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Weekend Cooks

camocook

Meat Mopper
230
10
Joined Apr 21, 2007
Almost there. 170* and climbing. Glad I put on some ribs earlier. The butt is for tomorrow but you know I have to test it before I serve.
 

coz

Meat Mopper
OTBS Member
254
11
Joined Nov 21, 2006
Camo,I put it directly on the grate.I make it up the night before and take it directly from the fridge to the smoker so it is firmed up.Smoke is going slow today.Pork is up to 153 and the meatloaf is at 138.
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
i cant believe i forgot the pork...lol


bacon should always be with baked pototoes..lol
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
And here is the other half of my smoke!

Didn't get a pic of the chicken coming out of the brine, but here it is after 3 hours at 275*
Notice the foil packets!



Here we are on the plate (or should I say platter
) with the veggies that were in the foil and some french bread smoked with EVOO, pepper and parmesan cheese.





Hope you guys that aren't smoking this weekend enjoy
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
Thanks Cajun, if i didn't get some food porn pretty quick, i was gonna blow a gasket
look's awesome!!!
Now where's the rest of u guys at that have been smokin all day?
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
looks very tasty... mine just went into the smoker(in the dark)

the missus doesnt get off until late so she is going to have some hot meatloaf and a fattie when she gets home
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Looking good there Cajun, Teacup, guys!

I don't put sour cream in my taters, I don't care for it, just lots of butter, chopped bacon, cheedar cheese, dill weed, chopped chives a little milk.

Still looking for the pumpkin soup recipe though. Nope don't have it never even heard of it only thing I ever used pumpkins for was pumpkin pie, pumpkin ice cream, and Jack-o lanterns!


Not doing the taters today - brother-in-law backed out again so I'm bring the 3 ribs to my Aunts house for Sunday dinner. Their still smoking. She's gonna make the taters so instead I did some chicken thighs and still working on pig bacon candy, 2 pastramis, and a small chucky roast.

I'll get pictures when it's done. Should've got one of the full smoker it looked so neat! I have to order one more rack. I kept looking at all that emty space where I could've put another rack in, everything was short today 5 racks would have fit in there nicely ...
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
nope she was home by 10:15pm... she is kinda picky about giving her leftover meatloaf away... actually she is down right mean..lol

hard to believe so much rage could come out of a 4'10" little thing when it comes to meatloaf..lol
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
That looks tasty Coz!

Here's my smoke adventure today - 3 ribs, 2 pastramis, 1 chucky roast, 12 pig bacon candies, 10 chicken thighs
9f627230_vbattach12450.jpg

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9a22be5c_vbattach12448.jpg
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Ah gee Coz! ....I'd like to see that sliced ...ya know?
 

coz

Meat Mopper
OTBS Member
254
11
Joined Nov 21, 2006
My fault I forgot when we sliced it for lunch.I was extremly dissapointed with appearance.Not a hint of a smoke ring zero nadda.The flavor was right on but no eye candy.
 

msmith

Master of the Pit
OTBS Member
1,227
13
Joined Nov 22, 2006
Well here's my weekend smoke. Did a 10lb tenderloin and 3 racks of loin back ribs. Soaked the loin and ribs in apple juice first then rubbed with mustard then used Jeffs rib rub. Smoked with pecan wood at 230* turned out great.
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59ad68f1_vbattach12470.jpg
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
Would like to congratulate you all on successful smokes, some mighty fine lookin grub this weekend
Everyone that is going to the gathering is gonna eat REAL good!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Would have liked to have seen a pic of that tenderloin sliced ....

and I was wondering what finish temp you had on it?
 

msmith

Master of the Pit
OTBS Member
1,227
13
Joined Nov 22, 2006
Squeezy I cooked the loin to 150* internal then wrapped in foil and let it set 1 hr. Usually I will cook between 150 to 155 this keeps them from getting dry in the center. Sorry about the sliced pictures thought we took some but guess we didnt.
 

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