I'm sure there's going to be some ham put in the smokers this weekend! How are ya'll gonna do them up? Anything else going into the smokers? I've got a cook on Friday and Saturday for some of our wounded soldiers and veterans. A group of us fly fishers around here are getting together to entertain (a few good pickers - this is Nashville isn't it?), teach and take them fly fishing, and to feed them. Hamburger and brats for Friday night. Caney's breakfast burritos for Sat. Breakfast, and Barbecue for Sat. evening. I'll be doing 2 or 3 briskets, a beef shoulder or two and probably 5 or 6 butts, and some boneless yardbird thighs. Along with some ABT's, fatties, and moinkballs. I'll be a tired puppy by Sat. evening. But my clothes will be smelling fine and my belly full!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Wow that will be quite the spread.
Me I have to go out of town and I do not own a BPS......yet
It will be a sad smokeless weekend >:(
Making 50lb sausage tonight and smoking also going to try some gravlox style salmon.
I'm pretty much done with smoking for the week but will be likely doing a bunch of 'shroom bombs (maybe with some pulled pork in them?) and bacon-wrapped potato bites in TBE for Easter brunch appetizers - a great choice for a nice Jewish boy like me, especially when Easter and Passover coincide.
After the boys big smoke night last saturday night and now that my wife is back in town, I think I'll be smok'n sump'm else ;) this weekend ;D
Have a great weekend all
Lumpy
Got 50lbs of fresh sausage to do on Friday. That's it.
:( :( :( :( :( :( :( :( :( :( :(
PROBABLY NOTHING
Nothing here also. Smoked my ham on Monday.
Easter is canceled for me and the wife, we are both in retail now, no holiday pay and shorter hours for that day. Thank the economy for that! But hey! It's what we gotta do.
Cured up a small pork shoulder, 12lbs in brown sugar and smoked in hickory and alittle applewood, let sit foiled for a day then vac sealed for a few days until Easter. Then reheating up for Easter dinner along with baked beans and homemade mac & cheese.
Dads birthday was yesterday "April 9th" and smoked up a prime rib for him, and currently smoking up 2 boston butts tonight for pulled pork tomorrow night dinner. But its slightly raining which has me alittle worried, but the Bradley seems to be kicking butt "mind the pun" :P
So lots of meaty leftovers here for Easter :)
I trimmed 25lbs of pork loin for Canadian Bacon - sitting in the cure getting happy..., and candied 4 pineapples.
Smoking up a Cook's ham, tasso, Italian sausages and some grilled burgers for Easter. :)
Quote from: Tenpoint5 on April 09, 2009, 02:20:17 PM
Got 50lbs of fresh sausage to do on Friday. That's it.
You couldn't have done it on Thursday and brought a sample on Thursday night???? >:(
Quote from: smokeitall on April 10, 2009, 08:00:36 AM
Quote from: Tenpoint5 on April 09, 2009, 02:20:17 PM
Got 50lbs of fresh sausage to do on Friday. That's it.
You couldn't have done it on Thursday and brought a sample on Thursday night???? >:(
I kinda thought
28 pounds of fresh Bacon Bellies would hold you over for the weekend. Stop by the house on your way home I'll hook you up. Let them boy's run alittle.
Ok that was trade for the proofer. You should through it in the freezer for the trip home use less ice maybe a smaller cooler to help on the ice as well
We're gonna try lamb ribs (store called them breasts) but they are ribs...never tried these...actually never seen them before..but the legs were $6/lb....these were WAY cheaper...they are marinating in balsamic, fresh garlic, pepper and rosemary (from the yard)....I'm gonna smoke one rack and just bake the other in the oven...hell...I'm just gonna wing it...perhaps somebody else has made these? If not...I'll let ya know how they come out? :) ;)
LQ, if those are those little fat lamb chops, about 1 inch thick or so, I had great luck with a marinade, cold smoke and cooked on a hot grill standing them upright on the bone. Happy Easter!
No...SS...they are like pork ribs...I've never seen them...not chops at all...these are racks...
Lamb riblets? I seem to recall a friend of mine at a party years ago cutting them apart, rubbing with something including 5-spice powder, wrapping them in prosciutto, and lightly smoking/grilling them on a Weber to serve as appetizers.
