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Thread: Labor Day Cooks

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
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    299

    Default Labor Day Cooks

    What's everyone planning on cooking in their SmokinTex this Labor Day weekend?

    I'm off to an early start. 6lbs of homemade summer sausage. This is my first attempt at sausage.

    Into the smoker at 140 w/o wood for the first hour.





  2. #2
    Join Date
    Mar 2015
    Location
    Kentucky
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    140

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    4 butts for a family reunion. Bout 45 mouths to feed, I'm going to get 4 10-12 pounders in there if I have to jump up and down on them.

  3. #3
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    Jun 2011
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    Myersville MD
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    13 hours later the internal temp reached 154. Removed sausage and placed in an ice water bath to stop the cooking.


  4. #4
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    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    Good looking sausage, Soda!!

    I'd be interested in a recipe, if you'd care to share!!

    Also, for my Labor Day cooks, I'll be running a batch of Wangs for a potluck in our campground, per the post in the "pictures" section where I am unabashedly stealing a recipe, and also a picnic ham on Sunday!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #5
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    Aug 2010
    Location
    Plano, Texas
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    OMG - that sausage looks awesome! I would love the recipe as well.

    For me, I'm going with a brisket, using a Dalmatian rub.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  6. #6
    Join Date
    Jun 2011
    Location
    Myersville MD
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    Quote Originally Posted by bigwalleye View Post
    Good looking sausage, Soda!!

    I'd be interested in a recipe, if you'd care to share!!

    Also, for my Labor Day cooks, I'll be running a batch of Wangs for a potluck in our campground, per the post in the "pictures" section where I am unabashedly stealing a recipe, and also a picnic ham on Sunday!!
    Quote Originally Posted by DReeves View Post
    OMG - that sausage looks awesome! I would love the recipe as well.

    For me, I'm going with a brisket, using a Dalmatian rub.
    bigwalleye, Darren,
    I will post the recipe in the recipe section. Don't forget to post some pictures of your cooks.

    bigwalleye i'm interested to here your thoughts on the rub before I place an order.

  7. #7
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

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    Soda,
    I did get the "Miners Mix" poultry rub, and, as we all have, tried a little in the palm of my hand. Wish I'd have bought 2 bottles rather than one. Found it on Amazon, I think, for $8.50.

    Also, you may call me "Lefty" from this point forward.

    Can't wait to put it on chicken wings!!

    I'll provide an update early next week on the results on actual chicken wings.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  8. #8
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
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    31 lbs of pork in with time to rest for a couple hours for a noon service tomorrow. Family reunion for 40ish.


  9. #9
    Join Date
    Jun 2011
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    Myersville MD
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    Quote Originally Posted by ia_james View Post
    31 lbs of pork in with time to rest for a couple hours for a noon service tomorrow. Family reunion for 40ish.

    Looks like you are off to a great start.

  10. #10
    Join Date
    Jun 2011
    Location
    Myersville MD
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    Preparing the ribs for tomorrow's cook.





    Also picked up a 4lb Pork belly. Will be starting the curing process of that tomorrow.

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