thread for the weekend of 17-19 April 2009

[tasunkawitko]

alright, guys, post your weekend smokes here, complete with what you're doing, how you're doing it and q-view. i posted it in PORK but anyone is free to post on this with any smoked food. in fact, if someone is a mod and can think of a more general area to move it to, please feel free to do so.

this weekend for us is going to be similar to last week, but hopefully better. my oldest son is coming home tonight/tomorrow for a week-long visit, so i wanted to cook some stuff i know i can do well.

with that in mind, i've got

• a 7.5lb butt for pulled pork
• a dozen japs for ABTs (i've got an idea here but am going to wait until i get home to check the fridge inventory)
• a 1-lb chub of jimmy-dean maple sausage just waiting for a creative fattie idea
• a package of italian sausage links (1lb, i think)
• 2 buffalo steaks (rib-eyes, i think, but will confirm when i get home.

also, i've got some brined and smoked deer hocks in the freezer for him and will probably do some cheese for him to take back with him.

on top of all this, i'll be taking about 5 lbs of vension and turning it into some jerky for some friends.

a lot to do, so will keep up reports.

let's see if we can get a few folks in on this - i know that a few folks were talking beef ribs and ronS was talking about grilling some stuff. let's get it all going on one thread here as much as possible so we can keep up on what everyone's doing!

it's still early afternoon here in montana, but as the saying goes, it's five o'clock somewhere -

let the weekend begin!

 

[chisoxjim]

great idea.

I will be smoking again tomorrow, on the menu this week:

-Wild Boar St. Louis Ribs
-Wild Boar Spares
-Alligator Boudin
-Armadillo Eggs- As a first attempt I am going to use sweet Italian Sausage, and some stuffed olives still to be purchased on the way home(hopefully stuffed with jalapenos, or garlic).

-this will be the first attempt at the boar meat, and I am considering marinating them in poneapple juice tonight, and then putting a rub on and smoking like regular pork ribs. I may just dry rub, and smoke tomorrow without the marinade

-the alligator boudin is a first, I have been practicing with other sausage the last few weeks, and am going to make an effort with the gator. I am looking forward to these the most I believe.

-All smoked with lump, and mesquite between 240 - 250 degrees

-Ill be firing the smoker up around noon tomorrow to have these items done for dinner, hopefully another nice relaxing day next to the smoker out in the country.

slainte

 

[tasunkawitko]

now that sounds excellent, jim ~ have never tried alligator so i'm looking forward to seeing the results!

 

[chisoxjim]

thanks your menu sounds very good as well.

I wanted to change up a little since I had done babybacks, chicken, kilbasa, brats, and ABT's the last 2 weekends, I will be back to practicing the basics(pork ribs, and more pork ribs) the next couple of weekends.

I love alligator, and boudin, so I am hoping this should be very good, my other option was a crawfish boudin, but I went with the lizard instead of the mudbug this time.

 

[cowgirl]

Moved to General... Have fun folks.

 

[DanMcG]

Sounds good so far. As far as my weekend I think I'll be living vicariously thru Piney's gathering in Fla, and the Q-veiw that was promised....bring it on Sumo :)

 

[tasunkawitko]

thanks, jeannie!

(i know, i put an extra N in your name AGAIN!)

 

[cowgirl]

You're welcome... I know I called you Robert by mistake a week or so ago. Sorry!! I can't think before noon! lol

 

[rons]

cool, you guys are making some good stuff!
Big menu there Ron, wow!


This morning I put 3 pork loins in a tupperware filled with the terryaki and pineapple mixture and some garlic. I'm gonna cook them though in the upper rack away from direct heat, of our gas grill tomorrow night. I'll use the little metal smoker box deal for smoke. We're hoping to be out most the day doing photography so I can't babysit he brinkman all day. They should cook in a couple hours up there since I can really controll the heat. I'm gonna borrow the thermometer off my brinkman and put it on level with the upper rack in the lid of my gas grill so I actually can know the temps for once on it lol

This was last weekend showing the same terryaki/pineapple mix but for skewers
http://www.smokingmeatforums.com/for...ad.php?t=75774

Not sure on extras and sides yet...


wow really? Bore and Gator?!!

