Author Topic: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.  (Read 448678 times)

Offline RFT

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1605 on: December 03, 2010, 10:22:55 PM »
Two racks of baby backs and an 8lb pork butt.
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Offline DarqMan

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1606 on: December 04, 2010, 11:03:00 AM »
Nothing here.  Tonight is company Christmas party at Red Rock in OKC on Lake Hefner.  We'll all be decked out in tuxes and formal wear.  Already have ride arranged to and from.  These are always a huge blast!
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Offline SoCalBuilder

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1607 on: December 04, 2010, 12:02:40 PM »
My second brisket and my first shot at almonds. Both turned out great, in spite of me ;D




Offline KevinG

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1608 on: December 04, 2010, 01:28:13 PM »
OK, so I'm talking to classicrockgriller on the phone last night. He's quite the character, funny guy, just don't ask him about his wife's boyfriend  ;D. So he tells me I've gotta try Zatarains, felt sorry for the guy so I figured what the heck :D ;D. I know technically this isn't smoked, but it sure looks like smoke when cooking.

Started with the ingredients:
Some hamburger


and some Zatarains


cooked up the hamburger and drained it,


boiled some water and oil and added the Zatarains, and hamburger


See it almost looks like smoke when it's cooking - just moisture though  :-\

ahhh, finally done.


Din din


This stuff sure does make the house smell good when cooking it.
« Last Edit: December 04, 2010, 01:30:41 PM by KevinG »
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Offline FLBentRider

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1609 on: December 04, 2010, 01:31:23 PM »
The Z is a staple in our pantry.

try the Jambalaya too.
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Offline Smokin Soon

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1610 on: December 11, 2010, 04:11:02 PM »
Habs Canadian ready for the painfull 2 day wait.



Some Filipino style pork on a stick.



A sweet Filipino dinner roll called Pandesal


Offline RFT

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1611 on: December 13, 2010, 07:17:11 PM »
Yummmy! My wife saw this and said looks good (she's Filipino) :)

Hmmm. how bout some smoked Adobo.  I may smoke me some chicken legs this weekend and ask her to make me some Adobo chicken with it.
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Offline LilSmoker

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1612 on: December 14, 2010, 12:39:12 PM »
Wow! i can see from the pics that the standard is still very high on the end results here!

Absolutely superb!
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Offline brian57

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1613 on: December 18, 2010, 02:16:10 PM »
making jerky for the first time but we live in northern bc and it is -15 so not really sure if we doning this right trying to keep temp at 160 smoking for 2 hours then dry for another 3 to 4 if this is right please tell me ty you

harley_davidson

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1614 on: December 21, 2010, 11:45:01 AM »
can i get this recipe

Offline SoCalBuilder

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1615 on: December 21, 2010, 01:54:36 PM »
Jerky here too for the first time in the OBS. Hi Mountain seasonings just arrived, now I just gotta go get a hunk of cow ;D

Offline West Coast Kansan

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1616 on: December 23, 2010, 01:28:14 PM »
Smofried turkey
PR for about 1.5 hours
a few scallops -

going to have Ham but not smoked (other than what the package says)

going to do jerky for entertainment.

Got grand kids in town... good Christmas.

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NOW THAT'S A SMOKED OYSTER (and some scallops)

Offline Smokin Soon

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1617 on: January 05, 2011, 08:01:53 PM »
Got this idea from a pro on the Char-Broil forum, Mike Stines. Bone in Pork Roast, split and pasted with garlic and spices. Have not decided Bradley or Treager yet, but it is resting.



He trimmed the bones back, I am not that handy. Just gonna go for it. It's a 5 bone roast split and pasted with enough garlic and Herbs 'D Provence to kill a colony of Vampires. Here is his original post.

http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027

Offline DarqMan

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1618 on: January 05, 2011, 08:18:53 PM »
Got this idea from a pro on the Char-Broil forum, Mike Stines. Bone in Pork Roast, split and pasted with garlic and spices. Have not decided Bradley or Treager yet, but it is resting.

He trimmed the bones back, I am not that handy. Just gonna go for it. It's a 5 bone roast split and pasted with enough garlic and Herbs 'D Provence to kill a colony of Vampires. Here is his original post.

http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027

I can only imagine that turning out fabulous.
Original Bradley Smoker with Dual probe PID, Traeger Texas BBQ075, Traeger Junior BBQ055, Bubba Keg with Stoker

New car, caviar, four star daydream, think I'll buy me a football team.

Offline SoCalBuilder

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1619 on: January 06, 2011, 08:39:51 AM »
Looks like a rain-free weekend here in SoCal so Saturday is a couple spatchcocked chickens and Sunday is my second batch of beef jerky. I used some of the Hi-Mtn dry cures last time and was impressed, as was everyone who sampled it. I need to perfect my meat procurement procedures though. I have always used London Broil in the past, but would like to find an appropriate roast to cut up. I grabbed some brisket flats that looked good and lean, but I'm a bit embarrassed to say what I paid for them. It'll still beat the $72.00 a lb. that I figured it would cost to buy a name brand at the local market.