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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owrstrich

im back in the game...

what shall it be...

i dig the pig...

more later...

j o
i am johnny owrstrich... i disapprove of this post...

FLBentRider

I've got 4 butts in the brine - they go in tonight.
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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Gizmo

Welcome back J O. 
Doing Dinasaurus Rex tomorrow.
Click here for our time proven and tested recipes - http://www.susanminor.org/

beefmann

takin this weekend off.. may do something different next weekend... a  pork  loin..need to get  some herbs for  it... any one  think 16 lbs is to  much?

schneep

Boneless turkey breast, ABT's.

Did a meatloaf last week, ground turkey for chili, and rolled chicken breast, all from this site and all were GREAT!!!!

Thanks everyone!! :) :) :)
Retirement, Everyday's a Holiday, and every night's a Saturday night!!

LilSmoker

Yeah welcome back "O"

Tonight i'll be smoking a couple of nice pastramis ................

LilSmoker
<<< Click Me For Great Recipes

HCT

Just putting a 5lb. brisket in some red wine for bout an hour. Game plan is Montreal smoked meat.
"The universe is a big place
probably the biggest"

deb415611

Just got two pork butts.   Going to get some rub on them & figure out when they are going in the smoker.   I'm thinking pulled pork, baked beans, coleslaw & cornbread for tomorrow.  Maybe some corn - I think a couple of the farms around still have corn.  For dessert I think either apple crisp or if I find some energy I might make an apple pizza. 

Now to figure out what we are having today......

beefmann

alright all

have decided to make a pork loin next weekend and am  going to make a BEEFMANN ITALIAN PORK LOIN

the  loin will be  covered in olive garlic, a beefmann rubb and italian seasoning...

only  question left is should i do a 8 pounder or 2  8 pounders?

any  ideas

plus  smoke  with maple

deb415611

Beefman,

why do one eight pounder when you can do two?  Leftovers are always good!

Deb

Mr Walleye

Yup!

I gotta go with Deb on this one for sure!  ;)

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


FLBentRider

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!

Habanero Smoker

Just took a rack of spareribs out of it cure. I'm going to try a  Smoked Cured Pork Rib recipe Mike (Mr. Walleye) stirred me to. The recipe called for it to be wet cure, but I'm attempting it with a dry cure. Suppose to be like eating bacon on a stick. If I have time, I'll also make some pulled beef.



     I
         don't
                   inhale.
  ::)

HCT

"The universe is a big place
probably the biggest"

MWS

Quote from: Habanero Smoker on October 18, 2008, 01:45:02 PM
Suppose to be like eating bacon on a stick.

Bacon on a stick?........Oh we have to know this recipe!!!!!!
Mike 

"Men like to barbecue, men will cook if danger is involved"