Weekend Cooks

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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.
 
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.
 
I'm gonna try that one for sure .... thanks!
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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*
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Notice the foil packets!



Here we are on the plate (or should I say platter
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) with the veggies that were in the foil and some french bread smoked with EVOO, pepper and parmesan cheese.
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Hope you guys that aren't smoking this weekend enjoy
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Thanks Cajun, if i didn't get some food porn pretty quick, i was gonna blow a gasket
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look's awesome!!!
Now where's the rest of u guys at that have been smokin all day?
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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
 
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!
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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 ...
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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
 
That looks tasty Coz!

Here's my smoke adventure today - 3 ribs, 2 pastramis, 1 chucky roast, 12 pig bacon candies, 10 chicken thighs
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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.
 
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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Would like to congratulate you all on successful smokes, some mighty fine lookin grub this weekend
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Everyone that is going to the gathering is gonna eat REAL good!
 
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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