Ok guys and gals - what are your smoking plans for the weekend? Besides trying to finish smoking my tax return and researching which meat grinder and sausage stuffer to buy, I will probably smoke....a.....get this....drum roll please.......TRI TIP. Yep, my long search has ended with a nice looking tri tip thanks to Trader Joe's. There might just be something good to say about Callyforny and a Callyforny company afterall. But first Pesto and fried morels tonight. I......drool....can't...drool....wait!
Sounds great Caney!
I have 6 full racks of back ribs to do on Saturday... and I have to find time to squeeze in about 10lbs of Habs Pastrami sometime as well.
Then of course there will be refreshments during all this work as well... ;)
Mike
Thanks Mike for reminding me about ribs - also some beef short ribs will be included. I've got to find a way to get them tender and done and succulent within 4 hours on the smoker. Gotta start experimenting. But on second thought, maybe I ought to visit the canuck country. Six racks and 10 lbs of Pastrami - I think you have enough for me if I just drop by!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Bradley coming up to temp as we speak. The venison Bacon Experiment is going in along with some pork belly bacon will post more in that thread.
I'm going to smoke some quail. I'll be using Westexasmokers recipe.
It's all still new to me but I can't wait to give it a try.
I have a dozen home grow birds to try it out no.
I went to town looking for pork butt and brisket. Only found the butt so I'll be doing it this weekend while I make some of habs pickled eggs.
Quote from: pensrock on March 27, 2009, 01:28:08 PM
I went to town looking for pork butt and brisket. Only found the butt so I'll be doing it this weekend while I make some of habs pickled eggs.
Maybe some pickled quail eggs too ;D
Going to smoke two whole chickens, not sure what recipe yet. Suggestions welcome.
Tomorrow we are going to try to make some Scotch eggs and put a ham in the smoker. We also have three ham steaks to smoke using a recipe from WTS.
On Sunday we will put some spare ribs on to smoke for Sunday's dinner.
Seemores
I'm remodeling our bathroom and I forgot about the chuck roast in the smoker. When I finally checked on it and the IT was 210 degrees....ughhh. It was a dried out brick.
It is now chopped/torn up and rehydrated with Iceman's sauce. It's not too bad but I would eat a tire with that sauce on it!
Smoker is on & heating up. Couple of brined chickens now rubbed with Jan's rub & some thyme waiting to go in.
30# of pig butt, to be hit with Ice's sauce.
Quote from: justpete on March 27, 2009, 01:38:15 PM
Quote from: pensrock on March 27, 2009, 01:28:08 PM
I went to town looking for pork butt and brisket. Only found the butt so I'll be doing it this weekend while I make some of habs pickled eggs.
Maybe some pickled quail eggs too ;D
Pickled quail eggs is good eats. I like the smallness - just pop one in your mouth!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Quote from: Caneyscud on March 28, 2009, 12:11:46 PM
Quote from: justpete on March 27, 2009, 01:38:15 PM
Quote from: pensrock on March 27, 2009, 01:28:08 PM
I went to town looking for pork butt and brisket. Only found the butt so I'll be doing it this weekend while I make some of habs pickled eggs.
Maybe some pickled quail eggs too ;D
Pickled quail eggs is good eats. I like the smallness - just pop one in your mouth!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
What... are you saying you don't do that with chicken eggs?
I guess I've been doing this wrong all this time! :D ::)
:D :D :D :D ;D
Mike
Quote from: Mr Walleye on March 28, 2009, 12:20:12 PM
Quote from: Caneyscud on March 28, 2009, 12:11:46 PM
Quote from: justpete on March 27, 2009, 01:38:15 PM
Quote from: pensrock on March 27, 2009, 01:28:08 PM
I went to town looking for pork butt and brisket. Only found the butt so I'll be doing it this weekend while I make some of habs pickled eggs.
Maybe some pickled quail eggs too ;D
Pickled quail eggs is good eats. I like the smallness - just pop one in your mouth!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
What... are you saying you don't do that with chicken eggs?
I guess I've been doing this wrong all this time! :D ::)
:D :D :D :D ;D
Mike
Whaa........ Is your knickname Cool Hand Luke???????
Not that I couldn't - my mouth is big enough - it fits my big head. But while I was in finishing school, for better decorum, it was suggested I not stuff my mouth with things that could spew out when talking!!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
:D :D :D :D ;D
Can't talk... mouth full! ::)
Mike (aka Cool Hand Luke) ::)
Have two yard birds in the brine right now, also just finished mixing up a batch of Jan's Rub. I will put the birds in the smoker in the morning. I figured I would also put some shroom bombs in there for an hour or so of smoke and then put them in the oven to finish up and get that bacon nice and crispy. By the time they are done I can put the chickens in the oven to also finish off and have something to munch on while the birds finish up and the skin gets crispy. Man I need to get a BE, I think I have my wife talked into it. As soon as I get the BE I will work on getting the 80L, and then.......well too many things to list.
feather bones are on right now. Putting 2 hrs and 40 min. of smoke on them for my neighbor who invited us for dinner. 6 racks of baby backs on the agenda for tomorrow. It's 2:35, is it to early for an adult beverage?
Quote from: bigredsmoker on March 29, 2009, 12:36:44 PM
It's 2:35, is it to early for an adult beverage?
Never too early! ;) :D
Mike
Even better....this hangs in my kitchen! ;D
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001905.jpg)
C
Smoked a few chickens yesterday. Decided to make a quick chicken cacciatore tonight. Sauteed some onions, red & green peppers, garlic, marinara & then added some of the smoked chicken ..... simmer for a bit...............
(http://i281.photobucket.com/albums/kk234/deb415611/010.jpg)
will serve over pasta
deb. that look good
seemore
It's smelling pretty good right now!
Looks great Deb! I can almost smell that simmer from here!
C
Quote from: westexasmoker on March 29, 2009, 01:16:41 PMEven better....this hangs in my kitchen!
I hope that sign was a gift - I'd hate to think you foolishly spent money on decor that could have gone toward "another round o' brew."
Sunday cacciatore looks delicious. Pork chops for us tonight.
Here is the results of my weekend smoke:
Chicken brined with brown sugar, salt, and water overnight. Then seasoned with Jan's Rub getting ready for the temp to come up. Used Maple smoke.
(http://i406.photobucket.com/albums/pp141/smokeitall/P3280064.jpg)
Out of the smoker and into the oven to get the skin crispy and come up to 162 IT
(http://i406.photobucket.com/albums/pp141/smokeitall/P3290065.jpg)
Also a little appetizer of Shroom Bombs, this is just out of the smoker going in the oven
(http://i406.photobucket.com/albums/pp141/smokeitall/P3290066.jpg)
Everything turned out great. I am def hooked on the Shroom Bombs
Quote from: smokeitall on March 29, 2009, 08:28:57 PM... I am def hooked on the Shroom Bombs
Awesome, aren't they? One of the few ideas I ever saw work as well as it should have.
Hint: Buy really cheap, thin sliced bacon. The serving size info on a one pound package should show 2 slices, 10 servings - about 20 slices per pound. It stretches in both directions (wider and longer) and makes the wrap much easier with better coverage and no need for toothpicks to hold it together.
Yeah I realized that I needed thin sliced bacon when I started. But I sure didn't mind that thick sliced bacon. I used Hormel Black Label from Sam's. It comes in a 3lb package for $7.63.