Smokin Monkey Posted September 2, 2017 Share Posted September 2, 2017 So it's the Weekend, Suns out, so what's everyone cooking? Quote Link to comment Share on other sites More sharing options...
c00kie72 Posted September 2, 2017 Share Posted September 2, 2017 (edited) Pigs cheeks today, not had them in ages! Smoking on the Traeger for 3 hours using cherry, then they'll be braised with cider for a couple of hours before being pulled apart and served in homemade large white baps (toasted) and topped off with sure fire slaw from the HangFire cook book. Edited September 2, 2017 by c00kie72 housekeeping Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 2, 2017 Author Share Posted September 2, 2017 They sound great, I did them a couple of months ago and served them in Tacos. We could start a whole new debate on the Forum. Is it Baps, Cobs, Barn Cake, Rolls etc etc! Quote Link to comment Share on other sites More sharing options...
c00kie72 Posted September 2, 2017 Share Posted September 2, 2017 1 minute ago, Smokin Monkey said: They sound great, I did them a couple of months ago and served them in Tacos. We could start a whole new debate on the Forum. Is it Baps, Cobs, Barn Cake, Rolls etc etc! I love baps Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 2, 2017 Author Share Posted September 2, 2017 It's Cobs for me! Pork Cheek Tacos, http://www.woodsmokeforum.uk/topic/42-pork-cheek-tacos/ 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 2, 2017 Share Posted September 2, 2017 Baps and Barn in our household... I am from the south and my wife is from the north. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 2, 2017 Share Posted September 2, 2017 No meat planned this weekend but I am preparing some other things. This morning I am doing a batch of BBQ sace This afternoon I will be drying a load of herbs - Oregano, parsley and mint. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 2, 2017 Author Share Posted September 2, 2017 Got the Grandson arriving in 10 minutes for an over night stay, so no cooking today. Spatchcock Chicken and Belly Pork planned for tomorrow. Quote Link to comment Share on other sites More sharing options...
Martin Posted September 2, 2017 Share Posted September 2, 2017 Gonna try my 1st beer can chicken today, inbetween building the brick BBQ area! Better to cook the chicken on the smoker or normal BBQ? Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted September 2, 2017 Share Posted September 2, 2017 2 hours ago, Wade said: Baps and Barn in our household... I am from the south and my wife is from the north. Do you mean rolls ? Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted September 2, 2017 Share Posted September 2, 2017 We're going down the pub tonight for dinner, it's gonna be steak for me. Although I am smoking my dry cured pork for my bacon today been going 8 hrs so far Quote Link to comment Share on other sites More sharing options...
Wade Posted September 2, 2017 Share Posted September 2, 2017 48 minutes ago, Martyn Catanach said: We're going down the pub tonight for dinner, it's gonna be steak for me. Although I am smoking my dry cured pork for my bacon today been going 8 hrs so far How long do you usually smoke them for in total? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 2, 2017 Author Share Posted September 2, 2017 Sounds great that Bacon, any Pics? Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted September 2, 2017 Share Posted September 2, 2017 It's normally 10 -12 hrs, but I'm going to try it longer this time see if it makes any difference, sorry pics yet Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 3, 2017 Author Share Posted September 3, 2017 Pulled Pork going on the Gravity Feed. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 3, 2017 Share Posted September 3, 2017 The fork lift managed to get it out of the workshop then ?? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 3, 2017 Author Share Posted September 3, 2017 Brut Strength! Pulled Pork in, got some Belly Pork going in, then later today 2 Spatchcock Chickens. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 3, 2017 Author Share Posted September 3, 2017 Belly Pork in (only 2 pieces) Spatchcock in Quote Link to comment Share on other sites More sharing options...
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