Man at first I thought armadillos really laid eggs, I was like 'what!!??' lol

 

[travcoman45]

Tryin a new brand a spare ribs tammarraw, plus a chuckie fer philly steak sammies, apple cobbler, sourdough bread an ain't sure what else yet.

See how thins go, might whoop up a batch a summer sausage to.

 

[tasunkawitko]

>>>a chuckie fer philly steak sammies<<<

now that's DEFINITELY on my to-do list for next week - my wife would love a good philly sandwich ~

 

[chisoxjim]

yes, I hit the wild game store on the way home on Tuesday, just wanted to try some new things.

back to the basics next week.

 

[fire it up]

Well today I was planning on doing beef ribs and some chicken quarters that I got a good deal on. I opened the ribs to begin prepping and noticed they smelled so I returned them, but they didn't have any more so cross that off the list.

THEN I go to open the chicken quarters to begin brining and they stunk as well!
Way to go Pathmark, good job trying to kill someone!

So...
I stopped several places to try and find more beef ribs but only found spares.
Ended up at Acme where they had a good deal on 4 select items for $20

Now on to this weekends smoke...
Gonna do a boneless pork shoulder rubbed with olive oil and seasoned with CBP and kosher salt, and a little bacon salt for good measure. Also grabbed 2 packs of pork spare ribs (already sliced, not my choice) rubbed with meowey's rib rub, and a 2 pack of filet mignon coated in a store bought steak seasoning.
Also picked up 2 pack of pre-smoked half cooked turkey legs. They are over 2lbs each! Have one in the smoker right now warming up and smoking a bit more.
Normally I do raw legs but I didn't have the time to brine them properly after all the other problems, and the ones I got were huge compared to the normal raw ones that are under 1lb each.

Almost forgot. Went to Outback a few days ago because my Brother has never been.
Have leftovers from a rib eye I got there and am throwing that on the smoke to reheat. Steak is a nice rare so it should still be a nice medium, I hope, after it warms up.

 

[rons]

Sounds good on what you ended up with :)

Man, don't ya hate getting bad meat???
I remember me and my wife getting some red snapper that had live worms in it!!!! You could spread the meat apart and they'd wiggle in deeper to avoid the air, bleeeeeeh!

 

[mgwerks]

I just posted today's smoke and Q-view...


Walkabout Mini-Fatties!

 

[tn_bbq]

I've got about 2 dozen pieces of chicken in the fridge.

I'm experimenting on my chicken recipe (got a competition in 3 weeks).

I suspect I'll also smoke some ribs and/or pork butt.

 

[alx]

Great idea.Good idea for a tradition type thing.
I will be smoking
2-10 pound packer briskets
2-10 pound butts
4-racks ribs(2 baby,2spares)
16-chicken thighs comp trimmed
6 pound chicken-not doing whole hog this year-need to concentrate on other 4 categories.
We are competing at Pork in the park bbq competition salisbury,maryland.There 98 teams competing from 10 states.Leaving at 10 p,m tonight to join sister and bro in law to cook all night until noon saturday.Hope to have Q-view if time allows or i remember.Happy smoking everyone.

 

[rons]

Amazing when I think of all the people q-ing and smoking this weekend, seems like the whole country should be in a fog lol

 

[nomorecoop]

Hit a venison for Friday.



Will have c/s ribs on Sat...Sundays up n the air since I'll be fishing..Who knows???

 

[fire it up]

That's right, I forgot you had that competition this weekend ALX.
Wanted to go really bad but as it turned out there is another kind of smoke event on April 20th in NYC I have to go to.
Best of luck to you and all the other competitors, but especially you.
Anyone else from the site attending or competing?

Current state of my first spare ribs. Spritz one last time then wrapped and back on the heat...



Pork shoulder only at 120 and holding off on filet mignons till last minute.
Turkey leg still had some pink juice but it's close, threw it in the oven in foil to finish.