or Connect
SmokingMeatForums.com › Forums › Announcements › Messages for All Guests and Members › Who's cooking Q 11/3-11/4
New Posts  All Forums:Forum Nav:

Who's cooking Q 11/3-11/4 - Page 2

post #21 of 73
2 Butts for pulled pork... my first attempt!

That is, if the weather cooperates!
post #22 of 73
Calf fry... Sounds like one of those days I was out fishing all day long with my back to the sun. My "calfs" were definitely fried
post #23 of 73
Wish I could smoke this weekend but I getting the RV ready to leave on Monday for 5 days. Hope ya'll have great smokes
post #24 of 73


I found a small brisket to smoke Saturday along with a bird that's brining as we speak. This will be my first brisket smoke. The brisket seems to be a flat and only weighs about three pounds. I'm smoking it for a pull at 200°.
post #25 of 73
Well..........I don't want to get too graphic.........it's a mountain oyster feed.biggrin.gif
post #26 of 73
Been there/done that too Vlap.icon_smile.gif
post #27 of 73
Sounds like a flat, good luck on your smoke
post #28 of 73
Awww... Nutz! icon_eek.gifwink.gif
post #29 of 73
Sounds like there's been some fall branding an cuttin going oneek.gif
post #30 of 73
Cowgirl... You go gurl!
post #31 of 73
I've got a 3 butts and a chicken in almost froze state waiting for my casings. Hope they come in tonight or them butts gonna get pulled instead of sausaged! Maybe I'll just turn one butt into buckboard bacon for the boys at work. Not really sure until after 6:30pm when the last delivery should be here.
post #32 of 73
post #33 of 73
The folks putting on the feed work cattle all summer and save them for one big cookout. It should be fun.icon_smile.gif

Vlap, I'll have a few for you and a cold one to wash it down.PDT_Armataz_01_12.gif
post #34 of 73
I have a friend from Vietnam that has a "Large" ranch in the Sand Hills of Nebraska and in the spring and the fall they all help each other out branding and cutting on all the ranches in the area. He posts about it and it is very interesting to me. I want to go visit him one day and see his ranch, he flys his own plane and checks his ranch and looks for lost cattle with it , like I said it's largePDT_Armataz_01_23.gif
post #35 of 73
I'm doing a chuck roast and two fatties tomorrow, first time for both. Hope they turn out.
post #36 of 73
got a 6 lbs batch of beef sticks and 5 lbs of jerky on at 3 today .probably no smokin thi wkend cause its minnesotas national holiday its deer hunting time againPDT_Armataz_01_22.gifPDT_Armataz_01_22.gifPDT_Armataz_01_22.gif
post #37 of 73
That sounds awesome Blackhawk....hope you get to go check it out.icon_biggrin.gif
There are a few large ones around here, but with all of the yucca and sage, it takes a lot of land to support very many head of livestock.

The fellow doing the calf fry does "day work"......he's a cowboy for hire. He collects the fries during the year for one big feed.
I'm looking forward to it.icon_mrgreen.gif
post #38 of 73
I'm reheating everything this weekend, 99% done ahead of time.

99#'s of brisket
103#'s of boston butt
9 racks of spares
3 chickens
60#'s ground hamburger
6#'s sausage
1# of summer sausage
enough cole slaw to feed 22 people

Started in August, will be eaten from Sat night thru Mon night. All for different things; 4-H banquet, church, pheasant hunters supper. Not even close to being sick of the smoker. Gotta love this hobbie!

Later, I've got two 30 pks to "take care of"!!! PDT_Armataz_01_35.gifPDT_Armataz_01_37.gifPDT_Armataz_01_25.gif
post #39 of 73
I just got through grinding 25 pounds of deer sausage. I didn't have any casings ,so I'll just do it into patties.I zip-locked them into 2 pound packages. That is some time consuming work getting that deer deboned and defatted. Sorry ,but no pictures this time.....it was everything I could do to get it into the freezer before my legs and back gave out on me. Must be getting old....can't hang like I used to.
post #40 of 73


1-6lb Pork shoulder roast,4 cornish game hens and hopefully pics to follow
New Posts  All Forums:Forum Nav:
  Return Home
SmokingMeatForums.com › Forums › Announcements › Messages for All Guests and Members › Who's cooking Q 11/3-11/4