I have done 15 pounds of briskit,17 pounds of pulled pork 28 pounds of ribs 10 pounds of meatloaf baked beans shrimp also...that is what i am catering to feed 40 people...Left overs will be handed out ..that was last weekend and this weekends smoking session..See the RAT IS STILL SMOKING LOL...
We're up island surfing for the weekend so no smoking. Lots of grilling tho. Did grilled onions, eggplant, peppers and home grown asparagus to accompany a mess of prawns a friend gave us. I'll be home next weekend and was trying to decide between fishing for halibut or prawn fishing--the prawns decided it--I'll have to throw the traps in and go for the bugs....they're just too damn good. Surf's up dude.
T2
Quote from: icerat4 on April 11, 2009, 05:33:01 AM
I have done 15 pounds of briskit,17 pounds of pulled pork 28 pounds of ribs 10 pounds of meatloaf baked beans shrimp also...that is what i am catering to feed 40 people...Left overs will be handed out ..that was last weekend and this weekends smoking session..See the RAT IS STILL SMOKING LOL...
Glad to see you're still putting out some good food. How many smokers do you still have?
LQ,
Wish I had seen your post earlier, but I wasn't around any 'net hookup this weekend. Did a couple of those things 6 months ago for a Susan Komen Cure fundraiser. Just sprinkled with a garlic/rosemary rub and smoked until the meat started pulling off the end of the ribs. I liked them pretty good (I liked the smoked de-boned leg better), but there are two women (survivors) that said that they were the best things they had put in their mouth. One of the ladies came in the shop last Sat. and still mentioned it - go figure.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Quote from: Habanero Smoker on April 12, 2009, 02:05:12 AM
Quote from: icerat4 on April 11, 2009, 05:33:01 AM
I have done 15 pounds of briskit,17 pounds of pulled pork 28 pounds of ribs 10 pounds of meatloaf baked beans shrimp also...that is what i am catering to feed 40 people...Left overs will be handed out ..that was last weekend and this weekends smoking session..See the RAT IS STILL SMOKING LOL...
Glad to see you're still putting out some good food. How many smokers do you still have?
Still have 2 habs..Going good glad too see your still here holding things together,,,Take care
Caney...I marinated them in balsamic, garlic, and rosemary...they are incredibly fatty....smoked one "rack" and baked the other...and both were really fatty at the end of both methods of cooking...I read some stuff on the internet to boil them first...then cook...I understand that point now... ???
Quote from: La Quinta on April 13, 2009, 06:40:20 PM
Caney...I marinated them in balsamic, garlic, and rosemary...they are incredibly fatty....smoked one "rack" and baked the other...and both were really fatty at the end of both methods of cooking......
Yep, LQ those are the ones. Hard to believe that a lamb could have so much fat! I think I had mine on a big smoker at 235 to 250 for 6 hours and that did not render the fat.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Yeah...odd... the fat sticks like glue to the meat...I have two more racks and am gonna try the boil thing first...very, very odd cut of meat! ???
LQ, I asked a butcher about what cut of meat you might have, and he said it might be the one that is just like "goat" which is very greasy. He could not go into detail as his english is limited, but he did understand what I was asking. The meat experts will chime in for sure. I have attended a few goat roasts, and do not care for it too much because of the grease factor.
I ate goat all the time when I was a kid...curried....I have no idea how it was made...but it was delicious. (It was in Jamaica). Curried goat with ackee (I don't know if I spelled that right)...it was great!!!
The other side of the goat - The only time in my life I have ever gotten sick from food was the first time I ate cabrito asado (roast kid) in Nuevo Laredo when I was about 10 years old. Of course in 1958 you could probably get sick from just about anything in Nuevo Laredo. Era delicioso, pero demasiado grasiento.
I puzzles me why he would compare it to goat! It's part of a whole bone-in lamb breast or lamb belly - compares to pork belly that bacon is made from. Goat greasy? It's been years since I've had any (for years couldn't find it here in Music City and now my wife says she doesn't want to eat it), and I used to eat a lot of barbecued goat when younger (in South Texas). I suppose most of it was cabrito - young goat and wasn't that fat I guess!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'