Belly35
Posts: 9,716
Jul 29, 2013 10:53am
Every year I fire up the Smoker and do six butt roast for pulled pork. Good old apple wood smoked, Belly special rub, 16 hours smoking 180 degree, 40 people, lots of other side dishes and Belly BBQ sauce equals some good eating. </SPAN>
This year I’m thinking change up, problem is I just don’t know what to prepare.</SPAN>
If you enjoy something other that Smoked Pulled Pork please make a suggestion? </SPAN>
Whatever it is, has to be for 40 people and fit on my Smoker. </SPAN>
This year I’m thinking change up, problem is I just don’t know what to prepare.</SPAN>
If you enjoy something other that Smoked Pulled Pork please make a suggestion? </SPAN>
Whatever it is, has to be for 40 people and fit on my Smoker. </SPAN>
wes_mantooth
Posts: 17,977
Jul 29, 2013 11:09am
I think that smoking a brisket would be amazing.
ZWICK 4 PREZ
Posts: 7,733
Jul 29, 2013 11:16am
I just put full cows in my smoker. It's really good.
Belly35
Posts: 9,716
Jul 29, 2013 11:24am
wes_mantooth;1479675 wrote:I think that smoking a brisket would be amazing.
This does look good
G
Gblock
Jul 29, 2013 11:26am
Brisket for sure
G
Gblock
Jul 29, 2013 11:27am
Ribs are 2.09 at gfs for spare ribs ..Babybacks 249lb.. both really good prices
Brisket is 2.69lb
Brisket is 2.69lb
Heretic
Posts: 18,820
Jul 29, 2013 11:32am
If you can fit a turkey or two in your smoker, go for that. Our racetrack group always is smoking one thing or another and generally everything is great, but smoked turkey might be my favorite.
LJ
Posts: 16,351
Jul 29, 2013 11:33am
whole italian sausage coils. Amazing
Belly35
Posts: 9,716
Jul 29, 2013 11:38am
I think I could get three 25 pounder in my smoker..Heretic;1479692 wrote:If you can fit a turkey or two in your smoker, go for that. Our racetrack group always is smoking one thing or another and generally everything is great, but smoked turkey might be my favorite.
T
Tiernan
Posts: 13,021
Jul 29, 2013 11:39am
Carp...tastes like salmon when it comes out of the smoker.
wes_mantooth
Posts: 17,977
Jul 29, 2013 11:45am
LJ;1479693 wrote:whole italian sausage coils. Amazing
That would also be phenomenal
Belly35
Posts: 9,716
Jul 29, 2013 11:45am
WoW very different. I could get sweet, mild and hot from a local producer ....LJ;1479693 wrote:whole italian sausage coils. Amazing
vdubb96
Posts: 2,210
Jul 29, 2013 11:46am
Smokers are GOAT
M
MontyBrunswick
Jul 29, 2013 11:57am
[video=youtube;c2QsUTk7-1E][/video]
LJ
Posts: 16,351
Jul 29, 2013 12:09pm
My neighbor has a giant barrel smoker. Anytime he smokes anything, he always does like 30 lbs of sausage and gives it to all the neighbors. It's like Christmas for my belly.wes_mantooth;1479702 wrote:That would also be phenomenal
Belly35
Posts: 9,716
Jul 29, 2013 12:39pm
LJ;1479726 wrote:My neighbor has a giant barrel smoker. Anytime he smokes anything, he always does like 30 lbs of sausage and gives it to all the neighbors. It's like Christmas for my belly.
I could get 30 pounds of sausage in this smoker
redstreak one
Posts: 1,152
Jul 30, 2013 8:57am
Brisket, and inject that sucker with beef broth until it swells like a fat tick on a skinny hound!
Belly35
Posts: 9,716
Jul 30, 2013 9:10am
redstreak one;1480175 wrote:Brisket, and inject that sucker with beef broth until it swells like a fat tick on a skinny hound!
Never been a big fan of injecting meat with some artifical substances. I like to let the fats, cooking and preperation create the flovors.
GoChiefs
Posts: 16,754
Jul 30, 2013 9:27am
Belly35;1480179 wrote:Never been a big fan of injecting meat with some artifical substances. I like to let the fats, cooking and preperation create the flovors.
You're missing out.
Enforcer
Posts: 2,140
Jul 30, 2013 11:14am
We went to a Lamb roast a few weeks ago, first time I've ever had smoked Lamb, it was great
Commander of Awesome
Posts: 23,151
Jul 30, 2013 11:31am
[video=youtube;iNXhh7D9_cA][/video]
GOONx19
Posts: 7,147
Jul 30, 2013 11:38am
Steelhead.
redstreak one
Posts: 1,152
Jul 30, 2013 12:18pm
Beef broth isn't an artificial substance, especially if you are smoking beef! This was a tip straight from the mouth of Myron Mixon!Belly35;1480179 wrote:Never been a big fan of injecting meat with some artifical substances. I like to let the fats, cooking and preperation create the flovors.
Enforcer
Posts: 2,140
Jul 30, 2013 1:14pm
We inject apple juice in a lot of our pork products We smoke
Classyposter58
Posts: 6,321
Jul 30, 2013 8:33pm
I suggest having Famous Dave's cater your event, they smoke it all and it's incredible. Crazy good Ribs, Pork and Brisket