What's Everyone Smoking for the Superbowl?

Creekstone Prime brisket...burnt ends along with some Boinks

St Louis KISS ribs

GO DEFLATRIOTS!!

Boston Butt...always appreciated.

Smoked Chicken wings to go with my wife's Chili, BTW who back East wants to be in Phoenix. Made fun of our weather and look what you get.
Hope everyone is OK back there. Looks rough for a few days

Boudin Balls

Boudin balls look great!

For me, I picked up a couple of fresh baby backs from Iowa Meats. Going to make some smoked jalapeno poppers wrapped in bacon of course.

By request, pulled pork

Did a quick test run for tomorrow. It'll be on the menu. Fresh pork belly with a coating of #porkmafia Memphis Mud. 180 for about an hour and a half then cranked up the FEC to 325 for another hour. Good Stuff!

Andy, that looks fabulous! Just looked up Memphis Mud - couldn't find an ingredient list except for coarse-grain salt and brown sugar. What else is in it? Man, do I love pork belly!

Label also lists spices, paprika, dehydrated garlic, refinery syrup and honey. It's one of the rubs I use for ribs. I think whatever your favorite sweet rib rub is would work well.

Thanks Andy, the #porkmafia web site led me to a couple of other BBQ sites I hadn't seen before - double benefit!

8.3 pound turkey breast, did a variation on Cookshack's Root Beer Brine - quit drinking Coca Cola back in November, so into a 2 gallon bag went my garlic and onion powder, couple tablespoons Cookshack Spicy Chicken rub, the 2 liter Coke and then the Turkey. Pushed out all the air and sealed the bag and into a rectangular container I use for making baguette dough. Brined 18 hours, rinsed and dried, on goes some butter all over and then some Cookshack Spicy Chicken rub, 2.5 oz applewood. Gonna cook for about 4.5 hours at 250 or until my quick read registers 155. Cover with foil and let rest an hour before I slice for sandwiches. We've been eating too rich, too large for a while so just making some excellent sandwich and turkey salad meat with this.

Digging out the deck and smoker on Friday was a real mother. We had 4 inches of wet snow that froze, then 2 days later 8 inches of very dry powder... No going to the gym for me this week. LOL

At 2.5 hours it was at 144, I kicked the smoker temp up to 275, took a shower and at 3:20 it was 157, panned and foiled it and brought it inside to let that external temp crawl in. Looks nice, you think ??

I'm smokin beef ribs.

Brisket Chili & MOINKS here.

Appetizers. Padrefan's Cheesy Poppers






2 Racks of Baby Backs Rubbed.Used TexasbbqRubs Grand Champion. I really liked this rub! Sweet and spicy.


Ribs done in time for halftime.

I smoked a pork butt Sat. night, then used it to make strombolis per this recipe:
http://www.foodnetwork.com/rec...-beef-stromboli.html

I made an extra one just in case and it's a good thing I did. It was a real hit at my party.