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

westexasmoker · June 25, 2008, 05:42:17 PM

And so what time should I book my flight...... ;D

C

La Quinta · June 25, 2008, 11:28:53 PM

I'd be thrilled to hear what you think of it FLBent...really....:) Please...I want feedback...

firerescueman · June 27, 2008, 06:37:56 PM

belly bacon....... 71 pounds of it total....... doing in 3 different smokes today. First two batches are done and lookin' FANTASTIC!!!!!! Can't wait till they are chilled so I can slice 'em up!

Did the basic maple cure with brown sugar... mmmmmmm.... good stuff!

sniff...sniff..... can ya' smell it?

westexasmoker · June 27, 2008, 06:54:48 PM

I want to see it.....please!

C

westexasmoker · June 28, 2008, 11:03:43 AM

On the menu for this weekend some beef wraps, couple of drunk chickens, six racks of ribs a dozen or so rats, some smokey corn on the cob, jalapeno pinto beans and nice loaf of homemade bread! And lots of adult beverages ;D I better get crack-a-lacken!

C

Mr Walleye · June 28, 2008, 11:20:22 AM

Sounds great Westex!

Last night I stuffed 30 lbs of Kielbasa. I have 15 lbs in now and will fire the other 15 lbs tomorrow morning. Ever since I started making this sausage I can't keep much around. Friends and family love the stuff. I'm planning on building a separate smoker for sausage, something with a larger capacity to keep up. ;)

Mike

FLBentRider · July 01, 2008, 04:01:40 PM

Mrs FLBentRider is drying 8lbs of (beef - 4lbs of Hi mtn orig and 4lb of cajun) jerky in the convection oven since I am flat on my Back.

Smokin Soon · July 01, 2008, 07:08:54 PM

I'm doing some more Hab's bacon this weekend, but want to do a couple of loins with a good garlicky spicy marinade or injection.
Any award winning recipes out there

Gizmo · July 01, 2008, 07:14:31 PM

Quote from: FLBentRider on July 01, 2008, 04:01:40 PM
Mrs FLBentRider is drying 8lbs of (beef - 4lbs of Hi mtn orig and 4lb of cajun) jerky in the convection oven since I am flat on my Back.

FL, you weren't suppose to try to beat her to get it drying and then get your butt kicked in the process. ;)

westexasmoker · July 01, 2008, 08:23:29 PM

HeeHee....thats all I can say!

C

chrispy · July 03, 2008, 04:51:53 PM

I have my first attempt at habs canadian bacon going in the smoke tomorrow. I can't wait to see how it comes out. I will post pictures as soon as i can!!

Chrispy

bigcatdaddy · July 04, 2008, 09:36:27 AM

This weekend.......Pork Tenderloins,ABT's,Crab Stuffed Mushrooms,Brauts,a couple of whole Chickens and my first Fatty. I better get to work!!!!!!!!!!

westexasmoker · July 04, 2008, 12:05:17 PM

Today nice and simple Hamburgers and Hot dogs, but also just picked up 50 lbs of brisket (hard to resist at 87 cents a pound) we'll throw a couple of those into the smoker for tommorrow along with some chicken, sausage and course abt's! Shaping up to be a good weekend!! Happy 4th everyone and be safe!!

C

Smokin Soon · July 04, 2008, 10:06:44 PM

Did a few pork loin roasts injected with some Cajun garlic stuff.

Also did a short brine on some chik legs with tenderquick and Kikomens garlic marinade

Both were fantastic! Happy 4th!

Consiglieri · July 05, 2008, 12:34:37 PM

Nice looking grub, Smokin Soon.

Had to get back in the saddle myself! 5 lbs of spare ribs slathered with a spicy sweet beer/mustard slather, and dry rubbed with sweet and heat spices are in the box for a smoke bath of apple and pecan. To celebrate the smoker's return to action, I had to open a cold Sierra Nevada too.

I'm starting to get the "E 1" message more often (even though I leave the cord in place) and have to play with the temp probe cord. Is this a problem that will require opening the box and playing with a solder gun?