What to put in the smoker this weekend?

[buffalobo]

Minions want ribs in the smoker tomorrow, pulled out a 5lb rack to thaw.

[stevew]

Ribs here tomorrow as well. In the fridge now soaking in some spices.

[Gman]

I think I'd need to put a snorkel in the smoker today.

[buffalobo]

That's why we did ours Sat nite.

I always forget to take after pics. There were no left overs. https://uploads.tapatalk-cdn.com/20200525/d53507b6936a35a6be64fc369b7a53ab.jpg

[whitewalrus]

I think I'd need to put a snorkel in the smoker today.

Covered porch works well. Maybe even put one of those pop up shade things over it

[eddiememphis]

King Doops had pork spareribs on sale, this slab was $6.
I dry brined with kosher salt and sugar overnight. Spread Frank's RedHot on it and added rub.
Six hours in the pellet smoker and an hour rest in the oven.

https://photos.smugmug.com/Other/Q/i-qz7P24V/0/faf9bcfa/M/IMG_0891-M.jpg

Three hours in.

https://photos.smugmug.com/Other/Q/i-SG84TtB/0/1ac6e4ec/M/IMG_0896-M.jpg

Six hours in hickory smoke.

https://photos.smugmug.com/Other/Q/i-5LJSvGq/0/882c2ce7/M/IMG_0897-M.jpg

Popcorn making sure the bones don't escape the oven.

https://photos.smugmug.com/Other/Q/i-HZ2CkwG/0/7dae362d/M/IMG_0901-M.jpg

Tasty treat.

[Gman]

Couldn't wait for the weekend.

21 lbs. of pork shoulder went in this morning.
81771

[Mykidsdad]

I like big butts and I cannot lie.......


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[Rooskibar03]

That looks like an RT-340.


Couldn't wait for the weekend.

21 lbs. of pork shoulder went in this morning.
81771

[Gman]

Nope. Traeger Lil Tex Elite. Those are some big butts. Mmmmm.

[Hummer]

All of those look delicious! We smoked a pork shoulder a week ago and are eating leftovers. On Tuesday I picked up a 2-pack of pork shoulders at Sam's in GJ. Sam's was well stocked with meat this time, including the full pork tenderloins. My guess is that prices will fall pretty soon.

[Bailey Guns]

Carnitas tacos today. Damn good.



https://i.imgur.com/4h2VUVH.jpg

https://i.imgur.com/fq2q84z.jpg

[Mykidsdad]

Nothing better than pulled pork tacos!

[Irving]

Nothing better than pulled pork tacos!

Yep. I don't even bother with pulled pork at BBQ places (it always sucks), but tacos on the other hand always seem to be delicious.

[Mykidsdad]

Yep. I don't even bother with pulled pork at BBQ places (it always sucks), but tacos on the other hand always seem to be delicious.

Pulled pork hash cooked in cast iron skillet...game changer!


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[Gman]

Nothing better than pulled pork tacos!
That's why we made so much. Freezes really well. Sauteed in a pan with a little butter and it makes great carnitas tacos.

...also makes a good sammich.

I checked out brisket this week and it was wicked expensive.

[Rooskibar03]

Nice little chicken for dinner.

81804

[Bailey Guns]

Mouth watering...

[buffalobo]

Salmon with Mrs bo Colorado Gold Rye glaze.

See if can rem after picks.https://uploads.tapatalk-cdn.com/20200614/633c940705284d4f2391fddd369aeb35.jpg

[buffalobo]

The whiskey she makes the glaze from is top notch stuff and distilled in COS.

https://uploads.tapatalk-cdn.com/20200614/210673130446800d0691eb973f933982.jpg

[Ah Pook]

Nice little chicken for dinner.

81804

Love the Sweet Rub o Mine. Great on pork, chick and popcorn.

Doing a Killer Hogs pork roast tomorrow. Details to follow.

[buffalobo]

Kinda remembered to take after pic.

1/2 of the largest of three portions, it's gone too.

It was excellent but still prefer salmon on the grill.

Now.https://uploads.tapatalk-cdn.com/20200614/1c8c92bbff7001ed7bf9aafe0a34ac14.jpg

[Great-Kazoo]

so i've done kalua pork for the neighbors from da island, brah. It's basically pork, salt and shoyu (soy sauce) Not bad but very bland........very bland

So i decided to do my version with some flavor. Did a dry rub with Hawaiian salt and let if sit a few, Then came back with some Aloha Shoyu, mixed with chili sauce, brown sugar, lemon juice, garlic, garlic, garlic and red pepper flakes. As not only the baste but sauce for the finished product.

https://i.imgur.com/DKD2Do9.jpg https://i.imgur.com/vZ5O2Gx.jpg https://i.imgur.com/UpKqtNP.jpg

https://i.imgur.com/Cg8uSb6.jpg https://i.imgur.com/315qTey.jpg

[Great-Kazoo]

this was saturdays dinner.


reebs . really liking this melted butter, brown sugar, cider vinegar, garlic and chili powder mix i use when wrapped for 2 hrs. Then a final brushing when opened and kick the temp up for 30+ minutes.

https://i.imgur.com/EdtSnxm.jpg

https://i.imgur.com/O23SWRz.jpg

[Irving]

Food looks good. Did you share your version of that Aloha dish with your neighbors?

[Great-Kazoo]

Food looks good. Did you share your version of that Aloha dish with your neighbors?

tomorrow, he gets a care package. It's kalua pork, brah. it's too easy to make, but kick in some flavor.

. Anything with pepper is to pica (hot for him) YET he has no issue chowing down on some jambalaya i make, with habenero peppers, for a little kick. Damn port a geese.

[Gman]

You should try adding some garlic.

[Great-Kazoo]

You should try adding some garlic.

[LOL]

have 7 heads of it almost ready to be pulled from the garden.

[Gman]

Your version of kalua pork looked really good. Your rib method also looks tasty.

[jreifsch80]

Looks great Jim, ill be smoking a pork butt this weekend.

[Irving]

I always dug my garlic up from under the ground. How do you know how many are ready?

[Great-Kazoo]

Your version of kalua pork looked really good. Your rib method also looks tasty.

Thanks



I always dug my garlic up from under the ground. How do you know how many are ready?

the stems and shoots above ground, turn brown, so you know the bulbs, underground are ready. it's a weird one to work with, as we found out last year. Asked if anyone had garlic starters. Was told you plant garlic in oct / nov, then harvest late june or july.

[Irving]

Unfortunately, I think I pulled up all my garlic, as I haven't seen any the last year. That's for the garden thread though I guess.

[Great-Kazoo]

Unfortunately, I think I pulled up all my garlic, as I haven't seen any the last year. That's for the garden thread though I guess.

the smoker thread, uses items from the garden ;)


we'll plant a dozen this winter, then dehydrate some of it. Some of that will go in to the garlic, rosemary olive oil we do.

[Gman]

It makes sense that they over-winter, because you do the same thing for other bulbs, like tulips and daffodils.

If you left some in the ground, will they reproduce and continue to get a larger and larger community each season?

[Great-Kazoo]

It makes sense that they over-winter, because you do the same thing for other bulbs, like tulips and daffodils.

If you left some in the ground, will they reproduce and continue to get a larger and larger community each season?

tell you next year. BUT it's sacrilege to leave garlic in the ground and not on your food.

[Gman]

Yeah, that's the real challenge. "A garlic head in the hand is worth 2 in the soil.", or something like that.

[Great-Kazoo]

Yeah, that's the real challenge. "A garlic head in the hand is worth 2 in the soil.", or something like that.

garlic in the digestive tract, is worth extra room on a plane.

[buffalobo]

Ready to cut into steaks and grill to taste.

https://uploads.tapatalk-cdn.com/20200621/e79fb18e32382a2f954ca11253d3aa12.jpg

[buffalobo]

You guys sell your smokers?

Salmon fillet and last of trout from last season ready to go in.https://uploads.tapatalk-cdn.com/20200802/728d1e46fa1be1f81aa9bb25b1d16090.jpg

[Gman]

No, just haven't been talking about it much. Did a brisket within the past couple of weeks. I used worcestershire as the binder for the rub for the first time and it turned out quite well. Was a bit saltier than using mustard, so I'll pay attention to that next time. May also use a mix of mustard and worcestershire next time.

Still have plenty of pulled pork in the freezer.

When we were in WA last month, Costco had Flavor Connections rib rub that was inexpensive. Was very tasty, a little on the salty side, and they use it on their prepared ribs. Can't find it here, and it's insanely expensive online. I got my folks' Traeger Junior Elite working again. The induction fan was bad. I made them a couple of pork butts. We had a couple of meals and left them a bunch.

Their local Costco had a bunch of mislabeled meats in the cases. Brought it to the attention of an employee.
Whole packers labeled as trimmed at $8.99/lb.
82533

...and boneless pork shoulders labeled as Opakapaka from Vietnam at $6.99/lb.
82534

Pork, the other Pink Snapper.

