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

[fatback joe]

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?

 

[raypeel]

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

 

[crewdawg52]

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

 

[flagriller]

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

 

[hawgheaven]

Saturday - fix the wife's Jeep

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

 

[ron50]

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!

 

[fatback joe]

Can't take credit for the pic, but I think is is good example

 

[placebo]

Thats a great example!

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.

 

[jrbruin]

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!

 

[gramason]

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

 

[raypeel]

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

Ray

 

[crewdawg52]

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*

 

[dadwith4daughters]

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?

 

[fatback joe]

Wasn't plannin' on doing nothing except trying to get all of your addresses so I can come over and eat!

You coming over to Fla Griller's place on 10/13?

 

[flagriller]

Wasn't plannin' on doing nothing except trying to get all of your addresses so I can come over and eat!

Yeah!

 

[walking dude]

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

 

[chdolfnz]

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!!!!

 

[jrbruin]

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

 

[webfoot]

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.

 

[dadwith4daughters]

Flagriller...I replied on your other thread. Wouldn't miss it!