Weekend Smoke- Pic heavy

[jmusser]

Birthday party for my neighbors so I wanted to sit around, drink beer and tend the smokers all day! First time with my Bradley, Masterbuilt 7-1 and new to me Weber kettle rolling. Started about 6:30 AM.

Phase One: Beef Short Ribs with Holy Cow over hickory, racked in pan with broth uncovered til probe tender around 203. Not as much pull back. Would take a bit higher next time. Probed good though.

Phase Two: 2- Pork Butts rubbed in Honey Hog
BBQ and cooked to 200 ish. Saved for next day. Left uncovered. One on hickory electric; other hickory charcoal with cherry and bourbon soaked cherry. Great bark and smoke flavor.

Thick cut smoked chops for friend in Honey Hog BBQ

Phase Three: Armadillo Eggs- jalepeno, onion, cream cheese, smoked cheddar and shrimp wrapped in homemade hot italian sausage and some in venison breakfast sausage in homemade bacon wrapped Jalepeno poppers- same stuff Pig shots- first time- Kielbasa, smoked cheddar, bacon and some seasoning

Cooked 5#'s specialty brats from local and a few pounds marinated chicken on the Weber Kettle. Enjoyed sitting around and tending. Still learning the Masterbuilt and Kettle for sure.

The salvaged Weber is looking good.

Beautiful with smokers, brews, neighbors and some tasty food! Thanks for looking!

 

[DRKsmoking]

Armadillo Eggs- jalepeno, onion, cream cheese,

Great looking food ,looks like a good day to put on a big spread for friends and neighbours , and love the Armadillo eggs
that is on my next cook list.

David

 

[OldSmoke]

Wow, I’m impressed. I would be an exhausted disaster smoking for that many guests. And, everything looks fantastic! I love cooking for people, but this is a major level up. Thanks for sharing, how are you holding up? Hope you found a few cold ones!

 

[Gonna Smoke]

Looks good. You were working your donkey off, though........

 

[SmokinEdge]

Spectacular! Looks great.

 

[Humo18]

Fantastic looking food, I'm sure you put in the work. But what can be better than cooking and feeding a bunch of family and friends. Gotta cherish those fine moments!

 

[urbanfarmer]

I’m a novice smoker here and I agree that there is satisfaction in running an all day smoke (and cold beer doesn’t hurt). Everything pictured looks delicious, I’d like the recipe for those armadillo eggs, they look and sound spectacular! Nice work

 

[jmusser]

Great looking food ,looks like a good day to put on a big spread for friends and neighbours , and love the Armadillo eggs
that is on my next cook list.

David

Thank you sir! My first as well. Only prob is they are big. Might try halves next time.

 

[jmusser]

Wow, I’m impressed. I would be an exhausted disaster smoking for that many guests. And, everything looks fantastic! I love cooking for people, but this is a major level up. Thanks for sharing, how are you holding up? Hope you found a few cold ones!

Appreciate it. Was exhausted but happy. Masterbuilt and Weber are pretty new. The Bradley is pretty much set and forget! Love to make people happy with food.

 

[jmusser]

I’m a novice smoker here and I agree that there is satisfaction in running an all day smoke (and cold beer doesn’t hurt). Everything pictured looks delicious, I’d like the recipe for those armadillo eggs, they look and sound spectacular! Nice work

Thanks! Was a blast sitting in chair not being bugged since I was cooking/ drinking with neighbors. Pretty simple for me. I usually like venison tenderloin inside my poppers. Weber indirect made easier to get the smoke flavor and still crisp the bacon up.

Armadillo Eggs: halved and cored jalepeno; cream cheese softened and rub tossed with smoked cheddar, raw shrimp and filled; onion slice; basically make a meatball around it with sausage; wrapped in bacon slices; cover in rub. Smoke at 225-300 til IT 165.

 

[Brokenhandle]

It all looked delicious! Just can't beat a nice day with great food and friends and relaxing with some cold ones! Great job!

Ryan

 

[JCAP]

Looks fantastic! Love multiple cookers getting work in.

 

[912smoker]

Man J the bark on pp looks wonderful ! I love all of the MC products. Great cook and I"m sure a good time was had by all ! Congrats

 

[civilsmoker]

Man what a fun time! Nice work!

 

[BB-que]

Birthday party for my neighbors so I wanted to sit around, drink beer and tend the smokers all day! First time with my Bradley, Masterbuilt 7-1 and new to me Weber kettle rolling. Started about 6:30 AM.

Phase One: Beef Short Ribs with Holy Cow over hickory, racked in pan with broth uncovered til probe tender around 203. Not as much pull back. Would take a bit higher next time. Probed good though.
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Phase Two: 2- Pork Butts rubbed in Honey Hog
BBQ and cooked to 200 ish. Saved for next day. Left uncovered. One on hickory electric; other hickory charcoal with cherry and bourbon soaked cherry. Great bark and smoke flavor.
View attachment 492691
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Thick cut smoked chops for friend in Honey Hog BBQ
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Phase Three: Armadillo Eggs- jalepeno, onion, cream cheese, smoked cheddar and shrimp wrapped in homemade hot italian sausage and some in venison breakfast sausage in homemade bacon wrapped Jalepeno poppers- same stuff Pig shots- first time- Kielbasa, smoked cheddar, bacon and some seasoning
View attachment 492699

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Cooked 5#'s specialty brats from local and a few pounds marinated chicken on the Weber Kettle. Enjoyed sitting around and tending. Still learning the Masterbuilt and Kettle for sure.

The salvaged Weber is looking good.
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Beautiful with smokers, brews, neighbors and some tasty food! Thanks for looking!

Awesome cook. Love the Meat Church products as well.

 

[JLeonard]

Looks like it was a beautiful day to turn out some great looking food.
Jim

 

[HalfSmoked]

Great looking food you taking reservations my birthday is coming up.

Warren

 

[urbanfarmer]

Armadillo Eggs: halved and cored jalepeno; cream cheese softened and rub tossed with smoked cheddar, raw shrimp and filled; onion slice; basically make a meatball around it with sausage; wrapped in bacon slices; cover in rub. Smoke at 225-300 til IT 165.

Thanks for the recipe jmusser I will definitely be trying these on the next family get together. I see you said you use hot Italian or breakfast sausage and I suppose any type would do but I was wondering if you use the same rub for both and the same ratio of ingredients for both? I wonder if I could get maple breakfast sausages to work in this recipe ( just finished boiling down my sap and got about 3 gallons of maple syrup and about 2 pounds of maple sugar).

 

[texomakid]

Oh yeah Jarod, that's all good stuff. I just love that Holy Cow on beef. One of my fav's.
There's nothing in those photos I wouldn't eat until I made myself sick

Man, you're a machine!

 

[WaterRat]

Love those beef ribs!!! Everything else looks great too. I was gonna give you a 5 star rating but there were no pictures of the beer so I need to deduct a star (just kidding).