Hey Smoked-Meat....... What's Cooking This Weekend?

[Fishawn]

What's it going to be?

Just pulled a couple of chickens oot of the freezer to thaw & go on the rotisserie tonight while the wife unit is gone

Thinking a couple of butts need to be smoked this Saturday to build up the PP stash for the fall & probably ribs on Sunday for football viewing


What U Got Planned?

[MrZip66]

Got mah 2 briskies in the fridge. Saturday O'dark thirty they start to become pastrami I hope.

Which is good. My wife still looks at me funny when I tell her I'm going into the garage to message my brisket.

[IrishChef]

Got home last night, blew $60 on meat this morning. Got a couple of butts on a 22.5 as I type this for PP, and for the rest of the week and weekend, a couple of chuckies, some sirloins, and a chunk of turkey I wanna hit with Riches pork brine.

[Fishawn]

Got home last night, blew $60 on meat this morning. Got a couple of butts on a 22.5 as I type this for PP, and for the rest of the week and weekend, a couple of chuckies, some sirloins, and a chunk of turkey I wanna hit with Riches pork brine.

What flavor of smoke you fancy on the butts IC?

I yam gessing muh hog any ret sos on the Pooled pork?

[barkonbutts]

Pulled two butts out of the Freezer this morning... Will be putting them on Saturday! Going to get some fresh cider (you know the unpasteurized kind.... full of worms and all....taste so so good.) to inject them with...

Should be great!!

[Fishawn]

Pulled two butts out of the Freezer this morning... Will be putting them on Saturday! Going to get some fresh cider (you know the unpasteurized kind.... full of worms and all....taste so so good.) to inject them with...

Should be great!!

Great Idea!

[IrishChef]

What flavor of smoke you fancy on the butts IC?

I yam gessing muh hog any ret sos on the Pooled pork?

Maple, with a bit of cherry at the end for a nice rich color. And hey bud, I'm fresh out of mahagany red. And the website is still not accepting orders. Could you maybe lend me some of your stash. Tharks bro.

[Fishawn]

Maple, with a bit of cherry at the end for a nice rich color. And hey bud, I'm fresh out of mahagany red. And the website is still not accepting orders. Could you maybe lend me some of your stash. Tharks bro.

Still waiting on me order also...... Been back ordered going on 13 months now Wish I could help a brother out man, butt shit is hard to get ya know I been looking for a clone recipe with no luck either

[Fire it up]

Some Mad Hunky Dill and Poultry Brined Chicken Legs! And yeah, a shit load of fresh dill mixed into the brine

[Fishawn]

Some Mad Hunky Dill and Poultry Brined Chicken Legs! And yeah, a shit load of fresh dill mixed into the brine

Dill? WOW, that sounds interesting. Love me some fresh dill on Salmon/Steelhead, butt never thought about using it along with a brine Keep us posted on this one

[barkonbutts]

Talked my friend and he asked if I could do two butts for him as well, they just dropped off... so now it looks like I have 4 butts to do... his are for a Family gathering so I hope he likes them...

[smokerdean]

Have a couple of things on the horizon; I'm a newbie, so I haven't tried a lot of meat cuts. Tonight is my first fatty (Greek). On Sunday I am doing a batch of Mac & Cheese from a recipe I found during my information searches. I also have my butcher watching for a 6 pound butt. I believe I am limited in size of it because I have an ECB and with estimations of 2 hours per pound, I am sitting around 12 hours. I don't have a digital alarm clock to wake me up when it is done if I have one that is much larger.

[Ryan]

We got a sale Saturday to serve food. It'll be the debut of my breakfast sandwich, everything but the croissant will be homemade(I'm not ready for it) hopefully they're better than the precooked ones we usually get. Kinda hoping its a short sale, I wanna smoke some baby backs for the Nebraska vs Wisconsin game. I figure if the skers git ther ass waxed like last year at least we'll eat good If not enough time gonna do them Sunday after registering for baby gifts just shoot me now!

[IrishChef]

Have a couple of things on the horizon; I'm a newbie, so I haven't tried a lot of meat cuts. Tonight is my first fatty (Greek). On Sunday I am doing a batch of Mac & Cheese from a recipe I found during my information searches. I also have my butcher watching for a 6 pound butt. I believe I am limited in size of it because I have an ECB and with estimations of 2 hours per pound, I am sitting around 12 hours. I don't have a digital alarm clock to wake me up when it is done if I have one that is much larger.

6 pounder won't take quite that long. Maybe 10 hours at most, probably closer to 8.

[curious aardvark]

weather dependant, I've got a bunch of cured shoulder to turn into pulled ham/bbb

Nothing else 'planned' :-)