or Connect
SmokingMeatForums.com › Forums › Announcements › Events › See the World ... Smell the Smoke
New Posts  All Forums:Forum Nav:

See the World ... Smell the Smoke - Page 5

post #81 of 233
Here's a pic I'll submit for the Newbie category... Got my smoker on Memorial Day, and this was the largest project I did this summer, which was on the 4th of July. Eight birds at once, done three different ways - 1) top two racks with a rub, 2) third rack brined, and 3) bottom rack soaked in buttermilk. To my surprise, the buttermilk soaked birds got the most comments from the guests.

For some reason this reminds me of going to Hooters... and it doesn't have anything to do with the food! PDT_Armataz_01_11.gif

Sorry... long day at the office... bad Devolutionist...

[Edit: Uploaded a larger pic to show TBS goodness floatin' round in there. Filling it up again this weekend with 4 boston butts - might submit that one too]
post #82 of 233
thats a lotta good lookin' bird.
post #83 of 233
Buttermilk has just the right tang to it, and it does a great job of moisturizing the birds. I have used buttermilk birds in the 0VEN, on the grill, in a deep fryer, and a smoker. You can't go wrong.
post #84 of 233
Damn! 10 turkeys! You catering a wedding there or what!
post #85 of 233

my first country ribs

Here it is my first attempt at country ribs and the equipment that I used thanks for the consideration and looking at my first attempt.
Redbrinkman1955 note this is for the newbie catagory
post #86 of 233

country ribs pazrt two

Here is the smoke and the finish ribs
post #87 of 233

Boy this is going to be tough

Just got done looking at all the great smoke jobs I am glad I posted pic's and I dont have to judge this one. you all did a great job thanks
Redbrinkman 1955
post #88 of 233
OK, now THAT would be an accomplishment! Well, an accomplishment or maybe an act of complete gluttony...

No no... those were mere chickens icon_biggrin.gif
post #89 of 233
Here's my entry...sorry I don't have as many pix of the finished products, beer was flowing pretty heavily. But here's what I've got.

Here we got the brisket, 3 racks of ribs, Dutch's wicked beans, and turkey legs the night before.


Brisket, turkey fatty and ribs all on the smoker

brisket done

Smoked Almonds

Turkey legs that beat the pants off of the smoked turkey legs at the fair

Thats about it, we barely touched the ribs...lots of leftovers. the beans were AWESOME!
post #90 of 233

Meatload Entry

Here is my entry. I used Meowey's Apple Meat Loaf recipe with a slight modification. I added horseradish to the loaf and the glaze. I also accidently tipped the bourbon too hard and got a wee bit too much in the glaze. Oh darn! I also used hickory chunks as I did not have any apple on hand.

The meat loaf smoked for 4 hours. Some of you know that I have griped about my Brinkmann getting too hot. Well today in Topeka we topped out at 92 degrees and my smoker hit 350 inside. The door was closed, so I opened it up and got it cooled down quite a bit.

Anyway, here goes

The first picture is the loaf before it went into the smoker. Nice shape huh judges? icon_mrgreen.gif

The second picture is my battle scarred Brinkmann.

The third picture is the elusive Thin Blue Smoke. I had to take three pictures before you could finally see it.

The fourth picture is the finished meatloaf.

The fifth picture is the plating with Meowey's Mac and Cheese and my own Seasoned Green Beans.

I wish you could of tasted it. My 5 year old ate a ton of it, which is saying quite a bit since she barely eats anything. My 11 year old kept asking about it but he wouldn't take a bite. If it isn't pizza or a fish stick, he won't touch it. My wife said that it was the best meatloaf she ever had. That was significant to me since she does not like meatloaf. I thought it was wonderful. Thanks to Meowey for the recipes.

post #91 of 233

You are most welcome!

I'm drooling, I'm drooling! Nice job!! How do you season your green beans??

Take care, have fun, and do good!


post #92 of 233
Great looking smoke there AJ! I'd eat that anyday! WooHoo!
post #93 of 233
Awesome I get to teach the legend something! Thanks again for your meatloaf recipe.

The greenbeans are pretty straightforward
1 tablespoon of extra virgin olive oil
1 large onion, chopped (I used yellow)
4 cups of chicken broth (I use water and those little cubes of chicken bullion)
3/4 of a cup of bacon bits (I use those packages of bacon bits from Oscar Meyer)
2 pounds of green beans. I had to buy frozen ones since Wally World didn't have any fresh in.
Salt and pepper to taste

Basically heat the olive oil over medium heat. Add the onion and cook it for about 5 minutes. Add the chicken stock, bacon and beans. Let it simmer for about 30 to 45 minutes.

Hope you enjoy! Thanks again!
post #94 of 233
I don't know about the legend part, I learn new stuff every day. I'm looking forward to trying the green beans. I'm tickled and delighted that you used my recipes for the photo contest!

Thanks for the green bean recipe!!

Take care, have fun, and do good!


post #95 of 233
I knew there was bacon in those beans! I have a good recipe for canning green beans with bacon on my site.
post #96 of 233
I anticipate that no matter who wins the contest, that there will be eyeballs drooling from the judges! I also put money down that the list of OTBS will grow quite a bit. I am proud of what I did with the meatloaf, but the competition will be intense. Everyone has great Q so far.
post #97 of 233
There's alot of good looking Q-view here. Here's my entry. I had to add a fatty, their my favorite snack. Good luck to all.

post #98 of 233
I wish I could reach out and grab one of those ribs! Awesome!
post #99 of 233

Throwing my hat in the ring

Alright everyone here goes!
Here's a smoke I did for a small get together about a month ago.
There's some pulled pork, spare ribs, a couple fattys and some wicked beans.

Butt before and after pulling.

Here's the TBS.

And the rest of the finished products!

post #100 of 233

babybacks,smoked salmon and meatloaf with taters

here's another entry ....smoked salmon ( reg and maple glazed ) also babybacks 3-2-1 style with a 10 lb meatloaf with twice smoked taters and a side of sauteed asparagus topped with grated cheddar and parmesan cheeses ..............and of course the finished plate !!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Events
SmokingMeatForums.com › Forums › Announcements › Events › See the World ... Smell the Smoke