What to put in the smoker this weekend?

[Great-Kazoo]

After 3 days of 30-40+ mph winds. Looks like i'll start my pastrami, later this morning.

ETA: prepped and in the smoker.

https://i.imgur.com/WCjK3Ltm.jpg

https://i.imgur.com/58jbzZDm.jpg

[Jamnanc]

Pork butt. Smoked overnight at 160. Now up to 225 to rend some fat. We?ll see.

[Jer]

Pork butt. Smoked overnight at 160. Now up to 225 to rend some fat. We?ll see.

I, personally, wouldn't risk smoking pork at that temperature for that long. Google the 40-140-4 rule which generally summarized is that you don't want pork to sit between 40deg and 140deg for 4+ hours as dangerous bacteria can grow.

[Gman]

I'm having a difficult time finding a brisket out here. I usually do brisket for Memorial Day.

[Great-Kazoo]

I'm having a difficult time finding a brisket out here. I usually do brisket for Memorial Day.

there's 3 of these in your metro area
https://www.chefstore.com/


And one of these
https://www.restaurantdepot.com/

2 of these. With one off the 512, by the south hills mall.

https://www.costco.com/

AND of all places that people get their whole briskets from. The reviews from a few different smoking forums is positive for their Choice Packers .

Walmart.
310 31st Ave SE, Puyallup, WA 98374


googlemaps is your friend.

IF you want to drop some serious cash. As well as make a few connections.
Try the farmers markets. We hit a few of them up around here. Meat wise, very competitive with the safeway's, and kroger's, with better quality local meats

One down the road from your area.
https://www.puyallupmainstreet.com/

depending how far you want to drive, there's 1/2 dozen in the area.

[Gman]

there's 3 of these in your metro area
https://www.chefstore.com/


And one of these
https://www.restaurantdepot.com/

2 of these. With one off the 512, by the south hills mall.

https://www.costco.com/

AND of all places that people get their whole briskets from. The reviews from a few different smoking forums is positive for their Choice Packers .

Walmart.
310 31st Ave SE, Puyallup, WA 98374


googlemaps is your friend.

IF you want to drop some serious cash. As well as make a few connections.
Try the farmers markets. We hit a few of them up around here. Meat wise, very competitive with the safeway's, and kroger's, with better quality local meats

One down the road from your area.
https://www.puyallupmainstreet.com/

depending how far you want to drive, there's 1/2 dozen in the area.
I haven't yet made it a quest. ;-)

Already checked out the local Costco by the mall and nada. I might have to check out the business Costco up in Fife.

I've been thinking about poking my head in this shop down the street: https://www.bluemaxmeats.com/

[Jer]

I just left Costco and they have plenty of packer briskets in stock but be warned that it's $4.99 a pound for Choice grade. Usually Costco runs Prime grade for roughly the same price but today it was only Choice. My guess is most people shopping don't notice that but I definitely did. Big difference in meat quality.

[xjtwo]

Agree on the Prime at Costco.....
https://uploads.tapatalk-cdn.com/20210523/1fb73d959c6d5263f42f15af859c66fc.jpg


Sent from my iPhone using Tapatalk

[Great-Kazoo]

I just left Costco and they have plenty of packer briskets in stock but be warned that it's $4.99 a pound for Choice grade. Usually Costco runs Prime grade for roughly the same price but today it was only Choice. My guess is most people shopping don't notice that but I definitely did. Big difference in meat quality.

You can buy the same grade @ wally world for $1-2 dollars less.

[Gman]

Yeah, I had my wife check Walmart when she was doing a pickup order. $3.99/lb for Choice packers.

[Jer]

You can buy the same grade @ wally world for $1-2 dollars less.

Usually, yep. Just wanted to give a heads up in case anyone reading this was about to buy a packer from Costco and didn't realize they pulled the ol' switch-a-roo. Tough times hitting everyone hard I guess. Thanks Biden!

[Jer]

I, personally, wouldn't risk smoking pork at that temperature for that long. Google the 40-140-4 rule which generally summarized is that you don't want pork to sit between 40deg and 140deg for 4+ hours as dangerous bacteria can grow.

Just to circle back on this, I don't go below 225deg at any point when I'm smoking Boston Butts. I also don't let them sit out of the fridge either. Get the smoker pre-heating to 250deg (usually where I start out the first few hours to get it above 140deg and out of the danger zone quicker) and while that's happening I rinse, mustard coat and dry rub my meat. Then drop on the smoker and wait for the yummy. Any rendering you should be trying to do should be done on the back end as your meat temps are higher.

