Okay, what's everybody doing this weekend? I'm stuck out of town, away from my Smoker, so I wanted to live through the forum team.
What's Smokin?
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A couple months ago I picked up a beautiful smoked ham that has been just hanging out in the freezer. We are going to smoke it again in the CS on Monday for that twice smoked ham flavor. I have tried this before with wonderful results. Of course I will also do all within my powers to avoid dehydration, by consuming more than several golden strengtheners. Best wishes to all.
THE PRESSURE IS ON ME THIS WEEKEND, I HAVE BEEN PROMISING PORK SANDWHICHES, TO A FEW FRIENDS THIS WEEKEND, BUT WITH YOUR HELP AND MY MODEL 55 IT SHOULD BE OK, I WILL DRINK LOTS OF BEER WHILE I SMELL THAT HICKORY !!!
Pork Butt's Baby!!!! Two 8 #'ers rubbed in cheap mustard w/CS Rib Rub.....2 oz. Hickory and 2 oz of Apple... 
Four butts overnight till about 9AM Sat.
Twelve lbs. fresh Johnsonville brats for 2 hrs. this mornin'.
20 lbs. of yardbird leg quarters in right now.
Twice smoked ham Sun . afternoon,and loinbacks early Monday.
Twelve lbs. fresh Johnsonville brats for 2 hrs. this mornin'.
20 lbs. of yardbird leg quarters in right now.
Twice smoked ham Sun . afternoon,and loinbacks early Monday.
I'm smokin some babybacks, and will throw in a few sausages for good measure,
Have a nice holiday!
Have a nice holiday!
Tom,
Do you do anything special with the Johnsonville brats, or do you just put them in and smoke them as purchased? Thanks.
Do you do anything special with the Johnsonville brats, or do you just put them in and smoke them as purchased? Thanks.
Tom...other than that, you're not doing much.
Sounds great...!!!!!
Sounds great...!!!!!
I have 4 racks of ribs with rub on them ready to go on in the morning and man the frig smells good. All I could fine where Babybacks I assume they take less time than spare.
Final Note: They where the best I have ever done!
Final Note: They where the best I have ever done!
well I think I will smoke a brined turkey Monday and have the Girls come over and help devour it.
Everyone enjoy,Jimbo
Everyone enjoy,Jimbo
One spare ribs.
2 chickens on (2) a throne.
And probably corn on the cob. It seems to be everywhere.
But not Monday. Monday, it's the Wacassasa Flats for redfish and/or trout.
2 chickens on (2) a throne.
And probably corn on the cob. It seems to be everywhere.
But not Monday. Monday, it's the Wacassasa Flats for redfish and/or trout.
ME,,,,,,I'M WORKING ALL WEEKEND LONG.
FRIDAY, SATURDAY AND SUNDAY 12 HOURS A DAY.
But,,,,,I'm not selfish and what I say,,,,,,,,,,,,HAVE A GREAT WEEKEND AND SMOKE ONE FOR ME!!!!!!
Sharing the love,,,,,,,,,,,,Iowa man
My Brisket has been in the smoker all night. Ain't even looked at it yet! Gonna foil and take down the road for a Circle The Wagons Fest down on our property. Putting it on buns with a choice of toppings. Dinosaur BBQ Sauce, a horseradish/mustard sauce I make, and coleslaw. Doing my famous Spud Salad. That's about it...it's a work party. Oh...lotza beer, of course! 
Just finished smoking a chicken. Tried the recipe that was in the cookshack newsletter:
stuff chicken with cilantro, orange, and lime, season with spicy chicken rub and lay bacon over the top of bird and smoke. GREAT flavor. Thanks for the recipe!
stuff chicken with cilantro, orange, and lime, season with spicy chicken rub and lay bacon over the top of bird and smoke. GREAT flavor. Thanks for the recipe!
Worked all weekend. Looks like us Iowa guys "like to work"-or maybe it's we "have to work". 
Howdy,drbodkin.
I do two ways.
If I'm not grilling,I smoke at about 225�-250� to an internal of about 160�.
If I am grilling later,I smoke about an 1.5 hr. and finish on the grill when we're ready.
Elizabeth,of BossHawgs in Kansas, took 5th at the American Royal Open Sausage in 1997.
She combines her rub[ I used Bonesmoker's] with the sausage,overnight and wrapped in plastic wrap to resemble a one lb. roll.
Place in the cooker,in plastic,@ 200� for about 30 mins. or to an internal of about 130� where sausage sets.
Then strip the sausage of plastic and cook to an internal of about 160�.
Slice about 3/8 in.,lay on lettuce and drizzle sauce lightly.
Elizabeth's American Royal Sausage
Steve in Kansas City takes a little different approach.Steve In KC Smoked Sausage
I used Elizabeth's yesterday with OK Joe's Spicey Mustard Sauce and the crowd seemed to like it.
Hope this helps a little.
Smokin' may want to move it to Recipes,although I did a poor job of presenting it as one.
I do two ways.
If I'm not grilling,I smoke at about 225�-250� to an internal of about 160�.
If I am grilling later,I smoke about an 1.5 hr. and finish on the grill when we're ready.
Elizabeth,of BossHawgs in Kansas, took 5th at the American Royal Open Sausage in 1997.
She combines her rub[ I used Bonesmoker's] with the sausage,overnight and wrapped in plastic wrap to resemble a one lb. roll.
Place in the cooker,in plastic,@ 200� for about 30 mins. or to an internal of about 130� where sausage sets.
Then strip the sausage of plastic and cook to an internal of about 160�.
Slice about 3/8 in.,lay on lettuce and drizzle sauce lightly.
Elizabeth's American Royal Sausage
Steve in Kansas City takes a little different approach.Steve In KC Smoked Sausage
I used Elizabeth's yesterday with OK Joe's Spicey Mustard Sauce and the crowd seemed to like it.
Hope this helps a little.
Smokin' may want to move it to Recipes,although I did a poor job of presenting it as one.
Morning, Tom, and thanks for your response. Itis not like I need more things to try, but it sounded pretty good.
As for yesterday I did do the twice smoked ham thing, and it turned out very well. I was too lazy to go to the store for the maple syrup I usually put on the ham. I used what was available. I injected some apricot nectar into the thing, and had some pineapple preserves that I rubbed onto the outside. It all worked just fine.
As for yesterday I did do the twice smoked ham thing, and it turned out very well. I was too lazy to go to the store for the maple syrup I usually put on the ham. I used what was available. I injected some apricot nectar into the thing, and had some pineapple preserves that I rubbed onto the outside. It all worked just fine.
Sounds good drbodkin.
I like to inject several of the less flavorful products for flavor.
Sweet for ham ,or cajun and jerk for fowl and pork loin or even tenderloin.
Gives me more reasons to practice.
I like to inject several of the less flavorful products for flavor.
Sweet for ham ,or cajun and jerk for fowl and pork loin or even tenderloin.
Gives me more reasons to practice.