Smoked-Meat.com http://www.smoked-meat.com/forum/ smoking meat, smoking ribs, smoking brisket, bbq, barbecue, barbeque,grilling meat,smf,smoked meat,smoked vegetables, smoked beer, barbecue sauce, rib rub,smoking pork,pulled pork,smoked turkey,smoking turkey, smoked chicken, smoking chicken en Mon, 06 Sep 2010 15:30:04 GMT vBulletin 60 http://www.smoked-meat.com/forum/images/redbar/misc/rss.jpg Smoked-Meat.com http://www.smoked-meat.com/forum/ Labor day Labor of love http://www.smoked-meat.com/forum/showthread.php?t=10017&goto=newpost Mon, 06 Sep 2010 13:41:49 GMT I know it's been a while but man i've been busy with work so i really have only been grillin' lately. Took the week off to get caught up around the house, AKA honey do's, and cleaned out the freezer.

Today is rib and steaks, got 3 racks of untrimmed spares that i just inserted into LuLu. No pics of the prep but there will be of the finished products:whistle: and 3 N.Y. Strips to go in later.

Also pulled out a 14# brisket and a large butt for weds. but that will be another post. i really need to do some more cooking after taking inventory of the freezer heres a count 14 racks of BBs, 4 butts and 5 briskets plus steaks and chops and loins, I'M FALLING BEHIND AND CAN'T GET CAUGHT UP!!!!!!

well anyways it's good to be back in the groove and i hope everyone enjoys their day.


I.B.E.W. LU 126 ]]> Pork Linetrash http://www.smoked-meat.com/forum/showthread.php?t=10017 Great Bologna Sammy http://www.smoked-meat.com/forum/showthread.php?t=10015&goto=newpost Mon, 06 Sep 2010 02:47:32 GMT Never thought I'd say that about a bologna sandwich, but after smelling the aroma of smoking butts for several hours, I was getting darn hungry. Wanted something quick and easy. Bologna sammy it was. Then an idea hit me.

Bread, mayo, couple slices of bologna and healthy layer of hot fridge pickles. Kinda like pickle loaf on steroids. Hehe. :thumb:

The pickles are just cider vinegar, sugar, black pepper and onions. Usually make these sweeter and lately been adding hot peppers. This time it was habanero. Keep a jar going all summer long. As I eat them, I'll add more. That's why some have a little different color to them.
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]]> From The Kitchen RowdyRay http://www.smoked-meat.com/forum/showthread.php?t=10015 Coupla Butts and Beans http://www.smoked-meat.com/forum/showthread.php?t=10014&goto=newpost Mon, 06 Sep 2010 01:41:19 GMT Nothing exciting, just some butts and beans. Butts rubbed with Mad Hunky and the beans are these: ... Nothing exciting, just some butts and beans. Butts rubbed with Mad Hunky and the beans are these:

http://tvwbb.com/eve/forums/a/tpc/f/...8110183&cdra=Y

Think Gunslinger posted them. Not a fan of green peppers so I skipped those and the cayenne and used a jalapeno from the garden. Not bad. We'll see what the crowd says.

Took a pic when I threw in the beans. Beans are done now, but the butts won't be out until late tonight. Cooler and pull in the morning. Try and post finished pics. Taking it to the son's house tomorrow.
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]]> Pork RowdyRay http://www.smoked-meat.com/forum/showthread.php?t=10014 1st ever grilling with lump http://www.smoked-meat.com/forum/showthread.php?t=10013&goto=newpost Mon, 06 Sep 2010 01:18:54 GMT I bought a bag of cowboy lump today thought it was time to break the cycle.3 generations of grilling with Kingsford bricks.hopefully dad and grandpa... I bought a bag of cowboy lump today thought it was time to break the cycle.3 generations of grilling with Kingsford bricks.hopefully dad and grandpa aren't rolling thiere graves:lol: I lit up 2 chimney's a big one and a little one and was really surprised at how fast they lit and how hot.wow


Now I know I would have only needed 1 big one this stuff was really hot
here are the victims a couple nice juicy T bones.

and on the coals


these coals were really hot and they turned out a couple of perfect bones after 3 min per side.

Tasted as good as they looked:banana_smiley:
next test will be on ribs in the wsm:thumb:thanks for looking ]]> Hot Off The Grill minnbill http://www.smoked-meat.com/forum/showthread.php?t=10013 Injected Turkey http://www.smoked-meat.com/forum/showthread.php?t=10012&goto=newpost Mon, 06 Sep 2010 00:53:24 GMT Decided on a 19 pound turkey today. Tracey (Walle) and his family joined us in an early Labor Day cook out. I injected the bird with Cajuninjector's Creole Butter. I (sort of) spatchcocked the bird but didn't lay it flat so there's no backbone. Used the Two Irish Fools So CA rub (sparingly).



Out of the smoker. Didn't get any pics of the carving as our hands were a little slippery.