[Great-Kazoo]

What's left of the finished product .

https://i.imgur.com/uKBFiy4m.jpg

https://i.imgur.com/gtlSBL9m.jpg

[Gman]

Y'all can rest easy. I was able to get the last 2 Costco prime packers in the case at the local Costco last night. Was $.50 more per pound than Walmart choice. Since I have plenty of pellet grill to do at least 4 at a time, I'll be doing them both. Takes about the same amount of pellets to just do 1. I'll be trying a peach paper wrap for the first time, so I'm hoping it works out.

[tactical_2012]

Made some Smoked Deviled Eggs this weekend. Pic doesn't show it but I ended up topping them with medium pickled Jalapenos which made them way better. If you haven't made deviled eggs on the smoker you need to try them.

[NFATrustGuy]

Made some Smoked Deviled Eggs this weekend. Pic doesn't show it but I ended up topping them with medium pickled Jalapenos which made them way better. If you haven't made deviled eggs on the smoker you need to try them.

I really like deviled eggs and am glad you brought this up. I'm going to give it a whirl on my new Traeger. So far, all I've really done is pork butts. I'm normally the guy who screws up frozen pizza, but I've been happy (and surprised) with the pulled pork so far.

[Irving]

The Carnitas were a success in camp. 6lbs fed at least 9 people in camp, with enough left over to feed three more when I got home.

[DenverGP]

Beef ribs. 2 sets of 2 bones each. Been on the smoker at 220F about 4 hours now, Internal temp up to 135F. Should finish in about 4 more hours

https://i.imgur.com/mKM6aJb.jpg?1

[Bailey Guns]

Some smoked pork butt for carnitas. Just before I took it off and wrapped it with some orange and lime for the final 2 hours or so...

86359

[Great-Kazoo]

Some smoked pork butt for carnitas. Just before I took it off and wrapped it with some orange and lime for the final 2 hours or so...

86359

Carnitas !

[Irving]

Some smoked pork butt for carnitas. Just before I took it off and wrapped it with some orange and lime for the final 2 hours or so...

86359

Are you doing the method where you save all the rendered fat and juice and use that to crisp it up afterwards? If not, I highly recommend it.

[DenverGP]

Almost done (another few degrees still).

https://i.imgur.com/d2dKq7c.jpg?1


and done:
https://i.imgur.com/rk6gPih.jpg?1

[Bailey Guns]

Are you doing the method where you save all the rendered fat and juice and use that to crisp it up afterwards? If not, I highly recommend it.

Yes... It's rather tasty for sure.

[Irving]

I like that method for sure.

[Gman]

Smoked another brisket. This was the first time I tried wrapping it in peach paper when I hit the stall.

The results were pretty good, but the cook time was insane and I think it dried out the brisket more.

[Bailey Guns]

I like that method for sure.

I actually just pull it apart in the pan with the juice still in it. I guess that's the same thing as what you're talking about.

[Gman]

86492
Mmm. Pork shoulder.

[Great-Kazoo]

Have a pork shoulder, going as well.

[Gman]

I'm glad I bought my new pellet grill when I moved into this house in January. I think I paid $1100 for the Woodwind WiFi 36 with Sidekick. I was checking out the Camp Chef website this past week because I'm looking to get a Grill Box for the Sidekick. The same setup was selling for $1300. I logged in today because somebody was asking me about my rig, and the price is $1600.

...but inflation isn't a thing and there's nothing to worry about. [Kick2]

[Rooskibar03]

Beef ribs are my fav. Probably a good thing they aren’t available everywhere.



Almost done (another few degrees still).

https://i.imgur.com/d2dKq7c.jpg?1


and done:
https://i.imgur.com/rk6gPih.jpg?1

[whitewalrus]

Y'all can rest easy. I was able to get the last 2 Costco prime packers in the case at the local Costco last night. Was $.50 more per pound than Walmart choice. Since I have plenty of pellet grill to do at least 4 at a time, I'll be doing them both. Takes about the same amount of pellets to just do 1. I'll be trying a peach paper wrap for the first time, so I'm hoping it works out.

4 briskets at a time in a pellet grill? That must be huge.


Sent from my iPhone using Tapatalk

[00tec]

4 briskets at a time in a pellet grill? That must be huge.


Sent from my iPhone using Tapatalk

I've had a project sitting around for a while that would do it.
Pellet hopper assembly with 35lb pellet capacity
Commercial upright stainless refrigerator. Probably 4.5' tall inside.
Once I actually get off my ass and cut the appropriate holes and attach intake/exhaust stuff, I can probably do 10 or more at once. Wouldn't call it a grill though

[bradbn4]

I think I will be going with - where to shop for it for this weekend. While doing a google search for local butchers I found Ranch Foods Direct is located in Colorado Springs.

