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The Water Cooler
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Whatcha got cookin' for Christmas?
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<blockquote data-quote="tRidiot" data-source="post: 3187433" data-attributes="member: 9374"><p>So we've got some guests in, so I get to play with my smoker(s) a bit.</p><p></p><p>Last week on Monday I did a pork butt on Monday for our small group from church.</p><p></p><p>On Wed night I put in 6 pork butts for the teachers at my son's school - about 55 lbs, one of my biggest cooks. I put 4 in my Yoder, then 2 in my Traeger... after a few minutes, I realized the Traeger wasn't working. So I pulled them out and squeezed them in my Yoder. So I now know I can do 6 pork butts in my Yoder, squeezed tightly in there. It was a little hectic, they cooked a LOT faster than I anticipated (well, 4 of the 6) and ended up having to have The Wife hold 4 of them in the oven all day, then 2 more cooked a few more hours and held in the Yoder until time for the teachers' dinner.</p><p></p><p>Then Saturday evening I did 3 racks of St. Louis ribs, altered my method slightly, I think they really came out fabulous - they may have been the best I've ever done. Honestly, I was super pleased with them, but I think I'm going back to baby back ribs (WM was out of them on Sat) just because I don't like the fattiness of the STLs in between the layers of meat at the end.</p><p></p><p><strong>Today....</strong></p><p><strong></strong></p><p>Today I have a couple of corned beef I soaked yesterday (yeah, they were store bought, I didn't cure my own this time) and rubbed last night, drying in the fridge at the moment and will be going on the smoker this afternoon for one of my all-time favorites - HOMEMADE PASTRAMI!!! W00T! Man, if you haven't done this, it is sooooooo gooooooood. Fresh, hot off the smoker, you cannot beat it. Storebought s**t has NOTHING on this stuff. If you haven't - you gotta. Just DOOOOO EEEEEET.</p><p></p><p>Then tomorrow for Christmas, I am trying a new turkey method. Gonna spatchcock it today, rub oil and some herbs <strong>under </strong>the skin, then put it on the smoker on a bed of fresh herbs - I got some basil, sage, thyme, bay leaves (yes, fresh(ish) ones), rosemary, some tiny onions, green onions and leeks, some parsley. Anyways, that bed of all those aromatics is supposed to make for a really nice flavor permeating through the bird. We'll see how it comes out. I got the idea from the forum at Amazing Ribs, several guys did it and it looked great, so I'ma try it out. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p>So anyways... what ya'll doing today/tomorrow???</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3187433, member: 9374"] So we've got some guests in, so I get to play with my smoker(s) a bit. Last week on Monday I did a pork butt on Monday for our small group from church. On Wed night I put in 6 pork butts for the teachers at my son's school - about 55 lbs, one of my biggest cooks. I put 4 in my Yoder, then 2 in my Traeger... after a few minutes, I realized the Traeger wasn't working. So I pulled them out and squeezed them in my Yoder. So I now know I can do 6 pork butts in my Yoder, squeezed tightly in there. It was a little hectic, they cooked a LOT faster than I anticipated (well, 4 of the 6) and ended up having to have The Wife hold 4 of them in the oven all day, then 2 more cooked a few more hours and held in the Yoder until time for the teachers' dinner. Then Saturday evening I did 3 racks of St. Louis ribs, altered my method slightly, I think they really came out fabulous - they may have been the best I've ever done. Honestly, I was super pleased with them, but I think I'm going back to baby back ribs (WM was out of them on Sat) just because I don't like the fattiness of the STLs in between the layers of meat at the end. [B]Today.... [/B] Today I have a couple of corned beef I soaked yesterday (yeah, they were store bought, I didn't cure my own this time) and rubbed last night, drying in the fridge at the moment and will be going on the smoker this afternoon for one of my all-time favorites - HOMEMADE PASTRAMI!!! W00T! Man, if you haven't done this, it is sooooooo gooooooood. Fresh, hot off the smoker, you cannot beat it. Storebought s**t has NOTHING on this stuff. If you haven't - you gotta. Just DOOOOO EEEEEET. Then tomorrow for Christmas, I am trying a new turkey method. Gonna spatchcock it today, rub oil and some herbs [B]under [/B]the skin, then put it on the smoker on a bed of fresh herbs - I got some basil, sage, thyme, bay leaves (yes, fresh(ish) ones), rosemary, some tiny onions, green onions and leeks, some parsley. Anyways, that bed of all those aromatics is supposed to make for a really nice flavor permeating through the bird. We'll see how it comes out. I got the idea from the forum at Amazing Ribs, several guys did it and it looked great, so I'ma try it out. :D So anyways... what ya'll doing today/tomorrow??? [/QUOTE]
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