[buffalobo]

Only three of us for dinner last nite and barely any leftovers.https://uploads.tapatalk-cdn.com/20200802/e2c5bbeb40684fbd79225a8cb2dff8cf.jpg

[tactical_2012]

Made some Smoked BBQ Baby Back Ribs.

[Mykidsdad]

Nice work! I can?t wait until we are out from under the fire ban so I can fire the pit up.


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[Aloha_Shooter]

Nice work! I can?t wait until we are out from under the fire ban so I can fire the pit up.


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Same. City told me I could use the smoker when we had a prior fire restriction but the guidance for a ban is stricter. I laughed a little at the idea that a liquid stove was “safer” than my pellet smoker.

[Jer]

Y'all talk to "the city" way more than me. I've I wanna smoke/grill something.... that's what I'm going to do.

[tactical_2012]

Same. City told me I could use the smoker when we had a prior fire restriction but the guidance for a ban is stricter. I laughed a little at the idea that a liquid stove was “safer” than my pellet smoker.

I have been told you can use pellet grills. I heard the rule is if there is an "On/Off" switch.

[Great-Kazoo]

You guys sell your smokers?

Salmon fillet and last of trout from last season ready to go in.https://uploads.tapatalk-cdn.com/20200802/728d1e46fa1be1f81aa9bb25b1d16090.jpg

Not at all. We use it on a daily basis. Just forget to snap a pic until the meals, about over.

[FoxtArt]

After extensive use (months) of a pit boss 1100 from lowes, I have to give it the thumbs up. With a water pan I have no issues maintaining temps of 160 +/- 10 all day. It is a little hotter over the searing section but there are moda to change that, and it has helped me more than it hurts, as I do mixed smokes every time (ribs, burgers, corn all at once, etc.)

[FoxtArt]

I also have yet to have the auger jam despite being rained onany times and I've never emptied the pellets. A common complaint with mosture, but maybe they fixed the underlying leaks...

[crays]

I also have yet to have the auger jam despite being rained onany times and I've never emptied the pellets. A common complaint with mosture, but maybe they fixed the underlying leaks...Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

[00tec]

Me either. Mine is stored outside uncovered

[FoxtArt]

Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

I have thought of that as a contributing factor for leaving them in continuously. Reviewers on Lowes often claim that it leaks horrendously in a rainstorm and they have to drain in advance of rainstorms to avoid jams - and that's what I've never seen.

It is possible they are mistaking cause and effect, and they just swell after x period of time from the humidity, and if they drain it as often as they have rain, it "resolves" the problem for the wrong reason. Mine happens to catch a hell of a lot of water from a valley on the roof too.... that box doesn't leak at all AFAIK.

[Great-Kazoo]

Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

Arrid is part of it. The other is using pellets that have a lot of sawdust in them. If you don't clean the hopa , that sawdust is what clumps up.

[electronman1729]

Work gave me the weekend off, so I had a few beers.

https://i.imgur.com/vm3tmxKl.jpg

https://i.imgur.com/EOn0sXzl.jpg

https://i.imgur.com/WWX2BWQl.jpg?1

https://i.imgur.com/zfqKHUwl.jpg

[Gman]

You guys sell your smokers?
Yes, I did.

Figured it would be easier to sell mine than try to move it halfway across the country.

I'll get another after we find a home here in WA.

I'll have to live vicariously through the cooks going on here.

[FoxtArt]

83317

Update: It worked well. I think I prefer this direct sear - partially frozen. It turned out better than my typical reverse and still had a great ring despite starting at 400-450 on open flame. I don't use celery seed either as I don't appreciate the taste too much. Juicy, and gave extra time to smoke before I had to pull it.

[FoxtArt]

The second shows the size of the bit boss 1100. I intentionally overdo ribs as that's how family likes them. This smoke I did two racks of ribs, the 5.5lb brisket, 12 burgers (1/4 lb), and all those weenies using just the lower rack shown. Not a lot of extra space beyond that unless I add the second rack, which I normally do corn on. I gradually raised temps and adding stuff in the course to give everything the same approximate finish. 6 hour smoke starting with the brisq @160, and finishing closer to 300 for 1 1/2 hours for the burgers and weenies. (I don't like smoke rings on my burgers, psychological switch in my brain says "no" since I always do ground beef well done, and I can't turn that off.)

There is an upper rack that is removed and not used in that photo. The mount on the right side shows you the location and size that it would be.

[DOC]

I am making some dry rub bacon. Its done curing and its almost time to smoke it. Applewood I think is going to flavor this time.

[Gman]

Apple makes some great pork.

Hope it turns out well!

[Mtneer]

83347

[newracer]

I am thinking about getting this pellet grill/smoker. I received a coupon to get it for $450. Thoughts?

https://www.sportsmans.com/outdoor-cooking-grills-supplies-accessories/pellet-grills/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller/p/1620993

https://www.sportsmans.com/medias/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller-high-temp-silver-vain-finish-1620993-1.jpg?context=bWFzdGVyfGltYWdlc3w4MTA3MnxpbWFnZS9q cGVnfGltYWdlcy9oOTAvaGIyLzkyNDQ5MzIwNDY4NzguanBnfG QxNDdjMWExZWY1MzJkNjdlMTEwNGE0NTdmM2I3MmVlZDRkMjI4 ODNhMDM2YmYzMzJjMTgxNGFkODEyNGFlZTc

[Great-Kazoo]

I am thinking about getting this pellet grill/smoker. I received a coupon to get it for $450. Thoughts?

https://www.sportsmans.com/outdoor-cooking-grills-supplies-accessories/pellet-grills/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller/p/1620993

https://www.sportsmans.com/medias/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller-high-temp-silver-vain-finish-1620993-1.jpg?context=bWFzdGVyfGltYWdlc3w4MTA3MnxpbWFnZS9q cGVnfGltYWdlcy9oOTAvaGIyLzkyNDQ5MzIwNDY4NzguanBnfG QxNDdjMWExZWY1MzJkNjdlMTEwNGE0NTdmM2I3MmVlZDRkMjI4 ODNhMDM2YmYzMzJjMTgxNGFkODEyNGFlZTc

Looks like Camp Chef's unit, rebranded for SW. IMO i'd avoid the glass.. Yes it's nice to look at the food cook. But it's a smoker and takes a few hours. window, or not. Plus the reviews say (for any smoker with glass) it's a PITA to not only clean, but keep clean, over time it discolors.

There's a few smoking & grilling forums on FB that have a lot of info.




ETA: that's the older controller. Which IMO is good. As the all digital / wifi units have some issues with the controller ,. As in more replaced than still with original units in them. However CC while slow to answer phones, has excellent CS and tries getting you the customer taken care of. Plus IIRC the CC has a 3 yr warranty. Check to see it the SW branded one does as well .

[Gman]

Yeah, the inside of my pellet grill wasn't something that was favorable to a "window".

It's a Camp Chef: https://www.sportsmans.com/outdoor-cooking-grills-supplies-accessories/pellet-grills/camp-chef-deluxe-pellet-grill-with-window/p/1508839

[newracer]

The coupon I have is for the Gen 2 with WiFi model.

[Great-Kazoo]

The coupon I have is for the Gen 2 with WiFi model.

The one pictured looks different than the wifi model
Here's the same one from HD, $100 less BUT if you look at the pictures. Is shows 2 different controllers, in the pictures

https://www.homedepot.com/p/Camp-Chef-SmokePro-DLX-Pellet-Grill-in-Black-PG24/204848071?mtc=Shopping-B-F_D28I-B-D28I-28_22_BBQ_GRILL-MULTI-NA-Feed-PLA-NA-NA-BASE_SHP&cm_mmc=Shopping-B-F_D28I-B-D28I-28_22_BBQ_GRILL-MULTI-NA-Feed-PLA-NA-NA-BASE_SHP-71700000034379637-58700003950770518-92700050111885156&msclkid=38e0c4516b36122d89869bf3c1a11045&gclid=38e0c4516b36122d89869bf3c1a11045&gclsrc=3p.ds


Lowes.
https://www.lowes.com/pd/Camp-Chef-SmokePro-DLX-24-570-sq-in-Black-Pellet-Grill/1000675693?cm_mmc=shp-_-c-_-prd-_-sol-_-bing-_-pla-_-119-_-1000675693-_-0&kpid&placeholder=null&msclkid=fe1c3223f2061c0d40766d8158913a2d&gclid=fe1c3223f2061c0d40766d8158913a2d&gclsrc=3p.ds

[newracer]

Yes, those are basically the same without Wifi.

