What's on the smoker today?

[454]

Turkey legs, 12 hour brine and 4.5 hours in the smoke. They were pretty tasty.

 

[Nick87]

Turkey legs, 12 hour brine and 4.5 hours in the smoke. They were pretty tasty.

Looks good!

 

[Wildabeest]

Pronghorn pastrami. 5 day wet brine, 1 day drying. Now smoking.

 

[El Jason]

 

[Wildabeest]

 

[WildWill]

For our friends Easter party today doing a ham tomorrow.

 

[wytex]

Beef ribs and an elk eye of round for us today.
Fired up the offset about 45 minutes ago with pecan and white oak wood.

 

[Dave N]

Beef rib roast going in later. Needed something good to go with my asparagus!

 

[wytex]

Beef ribs and an elk eye of round for us today.
Fired up the offset about 45 minutes ago with pecan and white oak wood.

Wrapped the elk round, ribs are getting close.
Out of order but pics from going on the smoker.

 

[wytex]

And we're done.

 

[El Jason]

 

[Waspocrew]

Ribs for Easter. About another 1 hour to go before wrapping.

 

[Dave N]

It's feeding time!

 

[Wildabeest]

It's feeding time!

View attachment 369195

What do you do with the leftovers? Living alone, there’s some things that look really good to make, but I’m not sure that the leftovers would be that good.

Rib roast and tri-tip would both fall into the prat category.

 

[Dave N]

What do you do with the leftovers? Living alone, there’s some things that look really good to make, but I’m not sure that the leftovers would be that good.

Rib roast and tri-tip would both fall into the prat category.

Yeah, it's kind of tough now being alone. I normally bought the smallest ones I could find and 3 of us would eat very well on them. I cut a nice slab off of this one to go with the other half of baked potato and the rest of the asparagus. The other end slice with the smoke and seasonings I thought about cubing up and stirring into a garlic butter sauce and serve over some pasta. The rib bones are pretty meaty for a change and I'll sear the rare side over some charcoal real quick and have a nice lunch.

 

[Buffs35]

Leftover smoked elk. Slightly seared before nachos