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View Full Version : Who's Smoking What for Memorial Day Weekend



Sodaking27
05-22-2012, 07:24 PM
Thought I'd start a post to see what everybody is smoking for Memorial Day weekend. I plan on smoking a turkey breast to make turkey sandwiches with a slice of granny smith apple, brie cheese and garlic cranberry aioli. How about posting some pics of your finished results too

twobucks
05-22-2012, 08:19 PM
Almonds, walnuts, pecans smoked for 2 hours at 220 with hickory. Let cool and mix in raisons and sunflower seeds for a tasty trail mix.

Some cold smoked cheddar.

And maybe thaw out some chicken wing sections, marinate, smoke, and finish on the grill.

Oh yea, and there is still about 75 pounds of salmon in the freezer from last fall...

mneeley490
05-23-2012, 03:17 PM
I'm going to try a "heart of clod", which I guess might also be called an "eye of chuck". I just haven't decided whether to pull at 135* like a roast and slice thin, or go all the way to 195* like a brisket, as it seems to have a lot of connective tissue. Any ideas?

Sodaking27
05-24-2012, 08:08 PM
Mneeley490 I don't have any advice on smoking beef. I mostly smoke pork shoulders, salmon and snack sticks. I'm sure someone will chime in and help you out.

mneeley490
05-24-2012, 10:45 PM
Thanks. It's an 8 lb. chunk of meat, roughly the shape of a football, but a little larger.

DReeves
05-25-2012, 02:58 PM
I'm smoking two butts this weekend..... maybe more. Probably some wings, too.

Who knows, maybe I'll smoke some almonds while I am at it.

applejack
05-26-2012, 01:39 AM
Hi mneeley490,

Your cooking project sounds interesting. I personally like to like to see connective tissue break down - so - I would choose to treat this as a brisket and take it to 200f. As a suggestion, I would cook it uncovered on the rack until an internal temp of about 160/165 was reached then put the roast in a deep aluminum pan and seal with a foil lid. Then let let internal temp raise to the magic mark. You should have some super tasty gravy stock in the pan and a melt in the mouth roast. Best of luck.

Please let us know your results.

applejack

Sodaking27
05-26-2012, 06:56 PM
3 Days of smoking:cool: Day one. Smoked salmon.
http://i809.photobucket.com/albums/zz17/sodaking27/0f195e8d.jpg

admin
05-26-2012, 08:17 PM
Beautiful! We can't wait to see day two and three.
Thanks,

mneeley490
05-27-2012, 09:08 PM
Hi mneeley490,

Your cooking project sounds interesting. I personally like to like to see connective tissue break down - so - I would choose to treat this as a brisket and take it to 200f. As a suggestion, I would cook it uncovered on the rack until an internal temp of about 160/165 was reached then put the roast in a deep aluminum pan and seal with a foil lid. Then let let internal temp raise to the magic mark. You should have some super tasty gravy stock in the pan and a melt in the mouth roast. Best of luck.

Please let us know your results.

applejack

Went the roast route and sliced thin for French Dip sandwiches. It was fine, but next time (I bought two) I'll do it like a brisket.
173174175

Sodaking27
05-27-2012, 09:50 PM
Day 2 - Smoked Turkey Breast. Had to finish off in the oven. Put in the smoker at 3. Set temp to 225. Breast weighed 4.5 pounds. Thinking it would be done by 7 - 7:30. Smoker cycling 220 to 255. Internal temp got to 167 then would drop back to 163 when the oven would cycle down. Did this for over an hour. At 8:30 I put it in the oven to finish off. Does this seen correct for a breast this size to take this long? Finished product was amazing. But it was a late dinner for us tonight. Here are some pictures.http://i809.photobucket.com/albums/zz17/sodaking27/e7ff2eb0.jpghttp://i809.photobucket.com/albums/zz17/sodaking27/02edf174.jpg

Sodaking27
05-28-2012, 07:53 PM
Day 3 - Whats Memorial Day without having hot dogs?http://i809.photobucket.com/albums/zz17/sodaking27/7e0b3e9d.jpg

Steelydan
05-29-2012, 02:09 PM
Smoked two racks of St Louis style ribs and 4 rib-eye steaks. ;)

bigwalleye
05-29-2012, 05:23 PM
Sadly, I didn't smoke for the weekend but allowed someone else to use their Spare rib grilling recipe. Results were, shall we say, underwhelming. Guess it proves to me the value and reliability of my ST.

Wait a minute....I'm not the one that needed proof.....

Think I'll drown my sorrows in a nice pork butt, maybe some slaw, perhaps a nice brown beer, maybe two. Yeah, there's a lotta bad juju that needs overcoming.......