[Jer]

I am thinking about getting this pellet grill/smoker. I received a coupon to get it for $450. Thoughts?

https://www.sportsmans.com/outdoor-cooking-grills-supplies-accessories/pellet-grills/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller/p/1620993

https://www.sportsmans.com/medias/camp-chef-deluxe-pellet-grill-with-gen2-wifi-controller-high-temp-silver-vain-finish-1620993-1.jpg?context=bWFzdGVyfGltYWdlc3w4MTA3MnxpbWFnZS9q cGVnfGltYWdlcy9oOTAvaGIyLzkyNDQ5MzIwNDY4NzguanBnfG QxNDdjMWExZWY1MzJkNjdlMTEwNGE0NTdmM2I3MmVlZDRkMjI4 ODNhMDM2YmYzMzJjMTgxNGFkODEyNGFlZTc

I don't like that the landing page seems to have pictures and specs/details for another model. Pretty sure it's that one but the new controller pictured next to it. You would think that they'd want to update that primary pic to the newer look ASAP. It could be a decent purchase but there's a few things I'm not real big on. For instance, "Large capacity pellet hopper" means what exactly? Their idea of the word "large" may not match mine and may not be typical of competitor's idea of what "large" means. Other smokers list how many pounds of pellets their hopper holds and I prefer this to just saying large. Also, the window for the cook area is next to pointless on any smoker. It becomes something that you can't keep clear no matter how hard you try and if you're OCD like me about such things it will bother more than you'll get use from it. It seems like a solution looking for a problem. You shouldn't need to "look" at your smoke very often and if you do it's just as easy to lift the lid and look at it. It also looks like there's only 10 temperature settings rather than being able to select the temp you want between a low/hi set point which may or may not be granular enough depending on the variety of things you do. Not sure if that's just some "smoke level" setting though and is independent of temperature but I'm not sure how you'd unlink those two directly related items in a pellet smoker. Lastly, that sucker looks pretty small and the 429sq in rack area, if accurate, confirms that.

If you're in the market for a new smoker check out the Rec Tec lineup. The RT-590 would probably compete with what you posted but annihilates it in most every category including fit, finish & materials. I currently rock a Green Mountain Grills Daniel Boone WiFi and if I was to buy a new smoker right now it would probably be that one. Note that they're not cheap though so that may not be in the budget. If you can stretch though the reviews online are glowing and numerous. Something like the RT-340 may be a better comparison both in size and cost but give you better value.

If the price point is paramount, I'd take a serious look at this new Pit Boss unit that is just now coming out at Walmart: New Pit Boss Smoker (https://www.walmart.com/ip/Pit-Boss-Platinum-Laredo-1000-Pellet-Grill/269430405)

The obvious downside to that one is that it's newer but this is also a good thing as there's been a lot of advancements in this segment the last few years. If it's a reliable unit long-term this looks like a REAL good value at less than $500. I'm seriously considering grabbing one to test out but the specs are only just now coming out on them the last few days. Still hoping someone else is willing to be the guinea pig on this one and I can learn from their first-hand experience. If enough time passes I may set aside the time to get one and try it out myself. Walmart has a pretty generous return period so the risk is minimal other than the time it takes to get it, set it up and then break it down & physically return it.

[newracer]

I don't like that the landing page seems to have pictures and specs/details for another model. Pretty sure it's that one but the new controller pictured next to it. You would think that they'd want to update that primary pic to the newer look ASAP. It could be a decent purchase but there's a few things I'm not real big on. For instance, "Large capacity pellet hopper" means what exactly? Their idea of the word "large" may not match mine and may not be typical of competitor's idea of what "large" means. Other smokers list how many pounds of pellets their hopper holds and I prefer this to just saying large. Also, the window for the cook area is next to pointless on any smoker. It becomes something that you can't keep clear no matter how hard you try and if you're OCD like me about such things it will bother more than you'll get use from it. It seems like a solution looking for a problem. You shouldn't need to "look" at your smoke very often and if you do it's just as easy to lift the lid and look at it. It also looks like there's only 10 temperature settings rather than being able to select the temp you want between a low/hi set point which may or may not be granular enough depending on the variety of things you do. Not sure if that's just some "smoke level" setting though and is independent of temperature but I'm not sure how you'd unlink those two directly related items in a pellet smoker. Lastly, that sucker looks pretty small and the 429sq in rack area, if accurate, confirms that.

If you're in the market for a new smoker check out the Rec Tec lineup. The RT-590 would probably compete with what you posted but annihilates it in most every category including fit, finish & materials. I currently rock a Green Mountain Grills Daniel Boone WiFi and if I was to buy a new smoker right now it would probably be that one. Note that they're not cheap though so that may not be in the budget. If you can stretch though the reviews online are glowing and numerous. Something like the RT-340 may be a better comparison both in size and cost but give you better value.

If the price point is paramount, I'd take a serious look at this new Pit Boss unit that is just now coming out at Walmart: New Pit Boss Smoker (https://www.walmart.com/ip/Pit-Boss-Platinum-Laredo-1000-Pellet-Grill/269430405)

The obvious downside to that one is that it's newer but this is also a good thing as there's been a lot of advancements in this segment the last few years. If it's a reliable unit long-term this looks like a REAL good value at less than $500. I'm seriously considering grabbing one to test out but the specs are only just now coming out on them the last few days. Still hoping someone else is willing to be the guinea pig on this one and I can learn from their first-hand experience. If enough time passes I may set aside the time to get one and try it out myself. Walmart has a pretty generous return period so the risk is minimal other than the time it takes to get it, set it up and then break it down & physically return it.

Good info. This is a better page for the specs. https://www.campchef.com/pellet-grill-smoker-dlx.html

The hopper holds 18 lbs of pellets. I don't know if that is a lot or not. I am pretty sure the smoke and temp are independent with the temp adjustable between 160* and 550*.

I think one around this size would be fine as most of the time I'll be cooking for just my wife and myself. I'll take a look at the ones you recommend.

[Great-Kazoo]

Good info. This is a better page for the specs. https://www.campchef.com/pellet-grill-smoker-dlx.html

The hopper holds 18 lbs of pellets. I don't know if that is a lot or not. I am pretty sure the smoke and temp are independent with the temp adjustable between 160* and 550*.

I think one around this size would be fine as most of the time I'll be cooking for just my wife and myself. I'll take a look at the ones you recommend.

The CC hopper is more than adequate for your needs. As for the control settings. IF it's the original controller, not the wifi screen. On the original you can do either a Lo, or Hi smoke setting. I use either or for my initial smoking. Say 4-5 hrs high smoke for pork ribs, than foil for 1 hourish @ 225. When it comes to smoking food, like grilling and sous vide. Everyone has a baseline then finds what works best for them, for the results they want.

[CS1983]

Got a Kamado Joe Classic III; waiting on the fire ban to be over so I can try it out.

Any tips for a first time grill/smoke?

[Gman]

You can?t use a grill during the fire ban? They usually get a pass.

[Irving]

Got a Kamado Joe Classic III; waiting to see if that guy in Kremling gets away with arson, before I can try it out.


Fixed.

If you like wings, I've been doing that a lot lately with great success. I posted the recipe in one of the recipe threads, or here.

[CS1983]

You can?t use a grill during the fire ban? They usually get a pass.

El Paso county was propane only, but I just looked and apparently they downgraded to stage 1 on Monday: https://www.epcsheriffsoffice.com/news-releases/stage-two-fire-restrictions-downgraded-to-stage-one-for-unincorporated-el-paso-count-1

[newracer]

I ended getting the above grill/smoker for $430 plus tax. So what's everyone's recommendations on pellets?

[wyome]

I like Lumberjack competition blend or fruitwood blends. But i use a lot of the cheap stuff from Sam's Club too

[buffalobo]

Today - pork shoulder, maybe small elk roast.

Tomorrow is sausage making day, brats and breakfast sausage. Some of them will get lite smoke before freeze.

[Great-Kazoo]

I ended getting the above grill/smoker for $430 plus tax. So what's everyone's recommendations on pellets?

SW has CC pellets for $12.95 per bag. Walmart has some good deals on pellets running $10.99 per. Look at the bag to see, for the price whether it's 20# or 40# .

Oak, cherry, hickory, apple are my main use pellets. I'll mix some mesquite in to what ever as i want. IMO mesquite by itself is too harsh and bitter tasting. But that's my taste buds.


What ever is not used, from the hoper gets dumped in to a bucket labelled MIX. I'll add from that bucket, as needed when the hopper gets low .

[FoxtArt]

From what I understand, competition pellets may often the best way to go, but a bit more spendy. And the reason why is they are supposed to be 100% smoke/flavor woods, while the others (apple, cherry, hickory, etc.) are actually blends of a large proportion of fuel wood (pine) coupled with the targeted wood (say, apple), often with the smoke wood constituting only like 30-40% of the pellet. Still, some manufacturers cheat on their competition pellets too. And, rarely certain types of meat you may not want a blend of smoke and want a targeted wood, such as fish or cheese.

But, it is good to know about the "fuel wood" secret on pellets when you make the decision of what to buy.

[tactical_2012]

Ya i have heard Traeger pellets are alder wood mixed with selected variety of type you buy

[00tec]

I use the ones from sams. They work well for me. $15 for 40lb

https://www.samsclub.com/p/premium-hardwood-bbq-pellets-smokehouse-blend-40lbs/prod22631792

[FoxtArt]

I use competition blend pit-boss pellets (Lowes) but as I don't use anything else, I don't feel like I'm qualified to say it's better than anything, it just works well for me.