They might have one or two things I would like to stock up on...they might not hit the smoker, but the bbq grill might have a nice workout.

For a good quality lump of red meat I still shop at CostCo; but I am willing to expand my selections esp if they come per-frozen and wrapped for 'long' term storage.

[Gman]

4 briskets at a time in a pellet grill? That must be huge.


Sent from my iPhone using Tapatalk
It's pretty big. This is with the 2 Costco-sized shoulders in it and there's a full upper rack not being used (collapsed back on top of each other in the photo).
86505

I still have my old Weber Master Touch kettle and I've got the Sidekick propane options on the right side of the pellet grill.

[hollohas]

I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.

- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.

Here's hoping. Looking good so far.

https://uploads.tapatalk-cdn.com/20210915/2eaa5946ca5d323147d14b1c86a8d5e5.jpg

[Great-Kazoo]

I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.

- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.

Here's hoping. Looking good so far.

https://uploads.tapatalk-cdn.com/20210915/2eaa5946ca5d323147d14b1c86a8d5e5.jpg

Be curious how it comes out. IMO 150 is too low, especially for fish.

[Firehaus]

Be curious how it comes out. IMO 150 is too low, especially for fish.

I try to smoke my salmon at around 120?, cherry or peach is great wood to use. Lower temps gives you more smoke time since fish cooks pretty quick.


Sent from my iPhone using Tapatalk

[hollohas]

Test run went absolutely perfectly! Smoked salmon is better than expected.

Putting 10lbs more into brine now. https://uploads.tapatalk-cdn.com/20210918/7a33df06a7f5871d5bffb706bd2a394b.jpghttps://uploads.tapatalk-cdn.com/20210918/404bc60183a5ae95b1144b5b52f126ea.jpg

[BladesNBarrels]

Thanks for posting about your salmon run.
I watched a few YouTube videos last fall and thought I should give it a try.
I like salmon

[encorehunter]

87620

I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.

[buffalobo]

87620

I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.[emoji106]Mrs bo favorite bird in the smoker is dove and cornish hen(both recipes call for bacon wrap). One of the top benefits of owning and living rural. The food my yard/land provides me tastes good long after it is eaten.

[00tec]

I put a Sawzall , a grinder, and about a 5 cutoff wheels into mine so far this week. It needs to be done in 8 days, so I have work cutout for me.

All said and done, I should be able to do 10-12 briskets at once

[00tec]

87620

I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.

My parrot would love those. If someone that I know lands a few, I'm gonna smoke 'em up and let the bird go all cannibal on 'em

[electronman1729]

McRib Sandwich

https://i.imgur.com/2AF0Eddl.jpg

https://i.imgur.com/6V18s3pl.jpg

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

https://i.imgur.com/RGx30Tpl.jpg

[buffalobo]

McRib my azz, that's ^^^ real food and can I get two to go please.

[00tec]

Got a half dozen briskets on now

https://i.ibb.co/fXGy3jY/20211002-124620.jpg

https://i.ibb.co/nzXmt04/20210925-163313.jpg

[Irving]

You gonna do a build thread for that smoker? Sian even consider going stainless, that's a good idea.

[00tec]

You gonna do a build thread for that smoker? Sian even consider going stainless, that's a good idea.

I dont really have many pics. It was really a rush job due to moving deadlines.
If doing it again, no way would I mess with stainless without better tools. I lost count of rounded drill bits, cutoff wheels, etc.

It is a refrigerator that I got off roller auctions for $12, then I made accommodations for the pellet hopper unit, and sealed it with steel framing slip track. HVAC vent registers for the exhaust, with the holes sealed with slip track as well. Fiberglass rope gasket on the doors, and a LOT of high temp silicone (food safe).
The fridge components are intact as well, so it will still cool.

I bent a flame shield out of a scrap piece of stainless and used a piece of perforated stainless sheet as a heat diffuser

In a do-over, I'd weld together a box out of steel and not deal with all the insulation mess in there. (Although the insulation makes this thing VERY efficient. Burning for 3hrs and I've gone through probably 2lbs of pellets at around 200 degrees)

[Irving]

Nice work, sounds impressive.

[BladesNBarrels]

An inspiration!

[Coffee]

[00tec]

Irving, here are a few of the photos I do have

https://photos.app.goo.gl/yBbqYXL1pMHSa4hZ7

And this is the amount of pellets it has burned in 3.5 hours (I had it full to the top and timed it)

https://photos.app.goo.gl/zGjZe7HG9bSDAwS69

[Irving]

Do the pellets provide the heat and the smoke?

[00tec]

Do the pellets provide the heat and the smoke?

