Today's Smoke (Meat Edition)

[Jesse]

Ribs and chicken are halfway done. Everything seems to be exactly on schedule. That makes me nervous.

I need to start doing my legs like that, I really like the way they look. Awesome job.

Picked and seasoned my meat. Should be going on in a few hours for an overnight cook.

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Damn, that's a lot of pork. That's on my list of things to smoke, never done one before.

Restocking the Doug's Rub

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Where do you get your rubs? I've been wanting to try something different, been looking at the meat church's stuff.

What you need:
· 2 boxes of Elbow Noodles
· Large bag of Four Cheese Mexican Blend
· 6 cans Campbell’s Cheddar
· 1 can Campbell’s Cream of Mushroom Soup
· 1/8th cup Dry rub of choice ( I use Doug’s Rub)
· ½ cup Milk
· 2 Eggs

Cook Noodles in boiling water for 7 minutes.
Place all other contents into large foil pan that will fit on smoker.
Drain noodles and add onto other stuff (don’t rinse, you want them hot.
Mix well.
Smoke over Hickory, Mesquite or other strong flavored wood at 250-300 for 45-90 minutes until desired consistency.

I'll have to share this with the wife to compare notes, she makes a killer mac & cheese.

@knw247

 

[Jesse]

Cooked up some more chicken this past weekend and yesterday.


Roasted some New Mexico chilies from my garden for some salsa and onions.


@knw247

 

[GWBowman]

Cooked up some more chicken this past weekend and yesterday.

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Roasted some New Mexico chilies from my garden for some salsa and onions.
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@knw247

Looks great. What's in the pan?

 

[Jesse]

Looks great. What's in the pan?

Thanks, just water, yellow onion and one whole lemon for flavor and moistness. Chicken comes out so moist and tender every time.

 

[oside]

A 2 hour smoked burger patty. Pink smoke throughout. Decadent! Thanks for the idea Sean!

 

[oside]

Spares smoked on my weber performer for 5 hours. No foil.

The money shot!

Tender, peppery and smoky!

 

[Mossome]

That's a great smoke ring brother. Nicely done.

 

[oside]

Thanks man!

 

[PetersCreek]

Tonight's dinner was thick-cut pork chops, brined overnight, smoked 2½ hours with applewood, and tossed on the grill for some color. Served with creamy corn polenta and peas.

 

[GWBowman]

Tonight's dinner was thick-cut pork chops, brined overnight, smoked 2½ hours with applewood, and tossed on the grill for some color. Served with creamy corn polenta and peas.

View attachment 68563

Looks fantastic.

 

[E.J.]

Pulled pork sandwiches tonight.

 

[bballbaby]

Getting ready to throw down a nice set of ribs...baby backs. Along with some smoked beans and sausage more pics to follow.

 

[bballbaby]

Here they are all ready to be smoked. Had to cut them in half to accommodate my small smoker.
1rack with jerk rub, 1 with traditional Texas rub, and 4 with a Memphis dry rub. Sauce WILL be served on the side

 

[GWBowman]

Here they are all ready to be smoked. Had to cut them in half to accommodate my small smoker.
1rack with jerk rub, 1 with traditional Texas rub, and 4 with a Memphis dry rub. Sauce WILL be served on the sideView attachment 68577

Nice. Looking forward to seeing the finished product.

 

[bballbaby]

Ah geez...totally forgot to take the after pics!!! We had a house full of people and they were all dying to get into the food, there's no way they were gonna stop and wait for me to take a picture.

Anyhow, they turned out pretty darned good. Started them out with lots of smoke at 230 deg for 2 hours. raised it up to 250 for an hour and finished them out at 275 for the final hour. I didnt' need to go up to 275 but I panicked and wanted to be sure they finished. that made them a little drier than I would have liked, but none-the-less all but one single bone got eaten.

 

[havana1]

I know better than to look at this thread on an empty stomach.....

Yesterday I smoked a 7.5 lb butt using my homemade rub. The night before I injected the butt with Dale's marinade. (Don't usually inject however, I do usually marinade with Dale's for a couple hours) On the smoker at 7:00am with 50/50 cherry and pecan. Pulled at an IT of 203, around 6:00pm. While letting it sit for a bit I made a batch of finishing sauce.
Best pulled pork sammiches yet!

 

[Lomey]

Bone in chicken thighs and breasts tonight.

 

[Lomey]

Doing 3 pork butts today. One for the neighbors and 2 to take home to my family and friends in SE KS.

 

[havana1]

They look awesome, brother!

 

[knw247]

Not today. But can't post in chat.