What is everyone cooking this weekend?


 
I just finished brining a 6lb pork butt. It's now doing the overnight in the dry rub thing before hitting the WSM early Saturday AM.
 
I forgot to take pic at the tailgate but I did a few lbs of wings, some brats, mac and cheese and jalapeno cornbread. Delicious!
 
Sounds look good eatin, Chris! You inspired me to try porting a favorite oven-baked jalapeno cornbread over to the WSM this week. What kind of temp and time did you use?
 
Found a few posts about smoked cornbread
http://live.charbroil.com/articles/smoked-cornbread
http://tvwbb.com/showthread.php?540...y-Tenderloins-amp-Smoked-Cornbread-on-the-WSM
http://www.thesmokering.com/forum/viewtopic.php?t=7111&sid=821ae6dc8a18a3274a8a88fc3580b9da
http://www.smokingmeatforums.com/t/53045/smoked-mexican-cornbread

I'm going to give it a shot this week during an apple wood turkey breast smoke by putting the breast on the bottom grate and adding a CI cornbread skillet onto the top grate for about the last hour so it doesn't get over smoked. After that I'm guessing it might need a few minutes under an oven's broiler to crisp the upper crust a bit. I'll post some shots and let you know how it turns out.
 
T MacGreggor said:
I'm going to give it a shot this week during an apple wood turkey breast smoke by putting the breast on the bottom grate and adding a CI cornbread skillet onto the top grate for about the last hour so it doesn't get over smoked. After that I'm guessing it might need a few minutes under an oven's broiler to crisp the upper crust a bit. I'll post some shots and let you know how it turns out.
Click to expand...

I'd love to see pics when it's done!
 
Christopher H said:
I'd love to see pics when it's done!
Click to expand...

Here ya go! Last night I put the cornbread in the WSM @ 240F after the boneless turkey breast had smoked two of its three anticipated hours. I put lots of cilantro in my jalapeno cornbread which, along with the jalapenos, is where most of the green coloring comes from.
Jm62Rtg.jpg

The three 2"x3" apple wood chunks had already burned off, so there wasn't much smoke flavor to the jalapeno cornbread, but the WSM definitely added some nice, subtle charcoal grilled flavor that the oven method I've done a hundred times before didn't provide. As I suspected, to finish it needed a few minutes in the oven at 400 to brown the top crust nicely. Forgot to get a whole CI skillet shot of the cornbread results, but here's one of the sliced boneless turkey breast as well as the modest plating with collards.
zMbzTWH.jpg

As you can see by the juices, the turkey was far from dry after resting 15 min.
EfdVbgg.jpg

I'll definitely continue to experiment with this cornbread on the WSM idea as I sense lots of flavor potential as well as the flexibility to bake cornbread on the 14.5 WSM when camping, hunting, etc. Next time I'll try putting the cornbread on for an hour while there's still a some wood smoke left.
 
I have a 9.3lb pork butt waiting to smoke this weekend! Excited even though the weather is supposed to be cloudy and only 61 so it will be my first "cooler" smoke with the WSM. Planning to start in the AM tomorrow.
 
...the weather is supposed to be cloudy and only 61 so it will be my first "cooler" smoke with the WSM.
Click to expand...
Christopher, where in America are you that 61 is considered a "cooler" smoke??
evidently, you get no freezing temps in your 'hood...
 
Jim Lampe said:
Christopher, where in America are you that 61 is considered a "cooler" smoke??
evidently, you get no freezing temps in your 'hood...
Click to expand...

Michigan! Considering it's still summer I would say that's a cooler summer* smoke. It was the lowest temp I have used my WSM so by definition, cooler fits the bill.
 
Has to be better than my ECB would do that cold. It would chug fuel like an old diesel engine and temp control was horrible! I'll be excited to try a turkey this November in the WSM
 
Tomorrow isn't the weekend, but since I have the day off it's close enough! Looking forward to doing my first rack of ribs on the 14.5.
 
I filled my 18.5 to the brim with food this weekend! One rack was completely full of chicken wings and the bottom rack I had a few overflow wings, hot Italian sausage, brats, and corn on the cob. I have never done corn on the WSM and it turned out fantastic! I cooked it whole in the husk at 250 degrees for about 1.5-2 hours. Everything turned out great.
 
Just took a 9.5lb pork butt from the freezer and put into the fridge! Looking to cut in half and do a speed smoke for about 5 hours on Friday to take across the state for the weekend.
 
You must log in or register to reply here.

 

Back
Top