Also had to do some stuffed poblano peppers from Tracey's garden. Stuffed with cheddar cheese and a combination of JD sausage, cream cheese and chipotle powder. Good stuff!




Thanks for checking out my bird. ]]> Poultry Bassman http://www.smoked-meat.com/forum/showthread.php?t=10012 Trying Really Hard to Stay Outta Trouble. http://www.smoked-meat.com/forum/showthread.php?t=10011&goto=newpost Sun, 05 Sep 2010 22:35:32 GMT The wife and kids are up in Iowa this weekend for their annual visit to the in-laws. Which means it's my annual bachelor weekend. I don't really treat it like a bachelor weekend anymore, because we can't afford bail money anymore. But somehow I still seem to get into trouble by myself. I try not to, but somehow I always find or create some disaster.
So far, I'm doing pretty good. I've filled the ice trays every time I emptied them. I did my dishes. I did Cheryl's chores. The dog isn't dead, but her fish and pet crawdad was close. I haven't smoked or drank anything I shouldn't, not even coffee. And I haven't gotten anymore big tattoos. She'll be proud of me if I keep this up. :lol:
I did however make some rye hoagie rolls for a project for later, And I made these eggs. We had an abundance of fresh eggs, which seems odd to me with the recall and all. This was a bitch by the way. I forgot how hard it is to peel fresh eggs. Took me like 2 hours to peel 3 dozen eggs. The only thing about fresh eggs that sucks, that I can think of anyway.




The recipe I used was this:

1½ cups white vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt
And I put some red onion rings and cayenne peppers in there too. DAMN!!! I forgot garlic.

Anyway I got the recipe from here. Good info if you ever want to pickle eggs.


I do still have to stuff bratwurst and chorizo, so we'll see if I can keep from cutting a finger off or getting my hand stuck in a machine. ]]> Side Items Gunslinger http://www.smoked-meat.com/forum/showthread.php?t=10011 cowboy ribeyes http://www.smoked-meat.com/forum/showthread.php?t=10009&goto=newpost Sun, 05 Sep 2010 22:17:00 GMT

That's about 4.5 pounds of ribeye steak. I did one yesterday that got overdone and it was still amazing. I seared it on all sides and have moved it indirect to bring the center up to temp. ]]> Hot Off The Grill jlw http://www.smoked-meat.com/forum/showthread.php?t=10009 Felt Like Some Chicken http://www.smoked-meat.com/forum/showthread.php?t=10007&goto=newpost Sun, 05 Sep 2010 19:55:08 GMT Just felt like doing some chicken today. Injected and smoked at 350 with Oak and Plum. Thanks for checking out my smoke... *Injection:* 3/4C... Just felt like doing some chicken today. Injected and smoked at 350 with Oak and Plum. Thanks for checking out my smoke...

Injection:

3/4C Orange Juice
1/2C Apple Cider Vinegar
1C Water
1/4C Kosher Salt
1/2C Brown Sugar
1/4 C Fine ground Mad Hunky Rub
2 Tbs Worcester


All prepped and rested over night...



Just put on the smoker



At the 45 minute mark. First time using a margarine bath to smoke chicken...



I got to say It made for some very tender Chicken...



1.5hr and done. Very juicy chicken and the skin was pretty crispy. I could have finished them on the grill for 5 minutes to really crisp up the skin but I'm on vacation and lazy as well. The injection had a very nice flavor and I will definitely use it again. All the best...:thumb:

]]> Poultry Zeeker http://www.smoked-meat.com/forum/showthread.php?t=10007 Summer Sausage http://www.smoked-meat.com/forum/showthread.php?t=10005&goto=newpost Sun, 05 Sep 2010 18:35:23 GMT Mixed up 15# of Hi Mountain Summer Sausage from the box & added Mini Cheddar Cheese Cubes & Mustard Seeds..... Had to mix up in a clean cooler.....Need to pick up a lug at Cash n Carry next time..... 12# in the big bags & 3# linked up for beer snacks.... Smoke tonight if I get home in time & am up for the chore.... :cheers:

Ready for mixing...... Need me a mixer also.... :sausage:


Overnight, the cure has taken over...... :sausage:..... I put Ice bags on top of the meat overnight....Ice cold in the morning.


Stuffed & into the fridge til smoking time...... :sausage:
]]> Sausage Fishawn http://www.smoked-meat.com/forum/showthread.php?t=10005 Turkey Breast, and a Ham http://www.smoked-meat.com/forum/showthread.php?t=10004&goto=newpost Sun, 05 Sep 2010 17:55:46 GMT I'm smoking a Turkey breast and a spiral ham today, I brined and injected the turkey.



I'm mopping the ham with a coffee mop sauce



Here's the set up, and my BBQ companion

]]> Poultry northern greenhorn http://www.smoked-meat.com/forum/showthread.php?t=10004