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

[West Coast Kansan]

Outstanding Gizmo.   :P  See ya later today, looking forward to it. :D

[agent provocateur]

+1 on the gizzermoid brisket...

i wish i was so skilled... but im a smoker hack that dont know jack...

however i dig the pig... and the cloven hooved beasts of the pasture...

feed me jerky...

you gotta eat...

owrstrich

[coyote]

Mickie has been replaced...without pictures. ;D

[Wildcat]

Nice job Gizmo!

[LilSmoker]

That looks sooooo good! Giz ;)

LilSmoker

[Gizmo]

It took me a long time but I finally caught enough of these little guys to make a meal out of them.






  They are quick and tough to catch.  Was able to get 17 of them, did a quick brine marinade in a vacuum canister, smoked them for 1 hour with cherry.  Being so small, they were actually done cooking in that 1 hour and the pieces were falling apart.  Mixed the up in pot with some fresh garden vegtables, some cream of mushroom and cream of celery soup.  Topped it off with some crescent pastry and popped it in the oven for 15 minutes to brown the crescent crust.  Could have used another 10 birds but sure was tasty anyway.

























Happy April 1st ;D

[West Coast Kansan]

 :D
I am just guessing the wings were a little bit hard to keep the sauce on  ???

[Gizmo]

Only on the up stroke where the wind resistance is directly applied to the upper surface.  Kind of looks like the chemical spray Owr was pointing out on Sunday. ;)

[icerat4]

Here ya go.12 slabs of ribs 7 pound brisket,14 pounds of pulled pork 4 2pound meatloafs hows that folks.2 smokers going non stop from friday to sunday.heee  haaaa ;D ;D dont call the fire department. ;D

[Consiglieri]

Holy cow, Ice, you'll need a lot of beer to keep smoking that long.  Have a good weekend

[Gizmo]

That sounds like a kegger party you got fixin Rat. 8)

[LilSmoker]

Well Rat, it's a good job you have 2 BS's, that's a heavy duty smoke session!  :o ;)

[Tiny Tim]

Pork Loins were on sale ($1.99/lb.), so I gots one in my fridge.  Cuttin' it in thirds, and either makin' chops outta one and smokin' two for lunch meat, or chops from 2 and 1 for lunch meat...gotta decide.  The smoked one(s) will be in a brown sugar brine...maybe with some apple sauce...for at least 24 hours, then smoke with Apple.

[IKnowWood]

What this weekend.  Not a lot of food but good variety.

I got a large ham steak warm smoking right now to add some smoke flavor before it gets chopped up and prepared for a Ham and Egg casserole for Easter Sunday Brunch. 1.5 days of smoke resting into the steak.  Its warm smoked (puck burner only) for 2 hours then in a bag to let smoke rest.

Then tonight I got 4 half slabs of Baby Backs to peel and rub for smoking Saturday.  mmm.  Those will be served with Sweat and Smokey Beans. 

And Easter we are doing Ain't Your Mamma's Meatloaf with Green Bean Casserole for Dinner. 

Three meals with smoke over 2 days.  A good weekend.

[NePaSmoKer]

Gots a leg of lamb and a butt going.


nepas