Been delinquent - but putting in extra hours to get some work so don't have to send anyone home. But what do you have planned for this weekend. I'm on the prowl for some mark-down corned beef. Would like to make some pastrami - my Traeger dealer got some pastrami spice blend in and been wanting to try it. If not, with all the talk about butts - vs - shoulders you would think I'd go with pork, but found some wild caught sockeye and I've been wanting to do kummock's salmon - might just get them out! Don't want to do anything that will take up too much time, so I can finish our taxes. The faster I do that the faster I get the refund back (if Barry doesn't freeze them), the faster I can buy a grinder and a stuffer, so the faster I can start making sausage! Also kinda wanting a new trailer mounted stickburner. Gonna go kick a couple of tires today at lunch.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Here's my tentative plan:
Friday - Pork Shoulder and Pastrami
Saturday - Ribs and POSSIBLY some ABT's
Made two KILLER barbecue sauces (one I posted in recipes I've been kicking around using Cherry Dr. Pepper) and have some friends coming over for lunch on Saturday.
Going to fill the air with blue smoke and briskit aroma at Florida State Caverns Park with my BPS ;D
nepas
well, i'm just starting with the smoker but thought I'd try a turkey breast.
Quote from: NePaSmoKer on March 18, 2009, 10:36:31 AM
Going to fill the air with blue smoke and briskit aroma at Florida State Caverns Park with my BPS ;D
nepas
Caverns in Florida???? I thought the whole state was SAND! Be careful going into one of them sand caverns. Used to make them in the big sandpiles down the street when I was but a wee lad and they.. well.. they collapse!! Never could entice my sisters to go into them!!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
i'm not sure what i'm going to smoke this weekend. i've been reading some of the recipes and i want to try something different.
i think i might try a fatty and some muscles or oysters. so many choices !
thinkin' i might do a meatloaf,
granny's recipe with a little kick ;)
No smoking this weekend - I'll be too busy hanging out on the Kaneohe Bay sand bar, introducing a very select group of friends to the cheddar & pepper jack that have been "resting" in the fridge since I cold-smoked them on March 2nd and the pastrami (from corned beef) that came off the smoker yesterday. Life is good!
Get out that Camera, Ka Honu and show us your stuff! We would like to see some pics of your stuff! ::)
I'm planning on getting out the slicer on Friday - hopefully I'll be able to find the camera by then, too.
Doing my first brisket this weekend. The only other time I used a brisket was to make pastrami and I was disappointed in the results. Nothing wrong with the recipe, I think I just didn't handle the entire process as well as I could have. Looking forward to doing a brisket the WTS method(except for the devil's wood).
KyNola
KyNola,
I put Hickory on just about everything, BUT.... There was just something about beef and mesquite that was ... (I'm looking for the right metaphor here..) ... de-freakin'-licious.
LQ - Put the Tea Bag down and slowly back away!
Come to the dark side....don't be afraid! ;D
C
I have some 2" thick fresh ham roasts in the fridge curing. going to smoke sunday or Monday.
wts, I need to agree. The Mesquite is the ONLY wood when it comes to beef, of any cut. Pork is Pecan for me. Poultry its Hickory, for me. Bacon (unlike raw pork) is Maple, for me. And nuts depends what I do... Cheese I forgot, need to figure that out again been a few years. ABT = whatever, its wild regardless the wood.
Looks like WTS converted another one! ;D
Quote from: Ka Honu on March 18, 2009, 05:58:29 PM
I'm planning on getting out the slicer on Friday - hopefully I'll be able to find the camera by then, too.
I found the camera but don't know how to post the photos. I'm used to uploading them directly as attachments but apparently that option has been disabled here. Do I need to subscribe to an online storage site of some kind?
KaHona,
Try Photobucket..........it works for me.
As far as whats smoking this weekend, I've got an early start. Stuffed sausages this afternoon and as I write they are in the smoker.
(Hot Italian sausages in 21 and 32mm sizes)
Lumpy
If you open an account on Photobucket here is a link to a tutorial on how to post your pictures.
How to add pictures. (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Thanks - I think I've got it...
(http://i618.photobucket.com/albums/tt269/KaHonu/Smokin.jpg)
Had a fatty keeping the pastrami company. Inside still looks kinda shiny but I'm working on it!
(http://i618.photobucket.com/albums/tt269/KaHonu/Readytoslice.jpg)
Ready to slice.
(http://i618.photobucket.com/albums/tt269/KaHonu/Needsryebread.jpg)
I need some rye bread and mustard!
(http://i618.photobucket.com/albums/tt269/KaHonu/LeFromage.jpg)
Voila! Le fromage. I actually waited 18 days!
The only thing left to say is that it all tastes even better than it looks.
I've got some King fish I'm going to marinate tonight and smoke tomorrow for smoked fish dip.
Looks great, Ka Honu!
Good looking smokes KH
FLBR - wish I could be around that smoked Kingfish - it's be fun to try!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Ka Honu, no question...You got it! Aren't you glad I did some yakking on the Bradley over at the Big Easy Forum? Great look grub there. ;D
i went with some salmon filets. i used a cajun steelhead recipe my buddy uses. pretty simple. i also have some kbalsa in there.
my buddys a butcher and he gave me some last night and i decided to throw it in. its nice having a friend thats a butcher ;D
i am going to attempt ABT's for the first time later on. i found some red jalepenos at the grocery store.
Quote from: Smokin Soon on March 20, 2009, 10:06:20 PM
Ka Honu, no question...You got it! Aren't you glad I did some yakking on the Bradley over at the Big Easy Forum? Great look grub there. ;D
SS - No doubt about it; you done good! Thanks for the help.
Aloha Ka Honu,
Nice spread! I have an 8 pound brisket and 2 butts in the BDS as we speak. Did I mention in KY we use hickory? :D :D
KyNola
Looks like next week is a Big Easy week since I have so much smoked "product" already on hand but I'm already looking forward to doing Tasso, pork butt, and ribs the following week.
I'm trying all sorts of wood at the moment but will probably have to stock up on mesquite pretty soon. It's not the "only" wood used in Hawaii, but (as kiawe) is the main player and I'm already getting requests.
Quote from: viceman on March 21, 2009, 11:12:29 AM
i found some red jalepenos at the grocery store.
Man those red jalapenos rock. You will enjoy them - slightly different than the green - They are actually ripe! I haven't been able to find them around here for a few years.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'