What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a

[jirodriguez]

A spur of the moment brisket flat... guessing about 8 lbs. or so.

 

[meateater]

Here too...

I just started digging through my outdoor Q-freezer yesterday, and I stumbled upon a vac-seal package dated 11-06-09, containing part of my first batch of spicy canadian bacon. I also found a smoked whole yard bird carcass which I saved for making chicken soup. Yea, I've put tons into the freezer over the past year or so, and I need to do a clean-out just to see what else is in there. I also have some meat market country style sausages, and some locally grown hog pieces (some processed, some raw), some side pork and about 100lbs of other meats to sort through and come up with a plan for what to do with it. Not my idea of fun, but maybe, just maybe, I'll run accross something that will spark some inspiration for a smoke on my next days off............

Also, I'm in the final planning stages of a smoker build, and lousy weather is preventing me from developing any momentum to go out and start the assembly today.

Anyway, I've had a helluva week, with a couple really good smokes to go with it, so I'm content to just lay back today and catch some q-views and some R & R before I go back to the money earning mode on Sunday...LOL!!!!!!

I'll be hangin' out here most of the day, so don't forget those q-views!

Nice thread, btw!

Eric

Actually I have a 10#  turkey thawing out that I'll smoke in a few days. I need to try out a turkey in the new smoker before thanksgiving.

 

 

[5lakes]

Right now, it's empty. I know, shame on me... 

However, in my defense, this weekend I led a youth leadership training session for about 60 Boy Scouts from surrounding counties. I set up my ECB and provided moinks for a mid morning snack and a crazy idea for mid afternoon. The moinks were a cube of Tillamook sharp cheddar cheese wrapped in breakfast sausage wrapped in bacon. I use a couple of fish baskets that let me set several layers in a very short space. For the afternoon, I had a chuck roast cut into two-bite size pieces. Sprinkled a fair amount of brown sugar on them and let the sugar melt. Sprinkled a dose of Jeff's rub on them and let them sit for a couple hours in the cooler. I then placed them in another set of fish baskets, a sprinkling of Jeff's rub and put on the smoker. When done, they were served with Jeff's sauce. Absolute truth here... I had about 10 scouts circled around me and the smoker not allowing anyone else near until they had their share. Quite a few asked for the recipe for the sauce. I politely declined, saying that it's a secret recipe that I was not at liberty to divulge. I was then forced to agree to make the sauce any time I show up at a campout. Later, at supper with the troop I work with, I was asked to bring out the remaining sauce for them to use with their meal.

All in all, I went through lots of sausage, cheese, bacon and beef. No leftovers of anything. To top it all off, temps reached the upper 80s which is about 20 degrees above normal. Record highs all over. An incredible day.

Oh, and thanx Jeff for making me one of the most sought after cooks in these parts...

 

[Bearcarver]

Actually I have a 10#  turkey thawing out that I'll smoke in a few days. I need to try out a turkey in the new smoker before thanksgiving.

 

Will that new electric smoker smoke consistently on it's own, or will you have to get an electric A-MAZE-N-SMOKER ?

 

[fpnmf]

 A chuckie on the bottom rack and just put a rack of BBRs in.

  Bears recipe for the chuckie and Jeffs rub on the ribs.

 And Hey 5lakes..God bless ya for your BSA work. I did 9 years as an ASM. I miss the campouts and the Scoutmaster cookoffs. Heck I miss all

of my BSA time.

 

[mossymo]

A pig leg off the hoof, brined, injected and left to cure in the fridge for 7 days. Should be hickory smoked ham in about 12 to 13 hours!

 

[squirrel]

I have a chuckie on the smoker thanks to my friend Bear!

I am also cold smoking cheese, mushrooms and pecans!

 

[scarbelly]

Well I got a package in the mail yesterday from my friend at the DEA. About a month ago ChefRob sent me a package of his rub. So being the trusting soul that I am, I sent it over to my friend to have it tested just in case Rob had stuck a little present in there for me

 Anyway the package came back clean so we have a chuckie in the fridge with Rob's rub and will smoke it later today.  

 

[tom37]

Nothing at all today

I am thinking that I don't even wanna smell smoke today. And I have all the left overs to pack up and get to the freezer.

