WHAT YA SMOKING LABOR DAY! INQUIRING MINDS WANT TO KNOW!

[JC in GB]

I got a busy weekend planned for Serena.

Pork belly Chinese Char Su pork

Beef jerky ala Disco

St Louis cut ribs

I may even did some chicken....

I am in the zone man.... Stand back or get smoked!

 

[ofelles]

already made some smoked butt Posolé Verdé.

 

[pc farmer]

Not sure yet. Hoping for something.

 

[Drums45]

Smokin 2 butts, smokin baked beans
and smokin 15lbs of potatoes for close to 40 guests (mostly family). Slaw people are bringing the rest of the sides and dessert

 

[siege]

WinCo had some choice tri tips on sale for $3.98 / lb last night, so my mind got made up for me. One for dinner tomorrow, the other one to slice for sandwiches on fresh hard rolls over the weekend. Smoked mac and cheese to keep them company in the smoker for the last hour. Quartered heirloom tomatoes warm from the garden, liberally seasoned with Tajin will round off the plate.

 

[Tiburon]

Pork Butt, Beef roast for burnt ends and I found a Kiobasa for snacking on aswell. The Boss said maybe some smashed potatoes as well.

 

[phatbac]

A couple chickens and maybe a pork butt. might do a little sausage and some volcano abts while I'm at it -- just be fun to fire up old lucy!

Happy Smoking,
phatbac (Aaron)

 

[Hawging It]

Have a wedding out of town on Saturday, so that's out. Been craving a brisket or the elusive beef ribs for awhile lately. May just end up doing some spares to get the memory of some food truck ribs I had at the racetrack out of my mouth☺.

Hard to beat spares!!

 

[Drums45]

already made some smoked butt Posolé Verdé.
View attachment 404446

Did you smoke the chicken? I’m Italian descent. I had to Google Posele Verde- sounds so delicious. Is this a family recipe?? Just thinking I need to make this:)

 

[Hawging It]

I got a busy weekend planned for Serena.

Pork belly Chinese Char Su pork

Beef jerky ala Disco

St Louis cut ribs

I may even did some chicken....

I am in the zone man.... Stand back or get smoked!

Hahahaha! Sounds great!!

 

[Hawging It]

already made some smoked butt Posolé Verdé.
View attachment 404446

Awesome!!

 

[Hawging It]

Not sure yet. Hoping for something.

You will come up with something

 

[Hawging It]

Smokin 2 butts, smokin baked beans
and smokin 15lbs of potatoes for close to 40 guests (mostly family). Slaw people are bringing the rest of the sides and dessert

Sounds like a good plan

 

[Hawging It]

WinCo had some choice tri tips on sale for $3.98 / lb last night, so my mind got made up for me. One for dinner tomorrow, the other one to slice for sandwiches on fresh hard rolls over the weekend. Smoked mac and cheese to keep them company in the smoker for the last hour. Quartered heirloom tomatoes warm from the garden, liberally seasoned with Tajin will round off the plate.

Perfect!

 

[Hawging It]

Nice

Pork Butt, Beef roast for burnt ends and I found a Kiobasa for snacking on aswell. The Boss said maybe some smashed potatoes as well.

Nice plan!

 

[sawhorseray]

Safeway has standing rib roasts on sale this week so I picked up a whole one in the bag, $4.97lb.

I backed off the ribs and cut the prime in half, one half for 1&1/2" boneless ribeyes, the other half for a Labor Day smoke on the SQ36.

I'll make a rub for the roast Sunday and let it sit in the fridge overnight. Fire up the smoker first thing Monday morning. The plan is to smoke it over oak at around 250º-275º until the IT hits around 129º, we like it on the rare side of life. I'd like to do something with that rack of ribs I backed off, tho being a newb I'm not exactly sure how to go about things. I've been getting rib roasts at Xmas and Easter and backing off the bones to make steaks for a long time. Every effort I've ever made trying to cook the ribs has resulted in something so tough it's hard to chew and swallow, tho my dog Bob always seems thrilled with the end result. Maybe low and slow like baby backs? Wrap them? There's really no where to stick a meat probe into the rack. Any advise on temp and time would be greatly appreciated. RAY

 

[gmc2003]

Weather permitting, I'm going Mexican this year. It will be the first time trying it with ingredients that don't come out of a yellow box.

Chris

 

[schlotz]

Labor Day weekend is time for Brisket!

 

[Hawging It]

Safeway has standing rib roasts on sale this week so I picked up a whole one in the bag, $4.97lb.
View attachment 404472
I backed off the ribs and cut the prime in half, one half for 1&1/2" boneless ribeyes, the other half for a Labor Day smoke on the SQ36.
View attachment 404474

I'll make a rub for the roast Sunday and let it sit in the fridge overnight. Fire up the smoker first thing Monday morning. The plan is to smoke it over oak at around 250º-275º until the IT hits around 129º, we like it on the rare side of life. I'd like to do something with that rack of ribs I backed off, tho being a newb I'm not exactly sure how to go about things. I've been getting rib roasts at Xmas and Easter and backing off the bones to make steaks for a long time. Every effort I've ever made trying to cook the ribs has resulted in something so tough it's hard to chew and swallow, tho my dog Bob always seems thrilled with the end result. Maybe low and slow like baby backs? Wrap them? There's really no where to stick a meat probe into the rack. Any advise on temp and time would be greatly appreciated. RAY

 

[Hawging It]

Dang that is going to be awesome!!