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

Gafala · November 03, 2013, 02:57:10 PM

Our finished Salmon done with apple.

tsquared · November 04, 2013, 07:14:44 AM

That looks good Gafala! What kind of salmon? I didn't do any smoking this weekend (I was busy putting the boat to bed for the winter) but I took a platter of cold smoked slices and a bowl of strips to a dinner party where they disappeared like....smoke!
T2

Gafala · November 04, 2013, 07:49:20 AM

Quote from: tsquared on November 04, 2013, 07:14:44 AM
That looks good Gafala! What kind of salmon? I didn't do any smoking this weekend (I was busy putting the boat to bed for the winter) but I took a platter of cold smoked slices and a bowl of strips to a dinner party where they disappeared like....smoke!
T2

They were Keta, they turned out great one disappeared last night. ;) :)

FLBentRider · December 31, 2013, 08:56:24 AM

I've got six racks of baby backs going on the MAK.

TedEbear · December 31, 2013, 05:14:28 PM

I just finished making some smoked deviled eggs for our New Year's Eve celebration. 45 minutes of cherry wood, some bacon bits and paprika sprinkled on top. I can post the specific recipe if anyone wants it. They're about 1/2 gone already but I snapped this pic before everyone started in on them. :)

Sith Misfit · May 04, 2014, 01:54:23 AM

It's a holiday weekend in the UK so I've been playing with my new toy a bit... yesterday this

turned into this

and then into this

.

Today, I've just put these in and will be doing the 3 2 1 method for my first time...

.

Sent from my GT-I9505 using Tapatalk

Quarlow · May 04, 2014, 03:22:46 PM

Quote from: TedEbear on December 31, 2013, 05:14:28 PM
I just finished making some smoked deviled eggs for our New Year's Eve celebration. 45 minutes of cherry wood, some bacon bits and paprika sprinkled on top. I can post the specific recipe if anyone wants it. They're about 1/2 gone already but I snapped this pic before everyone started in on them. :)

Try Smoked Paprika on those. Awesome.

cadmentr · May 12, 2014, 10:34:49 AM

Hi there: I'm having a BBQ this Friday night, and I'll be doing a 10 lb full Pork Shoulder, cracklin's included.

I'll be taking Thursday and Friday off this week as we'll be having a long weekend, so I get 5 days off. Yippee, more time to play with my new toy.

So far what I've done has been to rave reviews from everyone who has eaten anything, so really looking forward to Friday and the Smoked Pork.

:)

iceman · May 12, 2014, 12:58:34 PM

Sounds like a good time cadmentr. Snap a few pics and share with us if you get time. Have fun. :)

TedEbear · June 20, 2014, 08:32:42 PM

We're having some friends over from way out of town (they are just now heading into winter back home) and I thought I'd let them try some slow smoked things. There will be about 12 people total. No pics yet of the actual goings-on, since I haven't started smoking it, but here's the list. I hope I can coordinate it all so everything gets done on time. The only wild card is the brisket. I've never attempted preparing this many different things at the same time.

Juicy Grilled Brats (13)
Baby back ribs (3 slabs)
Whole brisket (7 lbs)
The Once and Future Beans (probably making a double batch - the recipe serves 6)

WoodlawnSmoker · July 12, 2014, 02:54:40 PM

Got a couple of whole chickens in the Bradley right now, found a great sale. Smoked Chicken leftovers are the best. Got a whole beef tenderloin that I'll cut in half and smoke the half tomorrow, I'll do the picture thing then.

My boss just asked me if I could smoke a meal for a department get-together later this summer for about 15- 20 people. I said sure even though I haven't prepared that much before. Think I'll do a big ol' ham and a couple of chickens with some atomic buffalo turds and smoked cheese for appetizers. Others can do the salads, bread, etc.

WoodlawnSmoker · June 21, 2015, 09:00:02 AM

Smoked tenderloin and fresh, smoke-roasted asparagus is on the menu for this evening.

Quarlow · July 04, 2015, 10:58:52 AM

Going to a BBQ tonite. Got two 2.5 kg pork butts in the oven. Don't even have time to do them in the Bradley.

Sniper-T · October 16, 2015, 04:34:34 PM

I am hoping to do a ba-bee-andou-goo-rouse.

That doesn't quite roll off the tongue like turducken. :(

basically, I am going to take some Canada goose tenders, layered with peppers and rough grouse breasts...
Then I'm going to wrap that in andoulie sausage meat (no casings) and spinach...
Then I'm going to wrap that in lean ground beef...
Then I'm going to wrap that in a bacon weave!

I'll be adding different herbs and spices along the way, and probably whatever else falls out of the fridge while I'm putting it together.

I'll try to remember to snap a few pics along the way.