[electronman1729]

https://i.imgur.com/edbVEkxl.jpg

https://i.imgur.com/cmnLEiIl.jpg

https://i.imgur.com/J8XNahxl.jpg

[Mykidsdad]

Nice

[Irving]

That looks perfect.

[electronman1729]

That looks perfect.

Thanks
and Mykidsdad

[scratchy]

I just discovered mesquite logs at Home Depot. Going to test them out on Big Bird (23 lb Butterball) on Thursday.

[Great-Kazoo]

I just discovered mesquite logs at Home Depot. Going to test them out on Big Bird (23 lb Butterball) on Thursday.

Don't overdo the mesquite. It can leave a slightly bitter , aftertaste .

[Great-Kazoo]

https://i.imgur.com/edbVEkxl.jpg

https://i.imgur.com/cmnLEiIl.jpg

https://i.imgur.com/J8XNahxl.jpg

Very nice.

[electronman1729]

I just discovered mesquite logs at Home Depot. Going to test them out on Big Bird (23 lb Butterball) on Thursday.

COSTCO had something similar a few years back. Mesquite burns for a long time, so long I would cook dinner on a Sunday night and the Mesquite would still be burning the next morning. Like the others said, it can leave a bitter taste.

[GilpinGuy]

I have been tasked with making beef back ribs for an illegal Thanksgiving gathering on Tuesday. I never did those before, since pork is just so freaking yummy, but there are a few other pork dishes being served so my wife volunteered me to make beef back ribs.

Any good recipes you guys know of? Yes, I know Goooohgle will generate a thousand results, but you guys have proven solid so far. [Beer]

[DenverGP]

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

[wyome]

Just a lil rib action
83861

[GilpinGuy]

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

Ahhhh, so NO membrane removal. That's nice! I hate doing that with pork. Thanks for the tips!

[TFOGGER]

Gonna do a turkey breast in the Pit Barrel on Thursday. Contemplating using a marinade injector. What say ye? just the wife and I this year so no whole bird.

[Great-Kazoo]

Gonna do a turkey breast in the Pit Barrel on Thursday. Contemplating using a marinade injector. What say ye? just the wife and I this year so no whole bird.

bacon wrapped?

[newracer]

he one I bought from Sportsman's Warehouse still hasn't come in so I got the Camp Chef - Smoke Pro SG24 WiFi for $399 at Murdoch's. Should be able to pick it up Friday.

[TheVath]

https://uploads.tapatalk-cdn.com/20201127/c2f5aee7b5b269e5cf93af3cede4f90a.jpg


Sent from my iPhone using Tapatalk

[TFOGGER]

bacon wrapped?

Nope, just buttered and Savory Spice Shop's Tiny Town Turkey Rub. Smoked over pecan until 145 internal. Delicious!

[DenverGP]

Turkey breast for turkey day.

Pan under the turkey had all the stuff to make an awesome gravy.

edit: hadn't seen tfog's reply above.... we also used the Savory's Tiny Town rub. My wife works in the Littleton shop.

https://i.imgur.com/xgyONBo.jpg

[Great-Kazoo]

Nope, just buttered and Savory Spice Shop's Tiny Town Turkey Rub. Smoked over pecan until 145 internal. Delicious!

We miss going to the ft fun S/spice shop. Fortunately there's a local place that has great pricing on their spices, and other food stuffs for cooking, called The Honeyman

[Ah Pook]

I have been tasked with making beef back ribs for an illegal Thanksgiving gathering on Tuesday. I never did those before, since pork is just so freaking yummy, but there are a few other pork dishes being served so my wife volunteered me to make beef back ribs.

Any good recipes you guys know of? Yes, I know Goooohgle will generate a thousand results, but you guys have proven solid so far. [Beer]

OOOOOhhhhh. Wish I had an invite. Always the best parties at GG's house.

PM me if you want some pork/chicken rub.

I always leave the silver skin on. Personal taste but my favorite part of the rib.

[CS1983]

https://i.imgur.com/sC8yLlB.jpeg
https://i.imgur.com/Ai6uGgm.jpeg

Yesterday's turkey.

Brined overnight with 1/2cup salt and 1/2 cup brown sugar per gallon (roughly 2 gal). Added paprika, thyme, rosemary, powdered garlic, onion powder, parsley to the brine. 11 hours later, pulled from brine and patted dry, slathered in butter, a little salt, pepper, garlic powder, and more of the herbs.

Put on Kamado Joe w/ a few chunks of hickory and jealous devil charcoal at 350*. Temp creeped up to 400ish for a bit, but I brought it back down with the vents. Pulled and tented in foil when breast was at 156* to let its temp creep up without overdoing it.

Was just right. Not too smoky, not too salty, moist as could be! Thinking next time I’ll torch the skin for some crispiness.

[newracer]

My first attempt, small pork loin.

https://i.imgur.com/Lqs1E1A.jpg

https://i.imgur.com/0NbnbEf.jpg

https://i.imgur.com/NG2xXp8.jpg

[Jer]

That looks really good. I think Safeway has Pork Tenderloin on sale until tomorrow so I may have to pick one up now.

I just got a new Recteq RT-590 smoker (posted a photo in the "Picture of what you bought" thread the other day) and I'm dying to get something on it. I think King Soopers has ribs for $1.99/lb right now too. Waiting for a couple more items to arrive over the next few days and then I'm clear to go buck wheezy on it. Already debating how I'm going to christen Smoky McSmokeface. I've got a Boston Butt in the freezer just calling to me softly too.

[wyome]

A lil picnic roast from the pellet smoker...
McCormick's Brown Sugar Bourbon rub and spritzed with cherry DrPepper through out the cook...added about 8oz of the DrPepper when we wrapped it it up...

8409984100

[newracer]

Not sure if they are still on sale but Costco had loins for $1.79/lb and $8 off per package which made them less than $1/lb. I bought 4 packages, about 32 pounds.

[Jer]

Not sure if they are still on sale but Costco had loins for $1.79/lb and $8 off per package which made them less than $1/lb. I bought 4 packages, about 32 pounds.

Oh wow.. that's a smokin' deal. How long ago was that? Not sure when their sales cycles happen but I don't think they even have set sales cycles like Safeway/King Soopers.

[Bailey Guns]

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:


https://i.imgur.com/omtRx9s.jpg

[newracer]

Oh wow.. that's a smokin' deal. How long ago was that? Not sure when their sales cycles happen but I don't think they even have set sales cycles like Safeway/King Soopers.

I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.

[Jer]

I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.

I have some other business to attend to at Costco so when I get over there I'll be sure to check it out. Thanks for the intel!

[Firehaus]

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:


https://i.imgur.com/omtRx9s.jpg

Try taking it off at 160? internal breast temp next time. Even juicer!

https://uploads.tapatalk-cdn.com/20201208/66a7a82eef119de2e94c9e80dc9022f0.jpg


Sent from my iPhone using Tapatalk

[Great-Kazoo]

Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:


https://i.imgur.com/omtRx9s.jpg

Looks tasty. I like doing poultry on the smoker more so than inside, using the oven.

Try it spatchcock style, next time. Then rub some corn starch on the skin and let it sit in the frige a few hrs, uncovered. A light covering of mayo, with seasoning of choice. I use to do the birds, whole. But spatchcock gets a more even cook, as well as in a shorter time frame.

[newracer]

Made some wings on Sunday.

https://i.imgur.com/5R4Rwlo.jpg

https://i.imgur.com/Z49MdOr.jpg

[Irving]

How'd they turn out? Smoked wings are my new favorite.

[newracer]

They were very good, crispier than I expected. I will definitely make them again.

Next time I will flip them once, the bottom side got a little charred.

[Irving]

Did you dehydrate them in the fridge for a few hours before cooking, and finish at high temp for 30 min after smoking? That's the secret to crispy wings.

[newracer]

I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.

[Irving]

Not exactly the way I do it, but sounds like the same delicious results. My friends like smoked with no seasoning, but coated in wing sauce, or lightly coated in a dry run and smoked with no wing sauce. I'm a glutton for flavor so I like the dry rub and the wing sauce.

[Great-Kazoo]

I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.

Leave uncovered in frige 2-3 hrs, after rubbing baking powder in to the skin. Between the bp & air movement in the frige, it draws out a lot of moisture. I usually do a quick sear on the grill after they come to temp.

[eddiememphis]

Bought some wagyu.

https://photos.smugmug.com/photos/i-ptHSp5f/0/M/i-ptHSp5f-M.jpg

4 6oz strips for $50.

[GilpinGuy]

Bought some wagyu.

https://photos.smugmug.com/photos/i-ptHSp5f/0/M/i-ptHSp5f-M.jpg

4 6oz strips for $50.

Where you get those?

[electronman1729]

Forgot to add this one from two weeks ago.

https://i.imgur.com/A0c9C2Sl.jpg

[ChickNorris]

Forgot to add this one from two weeks ago.

https://i.imgur.com/A0c9C2Sl.jpg

Nice salad.

[newracer]

I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.

