Who's cooking Q 9/22-9/23

Discussion in 'Messages for All Guests and Members' started by fatback joe, Sep 21, 2007.

  1. fatback joe

    fatback joe Master of the Pit OTBS Member

    Who's cooking what this weekend?

    Saturday - nothing, coaching kids baseball

    Sunday - Brisket and ribs - - - going to give this Okie thing a try (well sear anyhow) and see what all the fuss is about.


    How about the rest of you?

    [​IMG]
     
  2. raypeel

    raypeel Meat Mopper

    I'm making my first attempt tomorrow. CS ribs 3-2-1, a fatty, turkey legs and some ABT's. Any advice before I get started? One concern I have is how much wood (I'm using chips) should I use. I don't want to get to much smoke. BTW this forum is great.

    Ray
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Did small rack of Dino bones yersterday afternoon, small chuck roast is on as I type.
     
  4. flagriller

    flagriller Smoking Fanatic OTBS Member

    Yup I am. 10 split chix breasts, some ribs, potatos and corn on Sunday.
     
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Saturday - fix the wife's Jeep

    Sunday - ribs, fatty s, abt s and beans...
     
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    If you are using chips you can start with a small amount and then add to get the amount of smoke you want. Remember you want it thin and blue, not white and billowy.
    General tips, use a good thermometer for the meat and the smoker, try to keep your temperature steady at 225-250.
    Brine the turkey legs overnight or at least for a few hours.

    Have fun!
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    Can't take credit for the pic, but I think is is good example
    [​IMG]
     
  8. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Thats a great example![​IMG]

    I'm gonna be starting with a chuck roast, cross rib roast, and then grilling a london broil tomorrow. Just to get the weekend started of course.
     
  9. jrbruin

    jrbruin Newbie

    I'm giving it a go today, also a first try (although I did a tri-tip last weekend before I found this site and realized I had no idea what the heck I was doing).

    On the menu for today:
    1 slab pork spares
    some chicken (ends up being about a chicken and a half I think)
    2 fatties (1 hot stuffed with cheese and onions, 1 maple rolled in rub)

    Wish me luck!
     
  10. gramason

    gramason Smoking Fanatic OTBS Member

    I'm going to try Meoweys pulled pork recipe on sunday, and some abt's.
     
  11. raypeel

    raypeel Meat Mopper

    Thanks for the advice Ron and FBJ. I'll take some extra time to get my smoke right before I start.

    Ray
     
  12. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    The stupid roast weighted less than 3 lbs when it went on, now it hit the "plateau". Been at 157* for the last 1 1/2 hrs. I need to go mow the grass. Wasting time waiting for it to hit 160*
     
  13. Wasn't plannin' on doing nothing except trying to get all of your addresses so I can come over and eat!

    Hey Jr. Bruin...what kinda chz you putting in yur fatty?
     
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

     
  15. flagriller

    flagriller Smoking Fanatic OTBS Member

     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    got grandkids this weekend..........was going to do the butt i got the otherday........but will save that for next weekend........Sunday.........Pork Loin............i have had inn the freezer for abit .......with Dutch;s beans (going to add some of the drippings that i save from the brisket from last weekend..........

    Wd
     
  17. chdolfnz

    chdolfnz Fire Starter

    Have 2 butts going now...my first attempt also( using Meoweys method) for pulled pork sammies tomorrow!! in the smoker at 7am..wraped in foil at 160*(12pm) and into a 250* oven to hit 200*..then wrap in towels in a cooler for a few hours! Smells good in here!! Made a batch of SoFlaQuer's finishing sauce for when I pull my butts!LOL That sauce is awsome! Will give update on the smoke!!!

    CHDOLFNZ WE ARE....PENN STATE!!!!
     
  18. jrbruin

    jrbruin Newbie

    Keeping it simple this time and going with tillamook sharp cheddar..
     
  19. webfoot

    webfoot Smoke Blower

    Thanks for the pic FBJ, always wondering what TBS actually looks like according to the experts here. Looks like I've been in the ball park all along.
     
  20. Flagriller...I replied on your other thread. Wouldn't miss it!
     

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