Category Archives: BBQ

BBQ Pork Picnic Smoked Homemade Rub

All Ingredients Combined

Haven’t added a BBQ post in awhile but I had pics that I took on a recent cook. The Pork was purchased in a cryovac package that weighed 23.04 lbs. I had no specific plans so I thought I’d cook it for future meals. I had plenty of leftovers which I like to divide in small portions into Foodsaver vacuum bags and freeze them. The Foodsaver vacuum sealer works great and keeps the high quality and freshness for the spur of the moment BBQ treat without going through the whole smoker set-up and cooking.

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Smoked Turkey 7 Bean Soup

I used the Turkey carcass from the Super Bowl weekend cook to make a hearty stock with. The stock consisted of adding the the Turkey with additional dark meat in a roasting pan with carrots, celery, onion, garlic cloves and a little vegetable oil. The oven was set at 425° and I allowed it to meld together for about 5o minutes(or longer), turning it a couple times. After roasting I then added to a large stainless pot along with water to cover completely, Thyme, Peppercorns. Bay leaf . The roasting pan was deglazed with Brandy Liquor and a little water and added to the stock pot. High heat until boil then covered and left on low to simmer for a couple hours.

Making Turkey Stock

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WSM Smoked Turkey And Salmon Superbowl Sunday

Turkeys And Salmon Just Added

For Superbowl Sunday BBQ I am cooking two Pre-Brined Turkeys and a fillet of Steelhead Salmon on the Weber Smokey Mountain (WSM). I am trying another injection to marinate one of the turkeys. It is Tony Chachere’s Butter Creole Injectable that included a injector with the marinade.

Tony Chachere Butter Creole Injectable’s

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BBQ Beef Brisket And Pulled Pork

Just a quick post-

Used the WSM – (Weber Smokey Mountain) smoker to prepare some food before the Christmas party started the following day. I planned on starting a Beef Brisket and a couple Pork Butts along with some ABT’s which are stuffed Jalapeno peppers wrapped in bacon.

Here are some of pics that I took of the recent cook. There were plenty of leftovers which I packaged in vacuum sealed bags using my Foodsaver and sent them home with Family and Friends to enjoy later.

Smoked Meatloaf – Bacon Wrapped and Other Versions Weekend Smoke

I haven’t done Meatloaf on the WSM (Weber Smokey Mountain) in quite a long time so while I was at the store I picked up the necessary ingredients and thought I would add a little variety to the cook this time by adding a few more ingredients. I purchased  4lbs Ground Beef, 2lbs Ground Pork, 1lb Bacon, Red and White Onions, Zucchini and the rest of the ingredients I already had at home.

So with the amount of meat that I purchased I was going to make two separate loaves and try different ingredients in each. While this would be fine, I figured what the heck, I’ll make 4 different loaves and see if I come across anything that is remarkably better than the other Meatloaves that I’ve had. A quick look around the kitchen to see what I had and I was off with my plan. Here is what I came up with for the 4 loaves. Before adding the unique ingredients of each I mixed all the meat together with the sautéed onions, red bell peppers, garlic, then ground pepper, corn flakes, saltines, oats, then lightly dusted with BBQ rub I had left from the Butt/Chuck smoke, after mixing with my hands I then added 6 beaten eggs and sectioned off 4 pieces to make the individual 4 loaves:

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