Smoke Day 9 -- May 25

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Smoke Day 9 -- May 25

Postby Lord_Byron » Wed May 01, 2013 7:49 am

Time to start making plans for WSM Smoke Day 9 on May 25.

I'm doing a pulled pork and armadillo eggs.

Be sure to mark the map with your location:

http://tvwbb.com/showthread.php?40096-W ... moke-Day-9
BG '79

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Re: Smoke Day 9 -- May 25

Postby hammb » Wed May 01, 2013 10:29 am

Oooh...

I always host a "Breakout the smoker!" party on Memorial Day weekend. I was probably leaning more towards Sunday the 26th rather than Saturday, but I'm not sure.

I always do ribs and a second protein. I'm not sure if it'll be brisket or pork butt, but I'll probably throw one or the other on there along with some ribs.

Man this weather has me really itching to pull out the WSM and fire that bad boy UP!
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Re: Smoke Day 9 -- May 25

Postby Lord_Byron » Fri May 24, 2013 11:20 am

I changed my menu for tomorrow.

I'm doing Pork Bellies for appetizers using this recipe.

http://articles.latimes.com/2010/mar/04 ... d-20100304

Then shredded bbq beef:

http://www.virtualweberbullet.com/shreddedbeef.html

I'll let you know on Sunday how everything turned out.
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Re: Smoke Day 9 -- May 25

Postby hammb » Fri May 24, 2013 11:54 am

I've got 6 racks of babybacks thawing in the fridge right now. Just ordered a couple Boston Butts to do pulled pork as well.

Plan to put a pan of beans in there as well...although I'm not sure how I'll find room for all this! I need a 21" WSM but I'm too cheap!
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Re: Smoke Day 9 -- May 25

Postby Lord_Byron » Sun May 26, 2013 9:06 am

Hammb, if you can get your hands on some pork bellies, I'd HIGHLY recommend the above recipe.

I marinated for three days as indicated and then smoked (apple wood) at 225-250 for about 2.5 hours and they exceeded any expectations I had. The fat melted in your mouth and the lean was just perfect. The pepper seasoning added just the right amount of spice.

I removed the skin per the instructions. I threw it out, but I probably should have deep fried it for pork rinds. . .
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