What's on the smoker today?

[Stocker]

Wife’s birthday. Brisket and pork butt. About an hour in. quick question though, are you supposed to wait for sunup to start the Bloody Mary? I’m just so nervous, I don’t wanna do this wrong View attachment 230985

Great minds think alike. It’s my BIL’s bday today. He threw a brisket on at his place and I threw on a butt. I didn’t hesitate to start drinking though. Swim, drink, eat at 6, in bed by 8. My ideal summer day.


Also canning some corn. Not sure how popular these little contraptions are, but you talk about cutting and creaming corn in a hurry this is the only way.

 

[Potsie]

G*d d@‰m right great minds.



These are in the fridge to be smoked tomorrow. Then into vac seal bags and frozen for boil a bag pullled pork next weekend at the famn damily camping trip.

 

[Wildabeest]

Bought a new toy this week. Spatchcock chicken going on in about an hour for the inaugural cook.

 

[Gellar]

Fresh off the smoker…sliced venison ring bologna


And fresh on the smoker…squirrel wings! Be done in an hour!

 

[Gellar]

Got a Siracha pear bbq sauce going to coat the wings!

 

[Gellar]

Siracha pear smoked squirrel wings. I’m not going to share!

 

[choc dogs]

 

[Potsie]

Siracha pear smoked squirrel wings. I’m not going to share!
View attachment 231115

At least share the recipe for the sauce. That sounds amazing.

 

[JShane]

Siracha pear smoked squirrel wings. I’m not going to share!
View attachment 231115

Mother of God why have you been holding out.

 

[Gellar]

At least share the recipe for the sauce. That sounds amazing.

-Braise the squirrel pieces for 45 min-1 hour depending on size of squirrel. If you go longer then that they fall off the bone and don’t hold together. I braised them in water with salt, sugar, herbs and lemon juice.
-toss wings in evoo and smoke at 225 for 45 minutes using a grill basket to make it easy.
-coat in bbq sauce and return to smoker for 15 minutes
-toss wings in remaining sauce

Peach bbq sauce
1/4 cup ketchup
2tbsp apple cider vinegar
2 tblsp honey
2 tbsp brown sugar
2 tbsp (or more) siracha sauce
Pears and juice (my neighbor has a pair tree and my wife cans them in snack size jars I suppose it’s about 1 cup total?)

 

[Stocker]

Siracha pear smoked squirrel wings. I’m not going to share!
View attachment 231115

Me: double checking that squirrel season opens August 1st and now practicing up with 22 and saying heck with my elk and antelope tag.

 

[JShane]

I need to find a pear tree. I've got a bunch of duck legs that need tending to

 

[Gellar]

Me: double checking that squirrel season opens August 1st and now practicing up with 22 and saying heck with my elk and antelope tag.

Me: double checking that squirrel season opens August 1st and now practicing up with 22 and saying heck with my elk and antelope tag.

It’s always first Saturday in Sept here. I see so many squirrels when I’m deer hunting I wonder what a squirrel shot with a 300 grain .50 caliber slug would look like?

 

[Gellar]

I need to find a pear tree. I've got a bunch of duck legs that need tending to

I think I might try peach too. The recipe I copied off used pineapple, but I didn’t have any pineapples at my disposal last night.

 

[Straight Arrow]

Cowboy coffee on the Swedish torch.

 

[JoltnJoe]

When it comes together it’s a beautiful thing. Beef ribs, 225 until 165 internal and foil wrapped until 203. Bones pulled out clean, perfect combo of Smokey and braisy. Served them up with elote style roasted broccoli and sweet potato gnocchi w/ butter and thyme. Perfect Sunday supper!

 

[Raisin Bran]

Has anyone had good look smoking an Elk Brisket? I have never taken the time to try it.

 

[Raisin Bran]

When it comes together it’s a beautiful thing. Beef ribs, 225 until 165 internal and foil wrapped until 203. Bones pulled out clean, perfect combo of Smokey and braisy. Served them up with elote style roasted broccoli and sweet potato gnocchi w/ butter and thyme. Perfect Sunday supper!

Dang! That looks delicious

 

[JEL]

Ribs today.

 

[Raisin Bran]

Ribs today. View attachment 231372

Looks delicious! Summer time is grilling time