Hi All,
I suppose this could in the "OK-Who's A-smokin' what this weekend" thread, but since it's a holiday I thought it might be worth a separate topic (Chez, if you agree, perhaps we can append this thread to the above topic after Easter weekend).
We're having about 25 people from 4 different families over for Easter, so it will be quite a spread. Appetizers will be smoked cheeses, smoked shrimp using the S+S receipe, and spannikopita made by my Greek neightbor. For the main meal, I'll be doing an Olds T-shirt double-smoked ham (oak smoke) plus a deep-fried turkey injected with butter garlic marinade. We're also having "dueling leg-o-lambs": my Greek neighbor and our Lebanese friends are each bringing over a leg of lamb they will have prepped for me to rotisserie on my grill. Our Irish friends are bring (what else!) a potato dish, assorted veggies and the desserts.
Love to hear what other folks are doing!
John
Newton MA
Ham'n it up to. (Will use the t-shirt metod with hickory)Sour cabbage rolls with creamed perogies. [:p][:p][:p]
Addicted to Smokin[:p][:p][:p]
Dan R @ Fort St. John BC
my parents are coming from ND and I am doing a Brisket with 4 hours of hickory. Can't wait for them to try out a "product" from my BS.
Everyone have a SMOKIN Easter!!
Steve
Going to Chicago to the in-laws, mine, not Anne's. We'll be able to consume German pork loin so dry that no amount of gravy can moisten it.[xx(] OTOH, most appetizers are great and the red cabbage rocks!
Am planning on taking in 1/2 a pork loin, smoked, and served at the temp it should be. They'll probably think it tastes bad, butcha gotta try to convert 'em![:p][;)][:)]
Anne probably won't eat anything that's not chocolate, as that's what she gave up for Lent. Me, I gave up possum and one-legged Peruvian hookers![;)][}:)][:D][:D]
Happy Easter everyone.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Me, I gave up possum and one-legged Peruvian hookers!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Chez,, You crack me up[:D][:D][8D]
Steve
Well this weekend is also my fathers surprise birthday party[;)] so I will be doing a 7lb roast beef and maybe some smoked cheese.[:)]
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
as for me I gave up riding in submarines and eating watermelon, always works for me.
If you miss the bus by 2 seconds are you on it? [;)]
Kirk,
Maybe you should have kept the possum to smoke and served it with the dry pork loin. That would make the dry pork loin easy to swallow. [:D] Bill
If you can eat it, you can smoke it.
Hi all,
JJC said: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> my Greek neighbor and our Lebanese friends are each bringing over a leg of lamb they will have prepped for me to rotisserie on my grill. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Would be interested in how they prepared the legs of lamb, lamb is one of my favourites. [:)][:)]
I've got a couple of briskets that will be marinaded then rubbed with a modified Wild Willy!! (?S+S)[:I][:D]
Also got around 8lbs spare ribs, probably do a couple of different batches but mine and my two boys favourite is marinate in sweet apple cider for 24 hours then rub with a modified Kansas City Sweet and Sour. (again ?S+S)I spray the ribs every hour to hour and a half with more cider then eat with whatever dip/sauce the boys fancy.
The later is a specific request from my 7 year old son!!
On a different subject quite a few rub recipes mention mustard, is there a specific mustard people use? What's the commonest?
Happy Easter everyone and good smokin' [:D][:D][:D]
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br />Kirk,
Maybe you should have kept the possum to smoke .....<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">When you smoke possum, there is one line you will never get, that is "It tastes like chicken" but on the other and I have heard "it tastes like pork" but with more grissle.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
we're gonna do a ham. i've been trying to locate Old's t-shirt method within other threads. hopefully, i'll find it before saturday, otherwise i'll do it the common way and try the t-shirt method the next time.
so, for us on Sunday:
Breakfast:
smoked sausage links
eggs
grits
cheese
plain bread
lots of coffee
Lunch:
smoked ham (hickory)
potatoes (smashed)
green beans
fresh made swiss-egg bread
lots of cheese chunks
Dinner:
pizza
beer
Chris
Jasper County Firefighter
"Where-ever you find smoke you'll find us!"
manxman wrote -
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">On a different subject quite a few rub recipes mention mustard, is there a specific mustard people use? What's the commonest?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Any yellow mustard will work. Cover the entire piece of meat including the sides. The mustard helps to hold on <u>more</u> rub. You really can't taste the mustard.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Hi jaeger,
thanks, only have experience of using english mustard, just wanted to make sure I was'nt missing anything! [;)]
Manxman.
Just got back from Sam's with a small brisket flat. Right at 4 lbs so in the tumbler she will go with who knows what at this point. 3 full racks of spares that I plan to trim down to St. Louis style myself[:0] and again tumble with something. 2 racks of uncut lamb chops that will be tumbled 1 with olive oil, rosemary, lots of garlic, maybe a splash of cider vinegar. And last 4 sirloin steaks. I'll think about sides later but I really need to try out my new ABT holder. Happy Smokin' to everyone.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />Just got back from Sam's with a small brisket flat. Right at 4 lbs so in the tumbler she will go with who knows what at this point. 3 full racks of spares that I plan to trim down to St. Louis style myself[:0] and again tumble with something. 2 racks of uncut lamb chops that will be tumbled 1 with olive oil, rosemary, lots of garlic, maybe a splash of cider vinegar. And last 4 sirloin steaks. I'll think about sides later but I really need to try out my new ABT holder. Happy Smokin' to everyone.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">What does this tumbler do exactly.? is it a marinader? a tenderizer, Please advise.
