- Apr 3, 2013
- 10
- 10
Im smoking a prime rib Saturday with a bunch if friends, then Sunday doing a couple of chickens for some family coming over and don't forget some beers
whats for dinner this weekend
- Thread starter six gun smokin
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
My son Trevor (Jr. Pitmaster) and I will be smoking a couple of pork butts tomorrow for pulled pork!
Be sure to check out our q-view tomorrow evening. Here is a sample: a 7 pounder rubbed down before wrapping and refrigerating!
Bill
Be sure to check out our q-view tomorrow evening. Here is a sample: a 7 pounder rubbed down before wrapping and refrigerating!
Bill
Last edited:
- Nov 15, 2012
- 1,025
- 105
Six gun and Bill,
Your plans sound great! Looking forward to the Q-view.
I'm smoking a couple of fatties on Sunday using some mozzarella that I smoked a few weeks ago. I tasted the mozzarella today and it was great. Should be delicious inside a fatty.
Your plans sound great! Looking forward to the Q-view.
I'm smoking a couple of fatties on Sunday using some mozzarella that I smoked a few weeks ago. I tasted the mozzarella today and it was great. Should be delicious inside a fatty.
I want to smoke a PR myself, but don't have one in the freezer, and Mrs. Red has looked in 3 area meat departments to no avail. I may have to make a road trip to Tulsa tomorrow...
Bill, I look forward to Trevor's Qview! I think it's very cool that he's getting into this pastime with you. Makes me nostalgic for when my sons were that age.My son Trevor (Jr. Pitmaster) and I will be smoking a couple of pork butts tomorrow for pulled pork!
Be sure to check out our q-view tomorrow evening. Here is a sample: a 7 pounder rubbed down before wrapping and refrigerating!
Bill
Here ya go ,Sixgun. -
Three Briskets for the gang... about 18hrs. cooking time. What will I do , you ask...
Well first I plan to start approx. 6a.m. , open the Cryo-paks and rinse the meat. Dry it , season with , S/P , O, G ,Wrapped in Butcher paper and taken out to the Pre-heated Smoker and placed in a 225* environment to soak-up smoke for 1 hr. Then I will insert the Mavericks and close for 6 hrs. I feel the one on the Left will have the amt. of Smoke the Wife's Folks want- wrap it and finish there in the Smoker ( might as well use those BTU's).
I'll leave them in until they reach 200* IMT. Now I have only two Mavericks , so I'll probe the bigger one in the center last to track it's temp. till done. The other 2 will have been pulled by then, (unless they have a heck of a stall).
I should have a lot of shots as Trish volunteered to take Q-view... We'll see.
Meanwhile as it all cooks... I'll make my Table Sauce and then a batch of Fajita Sop(marinade for the less informed) and my Pico-de-Gallo.
I'll have visitors by all day and the Smoke will tempt some to stop by and see what's up. By evening I will have trapped(Oops,I mean) invited some one to talk the night away , as I feed the Smoker and let the love develop in the meat. Using Hickory and maybe some Cherry , NO, Apple , the Cherry is for my Ribs next cook .
Keep tuned , it's almost showtime...
Have fun and...
Three Briskets for the gang... about 18hrs. cooking time. What will I do , you ask...
Well first I plan to start approx. 6a.m. , open the Cryo-paks and rinse the meat. Dry it , season with , S/P , O, G ,Wrapped in Butcher paper and taken out to the Pre-heated Smoker and placed in a 225* environment to soak-up smoke for 1 hr. Then I will insert the Mavericks and close for 6 hrs. I feel the one on the Left will have the amt. of Smoke the Wife's Folks want- wrap it and finish there in the Smoker ( might as well use those BTU's).
I'll leave them in until they reach 200* IMT. Now I have only two Mavericks , so I'll probe the bigger one in the center last to track it's temp. till done. The other 2 will have been pulled by then, (unless they have a heck of a stall).
I should have a lot of shots as Trish volunteered to take Q-view... We'll see.
Meanwhile as it all cooks... I'll make my Table Sauce and then a batch of Fajita Sop(marinade for the less informed) and my Pico-de-Gallo.
I'll have visitors by all day and the Smoke will tempt some to stop by and see what's up. By evening I will have trapped(Oops,I mean) invited some one to talk the night away , as I feed the Smoker and let the love develop in the meat. Using Hickory and maybe some Cherry , NO, Apple , the Cherry is for my Ribs next cook .
Keep tuned , it's almost showtime...
Thanks Red! He's convinced he's going to open a restaurant one day and I'll be his cook....I hate to tell him that I don't want to work that hard!
comosmoker
Smoke Blower
I can't wait to see the Q-views!!!!Here ya go ,Sixgun. -
Three Briskets for the gang... about 18hrs. cooking time. What will I do , you ask...
Well first I plan to start approx. 6a.m. , open the Cryo-paks and rinse the meat. Dry it , season with , S/P , O, G ,Wrapped in Butcher paper and taken out to the Pre-heated Smoker and placed in a 225* environment to soak-up smoke for 1 hr. Then I will insert the Mavericks and close for 6 hrs. I feel the one on the Left will have the amt. of Smoke the Wife's Folks want- wrap it and finish there in the Smoker ( might as well use those BTU's).
I'll leave them in until they reach 200* IMT. Now I have only two Mavericks , so I'll probe the bigger one in the center last to track it's temp. till done. The other 2 will have been pulled by then, (unless they have a heck of a stall).
I should have a lot of shots as Trish volunteered to take Q-view... We'll see.
Meanwhile as it all cooks... I'll make my Table Sauce and then a batch of Fajita Sop(marinade for the less informed) and my Pico-de-Gallo.
I'll have visitors by all day and the Smoke will tempt some to stop by and see what's up. By evening I will have trapped(Oops,I mean) invited some one to talk the night away , as I feed the Smoker and let the love develop in the meat. Using Hickory and maybe some Cherry , NO, Apple , the Cherry is for my Ribs next cook .
Keep tuned , it's almost showtime...Have fun and...
lowesdadof3
Smoke Blower
Smokin my first brisket tomorrow morning! She's a baby I wanted to start out with a small flat because a) it's my first brisket and b) my first real smoke on my newly modified master forge charcoal grill turned smoker combo!
- Apr 3, 2013
- 10
- 10
- Apr 3, 2013
- 10
- 10
Prime rib turned out good, it was super windy sat hard time keeping the temp down, I did 4 beer can chickens today came out awesome
lowesdadof3
Smoke Blower
- Nov 15, 2012
- 1,025
- 105
So Sunday night's dinner with friends went over great. I served a couple of fatties filled with sauteed mushrooms, shallots, spinach, and smoked mozzarella. Along with it some smoked deviled eggs, mashed yukon golds with caramelized onions, and green salad. Dessert was a raspberry fruit crisp with ice cream. I'm starting to develop a little confidence as a smoker!! Our friends demanded to take home leftover fatty. There is no better compliment!
Couldn't have done it without this forum. Thanks all you guys and girls!! Hope everyone has a great week!
Clarissa
Couldn't have done it without this forum. Thanks all you guys and girls!! Hope everyone has a great week!
Clarissa
- Apr 3, 2013
- 10
- 10
- Apr 3, 2013
- 10
- 10
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
