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

owrstrich · October 17, 2008, 09:02:05 AM

im back in the game...

what shall it be...

i dig the pig...

more later...

j o

FLBentRider · October 17, 2008, 09:51:18 AM

I've got 4 butts in the brine - they go in tonight.

Gizmo · October 17, 2008, 10:14:56 AM

Welcome back J O.
Doing Dinasaurus Rex tomorrow.

beefmann · October 17, 2008, 03:12:18 PM

takin this weekend off.. may do something different next weekend... a pork loin..need to get some herbs for it... any one think 16 lbs is to much?

schneep · October 17, 2008, 04:54:10 PM

Boneless turkey breast, ABT's.

Did a meatloaf last week, ground turkey for chili, and rolled chicken breast, all from this site and all were GREAT!!!!

Thanks everyone!! :) :) :)

LilSmoker · October 18, 2008, 05:58:09 AM

Yeah welcome back "O"

Tonight i'll be smoking a couple of nice pastramis

................

LilSmoker

HCT · October 18, 2008, 06:57:44 AM

Just putting a 5lb. brisket in some red wine for bout an hour. Game plan is Montreal smoked meat.

deb415611 · October 18, 2008, 08:37:25 AM

Just got two pork butts. Going to get some rub on them & figure out when they are going in the smoker. I'm thinking pulled pork, baked beans, coleslaw & cornbread for tomorrow. Maybe some corn - I think a couple of the farms around still have corn. For dessert I think either apple crisp or if I find some energy I might make an apple pizza.

Now to figure out what we are having today......

beefmann · October 18, 2008, 11:04:57 AM

alright all

have decided to make a pork loin next weekend and am going to make a BEEFMANN ITALIAN PORK LOIN

the loin will be covered in olive garlic, a beefmann rubb and italian seasoning...

only question left is should i do a 8 pounder or 2 8 pounders?

any ideas

plus smoke with maple

deb415611 · October 18, 2008, 11:48:56 AM

Beefman,

why do one eight pounder when you can do two? Leftovers are always good!

Deb

Mr Walleye · October 18, 2008, 12:36:40 PM

Yup!

I gotta go with Deb on this one for sure! ;)

Mike

FLBentRider · October 18, 2008, 01:32:44 PM

Go for two when you are the home team.

Habanero Smoker · October 18, 2008, 01:45:02 PM

Just took a rack of spareribs out of it cure. I'm going to try a Smoked Cured Pork Rib recipe Mike (Mr. Walleye) stirred me to. The recipe called for it to be wet cure, but I'm attempting it with a dry cure. Suppose to be like eating bacon on a stick. If I have time, I'll also make some pulled beef.

HCT · October 18, 2008, 02:10:07 PM

Habs, recipe please. :)

MWS · October 18, 2008, 05:16:29 PM

Quote from: Habanero Smoker on October 18, 2008, 01:45:02 PM
Suppose to be like eating bacon on a stick.

Bacon on a stick?........Oh we have to know this recipe!!!!!!