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

[Oldman]

         
What to Smoke...What to Smoke....


Well it has been a few days and it looks like our original thread is lost. Martin said he would look for it, but until then let's start another one. If Martin finds the old one I will cull it and move it over to a locked thread on the recipe site.

[iceman]

I'm doing about 30 (two pound) turkey legs this weekend. Everyone at work is pestering me for some. It's like a whole meal on a bone at that size. Good stuff Maynard! I'll brine them Friday and toss them in the smoker Saturday.

[icerat4]

Well i am not doing quite as much ice.Just 1 eight pound boston butt.Hey ice do you run a catering outfit.Seems your into the big crowds .

[BigSmoker]

Boston Butt goes on before bed tonight.  Pulled pork for this weekend .  Iceman what is your brine for the turkey legs?

[iceman]

Basic Poultry Brine. I thought I posted it in the recipe forum but I was wrong. I'll get it on there soon.

Boston Butt goes on before bed tonight.  Pulled pork for this weekend .  Iceman what is your brine for the turkey legs?

                       Basic Poultry Brine

Recipe By     :Patrick Gbur
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4            gallons  water
  3               cups  salt
  2               cups  sugar
  1                cup  dry white wine
  4        tablespoons  black peppercorns
  2        tablespoons  granulated garlic
  1         tablespoon  thyme
  1         tablespoon  lemon zest

Combine all ingredients in a non reactive stock pot and bring to a boil
long enough to dissolve salt and sugar.

Cool completely and divide between two five gallon containers.

Add two or three whole chickens to each container and refrigerate over night.

Rinse poultry; pat dry; season inside and out and prepare as desired.

Source:
  "Classics From Pats Place"
                                    - - - - - - - - - - - - - - - - - - -

[iceman]

I just like to cook for crowds Rat. These are for folks I work with. A lot of friends just stop by on weekends just to see what's coming out of the smoker. We invite soldiers out from Elmedorf Air Force Base all the time to give them some "Home Cooked" meals and hospitality. Those boys get home sick and seem to really enjoy the visits out here in Wasilla. We sure get to meet some interesting folks this way. 

Well i am not doing quite as much ice.Just 1 eight pound boston butt.Hey ice do you run a catering outfit.Seems your into the big crowds .

[icerat4]

Great job ice.This is from one ice to another 

[IKnowWood]

Weekend - weekends -weekends. 

I got some Pistachios (old leftovers from Grocery store) to lime spash, salt and warm smoke for a bit with Maple on Friday.

then on Saturday I got some BabyBacks, three racks to smoke up, hopefully with some bacon wrapped corn. 

Yum.

[asa]

I don't know what to do next. You see, all my life I've been in search of the perfect rib. Everywhere I travel, looking for better, tastier ribs. And now that I've made 'em on my very first try last weekend, I feel lost. And our friends who ate my chopped and sliced shoulder said it was the best Q they'd ever had. So whaddo I do now? See what you've done Bradley forum folks. By talking me into getting this devil's machine, you've ruined my life. Nothing left to look forward to!!! (sniff, sob, etc, etc)

Ah, but there is always the search for consistency, and being able to repeat that majic trick or first flip off the board. So I think I'll experiment. Instead of whole pork shoulders, I'm going to do a couple of deboned pork shoulders (I've read the list enough to know better than to say anything as foolish as "a boned Boston butt"). That is, lay the slabs out flat for smoking, heavily dusted with rub on both sides. Should give more surface area for rub and smoke. As they say, low and slow is the way to go.

asa

[Arcs_n_Sparks]

Ah, but there is always the search for consistency, and being able to repeat that majic trick or first flip off the board. So I think I'll experiment.

asa

Exactly. You convince the spouse that you have to refine your repeatability. This can take decades and huge quantities of adult beverages watching the smoker do it's magic. As we know, beer only has a few ingredients, but many outcomes. Same with the smoking experience.

Looking forward to your continued contributions....

Arcs_n_Sparks

[MWS]

It's a holiday weekend here in Canada (Victoria Day). I'm doing hickory smoked hamburgers tonight, baby back ribs and chicken legs tomorrow. Now if only the weather would cooperate.....ah well 

[asa]

Exactly. You convince the spouse that you have to refine your repeatability. This can take decades and huge quantities of adult beverages watching the smoker do it's magic. As we know, beer only has a few ingredients, but many outcomes. Same with the smoking experience.
Arcs_n_Sparks

Thanks Arcs. I enjoy your posts too.
     We do try to keep a prodigous supply of seasonal potables on hand - just to facilitate the experimental process, of course. Well, I've got those suckers covered with rub and in the fridge, got my new, and apparently now weekly, shipment from Chez, and I'm ready to rock and roll tomorrow. We're feeding the Ms's work colleagues - hope I have enough to vacuum pack away for the beach.
     Yep, in my first weekend of BSing, I not only joined Costco but also bought a FoodSaver from an attractive lady who was demonstrating them. The Ms says "you bought that just because someone demonstrated it at Costco?" I replied defensively, "Oh no - all those folks on the Bradley forum say they use them all the time - they're indispensible!" After an appropriate pause, she allowed as how (that's the way we say it here; translation="she said"), anyway, she allowed as how she would have to block the Bradley website on my computer, "You know," she said, "the way parents block porno sites from their children!" So I just thought y'all would like to know how you are looked upon and what you are compared to, at least by some segments of the population.

Regards,
     asa

[Wampum Pit]

Well I just put in three tins of BBQ beans tonight for 2 hrs. of cherry. When they come out I'll put them in

the fridge for tommorow. In the morning I am going to put two venison back straps in for 2 hrs of hickory,

then maybe an extra hr. at 160. I'm hoping the venison will cook similar to the lamb on the rod I've been

playing with. With the lamb, after 2½ hrs. it developed a nice coating of gravy. I took them out and

coated with seasoning (montreal), then flashed on the grill. Delicious. I'm going to try the same thing

with the venison. Here's what I throw in the bean pot.


1 pound  bacon cut into 1/4-inch slivers
2 - 15 oz cans lima beans
2 - 15 oz cans black beans
2 - 15 oz cans dark red kidney beans
6 - 15 oz cans Bush's baked beans
2 large sweet onions, finely chopped
2 red bell peppers  seeded  and finely chopped
2 poblano peppers seeded and finely chopped
8 cloves garlic, minced
6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
4 cups sweet red barbecue sauce (your favorite commercial brand)
3 cups firmly packed light brown sugar, or more to taste
1 cup Grey Poupon mustard
Coarse salt (kosher or sea) and freshly ground black pepper

Since I'm hanging out witht the guys tommorow I threw 6 habenaros in one of the tins. I love this smoker.


Wampum Pit -  I love animals, they're delicious.

[iceman]

Wampum those beans sound delish!!! The only thing I see missing is the part of "COLD BEERS" while tending to the beans. Have a great weekend.

[IKnowWood]

Well, the pistachios turned out great.  I tried some Pecan Halves and again, and I think I go it right this time.  Same mis as the Pistachios (Citrus Pistachio in recipe site)  But in the salt stage I sprinked 2 tea spoons to 1.5 cups of nuts.  And mixed good with my hands.  Then in the smoker with the pistachios.  MY they were great.  I got some more to go in again. 

The ribs.  OMG, best yet.  Used Goose Bay Rub only on 4 half racks, and same rub and finah hour of baste with sauce.  Amazing results.  At 200 degrees, smoked for 4 hours with Pecan pucks. total cook time of six (6) hours 1 hour FTC.  Perfect!

The corn was good also. 

Now for next weekeend....