[CS1983]

A few days ago my wife was marinading these chicken thighs for the instant pot. I asked if I could fire up the Kamado Joe instead. Direct heat at 400* until visual and feel we’re good. My 5 year old ate like 1/3 of what I cooked (kid loves bbq).

Turned out great.

https://i.imgur.com/EeI8pQe.jpg

[buffalobo]

I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.^^^This. Was a hit last year so we gonna do it again.

[ChickNorris]

Same ^^^

[Jer]

I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.

Talk about good timing. I grabbed one of these prime rib roasts last year and did a two-week wet age followed by a 35-day dry age which has been the tradition every Christmas for a few years now. I just took the last cowboy-cut+ (it's probably over 3" thicc) prime rib steak out of the freezer and put it in the fridge to thaw yesterday for Christmas dinner tomorrow along with some crab legs and other goodies. Starting the process again on another rib roast for eating killer steaks during 2021. This has quickly become one of my favorite traditions.

FYI King Soopers has their prime rib roast for $5.77/lb as mentioned but Safeway has them at $4.77/lb with an "oven ready" version that's Angus and $5.77/lb. All of the aforementioned is "choice" grade.

[Great-Kazoo]

I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.

safeway has them for $4.77.

[BladesNBarrels]

I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.

I couldn't wait, so I did 2 in the last week.

Christmas is going to be Cornish Game Hens since there are just the 2 of us and we like them.

[wyome]

A few days ago my wife was marinading these chicken thighs for the instant pot. I asked if I could fire up the Kamado Joe instead. Direct heat at 400* until visual and feel we?re good. My 5 year old ate like 1/3 of what I cooked (kid loves bbq).

Turned out great.

https://i.imgur.com/EeI8pQe.jpg

That looks great!

[wyome]

I don't get the prime rib thing... it just doesn't appeal to me

[TFOGGER]

Also doing Prime rib. The wife insists!

[buffalobo]

I couldn't wait, so I did 2 in the last week.

Christmas is going to be Cornish Game Hens since there are just the 2 of us and we like them.Mrs. bo thinks Cornish Hens are the perfect "meat" for the smoker.

[newracer]

safeway has them for $4.77.

That's for the whole vacuum packed ones which they have been out of every time I went. At least that's what the manager told me.

[Great-Kazoo]

That's for the whole vacuum packed ones which they have been out of every time I went. At least that's what the manager told me.

I go right to the meat counter and for some reason they always manage to locate a few cases. Not sure why they don't keep them on the shelf, or even one of the island sections.

[Irving]

Wings, again, for appetizers, cause I'm a one-trick pony.

I was talking about smoking a pie this year, but none of us bake. Wife and kids came home with a prepared, but uncooked, apple pie. I'll have to figure that out.

[BladesNBarrels]

One thing I do miss about not eating sugar is

Key Lime Pie

https://i.imgur.com/LCuVNUo.jpg

[newracer]

I go right to the meat counter and for some reason they always manage to locate a few cases. Not sure why they don't keep them on the shelf, or even one of the island sections.

Both times we went it was later in the evening so no one was at the meat counter. I'll remember for next time though.

[Irving]

I don't know if I can get my smoker hot enough to do a pie. :/

[Great-Kazoo]

I don't know if I can get my smoker hot enough to do a pie. :/

YOU CAN DO IT CHARLIE BROWN!

[Gman]

I don't know if I can get my smoker hot enough to do a pie. :/

https://thumbs.gfycat.com/PalatableUnlinedAfricanparadiseflycatcher-size_restricted.gif

[Gman]

I'm counting the days until I can get a new pellet grill and get cooking again.

I'm making meals on my brother-in-law's Traeger, but it doesn't feel the same.

[TFOGGER]

84358

Now I know why I'm so fat...

[GilpinGuy]

84358

Now I know why I'm so fat...

You put that rum in the mop or in your glass? I have a mop recipe with rum in it that I haven't used in a long time. Damn good though.

[GilpinGuy]

https://thumbs.gfycat.com/PalatableUnlinedAfricanparadiseflycatcher-size_restricted.gif

My dad starts his Green Egg with a flamethrower. It's hilarious. I might have a video of that. I'll post it if I find it.

[Irving]

I ruined my wings. Cooked them too long in the oven. Oh well.

[TFOGGER]

You put that rum in the mop or in your glass? I have a mop recipe with rum in it that I haven't used in a long time. Damn good though.

That's illegally imported coconut rum from the Bahamas. Strictly for the glass.[Beer]

[GilpinGuy]

That's illegally imported coconut rum from the Bahamas. Strictly for the glass.[Beer]

Nice!

[Hummer]

Smoking a Christmas chicken and an elk loin with apple wood chunks in the in the Smoky Mountain Smoker. It's at 150 degrees now, almost ready to come out.

In winter it's cold and breezy here by the river so I drape a welding blanket over the smoker to keep the temp up.



84359

[drew890]

10lbs bone-in prime rib cooking on the Pit Barrel.
84361

[Mykidsdad]

These pics of prime rib are killing me but got me motivated to pick one up this week. Pit has been cold for 7 months due to fire ban and we just got released last week...woohooo....so....

RIBS FOR CHRISTMAS!

pic at the 2.5 mark


https://i.ibb.co/c38SkYN/IMG-3460.jpg

[newracer]

Cooked way faster than I expected. Turned out great though, just ate earlier.


https://i.imgur.com/m6pWQqb.jpg

https://i.imgur.com/rnwVDrD.jpg

https://i.imgur.com/XAiAosJ.jpg

https://i.imgur.com/vvZepCy.jpg

https://i.imgur.com/KfFD0d6.jpg

[Mykidsdad]

84367

Memphis dry rub and Kansas city style wet

84368

[Mykidsdad]

Cooked way faster than I expected. Turned out great though, just ate earlier.


https://i.imgur.com/m6pWQqb.jpg

https://i.imgur.com/rnwVDrD.jpg

https://i.imgur.com/XAiAosJ.jpg

https://i.imgur.com/vvZepCy.jpg

https://i.imgur.com/KfFD0d6.jpg


Dayum!

[drew890]

The finished product. Eaten to quickly to get a picture of the slices!
84369

[TFOGGER]

Ours was just a little one, maybe 5 lbs(3 bones). About 2.5 hours in the Pit Barrel to get to 125*, at least an hour faster than I expected. Got another larger one in the freezer for the next big occasion.

[Hummer]

Lots of great looking meats here fellas.

A confession: the elk loin I smoked yesterday was from my 2011 bull. I don't know how we missed that until a recent freezer cleanout but there it is, a 9 year old steak. I regularly keep some game meats for 2-3 years and recently fixed an elk steak that was 5 years old. It was tender and good with only a tiny bit of freezer burn on one end. We vacuum seal and double bag every meat that goes in the freezers. Our freezer tremps are -15 to -20 degrees.

This 2011 steak was still moist but had freezer burn odor enough that I didn't think it would be edible. But Mrs. Hummer trimmed it well and put a heavy rub on it that made any burn taste almost undetectable. It came out rare and tender as elk loin/backstrap always is. Amazing!

[Irving]

My smoked apple pie tastes exactly like normal apple pie, but I'm not complaining.

https://lh3.googleusercontent.com/pw/ACtC-3fsPBYrGhyXnjcl31tiz8XEVjto6dULBBBVWRP4HlQkR0QHsRJ kFnGWk-RHHVx4ZsLTtasyOTho2sgAjcrIvA8YX0seWNw64q_d7S7qhOd4 4tPJHIjh9nL8HPdoh1ebZkex6fciT76VFa6rs1Vlt1CEyQ=w83 4-h625-no?authuser=0

[Mykidsdad]

I like pie!

[scratchy]

We like leftovers so I made 2 23 pound butterballs in the Smokey Mountain

[whitewalrus]

My smoked apple pie tastes exactly like normal apple pie, but I'm not complaining.

https://lh3.googleusercontent.com/pw/ACtC-3fsPBYrGhyXnjcl31tiz8XEVjto6dULBBBVWRP4HlQkR0QHsRJ kFnGWk-RHHVx4ZsLTtasyOTho2sgAjcrIvA8YX0seWNw64q_d7S7qhOd4 4tPJHIjh9nL8HPdoh1ebZkex6fciT76VFa6rs1Vlt1CEyQ=w83 4-h625-no?authuser=0

When I did one in the smoker, it was a very subtle flavor of smoke, otherwise it was the same as any other.

[whitewalrus]

Lots of great looking meats here fellas.

A confession: the elk loin I smoked yesterday was from my 2011 bull. I don't know how we missed that until a recent freezer cleanout but there it is, a 9 year old steak. I regularly keep some game meats for 2-3 years and recently fixed an elk steak that was 5 years old. It was tender and good with only a tiny bit of freezer burn on one end. We vacuum seal and double bag every meat that goes in the freezers. Our freezer tremps are -15 to -20 degrees.

This 2011 steak was still moist but had freezer burn odor enough that I didn't think it would be edible. But Mrs. Hummer trimmed it well and put a heavy rub on it that made any burn taste almost undetectable. It came out rare and tender as elk loin/backstrap always is. Amazing!

