will be well seasoned and smoked with alder or cherry then sliced thin and packed for lunch meat. I also have a fattie thawed out that I need to get smoked, so that will be on the tail end of the turkey smoke.

I'm worried that Walmart won't keep RO lump in stock this winter so I picked up another seven bags, probably should have gotten more but it was raining and I didnt have room for more in the cab. The price wasnt bad $5.27 for 10# bag, although it was about a buck cheaper this summer. They only had a quarter of a pallet left, hope I dont have to switch back to K
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oh, and I picked up a bottle of smirinoff vodka and some good med. pulp oj, my futures so bright I gotta wear shades
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I'll be snappin photos along the way.

Brandon
 
I'm thinking of trying out the dizzy pig wing recipe if time allows. Much to do, so I may have to wait.
 
I have a corn beef sitting in the fridge and I picked up a cabbage on the way home last night.

Tomorrow I am going to break my record of only having cooked pork butts on the WSM.
 
Tonight is guys night (SO's out of town) so my son and I will be doing some steaks and then throwing on a roast beef for deli sliced beef.

Tomorrow Wagyu tri-tip then chicken for the week. Should be beautiful weather for cooking!

EDIT: One great thing about mom being out of town is if you only want to eat brats for dinner, dad's cool with that. Son (7 yo) changed his mind from a steak and salad to brats and ice cream . . . no problem, one order of brats and ice cream coming-up! I've been known to serve cake for breakfast when mom's out of town too. BTW Ed C., you're the one who turned Shawn on to brats!
 
rain all day tomorrow here, but i have 2 racks of spares for sunday along with some home made sweet and spicy slaw.
 
Great thread.

I'll be smoking a 6lb rack of spares I picked-up and rubbed/wrapped last night.

Gonna be smoking them tomorrow morning (8am) with some cherry wood I have left over in the basement.

I have to dig a trench to run conduit so that I can re-do the electric in my garage...while the swine is being smoked.
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Oh yeah, and college football.
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I'm going to hit costco on the way home and pick up a flat. I usually do whole briskets, but I only have about 6 hours to smoke tomorrow.

I'm going to try teh high heat method in a aluminum pan, cover at 150-160 until 180 and uncover again for the bark. Does that sound about right?
 
Since the Gators don't play this week, I'm doing a boneless pork loin roast marinated overnight in Goya Mojo Criollo, with black beans and rice.

Dean...
 
No comment on what I'm smokin' but the weber will be smokin' some type of meat...haven't decided just what yet...
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Originally posted by chris vukasinovic:
I'm going to try teh high heat method in a aluminum pan, cover at 150-160 until 180 and uncover again for the bark. Does that sound about right?
Click to expand...
Chris,
I do high heat flats and put the meat right on the grate. When I foil at about 160*, then I put in a pan. Don't assume tender by a certain temp. Feel the meat with a probe, scewer, etc. It will slide right in without resistance when brisket is tender. Or stick a fork in it, if the fork lifts up without the brisket, should be tender. High heat works great, I like it. Seems to take at most about an hour per pound. See what you think. Gook cooking to you
 
I noticed some spares in the freezer looking a little neglected. They will get plenty of attention tomorrow. It will be a good day……


Gary
 
Originally posted by D Larsen:
Since the Gators don't play this week, I'm doing a boneless pork loin roast marinated overnight in Goya Mojo Criollo, with black beans and rice.

Dean...
Click to expand...

Lookin' to fill the Gator void myself tomorrow. I think a couple of racks of Spares will do the trick. I prefer Q w/ some Tebow on the side, but that'll have to wait until next weekend.
 
Originally posted by Brian Bo.:
Great thread.

I'll be smoking a 6lb rack of spares I picked-up and rubbed/wrapped last night.

Gonna be smoking them tomorrow morning (8am) with some cherry wood I have left over in the basement.

I have to dig a trench to run conduit so that I can re-do the electric in my garage...while the swine is being smoked.
icon_smile.gif
Oh yeah, and college football.
icon_biggrin.gif
Click to expand...



Ohhhh, My FAVORITE wood for ribs!!! I was just gonna smoke a picnic shoulder, but now I guess I'll have to go get some ribs too!!
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