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whats for dinner this weekend

post #1 of 15
Thread Starter 
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
post #2 of 15

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

post #3 of 15

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.

post #4 of 15
Quote:
Originally Posted by six gun smokin View Post

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

 

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...

 

Quote:
Originally Posted by PGSmoker64 View Post

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

 

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.

post #5 of 15

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...biggrin.gif Have fun and...

post #6 of 15
Quote:
Originally Posted by SeenRed View Post

 

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.

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!  30.gif  LOL

post #7 of 15
Quote:
Originally Posted by oldschoolbbq View Post

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...biggrin.gif Have fun and...

I can't wait to see the Q-views!!!!

post #8 of 15
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!

post #9 of 15
Thread Starter 
That all looks and sounds awesome
post #10 of 15
Thread Starter 
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
post #11 of 15
Quote:
Originally Posted by six gun smokin View Post

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

Sorry, I ain't takin your word for it!  You gotta prove it man!!!!

 

th_nopicsye3.gif

post #12 of 15
My brisket with q view is under beef! Check it out!!!
post #13 of 15

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 

 

 

 

 

post #14 of 15
Thread Starter 
I will get pics next time, forgot
post #15 of 15
Thread Starter 
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