Whats smokin' this weekend?

[chisoxjim]

I took last weekend off, and let the smokers, and my tastebuds take a rest. I did head into Chicago, and had some pulled pork quesadilla's at a buddy's restaurant, and a really great burger @ Kuma's Corner. Here is a pic of the Bongzilla - a 10 oz burger with a 1/4 lb. brat, smoked gouda, carmelized onions, and duseldorf mustard, and a side of jalapeno chutney. Probably one of the better things I have eaten all year.



This Sunday will be an all day smoke I believe. I am picking up some meat @ Peoria Meat Packing in Chicago. Planning to get a few boxes of Texas Hot links, probably have these for lunch while watching football, and either some BB ribs, or some spares. I am also hoping for some ABT's(cream cheese, shrimp, etc.) if the peppers look good at the market.

So whats on other folks menus?

 

[bullfrog]

This was from 2 weekends ago .. will probably do the same thing again this weekend.

 

[smokemifugotem]

That sandwich looks delicious!!! I am loading up my smoker with a 11lb turkey, two 2 1/2 lb tri tips, 24 abt, and a fatty. (also tying out my new fatty press) Doing a brisket today just to make sure my newly built smoker doesn't produce bad Q for some odd reason... Gonna be a good saturday, with a great BSU football game!!

 

[jimthebeerguy]

Hi Jim,

I think I'm going to do some jerk chicken again tomorrow, also I've been thinking about smoked scotch eggs and I've been meaning to do a chuckie.

Decisions, decisions... :)

 

[chisoxjim]

sounds good jim,

tomorrow is an ingredient gathering mission, and a stop @ Toon's for lunch, but Sunday is all about BBQ. I have been craving some ribs after taking a week off(even Chilis ribs were starting to looking good on tv).

 

[mr mac]

This afternoon I'll be stopping by the Winco for some St Louis style pig ribs!

 

[markmcrae]

I'll be doing 8 Boston Butts. We are having a BBQ at church. Going to start about 6am so I can have the meat ready to serve at approximately 4 - 5pm. Also doing a Fatty for breakfast and some smoked sausage for lunch. North florida weather. Low about 49 with a high about 75. Listen to the Gators on the radio. Go Gators!! It's going to be a great day!

 

[bullfrog]

Agreed! GO GATORS!

 

[mballi3011]

I think I will be pulling out the from scratch corned beef and maybe smoking it into pastrami and enjoying every last piece.

 

[rickw]

Doing chicken and ribs tomorrow.

 

[cajunsmoke13]

That sandwich looks great...I could go for one of those weekly...

 

[got14u]

Man that sandwich is something...I did my smoking today and yesterday. 2 butts 2 fatties 50lbs of venison bacon...sorta done for a day or 2. good luck to all u smokin tho

 

[fire it up]

Bongzilla, I would order that just for the name, especially after a visit from the Bongzilla

Looked like a great sammie.

This weekend I am smoking 2 chuckies, one for Italian beef one for, well I don't know-seasoned with chimichurri seasoning and gonna shred and eat, and probably do something else with it.
Also had a chicken in the fridge so I'm about to inject it with a solution of smoked chicken broth, sage, basil, pepper, thyme, garlic, Texas Petes hot sauce and butter.
Also have a pastrami curing in the fridge but won't be ready for over a week from now.

 

[rivet]

That burger of yours made my mouth water....wow what a great meal!

Getting ready to fire up the SnP and smoke a pastrami and the point for some burnt ends today. Tomorrow, who knows? I'll find something

 

[indyadmin1974]

I'll be smoking 30lbs of pork butt for work on Monday along with some other goodies if I can find some jalapenos.

 

[chainsaw]

Pretty ordinary smoke this weekend-whole chicken, one rack of wings (family pack) ABT's and I am trying the recipe for stuffed fattie with the corned beef inside the poly tube. All I have is the tube, have to improvise to get the stuff out. Was thinking of a 1 3/4" dowel, the i.d. of the tube is 1 7/8." Using JD Hot sausage for the fattie.

 

[old poi dog]

If I can locate some Marlin at a reasonable price, I'd do some smoked marlin snack sticks. Right now its going for $8.00 a pound retail....sheesh!

 

[chisoxjim]

got my menu set after a trip to Peoria Meatpacking. Im doing (1) 5# rack of spares that I will trim down, also allowing me to smoke the tips, and skirts. I got some fresh hot link sausages I will do as well as some jalapenos I will stuff with cream cheese & kilbasa. Ill start a new thread with more info on my great shopping trip, prep, cook time, and finished product.

 

[rod guy]

We did 2 pork loins and a chicken Friday, no pictures since it is deer season and didn't have time but it sure was good.