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Cooking this weekend?

post #1 of 15
Thread Starter 

I'm taking a long weekend and I will be doing my cooking tomorrow; Friday. I have made some mods to my ECB and I will be testing out my mods. (in the ECB Group) I have added a propane burner and a soup can hanger to hold either chips of chunk for smoke. The best part is I am doing a small rack of baby backs, a 4 pound Boston Butt (for PP) and a smoked meatloaf. 

 

So what are you guys smoking this weekend? 

 

I'm thinking about smoking up some mac and cheese to go with the meatloaf dinner on Sunday evening. The ribs are for Friday nights dinner and the PP is for whenever I want it. 

post #2 of 15
Holy smokes! What a lineup! I doubt if I get to smoke anything this weekend. I am dying to try Mac n cheese and meatloaf on the WSM....haven't gotten to it yet. Post some pix and I'll get a vicarious thrill! Have a good one , brother. grilling_smilie.gif
post #3 of 15
Thread Starter 

I did a meatloaf a couple of weeks ago and it is a good easy food to smoke. The mac & cheese I saw in the forums recently and hadn't considered smoking it. But it sounds good, doesn't it?

post #4 of 15
OMG! Every time I see it I want to run out and fire up the smoker!
post #5 of 15
Thread Starter 

Fired up the burner about 12:15pm and the ribs and Pork Butt are on at 12:30. Meatloaf goes on about 2:30

 

 

              

water pan foiled with water and a small cobble.  Propane burner with chunk can...From the inside

 

    

Small BB Ribs and a 3 lb pork butt     ECB all set up and running.               Maverick doing it's thing.

rubbed up with mustard and cajun

seasonings and chili powder. 

 

    

 

 

 

found something for the bottom heat shield to do while I decide if I am going to use it or not.

 

 

 

  

Closeup of the ECB                           Cruising along at 241

 

IT of the pork butt is 144 at the just prior to the 3 hour mark. 

 

Life is good...

post #6 of 15
Thread Starter 

530pm and the meatloaf and ribs are done. Ribs fell apart when I picked them up. The meatloaf was perfect after 3 hours. 

Meatloaf in the pan all cooked to 165 IT. 

Baby Backs fell apart right in the middle when I picked them up. 

 

 

Decent pull back. 

 

Both was very tasty. I was gonna try not to eat the meatloaf until Sunday night, but I was starved when the cook was over. Sorry, no plated qview, the only thing left by the time I remembered was 3 bones and a seriously gnarled corn on the cob! 

 

The Butt is still on the smoker and is at an IT of 185 after 6 hours. Cranked up the heat to 280 to get 'er done. 

post #7 of 15
Thread Starter 

Took the butt off the smoker last night at about 8pm. Let it rest for an hour then pulled it with the bear claws. I was tired and forgot to take any pics. I also realized that I was out of cider vinegar for the finishing sauce, so I will be running out this morning for some ingredients. Gonna have some PP for lunch. I will try to remember to take a pic of the pulled and maybe even a plated.  

post #8 of 15
It all looks good , brother! You are livin the dream....grilling_smilie.gif
post #9 of 15
Thread Starter 

No one else is eating good this weekend? I'm shocked! 

 

The ECB did ok didn't it?

 

I should have run it a little higher during the earlier half as the PP took longer than it should have. It hit 155 and didn't budge for an hour. I should have run it up to 280 - 290 to get it going again. No way it should have taken 8 hours for a 3 lbs butt to get to 205. I don't wrap because I like the good bark! It was worth it. I will throw up a few more pics later today.

post #10 of 15
I ate good this weekend , man....I just didn't cook! All my friends are cooking out and we got invites! Grilled sausages , fresh corn on the cob , grilled zucchini....good wine....sat around a fire pit last night til almost midnight just talking and laughing and having drinks....perfect night. grilling_smilie.gif
post #11 of 15
Quote:
Originally Posted by bobank03 View Post

No one else is eating good this weekend? I'm shocked! 

 

The ECB did ok didn't it?

 

I should have run it a little higher during the earlier half as the PP took longer than it should have. It hit 155 and didn't budge for an hour. I should have run it up to 280 - 290 to get it going again. No way it should have taken 8 hours for a 3 lbs butt to get to 205. I don't wrap because I like the good bark! It was worth it. I will throw up a few more pics later today.

 

I prefer cooking butts at 285°-300°, no stall and cook time is shortened considerably. My last butt was 9.25 pounds, done in 8 hours.

Yes, I am cooking today, will post a separate thread.

post #12 of 15
Thread Starter 

Thanks Boys. Hambone, that sounds like a good time. I like doing the same thing here. Last night would have been a good night for it. 

 

Cliffcarter, I will probably do mine a bit hotter next time. Looking forward to the pics and post. I hear you boys down east can make some Q? 

 

      

Finishing sauce applied and on the grill heating up. Guard Dogs in place!

 

      

Plated and awaiting the finish touches of a little slaw

 

   

Need I say more? LOL Darn good PP. 

 

Lots for the freezer as soon as it cools a little bit more. (although a few pieces for the guard dogs is in order) and some burnt ends to eat with the meatloaf tonight! 

 

Throwing the mac & cheese on the smoker this afternoon to enjoy with my smoked meatloaf from Friday. 

post #13 of 15
Thread Starter 

Actually after reading this post, I'm going to base it on this thread

 

Pulled pork is going in too!

 

http://www.smokingmeatforums.com/t/96882/no-boil-macaroni-mac-cheese

post #14 of 15
Thread Starter 

and I did and OMG, what a great recipe. It came out really good. I added some pulled pork to it and it was amazing. 

 

macaroni, butter, milk, cheese and pulled pork. Panned up and ready for smoke! 

 

Hot off the smoker in about an hour and 30 minutes. 

 

The closeup says it all

 

Plated with meatloaf and supper was really great. I admit to going back for a second helping of mac & cheeseyahoo.gif

post #15 of 15
Quote:
Originally Posted by bobank03 View Post

and I did and OMG, what a great recipe. It came out really good. I added some pulled pork to it and it was amazing. 


Hot off the smoker in about an hour and 30 minutes. 



The closeup says it all

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Smoked m&c with the pulled pork mixed in? Brotha you are KILLIN me! yahoo.gifsausage.gif
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