Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[West Coast Kansan]

gotta do what you gotta do when half did not get fully defrosted.   ;)

Thanks for the kind remarks, Great Family wish the other 2 could have been here too... i was real pleased about these kids, appreciate what they have  ;D

[coyote]

Good lookin' family WCK ,  with all that love in the house enjoying good food together is kinda spiritual.
I bet some great memories were made durring that get together. Thanks for sharing. 8)

                                                                              Looking foward to the Grandpa bulletin :)

                                                                                                              Coyote

[acords]

Summer sausage  MMMMMMM!!






When it's done, it's going to a graduation open house.  I hope there is some left.

[West Coast Kansan]

Accords, looks like a nice contribution to the graduation  :D What is the story / methods you use  ;)

[Consiglieri]

Later today, will be experimenting with Smoke n Spice's Sweet and Fruity Pork Tenderloins.  Maiden voyage on this recipe, but the rub, mop, and peach jalapeno sauce all smell great.  Hope it isn't too spicy for the nursing mothers...  Maybe I won't glaze one or two pieces. 

[acords]

Accords, looks like a nice contribution to the graduation   What is the story / methods you use

I used a store bought seasoning mix.  Stuffed Friday afternoon, let cure overnight in the fridge.  Smoking 4 hours starting at 130.  Will step up the temp 10 degrees at a time to a final IT of 152.  I'll need to sample before I take it to the party of course ;).  I'll post the taste test results :P

[acords]

Turned out great.  None left, but I saved 1/3 of a stick for some "me time".  Snack time tonight is gonna be great.

[Consiglieri]

Hey, that pork tenderloin recipe was a hit too.  Smoked 2 hours 50% hickory/50% apple, with box temp at 230.  Took about 3.5 hours with start up high heat grill searing, and glaze finishing. 

[Gizmo]

Not much this weekend.  6 rack of ribs, 2 pounds of canadian bacon, and a whole king salmon.

[Consiglieri]

Hey Giz: since there's not much going on in your rig, how bout cooking us up some pastrami? ;)

Geez, you must be the host to the fathers' day gig.  Which begs the question: why are the dads doing the barbequeing on fathers day?  Answer: cuz they get to do whatever they want.  Pass the beer... I mean the marinade.

[Gizmo]

Other than finishing the salmon and canadian bacon tomorrow night, I will be finishing off the bathroom cabinets, faucets, hanging doors and curtains at the old house.  Just a few little things.

[Consiglieri]

You too, huh?  Last weekend, My "plan" was to texture, prime and paint the bathroom (after removing the way to secured wallpaper) so that the house projects would be finished before the kid arrived.  Then this weekend I planned on moving all the furniture back to the original spots so that I could satisfy the nesting instinct that hijacked my wife.   Anyway, those projects are still in progress due to unexpected developments.   ;)

But I digress.  Are you working the box around the clock?  6 racks of ribs can take a fair amount of time (7 to 10 hours for me due to the poundage and residual "cold" on the meat).  Then salmon?  And bacon?  And more salmon?

[Gizmo]

No, I only use the smoker for smoke.  The convection oven does most of the work after that for those items requiring more than 4 hours (max time that I have ever applied smoke).  It is a dual oven as well so I can have 2 different temperatures as well.  I had 2 boats of ribs today that were done before the 3 boat so I fired up the 2nd oven at a lower temperature and move them down so the 1 boat could continue to tenderize and finish off.
Also, Only 1 king salmon.

[tsquared]

I've got about 15 lbs of wild spring salmon pieces (kings) that have been in the dry salt and sugar and drying rack for the last couple of days. Just put them in to cold smoke for the afternoon. Can't wait... Pics later.
T2

[Oldman]

Ah... I just got done with a 62 year old hot smokin' wife...  ;D hehe hhe sorry all but at my age I don't have time to figure out the "nice" ways of saying YAHOO~~!