Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

Started by Oldman, May 17, 2006, 11:40:07 PM

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FLBentRider

The kids have been asking for pulled pork... I put the rub on 4 pork butts last night. They will go in the OBS early tomorrow.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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tsquared

Pulled pork goes in today for me too, Fibenrider. A nice 12 lb bone in.
T2

FLBentRider

I've got 4 : 4.5, 7.5 , 6.7 and 5.75 - I hope they fit.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

tsquared


FLBentRider

I just put them in. I had to offset them right to left to get them to fit without touching..
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

FLBentRider

I've got 4 more pork butts going in tonight for an overnight smoke.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

La Quinta

Got a pork loin going in...feel a little puny compared to these guys!!!

Mr Walleye

I have 18 lbs of back bacon.... errr.... Canadian Bacon ready to smoke on Sunday... eh!  :D

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Ontrack

8 pounds of babybacks slathered, rubbed, wrapped, and in the refrigerator...

tsquared

What time is dinner, Ontrack? That sounds awesome!!
T2

Habanero Smoker

I have a picnic shoulder brining. So Sunday I'm hoping the rain will let up so I can smoke Cuban Style Barbecue Pork.



     I
         don't
                   inhale.
  ::)

pensrock

I'm going to try to cold smoke today. I have a chunk of cheese I was given, Habenaro, jalapeno cheddar. It tastes really good without the smoke but I have to try it smoked also. My cold smoke box is not ready yet so I will use my old grill set up that I have done cheese in for years, I will have to watch the temp though. I'm also putting about fifty breakfast sausages on for an hour then I'm replacing them with a stick of cut up pepperoni that will stay in till the cheese is done.

Ontrack

#762
Quote from: tsquared on April 04, 2008, 08:33:51 PM
What time is dinner, Ontrack? That sounds awesome!!
T2

If it doesn't quit raining it may be Sunday's dinner! Supposed to be a fairly crappy day here today, and beautiful and in the 70s on Sunday. I want them today! :(

La Quinta

Habs...for that Cuban Style pork...are you using the sour orange juice in your brine?

Habanero Smoker

La Quinta;

I'm using fresh squeezed. I'm modifying a recipe published in Cook's Illustrated, that call for a citrus brine for 24-48 hours, then coating the pork with a garlic-citrus paste.

Is sour orange juice from a particular variety, or is it from unripe oranges, or something totally different?



     I
         don't
                   inhale.
  ::)