It's snow'n and I'm Smoke'n

[sparky30_06]

Well it's 20 outside and snowing could be a better time to go smoke some ribs. I've got some ELK, St. Louis Style, and some Baby Backs rubbed down with a Memphis style rub last night, got the mop all ready to go, now just to sit back and watch them smoke for the next 6 hours or so. I'm planning on moving them to a foil pan and covering at the 3 hour mark for 2 hours.. Going to try to follow the 3-2-1 way. Wish me luck, pizza place in programmed into the speed dial.

 

[mossymo]

sparky30_06
Looking good, what time is supper? I'm hungry now !!!

 

[flash]

you should do fine. 3-2-1

Of course, I feel the same way about good pizza and memphis rub.

 

[rw willy]

It's snowing here also, off and on. No accumulation, though.
I like your wind/snow break.
If you can smoke in that weather, God bless you. I know it will taste good.

 

[craig chamberlain]

looks like you got some good lookin grub going there!

I see you live in Dekalb,I use to lived in Sycamore for about 20 years,small world.

 

[bigronhuntalot]

Looks like its gonna be good. Looking forward to the follow up pics.

 

[sparky30_06]

Well we've hit the 3 hour mark , it's still snowing, the Coors Light is stuffed in the snow and ICE cold, and moved them to the foil now for a few hours. Things are looking good and smelling good too.

Craig, for sure it's a small world, i'm actually in the middle of no where but everyone seems to be able to find DeKalb. Glad to know someone made it out of this area, lol.

 

[flash]

You keep mentioning snow.

What exactly is that stuff?

 

[gramason]

Looks good.

 

[capt dan]

Got another 3 inches of it here today, we are over the 80 inch mark so far this winter! Things were darned good around here till they drug that "whistle pig" out of his den 10 days ago!

 

[sparky30_06]

Well we finished up with about 2" to 3" of new snow. The Elk had great taste but was TUFF, seemed that there was more membrane on it than I thought and man that stuff is tuff. But now the Pork, well that's another story, the bones fell right off the meat and it was nice and moist too. Thanks for all the advice guys.

 

[mossymo]

sparky30_06
With the elk, in hindsight do you think the membrane might have cooked away and the meat been tender if foiled after smoked and cooked to a higher internal meat temp? The reason I ask is I have 3 elk roasts I want to make up and my wife wants them turned to sausage or bacon; and I prefer to at least try smoke one to pulling temp.

 

[travcoman45]

We got about 6 inchs today, more coming tommorow, and thursday. Once it gets started it can't seem to get stopped!

Came home tonight and did the necesities and spent an 1 1/2, will have to finish up the rest on friday. Takes about 3 hours to do it all! I'd rather be smoking some meat!

 

[flyin'illini]

nice windbreak. I need to come up with something like this. We got 5+ last night.

 

[kookie]

Good looking grub.........The snow is on its way here too............They are saying like around 8 inches here today and tonight.............More overtime for me.......Damn.............

 

[sparky30_06]

all the rest of the elk I have cooked up, granted it has been on the stove or in the oven, has been very tender and tasty. I even took some strip steaks and just threw them straight on the foreman grill and cooked them up for a fast dinner one night. i haven't tryed smoking a roast yet, but i might soon, might let it soak in buttermilk for a day or 2, that seems to take any gamey taste, if there is any, out and also tender it up a tad too.