Harpo
Jeff,
Is that the Tumbler that Bill uses? How much do they cost?
Steve
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by simmy</i>
<br />Jeff,
Is that the Tumbler that Bill uses? How much do they cost?
Steve
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
It sure is. Lots of fun as well. Best leave the pricing to Bill. I think he has one or two left. Happy Smokin'.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I bought one of the Reveo tumblers from Bill, and they're terrific . . . well worth the cost (which as Jeff says, is best left to Bill, but you should e-mail him privately on this as he is not allowed to quote the price on-line). It marinates and tenderizes at the same time.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br />manxman wrote -
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">On a different subject quite a few rub recipes mention mustard, is there a specific mustard people use? What's the commonest?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Any yellow mustard will work. Cover the entire piece of meat including the sides. The mustard helps to hold on <u>more</u> rub. You really can't taste the mustard.
Hi Manxman and Jaeger--
Just want to make sure Maxman knows what American yellow mustard is, since the only yellow English mustard I am familiar with is Colman's, and that is a lot more potent than any of the American yellow mustards!
P.S. to jaeger: your Forum moniker means hunter in German . . . coincidence, or not?
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">P.S. to jaeger: your Forum moniker means hunter in German . . . coincidence, or not?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Not!
One of my favorite activities is to get out in the fall and enjoy time in the beautiful South Dakota outdoors. I like to spend time with family and friends deer hunting and pheasant hunting. I had to have my chocolate lab put to sleep last spring. Trieva was 14 years old and still very dearly missed. By the end of the week, I adopted a black lab from the city humane society. He was a stray but after spending a little time with him I decided he really did need a good home. You should have seen him march so proudly into the yard, head up, looking around the day I brought him home. Some days nobody is free to hunt, but he is always ready!!!
I used to make and sell a German Landjaeger sausage. It was more of a German dinner sausage as opposed to the authentic dried and pressed landjaeger. I have made and sold literally tons of this recipe that I developed.
The authentic landjaeger was used much like the pemmican and dried meats of our natives and forefathers in this country. When I looked up this word many years ago it referred to in German-"land hunter" ie: game/land warden, or some reference on this order.
This combination is I guess kind of how I arrived at this moniker.
I will post this German Landjaeger recipe when I adjust for amounts and give it the first test run in the Bradley.
Everyone have a Smokin Easter! We have been invited out and will be making a couple of salads and probably take along some smoked cheese. Our supply is running low anyway.[;)][:D][:p]
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Hi doug,
I didn't think it was a coincidence . . . [:)]
I believe that in German the word "Jaeger" means hunter, and the word for game warden is "jaegermeister", which literally means "master hunter". Given your expertise with hunting and making sausage, I would consider you a Jaegermeister!
John
Newton MA
Thanks John!
I like to think of myself as such, though my brother and brother in law may beg to differ.[:D][:I][:D]
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Hi JJC,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Just want to make sure Maxman knows what American yellow mustard is, since the only yellow English mustard I am familiar with is Colman's, and that is a lot more potent than any of the American yellow mustards!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks John, Colman's is THE English mustard but the other English mustard's are similar in flavour and more or less the same, it is a strong mustard as you say.
I will either use smaller quantities or try and find American yellow mustard powder, someone should stock it.[:D][:D]
Manxman.
16 lbs of pork butt, 8 lbs bacon wrapped chicken breast, and last minute decided to do a ham, not enough time to smoke so i took a half shank ham ( el cheap o ) put in to a bucket off root beer over night will throw on the bbq on low with a few hickory pucks wrapped in foil to give some smoke to it will let you know how it turns out , happy easter too all!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I gave up possum and one-legged Peruvian hookers!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I hear they are thick on the ground in Chicago. Hope you had a good weekend![:D]
Tom
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />16 lbs of pork butt, 8 lbs bacon wrapped chicken breast, and last minute decided to do a ham, not enough time to smoke so i took a half shank ham ( el cheap o ) put in to a bucket off root beer over night will throw on the bbq on low with a few hickory pucks wrapped in foil to give some smoke to it will let you know how it turns out , happy easter too all!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sooooooo . . . how did it turn out?
The big hits for our Easter dinner were the ABTs (made with real buffalo meat!) and the S+S smoked shrimp [:p][:D]
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">When you smoke possum, there is one line you will never get, that is "It tastes like chicken" but on the other and I have heard "it tastes like pork" but with more grissle.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">No no no no. Possum taste like BAD RAT~~! <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">great possum recipe.
dress possum, nail to soaked cedar board, cover with cow chips.
smoke at 220 degrees for 8 hours with favorite wood.
remove from smoker..take possum off of board.....toss in trash and eat board.
best served with apple wine.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Agree eat the board instead~~!
Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)
http://rminor.com
Olds,
Exactly how do you prepare <b>GOOD</b> RAT?[;)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Olds,
Exactly how do you prepare <b>GOOD</b> RAT?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
with a 12 gauge SHOTGUN [;)]