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  1. #221
    Connoisseur
    Join Date
    Jan 2014
    Location
    Washington DC
    Posts
    579

    Re: What are you cookin on the smoker?

    Nice, Paul. That looks about right for one or two servings. What else are you going to eat?

  2. #222
    Moderator
    Join Date
    Mar 2008
    Location
    Illinois
    Posts
    4,512

    Re: What are you cookin on the smoker?

    Quote Originally Posted by Harry in WashDC View Post
    Nice, Paul. That looks about right for one or two servings. What else are you going to eat?

    What Harry said. Nice Paul.
    " I never met a Weller I didn't like"

  3. #223
    Advanced Taster
    Join Date
    Jun 2014
    Location
    Southern California
    Posts
    169

    Re: What are you cookin on the smoker?

    Wife, two kids, mother in law, two brothers in law, two nephews and me. There are a few left but I predict none of those ribs will survive the night. The world series game has not even started nor do I have the bourbon out yet, so the night is young.

  4. #224
    Advanced Taster
    Join Date
    Jun 2012
    Location
    Mid-Michigan
    Posts
    222

    Re: What are you cookin on the smoker?

    The last few weekends in Michigan have been perfect for grinding, casing and smoking sausage. Just cold enough to grind and case the sausage in my garage without the worry of the meat getting warm. And just warm enough that smoking the sausage is doable.

    I smoked 25 pounds of snack sticks two weekends ago. My kids like these for their school lunches. But they're getting to be expensive so I thought I would make my own for less. I made 10 pounds of beef, 5 pounds of pork and 10 pounds of 50/50 beef/pork.

    Yesterday, I made 15 pounds of andouille sausage and 10 pounds of jalapeno cheese sausage. It was the first time I made either one and the results were fantastic! Better than I could have hoped for. I used some pecan wood that my uncle gave me from Texas a year ago. I really like the pecan smoke. I also successfully used natural casings for the first time with smoke after some failures in the past.

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  5. #225
    Enthusiast
    Join Date
    Aug 2013
    Location
    Columbus, OH
    Posts
    256

    What are you cookin on the smoker?

    Tonight I'm going to smoke some extra thick pork chops with hickory. They are soaking in a brine of kosher salt, bourbon, and apple juice right now. Planning on using a smokehouse maple rub.

 

 

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