- Nov 2, 2007
- 3,357
- 11
And I aint talkin bout my waistline!
Since I have been pedaling my smoked meats like a drug pusher, I have had alot of requests for different varieties of meats. Some people I don't mind givin some tasty samples to, but the ones who only come around when they drive by and see the TBS from the road, well, I told them, I will smoke stuff for them, but they gotta buy the meat. Its getting too expensive these days. So Saturday is gonna be the largest cook for me to date.Hopefully I can satisfy all the lil mooches, and make the good folks happy too. On the menu
2 packer briskets, both about 10-11 lbs
4 pork butts, 7-8 lbs each
5 fatties of different requested stuffing
1 pan of dutch's wicked beans
1 pan of cheezy spuds.
The beans and spuds are going into the warmer part of the Lang, the meats are all going into smoke chamber. I may finally hafta use the upper shelf, probably for the fatties.
I plan on continuing my experiments on the fatcap up/down contraversy, gonna do 2 up and 2 down. The packers are going to be done in two different ways also, and I'll report on my results of the trials.
Looks like the weather on saturday will be prime for this, with 50's finally arriving next week.Next weekend is a salmon tourney, so I may not get to get my Q fix untill the second weekend of april!
Anyone else doing a Mega-Smoke this weekend?
Since I have been pedaling my smoked meats like a drug pusher, I have had alot of requests for different varieties of meats. Some people I don't mind givin some tasty samples to, but the ones who only come around when they drive by and see the TBS from the road, well, I told them, I will smoke stuff for them, but they gotta buy the meat. Its getting too expensive these days. So Saturday is gonna be the largest cook for me to date.Hopefully I can satisfy all the lil mooches, and make the good folks happy too. On the menu
2 packer briskets, both about 10-11 lbs
4 pork butts, 7-8 lbs each
5 fatties of different requested stuffing
1 pan of dutch's wicked beans
1 pan of cheezy spuds.
The beans and spuds are going into the warmer part of the Lang, the meats are all going into smoke chamber. I may finally hafta use the upper shelf, probably for the fatties.
I plan on continuing my experiments on the fatcap up/down contraversy, gonna do 2 up and 2 down. The packers are going to be done in two different ways also, and I'll report on my results of the trials.
Looks like the weather on saturday will be prime for this, with 50's finally arriving next week.Next weekend is a salmon tourney, so I may not get to get my Q fix untill the second weekend of april!
Anyone else doing a Mega-Smoke this weekend?