If anyone has any ideas, I have over 130 lbs of breakfast sausage that needs to get cooked soon. Most of what ever I cook will have to go to the freezer and eat at a latter date.

 

[Bearcarver]

Well I got a package in the mail yesterday from my friend at the DEA. About a month ago ChefRob sent me a package of his rub. So being the trusting soul that I am, I sent it over to my friend to have it tested just in case Rob had stuck a little present in there for me

 Anyway the package came back clean so we have a chuckie in the fridge with Rob's rub and will smoke it later today.  

That sounds great Scar!

BTW: Rob told me, he suggests you don't stray too far from the little boys room tonight & tomorrow. Uh Oh, maybe I wasn't supposed to tell you---I forget.

 

[forluvofsmoke]

Nothing at all today

I am thinking that I don't even wanna smell smoke today. And I have all the left overs to pack up and get to the freezer.

If anyone has any ideas, I have over 130 lbs of breakfast sausage that needs to get cooked soon. Most of what ever I cook will have to go to the freezer and eat at a latter date.

 130lbs????????? Damn...I'd take a coffee can full of peppered flour and about half of that sausage over to your local soup kitchen and make 'em a big batch of sausage gravy and biskets. It wouldn't be smoked, but they'd love ya for it!!!! Also, if you contact local law enforcement or a hospital, they can direct you to one of the many safe-houses/shelters for abused women/children...these places always need donations...even the workers are volunteers.

Eric

 

[scarbelly]

That sounds great Scar!

BTW: Rob told me, he suggests you don't stray too far from the little boys room tonight & tomorrow. Uh Oh, maybe I wasn't supposed to tell you---I forget.

That is why I had them test it

 

 

[pit 4 brains]

Just loaded up a ten lb pork butt in the drum.. I'll post up some view when I add the chicken..

 

[Bearcarver]

Just loaded up a ten lb pork butt in the drum.. I'll post up some view when I add the chicken..

Going to town with all that meat!!!

BTW: How the heck is your shoulder anyway!

 

[thebarbequeen]

did my first ABT's yesterday for a friend's party, right now I've got a Mexican flavoured chuck, an Italian flavored chuck and a regular rubbed butt in. Almost done, I'm hoping.

 

[squirrel]

You go BQ!!! Do tell about the Mexican flavored and Italian flavored chuckies, please!

 

[britsmoker]

Trout & Tenderloin

Just playing with some simple stuff to get used to the new smoker.

 

[thebarbequeen]

You go BQ!!! Do tell about the Mexican flavored and Italian flavored chuckies, please!

I'm hoping to post a qview soon- I wrote everything down and even measured as I went!  They're what I would call a wet rub- the mex. has a bunch of chopped garlic, paprika and chile powders, cumin, chopped cilantro and olive oil; Italian is fresh rosemary, oregano, parsley, garlic, balsamic vinegar and olive oil, plus s & p on both.  schmeared the slurries on and wrapped up tight in plastic for 2 days (was going to be 1 day, but plans changed, due to the need for ABT's for a partay!).  I just foiled the chuckies and put them back in until the butt says it's done.   You're qviews and input are my model & motivation to conquer qview, which has not been getting along well with my laptop-but it's getting there!
 

 

[squirrel]

Well you go girl! Love your spice choices! Isn't fresh rosemary just heavenly? Good luck and I can't wait to see more from you!

 

[scarbelly]

I'm hoping to post a qview soon- I wrote everything down and even measured as I went!  They're what I would call a wet rub- the mex. has a bunch of chopped garlic, paprika and chile powders, cumin, chopped cilantro and olive oil; Italian is fresh rosemary, oregano, parsley, garlic, balsamic vinegar and olive oil, plus s & p on both.  schmeared the slurries on and wrapped up tight in plastic for 2 days (was going to be 1 day, but plans changed, due to the need for ABT's for a partay!).  I just foiled the chuckies and put them back in until the butt says it's done.   You're qviews and input are my model & motivation to conquer qview, which has not been getting along well with my laptop-but it's getting there!
 

 Those sound great - looking forward to seeing the qview for sure