What you all smoking tonight, this weekend?

[ironchefkitchen]

Hungry but not sure for what.

What are you all making?

Pictures are a plus :P

 

[oldschoolbbq]

These were from Weds. , but a good suggestion :

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• oldschoolbbq
• Jun 5, 2013

 3-BB on the bottom left , Spares to the right and tips on the top

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• oldschoolbbq
• Jun 5, 2013

 Finished Spare . . .

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• oldschoolbbq
• Jun 5, 2013

  Finished BB . . .

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• oldschoolbbq
• Jun 5, 2013

  and a nice bite out of the BB .

wish my camera was better, it looked much better and had that smokey tinge to it (Pinkish??) and it was amazingly juicy and good  8)-

 

[jeoberg]

I wish I was in front of the smoker this weekend. In at a conference for work. I may be cooking something up mid week.

 

[smokinhusker]

I've got beef and elk pastrami going now, gonna do some beef jerky over the weekend and some chex party mix...who knows what else

 

[s2k9k]

Gotta show us that strami!!! I loves me some strami!!!!!

 

[smokinhusker]

Gotta show us that strami!!! I loves me some strami!!!!!

I will, I just took it out of the smoker (gasser). Took 12 hrs for the beef and 7 for the elk at 225*. My house smells so good!

 

[kathrynn]

Not going to get to play in the smoker this weekend.  BUT...I think I am going to try a pizza or 2 on Black Betty (Weber kettle).

Alesia...show them off Dear!

Kat

 

[sweetjd]

I'm doing a turkey tomorrow... a nice relaxing day... hang at the house smoke a cigar and some turkey.. haha and can't forget a ice cold beer....:)

 

[jirodriguez]

I did an auction winner two weeks ago for one of my kids teachers - and apperantly word got around and two other teachers are doing an end of the year BBQ with their classes. So I am doing pulled pork for one class and a big pan of Dutch's Wicked Baked Beans (I'll make them not so "wicked") for the other... lol. Might throw on some ribs for us.
 

 

[berninga87]

Got a 3lb chuckie(my first chuckie) and a rack of spares on now! Qview later.

 

[chef jimmyj]

I got 2 Rack of Spare Ribs and a Pastrami, point cut, in the MES. Cole Slaw and ??? to be made yet...JJ

 

[seenred]

A couple of nice reverse seared rib eyes for dinner this evening, they're in the smoker right now. And I'm thinking about some hot wings tomorrow...

Red

 

[matt22556]

I kept it simple. I was on my way home from Bass Pro Shops, and the wife said she hadn't pulled anything out for dinner. I stopped at Giant and grabbed an 8.5# roasting chicken. When I got home, busted it open, washed it, dried it, rubbed it with my basic chicken rub

Rub-

Kosher Salt
Fresh ground black and white pepper
Touch cumin
Chili powder
& a few other spices

Beer Can-

1 can Budwiser w/lime - instantly drink half, maybe a bit more
3 cloves garlic chopped
1/4 onion chopped
Large splash of apple cider vinegar

1/2 onion cut into two pieces shoved into the opening in the neck

Smoked in my 30" MES @ 275 for 3.5 hours, apple wood, to internal temp of 165. Was super moist lots of flavor too.

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• matt22556
• Jun 8, 2013

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• matt22556
• Jun 8, 2013

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• matt22556
• Jun 8, 2013

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• matt22556
• Jun 8, 2013

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• matt22556
• Jun 8, 2013

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• matt22556
• Jun 8, 2013

 

[bassman10lb]

Doing a small boneless beef roast and some chicken fillets,AND throwing on some eggs to smoke! Keeping it simple in so.Fla.Might get a little RAIN!

 

[fpnmf]

http://www.smokingmeatforums.com/t/...extravaganza-the-big-three-beef-pork-and-fish

  Craig

 

[s2k9k]

That bird looks Awesome Matt!!!

 

[s2k9k]

A couple of nice reverse seared rib eyes for dinner this evening, they're in the smoker right now. And I'm thinking about some hot wings tomorrow...

Red

What happened to the Q-View Red?
I bet they were Awesome!!!

 

[s2k9k]

I got 2 Rack of Spare Ribs and a Pastrami, point cut, in the MES. Cole Slaw and ??? to be made yet...JJ

Need to see that strami JJ!!!!

BTW the one I did last weekend for my friend, he just raved about it, must have been the rub!!!!

 

[matt22556]

That bird looks Awesome Matt!!!

Thanks, it was really good! Super juicy. I just started cutting the entire top off my beer can using a regular can opener, also I microwave the beer, and other stuff. Skin was a bit rubbery, should have pulled my bird a little early and put on the grill to crisp up the skin.

 

[chef jimmyj]

Need to see that strami JJ!!!!

BTW the one I did last weekend for my friend, he just raved about it, must have been the rub!!!!

Sorry Bro, There was no Camera around but we ate the Ribs and the Pastrami went in the refer until tomorrow. Will have to see about pics. Tried something new. Smoked the Ribs at 275*F, no foil, 4 hours and they were great. The thinner ribs were Fall Off tender and the thickest Bite Off. Every body got what they like. I tried Sweet Baby Rays for the first time...Sorry all, but IMO it SUCKED! It was sweet but no depth and loaded with Smoke Flavor. Tasted Fake and not well balanced. It needed some Tang, Herbs and Spices. I guess it is a big seller but I won't be buying it...JJ