What ya smoking for the 4th?

We're headed to a friend's house, so we're bringing a side of Smokin Okie's Smoked BBQ Beans. His recipe with mustard, garlic and Jack Daniels added. Good stuff.

Gonna try a full brisket and burnt ends

Big thick rib-eyes on the grill seasoned with just salt and pepper. I'm not smoking 'em, but the'll be good eating none the less.

I too have a load of Baby Backs for this weekend. Going to try a new rub and we will see how everyone likes it.
Everyone have a safe and happy 4th of July weekend and be sure to keep our military folks in your thoughts and prayers.

Having a bunch of friends over on Saturday. Couple pork butts, full packer brisket, moinks, pork peckers, smoked beans and margarita's. Others are providing sides & salads.

Now to work out the timing, since everything won't fit in my 020 at once.

our military folk are the reason that were still free . mostly .

Got a big ole 18ish lb (not trimmed yet) prime brisket... and of course some BEs as well!

Nordy

Wife and kids are gone this week, so I'm alone, but not without meat. Smoking five racks of SLs that some folks are going to pickup tomorrow PM. Sat evening, I’ve got a 13.5lb brisket to put in for Sunday dinner at the preacher's house.

By the way, BBQ is American. Folks remember all the sacrifices that were made to enable us to live free in this great country. Having been deployed multiple times as an Army chaplain, I know this weekend there are thousands who will be away from the sweet hickory smell of my smoker as they 'hold the line' that all of us may smoke in peace.

By the way, I recently sent a pound of FEC 100 jerky to my COLs son who is in Iraq. It got lost in the mail and was finally discovered a month later. Vacuumed sealed, it was still fresh and receive raved reviews from all who partook. Thanks Cookshack and thanks to our brave Americans who will be awake this weekend so we can smoke in peace.

1 13# Angus Packer
2 racks of St Louis Spares
a dozen Texas Hot Links
...and maybe some Boinks if the packer point co-operates with the game plan

We have a group of us every year that bait and set traps for some fresh vegans. Then smoke them up on the 4th. :-)

At least 1 pork butt, some BB ribs, and for sure a 3# Prime Porterhouse.

quote:

Originally posted by Smokers Purgatory:
We have a group of us every year that bait and set traps for some fresh vegans. Then smoke them up on the 4th. :-)

From the KCBS store:

Like Chaplain Bill, I’m also sort of alone since I flew to Sarasota, FL yesterday for some offshore power boat racing this weekend. My wife and daughter’s schedules wouldn’t allow the trip, so they stayed in Chicago. I do have a 009 in Sarasota, but I’m going to be too busy to do anything with it.

Not all is lost, however. When leaving, I took around 7 lbs. of frozen pulled pork from a prior smoke, and brought it with me. Every year, my neighbors have a 4th of July party on the beach at their house to eat, drink, dance, and watch community’s annual fireworks display. All the guests contribute a food item, so I’ll defrost my mustard and finishing sauces (on hand from a prior trip), warm the pulled pork, grab some buns, and head off to the party. Should work well.

I'll probably be smoking a pork shoulder for the 4th. I haven't done one of those in a while. Either that or baby backs. My wife will make some of her excellent potato salad, and I'll put a couple of corn cobs on the grill. I have a wonderful chilled Sake that should go well with everything. I can hardly wait!!

Well. Darn. Someone beat me to the baked beans so I've got to come up with something else. Let's face it. Smokin's Smoked BBQ Beans (with pulled pork, mustard, garlic, and Jack Daniels) would be better, but that's life.

So I think I'll make an appetizer. Cut up some Dakota garlic sausage into 1" pieces sprinkled with Rib Tickler Rub (smoke seperately), wrap in serrano ham or precooked bacon (toothpick), dip in probably Sonoma Valley barbecue sauce, sprinkle lightly with parmesan or 4 way cheese, smoke with cherry wood till sauce is glazed and cheese is melted. The good thing about these sausages besides the flavor and size is no grizzle, zilch, nada.

No name. I just made it up. I'll let you know how it turns out and is received.

I have done pulled pork in the 009 for the 4th, since I got the unit. I can't really see why I should change the tradition I have going!!!

Damn, Pags. That sounds good!! And I just happen to have a few Dakotas in the freezer. What temperature you setting the smoker to?

quote:

Originally posted by Pags:
So I think I'll make an appetiser. Cut up some Dakota garlic sausage into 1" pieces sprinkled with Rib Tickler Rub (smoke seperately), wrap in serrano ham or precooked bacon (toothpick), dip in probably Sonoma Valley barbecue sauce, sprinkle lightly with parmesan or 4 way cheese, smoke with cherry wood till sauce is glazed and cheese is melted. The good thing about these sausages besides the flavor and size is no grizzle, zilch, nada.

No name. I just made it up. I'll let you know how it turns out and is received.

Preheated to 190* and smoke cut up sausage for 1 hr, then finish at 225* till internal of 155-160*. Probably cherry pellets in foil pouch. With the size of those sausages cut to 1", it'll be easy to read temp with a Thermopen.

Packed up the 025, and went to visit my wides sisters place in Oscoda mi., 3 racks of ribs in now, pork but going in tonight for tomorrows dinner. R&R is in line along with good food and maybe some good Canadian beer.

Moson's Golden, LaBatt's?

Bradors and Molson triple x.
My sister lives in Windsor and she stops at the duty free store when she comes to visit and does me right.
And the ribs were excellent.

Smoked almonds in the CS now, beef jerky marinading to smoke tomorrow, a brisket to prepare for Monday. Deployed nephew home on his half-time leave, going to enjoy a BBQ on Sunday with with him - can't wait to see him. Sharing the almonds and the jerky in a care package to my deployed son in Iraq. It is one of the weekends to honor and appreciate those who serve.

Brisket in my 20 for the 4th. Packer cut is gonna be a tight fit.

cooking up 50#s of butt 40#s of brisket 40 chicken thighs 9 racks of babybacks with beans and tater salad and slaw this should about cover it

We got 6 8 pound bone-in shoulders, 2 smaller briskets, and a few racks of ribs in the FEC100. We will throw a batch of bake beans in the 025.

A Turkey Breast.
Good Eats!

Hope everyone has a great Independence Day.

TIM

Butts, Briskets, MOINK Balls and ABT's!

45Lbs of Port Shoulder on the FEC.
Late start due to Thunderstorms this A.M.

Maybe ribs, brats, burgers later depending on demand.

we doing up a 8# boneless pork shoulder ala costco, 3 racks of loinbacks, and 3 racks of st. louis cut spares for our shindig today!!

looks like we had a bit of a power glitch sometime during the night, and the amerique stopped heating when the shoulder was well above 160 F since when i woke up, the three meat probes agreed that the meat temp was 164 F but the AQ was at 153F (it had been set to 200 F, but we were only 8 hours into the smoke).

smoking away right now after resetting to 225 F, ribs go in at noon!!

Chickens and lion backs!