What you smoking this Sunday????

[wackyncrazy]

I'll be smoking some beef ribs (first time) and 2 whole chickens maybe some Mac and cheese too. Will post some pics later.

 

[michief]

I did a couple chickens yesterday and have a chuckie going in for pulling today. Going to make some awesome tacos

Sent from my SPH-D710 using Tapatalk 2

 

[kathrynn]

Not smoking....going to do tri-tips tomorrow tho.  Doing blackberry cobbler and strawberry jams today!

Kat

 

[fpnmf]

Nothing smoked except a fine cigar and grilling some rib eyes on the BGE!!!!

  Craig

 

[snorkelinggirl]

Just started applying smoke to 3 summer sausages.

Hope everybody has a great and smokey Sunday!
Clarissa

 

[rfgjeg]

Sounds great. I started a few hours ago - Chicken, Pork Butt, Bacon & Lamb Chops. A good day

 

[Bearcarver]

I'm still not getting around well enough to smoke anything, however I will be grilling 6 burgers, melting some American Cheese on a couple, grilling some Bacon for on top, and toasting my rolls on the grill too.

Probably won't bother with the camera.

Bear

 

[wackyncrazy]

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• wackyncrazy
• Apr 28, 2013

Sorry no naked pics but rubbed and ready to go in the smoker

 

[wackyncrazy]

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• wackyncrazy
• Apr 28, 2013

The ribs

 

[woodcutter]

2 pork butt hams in the smoker for supper and sandwiches next week.

 

[snorkelinggirl]

I'm still not getting around well enough to smoke anything, however I will be grilling 6 burgers, melting some American Cheese on a couple, grilling some Bacon for on top, and toasting my rolls on the grill too.

Probably won't bother with the camera.

Bear

Hope you are feeling better very soon. And your bacon cheeseburgers sound delicious; you can't beat them for sheer mouth bliss!

Even though you are not smoking, your input on the forum is so incredibly helpful. So glad you are back online...thank you for sharing your experience and enthusiasm!!!!!

Clarissa

 

[rfgjeg]

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• rfgjeg
• Apr 28, 2013

Our smoker today.

 

[kingfishcam]

A batch of fish.

 

[kathrynn]

Bear....you had better show them off!  Still will be delish!!!

Kat

 

[Bearcarver]

Thanks Clarissa & Kat !!!

The burgers were Great!! We even had our Son here to eat two of them, because his wife was down in Philly, at a 5 K race & a Baby shower.

Bear

 

[suie]

After smoking the ribs yesterday, I decided to take it easy today and just grill too. NY strip on the CharGriller over mesquite charcoal:

steak2.jpg

• suie
• Apr 28, 2013

You can see in the pic my chimney mod from when I used it for smoking.

The cut after a 5 min rest:

steakcut.jpg

• suie
• Apr 28, 2013

I was just reading about reverse sear in the grilling forum, may have to try that next time!

 

[snorkelinggirl]

Thanks Clarissa & Kat !!!

The burgers were Great!! We even had our Son here to eat two of them, because his wife was down in Philly, at a 5 K race & a Baby shower.

Bear

Sounds like a great day.....spending time with family, and cooking delicious food outdoors. You can't really get better than that!    

 

[foamheart]

Smoked turkey necks this AM, made a smoked turkey neck gumbo this afternoon. I am laughing, guessing no one else did turkey necks today? Its raining and nasty here today, great day to cook inside. Hard to beat smoked turkey neck gumbo for comfort food. Rates right up there with mac & cheese or chicken and dumplins.

I been thinking of trying smoked chicken and dumplins, anyone ever try it?

 

[seenred]

St. Louis spare ribs and ABTs.  The link to my thread:

http://www.smokingmeatforums.com/t/140240/st-louis-spares-on-the-rec-tec-w-qview

Red

 

[integritybbq]

Brined for 48 hours in gallon of water, 3 apples,3 oranges, 1 bundle of celery, 3 sweet onions, spices, and 1 cup of sea salt.(turned out good but dont add salt after brine, had a good flavor but added salt in a rub would of been too much)

22" WSM -1 ring of charcoal(stubbs)/lump charcoal(prime) and 1 full chimney of charcoal added using minion method.  5 chunks of maple wood.

Pineapple slices and bacon on top to help with breast meat drying out.  Had a few spikes in temp(450 deg) due to having the lid open too long I believe. 

Smoked for 4 hours around 350-325 and pulled at 175deg(want to pull at 165 deg. Investing in a maverick, cheap themometers are not getting it done, breast was a tad on dry side but dark meat was amazing. I really think leaving this on for the 10 degree longer was the difference, also hard to cook a 20lb bird evenly. Overall, was tender and had unique wood flavor, must of been the maple -very good taste for poultry.

turkey.jpg

• integritybbq
• Apr 28, 2013
• 1