Whats everyone smoking this weekend?

[Locomotive Breath]

I'm *hoping* to have my OC Wrangler delivered, but in the event it's not in on Friday for me to clean and season, I'll be definitely grilling something. If I get the smoker in on the weekend, I will work on cleaning/seasoning/modding it. Might be next weekend before I get to actually do something with it.

So, for the rest of you, please share your food here so I can at least live vicariously through you all!

 

[smittybbq]

Ribs sound delicious. Just looking at our weather it's not looking to pretty. Hopefully it will warm up a little

 

[buzzy]

I have a small batch of jalapeño cheddar summer sausage going now. Plan on smoking a ham loaf Sunday. Did butter & cheese yesterday plus a big pan of mac & cheese. Got plenty of leftovers

 

[SmokinVOLfan]

What part of TN are in you in Smitty?

I just checked out the weather here. Rain all day tomorrow and Saturday.

 

[jaxgatorz]

Thursday counts as the weekend to me

 

[jaxgatorz]

oh, and 2 butts chugging along....

 

[noboundaries]

I've got a 3.5 lb tri tip grill smoking on the Kettle as I type. I cut it into three pieces so it would fit in a marinade Ziplock. It was marinated in an adobo paste. First time I've tried it.

Will probably do chicken boneless/skinless chicken thighs this weekend.

Adobo Tri Tip below:

 

[Locomotive Breath]

Keep it coming, folks. Good stuff!

 

[POP A SMOKE]

Ribs sound delicious. Just looking at our weather it's not looking to pretty. Hopefully it will warm up a little

Yeah, someone told me today that it was snowing up north..

 

[73saint]

I've got several racks of spares from RD in the fridge, made a big batch of home made baked beans to put on smoke (under the rib trimmings of course). Ribs are going to be 1/2 memphis style dry rub, and half glazed with bbq sauce.

 

[myownidaho]

Nada. It’s supposed to pour all weekend.

 

[73saint]

Nada. It’s supposed to pour all weekend.

that's never stopped me before.

 

[myownidaho]

I could, I would just have to invert a bowl over the digital controls mounted on top of the cabinet. There are plenty of other things I can cook. Besides, it’s time to pull and trim the NY strip that’s been ageing for just over 40 days!

 

[73saint]

My cheap-o Academy tent frame is completely brown from all the smoke it's been exposed to. And, heaven forbid you bring the cover inside, it smells like smoke to the Nth degree!!

That aged NY strip sounds incredible!

 

[kawboy]

Chucky.

 

[GetSmokedMN]

I bought a case of baby backs (18 racks) at Sams Club this week. Gonna prep em tonight and fire up the smoker bright and early tomorrow. Not going to let the forecasted high of 30 stop me!

 

[challenger]

Smoked up a rack of St Louis style ribs. I was going to do them last weekend but my sister and her mob showed up and there was only one rack ready to go. They were dry rubbed and ready to go. They sat in the fridge all week and man that flavor was excellent!

 

[Steve H]

Well, my plans got messed with a bit. It is doing this at the moment.

So, I have the cheese going on the small smoker. I'll be doing the roast this afternoon.

 

[Steve H]

My son had this waiting for me when I got home from work yesterday! I believe I have plenty for now!

 

[Steve H]

Here's the roast after getting a massage with the SPG rub. After 4 hours it'll get another rub and into the smoker with I think some apple and hickory chips.