Beat my record...I have consumed 5 year old meat that was lost to the back of the freezer before.

[tactical_2012]

Smoked chicken thighs, jalapenos poppers, and smoked baby back ribs

[Irving]

I thought this looked pretty good. Going to try it out.

https://www.youtube.com/watch?v=WPZ34opHtjs&ab_channel=HowToBBQRight

https://lh3.googleusercontent.com/pw/ACtC-3fxBj4ENXvv7bv1I-G2DwPTgFNrdxaSySYVGrxruNyTjFZauLlf1frfaM2SKlAqbnyg n5hBw3hTmqZcF34_Lm36k6L8c2IQBdme_UeQd2AlL3K8CkLVHF 8DcM4kPV6od3mvKDZ3_JxzfRjG6w1rg1ZABw=w834-h625-no?authuser=0

ETA: It came out great!

https://lh3.googleusercontent.com/pw/ACtC-3fXDSiJgo4B5QlcrNrcGwaU8CkZdcnV2txBHSNJ66ILPh-qgBO1qhehRBxEXnNmYiu0rIKg3Z6ArpxoKrK08CosEq1rTTS39 FhHZczyhg2_YLblLhnAmdqUvfZwviAYsuNOS8XyMQwUXu-b5zdhOI_VeQ=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3fiKLnSIpwdHJbwqApV-EZMZ3BBMbckjCAXLIKMFlEGjNNiWsTGme0kioc9Vkgy0MszaxJ QoqkE9mlOPDxGcRPXBlYk2ZSGg3eYq8pKz2sz0mSF-QEllwoFLnesLOnI05U3IqzZgVKSECdUnwADleJ54A=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3clfmwGsB4JE0jhD-GOYt2DB_PO0rschKv6ztJPis5MhmF7-bQyMdTM05l0689H8HKp7ckKve5sL_8Opz5bVSiXSs3wgYj24eV 2gRRlLnd6klelvD8OR3OD1846fjVmJAtDcqat55WjFPGzqeLsH M0vLg=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3eHjqcLJCMvQEITRi6l-lqW9WPvkuz_Bj_ey0PrgwabvHH3S8fBsfpxLOZprhS0st4X4gS QfSixywr2pvoc5yKfoAVffKdADqEErymLA7_3jIGDUcbIEzsHL G9edSorZQgyhFXPggeITEEN0mM2NHA9Yw=w834-h625-no?authuser=0

[Grant H.]

I thought this looked pretty good. Going to try it out.

https://www.youtube.com/watch?v=WPZ34opHtjs&ab_channel=HowToBBQRight

https://lh3.googleusercontent.com/pw/ACtC-3fxBj4ENXvv7bv1I-G2DwPTgFNrdxaSySYVGrxruNyTjFZauLlf1frfaM2SKlAqbnyg n5hBw3hTmqZcF34_Lm36k6L8c2IQBdme_UeQd2AlL3K8CkLVHF 8DcM4kPV6od3mvKDZ3_JxzfRjG6w1rg1ZABw=w834-h625-no?authuser=0

I have no picture evidence, but these were awesome!


https://youtu.be/in_p8tSSgQU

[DenverGP]

Cubano inspired pork tenderloin

Butterflied the tenderloin, then stuffed with sliced ham, swiss cheese, pickle, mustard, and pepper jack cheese and rolled it up. Outside was seasoned with salt, pepper, paprika, garlic powder, onion powder, and a caribbean spice blend.

https://i.imgur.com/jWLh5ap.jpg
https://i.imgur.com/KLA31Ix.jpg
https://i.imgur.com/05WtiBh.jpg

Next time more cheese and more pickle.

[reno316]

I've got a half of a Boston Butt that I'm going to brine/marinate in Coopersmith's Green Chile beer for a few days, then smoke this weekend (wood suggestions welcome) and turn into pork green chile sauce.

(The other half is getting my barbecue rub and turned into pulled pork.)

[electronman1729]

I thought this looked pretty good. Going to try it out.

https://www.youtube.com/watch?v=WPZ34opHtjs&ab_channel=HowToBBQRight

https://lh3.googleusercontent.com/pw/ACtC-3fxBj4ENXvv7bv1I-G2DwPTgFNrdxaSySYVGrxruNyTjFZauLlf1frfaM2SKlAqbnyg n5hBw3hTmqZcF34_Lm36k6L8c2IQBdme_UeQd2AlL3K8CkLVHF 8DcM4kPV6od3mvKDZ3_JxzfRjG6w1rg1ZABw=w834-h625-no?authuser=0

ETA: It came out great!

https://lh3.googleusercontent.com/pw/ACtC-3fXDSiJgo4B5QlcrNrcGwaU8CkZdcnV2txBHSNJ66ILPh-qgBO1qhehRBxEXnNmYiu0rIKg3Z6ArpxoKrK08CosEq1rTTS39 FhHZczyhg2_YLblLhnAmdqUvfZwviAYsuNOS8XyMQwUXu-b5zdhOI_VeQ=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3fiKLnSIpwdHJbwqApV-EZMZ3BBMbckjCAXLIKMFlEGjNNiWsTGme0kioc9Vkgy0MszaxJ QoqkE9mlOPDxGcRPXBlYk2ZSGg3eYq8pKz2sz0mSF-QEllwoFLnesLOnI05U3IqzZgVKSECdUnwADleJ54A=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3clfmwGsB4JE0jhD-GOYt2DB_PO0rschKv6ztJPis5MhmF7-bQyMdTM05l0689H8HKp7ckKve5sL_8Opz5bVSiXSs3wgYj24eV 2gRRlLnd6klelvD8OR3OD1846fjVmJAtDcqat55WjFPGzqeLsH M0vLg=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3eHjqcLJCMvQEITRi6l-lqW9WPvkuz_Bj_ey0PrgwabvHH3S8fBsfpxLOZprhS0st4X4gS QfSixywr2pvoc5yKfoAVffKdADqEErymLA7_3jIGDUcbIEzsHL G9edSorZQgyhFXPggeITEEN0mM2NHA9Yw=w834-h625-no?authuser=0
Tried it as well, not a fan of the brown gravy mix.

Where is the bread from?

[Irving]

Just the $1.79 (2 for$3) bread at King Soopers. It's just labeled as Italian Bread.

ETA: It was definitely rich. If you ate a meal like that once a day, you'd probably look just like that chef!

[DenverGP]

done in the smoker, but not really smoked. Some wood fired pizza:

BBQ pizza with pulled pork
https://i.imgur.com/5VuS4AQ.jpg?2


pepperoni/sausage/hot peppers
https://i.imgur.com/b2YLL9c.jpg?2

[Irving]

That looks good.

[Bowtie]

What temp was your smoker when you cooked the pizza?

[DenverGP]

Was running about 400-450F, it's an ceramic egg style smoker, so it holds the heat really well.

When the weather was warmer, I had it running over 500F, but had more trouble when running that hot. The 400-450F temps seem to be perfect for evenly cooked pizza, evenly melted cheese, with a nice crisp crust.

I'm using a pizza stone on the top grate of the grill... the stone I've got appears to be no longer available, but it's been really good
https://www.amazon.com/gp/product/B01KUGKETK

[Irving]

Trying smoked nachos. Not everything goes with smoking. These are okay.

https://lh3.googleusercontent.com/pw/ACtC-3eZndTt88CFtRFaomzkqzdnNIBXPIiUqEuMhgaOZZFWd7yMWKa ms-SbtZHzC-35g3kK0oojmw-GJnaV1vOK_yCCa16LBbLS-bhNi7B_U-VPoDztga31P73MgcBFQar6FkJLpSnK8z4hQFk7GrnAAQLY2Q=w 834-h625-no?authuser=0

[whitewalrus]

Trying smoked nachos. Not everything goes with smoking. These are okay.

https://lh3.googleusercontent.com/pw/ACtC-3eZndTt88CFtRFaomzkqzdnNIBXPIiUqEuMhgaOZZFWd7yMWKa ms-SbtZHzC-35g3kK0oojmw-GJnaV1vOK_yCCa16LBbLS-bhNi7B_U-VPoDztga31P73MgcBFQar6FkJLpSnK8z4hQFk7GrnAAQLY2Q=w 834-h625-no?authuser=0

I thought anything that is smothered in cheese, avocado, and sour cream has to be more than just ok :)


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[Irving]

Don't forget the smoked salsa, and green chili (505) salsa under the cheese. And the seasoned beef with garlic and onions under the salsa. The smoke flavor didn't really go with the overall feel of nachos though.

[Ah Pook]

Superbowl live stream with Matt Pittman. Worth watching.

https://www.facebook.com/TraegerPelletGrills/videos/235046761572514

[wyome]

84949
84950
Just a lil 14hr smoked pork butt...

[GilpinGuy]

84949
84950
Just a lil 14hr smoked pork butt...

Looks yummy. No slaw?

