What's Smoking - Weekend of 3/21/09?

[Caneyscud]

Been delinquent - but putting in extra hours to get some work so don't have to send anyone home.  But what do you have planned for this weekend.  I'm on the prowl for some mark-down corned beef.  Would like to make some pastrami - my Traeger dealer got some pastrami spice blend in and been wanting to try it.  If not, with all the talk about butts - vs - shoulders you would think I'd go with pork, but found some wild caught sockeye and I've been wanting to do kummock's salmon - might just get them out!  Don't want to do anything that will take up too much time, so I can finish our taxes.  The faster I do that the faster I get the refund back (if Barry doesn't freeze them), the faster I can buy a grinder and a stuffer, so the faster I can start making sausage!  Also kinda wanting a new trailer mounted stickburner.  Gonna go kick a couple of tires today at lunch.


Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[BigFella]

Here's my tentative plan:

Friday - Pork Shoulder and Pastrami
Saturday - Ribs and POSSIBLY some ABT's

Made two KILLER barbecue sauces (one I posted in recipes I've been kicking around using Cherry Dr. Pepper) and have some friends coming over for lunch on Saturday.

[NePaSmoKer]

Going to fill the air with blue smoke and briskit aroma at Florida State Caverns Park with my BPS  ;D

nepas

[tssgery]

well, i'm just starting with the smoker but thought I'd try a turkey breast.

[Caneyscud]

Going to fill the air with blue smoke and briskit aroma at Florida State Caverns Park with my BPS  ;D

nepas

Caverns in Florida????  I thought the whole state was SAND!  Be careful going into one of them sand caverns.  Used to make them in the big sandpiles down the street when I was but a wee lad and they.. well.. they collapse!!  Never could entice my sisters to go into them!!


Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[viceman]

i'm not sure what i'm going to smoke this weekend.  i've been reading some of the recipes and i want to try something different.
i think i might try a fatty and some muscles or oysters.    so many choices !

[Up In Smoke]

thinkin' i might do a meatloaf,
granny's recipe with a little kick ;)

[Ka Honu]

No smoking this weekend - I'll be too busy hanging out on the Kaneohe Bay sand bar, introducing a very select group of friends to the cheddar & pepper jack that have been "resting" in the fridge since I cold-smoked them on March 2^nd and the pastrami (from corned beef) that came off the smoker yesterday.  Life is good!

[Smokin Soon]

Get out that Camera, Ka Honu and show us your stuff! We would like to see some pics of your stuff!  ::)

[Ka Honu]

I'm planning on getting out the slicer on Friday - hopefully I'll be able to find the camera by then, too.

[KyNola]

Doing my first brisket this weekend.  The only other time I used a brisket was to make pastrami and I was disappointed in the results.  Nothing wrong with the recipe, I think I just didn't handle the entire process as well as I could have.  Looking forward to doing a brisket the WTS method(except for the devil's wood).

KyNola 

[FLBentRider]

KyNola,

I put Hickory on just about everything, BUT.... There was just something about beef and mesquite that was ... (I'm looking for the right metaphor here..) ... de-freakin'-licious.

LQ - Put the Tea Bag down and slowly back away!

[westexasmoker]

Come to the dark side....don't be afraid!  ;D

C

[bullhead]

I have some 2" thick fresh ham roasts in the fridge curing. going to smoke sunday or Monday.

[IKnowWood]

wts, I need to agree.  The Mesquite is the ONLY wood when it comes to beef, of any cut.   Pork is Pecan for me.  Poultry its Hickory, for me.  Bacon (unlike raw pork) is Maple, for me.  And nuts depends what I do...  Cheese I forgot, need to figure that out again been a few years.  ABT = whatever, its wild regardless the wood.