OK, since the summer season is here, what are you all going to put into the smoker this weekend? Or are you waiting until the 4th? Last weekend, I did 25 pounds of sausage, steaks, shrimp and grits, fried bass, zucchini casserole. This weekend is going to be a brisket. My parents are driving in today from Texas, so I might as well make them feel at home. It's the least I can do since they are bringing some of my favorite sausage (Kreuz's) with them and some - note this WTS - MESQUITE! So what are your plans?
Smoke on dudes!
Brisket and a batch of Tasso here. At least that's the plan if I don't have to fly to Texas for some of Kreuz's Jalapeno sausage now that you've reminded me. Also love Hot Gut sausage from Meyers in Elgin - a food group in its own right.
KH, funny you mentioned the Elgin Hot Gut! My sister and I were talking about it last week - I haven't had any since college days - 30 years ago - almost the same with her - we have been spoiled by Krause's and Kreuz's (closer to home or on the way to the Austin airport). However, she did get to make a bbq trip late in the week- not only to Elgin, but also to the City Market in Luling. They were both as good as they ever were - she reports. I had to bow down to her while talking to her on the phone!
Jerky, Jerky and more Jerky. Leggs Jalapeno brand.
Got to try out the new 80L that Mrs. Giz got me for Fathers Day. :) :)
Rainbow trout, turkey jerky and smoked almonds for me this weekend.
Looked in the freezer and Ihave at least one smoker load of
rainbow so its time.
Just doin some Canadian Bacon....and some licorice stuff ( ??? ??? ???)...sorry to be the curmudgeon....
potatoes, ham & pizza dough of course...............
I think I'm going to do a brisket. I even have some messy wood that I might use
It might be a jerky weekend too
LQ - Licorice?? ???
Jerky 10lbs
Snack sticks 5lbs
Briskit on the UDS
Sitting in the garage watching the cool blue smoke and puffing on a Free Cuba ceegar and drinking a few silver bullets....................Priceless ;D
nepas
I'm thinking some more beef ribs, shoot they're on sale for 1.19 lb., chicken thighs, and time for a batch of ABT's. Where's the weekend I'm getting hungry! ;D
C
St. Louis cut ribs rubbed with Jan's Rub, sauced with the Iceman's sauce and smoked with HICKORY on the Traeger. I apologize for posting about using the Traeger but it's a new tool and I have to learn how it works. :)
KyNola
Quote from: KyNola on June 25, 2009, 06:32:20 PM
St. Louis cut ribs rubbed with Jan's Rub, sauced with the Iceman's sauce and smoked with HICKORY on the Traeger. I apologize for posting about using the Traeger but it's a new tool and I have to learn how it works. :)
KyNola
Ky
I think your doing pretty darn good with it.
nepas
Ky, no need to apologize about the Treager, just do what I do and blame it on Nepa! Hope yours are great. I was quite pleased with mine. Hope to compare notes after the cook.
Quote from: Ka Honu on June 24, 2009, 08:23:11 AMBrisket and a batch of Tasso here. At least that's the plan...
The plan is working...
Brisket & Tasso ready to smoke earlier this morning
(http://i618.photobucket.com/albums/tt269/KaHonu/100_8263.jpg)
Right now it's about halfway through 4 hours of Kiawe smoke (mesquite, actually, but we tend to call it by its the Hawaiian name).
Just finished off a doz ABT's stuffed with corizo.....hic...hic..and about hic....hic.. a dozen Bud limes.
Waiting for the chicken to finish in the BDS.
Have a good weekend all !
Lumpy
You can't get Bud limes up here--it's always sold out. I have to do it the old school way--slice the lime and add it to the beer myself.(Life is rough in Canada, eh!) Smoker might be quiet this weekend--I'm trying to catch some salmon tomorrow--if I do then it will be Kummok's strips on Sunday.
T2
So far, so good - took the brisket out of the smoker for an overnight "boat" in the oven. The Tasso will stay in the OBS for a while till IT hits about 150o.
(http://i618.photobucket.com/albums/tt269/KaHonu/Smokin001.jpg)
(http://i618.photobucket.com/albums/tt269/KaHonu/Smokin003.jpg)
Looks pretty dang good there KH
nepas
I wonder how much a ticket to Hawaii is?
I am ready for some of that Tasso. ;)
Awesome looking Ka Honu!
Lookin great KH!!! :)
Baby back ribs and some salmon, both wild and farm raised. Haven't used the smoker since last October (and I'm female) so I'm feeling rusty.
It's also my first attempt at smoked salmon. Keep your fingers crossed that it's all good!
Karen in Kansas
I did not report back on the post I had doing a load of Habs Canadian using Pork Cushion. Very impressed with the results. I expected it to be more lean and grainy, but it was just the opposite. The texture is very smooth like ham. Also Fry's better with a few very small fat veins. I cut the brown sugar amount in half and replaced it with honey powder. Poured a small amount of Pure Maple Syrup in after day 4 of the cure. Really a very tasty batch! I wish I had some pics of some lightly browned, but it vaporized too quickly.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00783.jpg)
Finally, after a comedy of errors that included some celebratory adult beverages (a friend sold his father's house after six months of frustration), a power surge that turned off the oven in the middle of the night, and some "on the fly" adjustments to make it work on a day when I was grilling at the beach instead of tending brisket on the home front, we have product! It's almost too "done" (slicing instead of pulling is a challenge) but otherwise excellent.
(http://i618.photobucket.com/albums/tt269/KaHonu/Smokin-1.jpg)
I might have gotten better brisket in Lockhart, but not much better (and it would have been far more expensive, especially when you factor in the airfare).
I'm doing a meatloaf today. I posted it in the 'meat' section. Just put it in the smoker a few minutes ago.
I was going to do a brisket but none at the store. These caught my eye:
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/june%2009/011-1.jpg)
After 4 hrs in the smoker (2 hrs oak) , a little boat action & then they went back into the smoker for a couple hours.....
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/june%2009/012.jpg)
Dinner:
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/june%2009/014.jpg)
Looking good Deb. :)
Hi,
My weekend got a late start because of work. I've got a pork butt going right now. Should be done about noon tomorrow.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon002-1.jpg)
Rubbed and ready.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon003-1.jpg)
In the Bradley.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon004-2.jpg)
Some slaw for the pulled pork.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon006.jpg)
After 4 hours of smoke.
It's been boated and in the oven now for an overnight. Will post more once it's done.
Dale
Dang Deb...those shorties look awesome....mouth watering great!!! Well done... :)