What is everyone cooking this weekend?


 
Two butts, totaling about 18 pounds, if they get thawed. I'll either make up a batch of Wolfe Rub, or I may use Mystery Rub* instead.

*A large shaker in which I mix the last bits of other rubs and spices, tasting as I go, to use them up. It's never the same twice, but it's always pretty good.
 
Found a place that carries lamb sausage and have always wanted to try some. I'm off tomorrow so hopefully I can over there and pick some up!
 
I am going to attempt to smooke my own burgers before the Ole Miss game tomorrow afternoon. Sunday I have some family coming over so I am going to do two beer can chickens on the WSM some beer brats on the kettle.

Go Rebels and Cowboys!
 
1st smoke on my new mini. Whole Perdue oven stuffer(8+ lbs) and some wings. Which way should I have them??? Wings on top rack? I'm STOKED....pun intended...lol



Drink a little drink, Smoke a little smoke (wsm)
 
Low country boil on the propane burner and maybe some homemade hush puppies fried in a CI skillet on the grill. Gonna finish it off with watching some football by the Bon fire..
Tim
 
Beautiful weather this weekend in So. Illinois :)

Doing my first double butt cook on the WSM today (butts started out at a total of 17 pounds). Seasoned them with Bad Byron's Butt Rub.

Firing up the non-sanctioned grill later. Going to fill it with Secret Stadium Sauce brats, Chuck Eyes, mushrooms, baked beans and pan fried potatoes.
 
Going to be fantastic weather in MI this weekend. After the 9:30am Lions game I'll be smoking some turkey breasts and anything else I can find on sale!
 
I just started a prime brisket and a small pork roast.
My target temp for the cook is 230 or less.
From prior cooks if I can hold the temp I predict the brisket to be ready around 0800 Saturday.
The pork roast is a last minute throw in so I can use it to stuff ABT's tomorrow and I don't know how long it will take to cook it, I have a probe in it and will just have to monitor it.
As soon as the brisket comes out of the WSM two chickens will go in.
I am also cooking baked beans, ABT's, Dutch oven potatoes.
All of this is supposed to be served at noon Saturday.
Right now all I have to do is monitor the temperature and get the WSM running stable.
In the morning there is a lot to do with a scheduled serving time of 12:00.
I hope the brisket cooperates on the timeline without needing to be wrapped in foil.
 
Hopefully going for my 3rd smoke on the WSM 18.5. Want to try either one or two Pork Butts and will probably use the snake method this time around. I tried the minion method for my first smoke and had a helluva time keeping the temp down. It was way up over 300 for quite a while.

Used the snake method for the second try with some ribs and was a night and day difference controlling the temps. Hopefully I can get a good long time using this method so I can catch some sleep before refilling the coals.
 
It has been along time since my last post but I'm back !.. I have a question about what wood to use for a jerk pork butt .. I am also smoking ribs , I have most woods any suggestion would help ! This is for sat night !
 
Going to have a low country boil for supper tomorrow night, followed by cooking breakfast for 8 (pancakes, bacon, eggs, hash browns, and maybe some sausage) on my mojoe griddle.
Tim
 
It's been awhile because my WSM is in hibernation but moving to a house that I can have it out back! Planning on smoking a full chicken this weekend!
 
Christopher H said:
It's been awhile because my WSM is in hibernation but moving to a house that I can have it out back! Planning on smoking a full chicken this weekend!
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