[wyome]

Didn't need it... went for a sweet heat flavor profile

[mindfold]

7 hours in. 3 more to go. Pork shoulder on bottom and trying seasoned elk jerky on top. Needed to make room for another half cow coming in next month. https://uploads.tapatalk-cdn.com/20210227/36c85c41f40598bf761faf972a806616.jpg


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[mindfold]

End product....https://uploads.tapatalk-cdn.com/20210227/1bb93b454ca5a85b72e5edad2a8689dd.jpg


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[n8tive97]

85256
85257
85258
85259
85260
85261

Busy weekend...

[DenverGP]

https://i.imgur.com/vmULVXz.jpg

Finished product:
https://i.imgur.com/hxfWGFq.jpg

[buffalobo]

Chicken and small pork roast for recipes Mrs bo has planned for this week. Spatchcocked chicken cooks much more even.

Larger pork roast for pulled pork.https://uploads.tapatalk-cdn.com/20210301/4b77f060dab89c9d6d5e9a0f7f5220ea.jpghttps://uploads.tapatalk-cdn.com/20210301/8499d26334f29432c48b1e41e3aa3753.jpg

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[Jer]

You got some details on those smoked wings? I'm in the market for a good smoked wing recipe.

[Irving]

You got some details on those smoked wings? I'm in the market for a good smoked wing recipe.

I've posted a recipe in here before, but I'm mobile so I can't get to it at the moment. Smoked wings are the best.

I use this method. https://www.vindulge.com/smoked-chicken-wings/

I like to use the dry rub, and the sauce at the end. I'm a big fan of just Franks (either standard or wings), a tea spoon of garlic, and an entire stick of butter in a metal bowl, heated on the stove on low. Get the sauce hot and toss away. By far my favorite wings.

[Jer]

I've posted a recipe in here before, but I'm mobile so I can't get to it at the moment. Smoked wings are the best.

I use this method.

I like to use the dry rub, and the sauce at the end. I'm a big fan of just Franks (either standard or wings), a tea spoon of garlic, and an entire stick of butter in a metal bowl, heated on the stove on low. Get the sauce hot and toss away. By far my favorite wings.

I should have been more specific and now that I review the photos it looks like maybe what I'm in search of isn't what was actually shown:

What I'm in the market for is a good dry smoked chicken wing.

I tend to prefer the rare places that offer dry BBQ chicken wings that have seasoning, smoke and chicken as the primary flavor profile. I like a good sauced wing from time to time as much as the next guy but what I'm looking for is an easy solution to throw a batch of chicken wings on my smoker and achieve the desired result without using sauces.

[Irving]

I cook them both ways because my buddy likes them with just the dry rub and smoke. So everything is exactly the same except for dicing at the end. After wings have dehydrated in the fridge, just put your dry rub on and smoke them.

Might not be exactly what you're looking for, but would be a good starting point and I doubt you'll be disappointed. The air chilled party wings at Costco are the best I've tried so far.

ETA: Whoops, looks like I never linked the recipe for you Jer, I put it in the other post as well.

https://www.vindulge.com/smoked-chicken-wings/

[Hummer]

Looking at all the great pictures above I think we'll have to pull out the smoker for Colorado "Meatout" day, on March 20, and invite all the neighbors.

[Irving]

Just got more wings for smoked wings this weekend. Even thought I don't like BBQ wings, a lot of my friends do, so I'm going to try a batch this time. Also, the party wings at Costco are over $2/lb, but the same size package of just drumsticks are only $.99/lb. Same size bags and one was over $21, and the other was under $8. I'll probably just do drum sticks in the future.

[Rucker61]

Just got more wings for smoked wings this weekend. Even thought I don't like BBQ wings, a lot of my friends do, so I'm going to try a batch this time. Also, the party wings at Costco are over $2/lb, but the same size package of just drumsticks are only $.99/lb. Same size bags and one was over $21, and the other was under $8. I'll probably just do drum sticks in the future.

I've got Costco wings on the smoker right now.

[Irving]

How do you finish them? I can be creative, but usually only one time. So once I have something that works, I generally stick to it. I'm curious to see what other people do?

[Rucker61]

How do you finish them? I can be creative, but usually only one time. So once I have something that works, I generally stick to it. I'm curious to see what other people do?

Typically I just use the buffalo sauce in the bag, but I had to jump on an evening work call so I just ate some plain. They were great with just the smoke flavor.

[Irving]

Yeah, I do a light sprinkle of dry rub with AhPook's season (or buttrub or whatever) and that is pretty dang good.

[Mykidsdad]

Three racks of loin back ribs just went on the pit

[Mykidsdad]

https://uploads.tapatalk-cdn.com/20210314/05562f50ff176af4a881fd2b447b3b73.jpg
https://uploads.tapatalk-cdn.com/20210314/d383334ceae7429f72ce3fa582b6c7c0.jpg
Smokin in da snow!


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[Mykidsdad]

https://uploads.tapatalk-cdn.com/20210314/6e04938abe8ed6d6ebb9111264b61557.jpg
Almost ready. Front racks are dry rub only. Home made sauce on last rack


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[JohnnyDrama]

Hell to the yeah!

[Irving]

I know it's boring chicken pictures, but yesterday I tried making a garlic parmesan and a BBQ flavored sauce, in addition to the original, that I made more spicy. I tried thickening up the garlic and regular sauce with flour so it would stick to the wings better, but it didn't work that great.

https://lh3.googleusercontent.com/pw/ACtC-3fPelcN10lcWF6BAeiUk4ARLukikHOPKD4NY-3WIABqZexAOqP4EGEQMjAsA89LdhWLr-Qhif_sfnL60B1bVYuNbihdkCCQJ4crf1fQjgbSitVqmSdKG-c5CRg_sXXklX83RNHf2PtOcBpJx1lvSL71kg=w1366-h616-no?authuser=0

You can see how the flour made the sauce look chunky/cloudy. Fortunately, it only looked weird and didn't effect the taste at all.
https://lh3.googleusercontent.com/pw/ACtC-3fLklk5tlQU5CMJK-KCNRqz7t2AKm5mxc0TrP3fUTmyNGZ4NM-qLUXSU9NGKgklYzV1O9FKAijlf_y9YBOjIwb1Q5-ROdI8xWh8pcRf5EEgWKZ-DWo0NN8KH7GV17ovPz8ypUXM8dH_M6dFLuda3xstMw=w1366-h616-no?authuser=0

[00tec]

When your using flour (or cornstarch) to thicken stuff like that, the trick is to mix a bit of flour in some water first, then add to your sauce and bring to a simmer.

[Irving]

Hmmm, I was basically simmering as I made each sauce. What is the function water performs in this scenario? What is the ratio of water to flour?

[00tec]

If you dump flour straight into a warm sauce, it tries to make dumplings, your clumps.
If you dissolve the flour into cold water first it won't do that. (I guess you could use some cold sauce to do the same).
When I'm making a thickener, I mix a batch about as thick as I can make it, then slowly add to get to the desired result.

[Mykidsdad]

Hmmm, I was basically simmering as I made each sauce. What is the function water performs in this scenario? What is the ratio of water to flour?


Like thickening sauces, make a slurry of cold water and cornstarch proportions are less important than housing cold water at stirring to keep cornstarch in solution. Sauce will not reach full thickening potential until it comes to a boil , so don?t add more until it thickens. If too thick add a bit more water and cook through,

Cornstarch adds thickness without the uncooked paste taste of flour.

Arrowroot is also good as a thickener.

You can also make a blonde roux and keep in fridge for a week to use as needed, Butter, neutral oils or even bacon grease or duck fat are great to use as a lipid for making a roux.

[Irving]

Thanks fellas.

[Ah Pook]

What to put in the smoker this weekend?

Snow.

[wyome]

Best pork butt I've ever made...
8548485485

[Gman]

Looks great!


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[Mykidsdad]

Best pork butt I've ever made...
8548485485


Looks awesome...down to last package in the freezer. Next time I fire up the pit I have to cook a few...freezes really well and great to have on hand for lots of recipes.

[Aloha_Shooter]

Water works well with cornstarch as a thickening slurry but if you're using flour, I recommend making a roux with butter, olive oil, or bacon grease (depending on the taste profile you're looking for). Cooking it as a roux will get rid of the uncooked taste of the flour. Alton Brown had a great explanation on "Good Eats" of the food science behind what's happening when making a roux but the shows aren't available on YouTube anymore.

Here's a recipe from Alton for a white roux (just the recipe, no Mr. Wizard-type explanations):

https://altonbrown.com/recipes/white-roux/

[Irving]

Interested for sure, thanks.

I finished off the standard wings last night and that has been my favorite sauce for sure. The base is Frank's Red Hot, garlic, and butter. Always an entire stick of butter, but this time I hand crushed the garlic with a pestle and mortar. I used a tiny bit of cayenne, but the real kick came from the Diablo Arbol sauce I mixed in there.

[DenverGP]

4 lb pastami going on the smoker.

https://i.imgur.com/ibtRJlu.jpg

https://i.imgur.com/vr5C1ay.jpg

[DenverGP]

Some thin sliced pastrami.

https://i.imgur.com/yn0E3eN.jpg

[wyome]

Mmmmmmm pastrami

[Mykidsdad]

Smoked chicken thighs and armadillo eggs...

