Grilling/Smoking

[crazyndncook]

I made the soup. Turned out awesome. I added carrots, potatoes, onions, tomatoes, corn, all locally sourced, close to home or on our travels. Just needed some seasoning salt. I just had to have a cup right away. The rest I portioned for lunches.

My ribs, I think I under sauced them, they came out a little dry. But still yummy enough to over-eat with potato salad.

[QueenBea]

The soup sounds yummy. I will be making the stock using my carcasses today and then portion freeze for use at a later date.

I find ribs are touchy when it comes to smoking them, they usually turn out fall off the bone tender but if you smoke them for just a smidgen too long they dry right up so I watch them closely.

[crazyndncook]

I made 8 racks of ribs yesterday. I am trying to stock up on smoked meat before it gets too chilly outside.

[QueenBea]

I hear ya, I've been doing the same. Smoking a bunch of stuff then vacuum packing it for the winter

[Shadows1]

This is the perfect time of year to get out and use your smoker while doing you fall yard work!

We have a supply of smoked chicken, pork, beef and turkey in the freezers already!

[Shadows1]

OK who is going to smoke all or part of their Thanksgiving meal this year?
I will at least do a chicken and turkey.

[QueenBea]

Looking forward to hearing all about it Lee

[Shadows1]

Welcome back Bea!

[Shadows1]

Looking forward to hearing all about it Lee

Bea our plans have changed and we are not cooking for Thanksgiving, going to one of the kids for dinner.

[crazyndncook]

I smoked 4 packs chicken thighs, 3 racks pork ribs, some Italian sausage, almonds, cheddar and mozza.

I might pack away my smoker for the winter in the basement. But now it is warming up I am thinking of smoking else. Our temp was -15C forover a week.