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

[Arcs_n_Sparks]

My wife thinks I'm nuts...... ::)

Well, without the Makers Mark capped off in red & green holiday wax in the picture to help you build the lean-to, I guess I would have to agree with her.  :D :D :D

Arcs_n_Sparks

[MWS]

Ya Arcs, It was not a good idea. The snow is blowing sideways and the front porch is now buried by a deep snow drift. I managed to get 3 hours in before I brought the roast inside to finish in the oven. It hasn't snowed like this for a few years so it's quite a novelty (kids are excited). Lots of shovelling to do when it stops. >:(

[SmokyJones]

I've got a nice sized pork butt going now along with a turkey breast.  Gotta up and slapped the butt in at about 6ish this morning.  Internal temp is at 144f and climbing....gonna yank it 165f and tent it with a little more juicy, juice and put her back in to finish off.  I was following a recipe on the forum here...only thing is it didn't tell me how long to put her back in once i have her foiled with the sauce?????  Any suggestions?

[nodak]

testing

[West Coast Kansan]

Two aint your momas meat loafs (and the bacon that goes with it).  About an hour away!

[Gizmo]

You should have called.  I was half way there this morning.  Would have gladly came by to give you the thumbs up taste test. ;)

[West Coast Kansan]

I think it would be a thumbs sideways. Good but not the flavors i expected.  I will tinker a bit (meatloaf all about that) and get it where we like it. I will say though it is an excellent / easy meal!

[Gizmo]

As they say, there are no mistakes in cooking, just new recipes.   :D

[West Coast Kansan]

yep, certainly not a mistake. I would recommend everyone give it a try. My tummy is full on a cold winter night (SOCAL style cold) and that is what meatloaf is all about. Gonna take it up another notch though.

Hope you and Mrs feel better for xmas.

[Gizmo]

Thanks WCK.  By the way, is that the home made bacon?

[LilSmoker]

 ;D i have to laugh, my wife keeps presenting me with various cuts of meat, saying "you can do this in the BS?".

We always have a big turkey at xmas around 25lb, but this year she bought a breast/crown to go with it, i'm brining that right now, i did some pork and beef last night. I just roasted these no smoke, no rub nothing, i kept it neutral as we have lots coming over, so i kept it simple, still tastes great!.

I have two sides of salmon that will be going in later, and i'll do the turkey tonight  ;)

[West Coast Kansan]

Gizmo, not yet, still have not gotten my act together on the home-made.

[PetersCreek]

I smoked two turkey breasts this past Saturday...one to give the neighbor who's nice enough to plow our drive...and the other to save in the icebox.  Figured we'd enjoy it after we were done with Christmas leftovers.  Brined 'em overnight with goodly amounts of brown sugar, genuine maple syrup, thyme, sage, and coriander.  Smoked 'em with oak for 4 hours followed by about 3 more in the box with heat only.  Based on my sampling of the tidbits that stuck to the rack, they're gonna be darn tasty.

And now for some smoker's porn...

[West Coast Kansan]

Brett, Certainly worth of the photo post.  Looks like you did an FTC as well by the juices on the foil?  I am confused because your skin 'looks' to be nicely roasted and crisp.  Really? If so what am I doing wrong to not have such a nice skin?

[Arcs_n_Sparks]

PetersCreek,

Very nice.....

Sparkler