85590
85591

[buffalobo]

Front quarter wild hog. More of slow Q than smoke job. Sweet heat marinade. Apple smoke for few minutes every hour for about 4 hrs.

Maybe can remember after pics and not just left over pics.

https://uploads.tapatalk-cdn.com/20210411/4f18b38784d910949e57c396c5bae544.jpg

[Hummer]

Apple wood smoked fryers on the Weber Smokey Mountain Smoker. Almost done, it is 276 degrees in the smoker, 136 in the breast meat. Shooting for 150.


86202

[Irving]

Perfect timing, I was just looking up recipes for smoked carnitas. That's going to be my group dinner contribution in Moab this weekend. I'm going to try this recipe.

https://heygrillhey.com/smoked-pork-carnitas/

[Gman]

We regularly make carnitas tacos from our pulled pork inventory. A quick hit in the skillet with some butter and yum.

Smoked pork shoulder is great value and incredibly versatile.

Best pair of shoulders cooked to date in my new Camp Chef Woodwind 36 WiFi:
86203

[Irving]

I'm planning on doing all the cooking here, then crisping up on a skillet in camp. Hope it works out!

[Hummer]

It's hard to beat smoked pork. Shredded pork chimichangas were our specialty at the Stage Stop in Patagonia.

[Hummer]

This turned out to be a slower cook than usual, four hours this time. It was cool in the 40's and raining lightly which slowed the rise to 200+ cooking temp. I didn't bother with the insulating welding blanket but it would have quickened the process by an hour or more. But man, the wait was worthwhile. The fryers were brined in the fridge for 7 hours. Great smoke flavor and so very juicy!

The twin pack of fryers from Sam's cost $11.26 and my wife and I will get six or eight meals out of it. We eat better at home.


86204

[Irving]

Do you pat them dry after brining? I find that patting meats dry before cooking is an imprudent part of having them be juicy, but I'm not sure what to do with something that's been soaking in a marinade.

[Mykidsdad]

Nice color on those birds and no char. Perfect


This turned out to be a slower cook than usual, four hours this time. It was cool in the 40's and raining lightly which slowed the rise to 200+ cooking temp. I didn't bother with the insulating welding blanket but it would have quickened the process by an hour or more. But man, the wait was worthwhile. The fryers were brined in the fridge for 7 hours. Great smoke flavor and so very juicy!

The twin pack of fryers from Sam's cost $11.26 and my wife and I will get six or eight meals out of it. We eat better at home.


86204

[Hummer]

Do you pat them dry after brining? I find that patting meats dry before cooking is an imprudent part of having them be juicy, but I'm not sure what to do with something that's been soaking in a marinade.


No, I just pulled them from the brine bucket, drained the cavity and put them on the grill. Didn't review any recipes either. One thing I should be doing and haven't is to keep a journal of our smokes for future reference. The type of meat, prep, ambient conditions, time cooked, etc., would be helpful.



Nice color on those birds and no char. Perfect


Thanks. I'm fairly new at smoking but everything we've done with the Weber has turned out well. The thermometer is pretty important.

[Jer]

No, I just pulled them from the brine bucket, drained the cavity and put them on the grill. Didn't review any recipes either. One thing I should be doing and haven't is to keep a journal of our smokes for future reference. The type of meat, prep, ambient conditions, time cooked, etc., would be helpful.

Thanks. I'm fairly new at smoking but everything we've done with the Weber has turned out well. The thermometer is pretty important.

Keeping a journal, especially early on, is critical IMHO. Most cooks I do are on auto pilot I've done them so many times but if there's every a lag in the last time I did a certain cook I can refer back to my latest journal entry on that cook to see what the best practices I arrived at to refresh my memory. This was instrumental early on and each time I've switched smokers I will go back to it even on cooks I've done numerous times as it basically starts a new process of feeling out best practices since the variables have changed once again.

[Gman]

I'm planning on doing all the cooking here, then crisping up on a skillet in camp. Hope it works out!
It should! We put in the effort and then portion it out in quart sized freezer bags. It saves a ton of work later and tastes so incredibly good.

[Irving]

I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.

[colorider]

Brine with apple juice, salt, pepper, pork loin.. It's like bacon without all the fat! Amazing.

[Gman]

I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.

Well that sucks. Had some temp control issues apparently.

[Irving]

It came out of the smoker fine, it burnt in the oven. I just put everything in a glass pan, put in my liquids, covered, and tossed into the oven at 350 for 4 hours. I think I should have done more liquid though. That recipe only calls for a 1/2 cup of olive oil. I added a little garlic and some chopped up onion. Everything was black when I got it out. Fortunately the inside of the meat is great and most of the bark is serviceable.

It'll be good enough for dudes in camp.

[00tec]

I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.

I use a Inkbird wifi thermometer. Just leave the leads in, and can check the temp from anywhere, even when not home. Not the cheapest option though.

[bradbn4]

https://www.thermoworks.com/shop/activity/BBQ-Grilling

I use a few of their normal sensors to make sure items are at the correct temp.
I love their timers you can almost hear it no matter where you are in the house.

I use their cheap DOT style for my normal cooking needs.

[Irving]

Malcom of howtobbqright also recommends the thermoworks DOT one.

[Gman]

It came out of the smoker fine, it burnt in the oven. I just put everything in a glass pan, put in my liquids, covered, and tossed into the oven at 350 for 4 hours. I think I should have done more liquid though. That recipe only calls for a 1/2 cup of olive oil. I added a little garlic and some chopped up onion. Everything was black when I got it out. Fortunately the inside of the meat is great and most of the bark is serviceable.

It'll be good enough for dudes in camp.

Ouch. To get to finishing temp, I put the pork into a deep roasting pan with some braising liquid, seal it over with foil, and pop it in the oven for 2-3 hours at 250.

This last time around, I used about half a 500ml bottle of Mexicoke for 2 large pork shoulders.

[Irving]

I feel like I could have sealed better for sure. Must have cooked all the liquid right out.

[Gman]

The sealing around the foil helps drive the temp up as well. My old enamel steel roaster has a rim that makes it easy. I can fit a packer brisket in it. Come to think of it, I probably need to find another like it.

[colorider]

The inkbird WiFi thermometer works flawlessly and is priced nice !

[Great-Kazoo]

I feel like I could have sealed better for sure. Must have cooked all the liquid right out.

Not having a temp gauge of some sort, contributed to the problem. Unable to monitor IT, it's basically guess work. Which works for wings and St. Louis style ribs. Everything else is time & temp.

Surprised you don't have any kind of meat thermometer.

[Great-Kazoo]

some of the ones i have not posted pics of b4.
https://i.imgur.com/EdtSnxmm.jpg https://i.imgur.com/O23SWRzm.jpg


https://i.imgur.com/lhmj6Iem.jpg with one answer to . What can i make with leftover pulled pork
https://i.imgur.com/a6hWeSPm.jpg

[Great-Kazoo]

more pulled pork
https://i.imgur.com/Cg8uSb6l.jpg

[Great-Kazoo]

spatchcock clucker. Light baking powder rub 3-4 hrs before cook time, let sit uncovered in frige. AWAY from other foods and containers.. While smoker is warming up, i'll remove clucker. stuff some garlic and red peppers under the skin. Light coating of mayo, then seasonings to taste.

https://i.imgur.com/72gfHdil.jpg

[Great-Kazoo]

4.2 lb leg of lamb, sans shank

https://i.imgur.com/aai6c63l.jpg

[Great-Kazoo]

and one of the more requested, Meatloaf.

So many ways to cook using a variety of ground meats. I think this one was antelope and pork. Others i've used, my homemade pork chorizo, or hot italian sausage. with either goat, lamb, or antelope. Usually 2 lbs of pork to 1-2 lbs of other meat choices. Free formed to equal weight loaves.



https://i.imgur.com/diuyFw5l.jpg

https://i.imgur.com/XE9ms3Yl.jpg

[arbol]

mmmmmmmm, meatloaf.

That looks great, Great-Kazoo :)

[Great-Kazoo]

mmmmmmmm, meatloaf.

That looks great, Great-Kazoo :)

Thanks. Outside of bread crumbs, eggs, and milk. I use almost the same recipe, meat wise, for my chili con carne. Then throw in a nice handful of roasted, diced, poblanos and what ever flavor that strikes me with chili powder.

[buffalobo]

10lbs of Ribeye for family shindig. Outta da marinade an intu da smoka.

More BBQ than smoke, low and slow to 125?, only couple short, small smokes til ready to slice and grill to order.

https://uploads.tapatalk-cdn.com/20210523/5361a7145d15c6ff91cfe98e3db5bff5.jpg

[buffalobo]

Outta da smoka ready to foil and rest. After rest into fridge. Slice right before grill tomorrow.

Family favorite. https://uploads.tapatalk-cdn.com/20210523/96cf5c14351e1b716850e1d0cb6f75f0.jpg