Yessir.
That hopper unit is basically what you would find hanging off the side of a traeger. The pellets are fed from the hopper to the burn pot via an auger, then ignited with what is basically a glow plug (like in a diesel engine), then air is blown into the burn pot with a fan to keep it going.
Temp is monitored by the controller with a probe in the cabinet, and auger feed speed along with fan pulses to keep temp constant. (The smoke mode pulses the fan on and off to get more smoke out of the deal)

[Irving]

That looks pretty efficient then.

[Tinelement]

Pre game snack..

https://i.ibb.co/1LpBK2C/95941-B4-A-C57-C-4-F27-AD0-A-5-D38-AD058-EFB.jpg (https://ibb.co/R9MtPHX)

https://i.ibb.co/J3vNVWJ/06-DA209-A-7309-44-FB-A308-41-F6-B5-C3-E550.jpg (https://ibb.co/phfgc6F)

https://i.ibb.co/YfpPsT5/BBC443-DF-A1-EE-4132-8784-CC5-F7-A260560.jpg (https://ibb.co/kqQ5C6L)

[ANADRILL]

racks of lamb are going on mine for christmas day.

[eddiememphis]

King Doops has rib roasts. I saw a 21 pounder in the cooler.

I have never done one in the smoker. As a cook I did hundreds of pounds of them in convection ovens, then put on the whites and slice them to order.

I think I may go and grab one tomorrow and try it. A three or four bone, not half a dinosaur. I have a couple of ideas that, even if I mess up, it will still be a great cut with plenty of flavor.

https://photos.smugmug.com/photos/i-DCvHD8P/0/S/i-DCvHD8P-S.jpg

[00tec]

King Doops has rib roasts. I saw a 21 pounder in the cooler.

I have never done one in the smoker. As a cook I did hundreds of pounds of them in convection ovens, then put on the whites and slice them to order.

I think I may go and grab one tomorrow and try it. A three or four bone, not half a dinosaur. I have a couple of ideas that, even if I mess up, it will still be a great cut with plenty of flavor.

https://photos.smugmug.com/photos/i-DCvHD8P/0/S/i-DCvHD8P-S.jpg

The 3 or 4 bone roasts were 7.97/lb. The whole roast is 5.97/lb if you "clip" the digital coupon.
Mine was 22lb, paid $132 for it.

I just cut the ribs off, and sliced the whole deal into steaks.

I put the steaks on the pellet grill until at 105 or 110 degrees US, then go after it with my weed burner torch for the sear.

[KevDen2005]

smoking some pork belly for appetizer on Christmas

[Great-Kazoo]

10 lb garlic butter rubbed prime rib roast, tomorrow. Gonna try a bacon wrapped baked potato, also

[TFOGGER]

Picked up one of the 3 bone roasts. Gonna go in the smoke about noon on Christmas day.

[Gman]

I've done several prime rib roasts in the pellet smoker. Including the pre-seasoned ones that Costco would sell before holidays. They were all fantastic.

[hollohas]

Homemade hotdogs. 50/50 pork butt and beef chuck roast in natural casing. Never made any type of sausage before but these turned out GREAT. 6lbs smoked and ready to vacuum pack and freeze.

https://uploads.tapatalk-cdn.com/20220213/fdb2ed53175b439abbb5c30792869044.jpg

[drew890]

Beef short ribs are coming along nicely.
89455

[drew890]

Dino ribs, done in time for half time.
89456

[hollohas]

Dino ribs, done in time for half time.
89456Yum

[Mykidsdad]

Yum

Drooool

[fj605]

Dino ribs, done in time for half time.
89456

Where'd you get them and how'd you cook them?

[fj605]

I did a pork shoulder and armadillo eggs today.

[drew890]

Where'd you get them and how'd you cook them?
King Soopers. You have to ask the meat guys for them. Ask for the whole plate of beef short ribs before they cut them into individual short ribs. If they have them, they will sell you a plate of 4 bones. I smoke them like I do brisket. 225? until internal temp of 180? and then wrap in butchers paper until 203? internal. Rest, wrapped in a cooler for at least an hour.
PS the ? are degree symbols, but this website doesn’t translate them.

[fj605]

I can follow those directions.

[Hummer]

Since I'm munching leftovers for lunch I have to post some pics of the two chickens I spatchcocked and smoked on Memorial Day. Applewood chunks from our orchard. Cooked skin down at higher heat made for a crunchy skin. Yum!


90531

90532

[eddiememphis]

Applewood chunks from our orchard.

What type of apples? What is your elevation? I was thinking about planting some near Florissant but was told they wouldn't grow.

[Hummer]

What type of apples? What is your elevation? I was thinking about planting some near Florissant but was told they wouldn't grow.


You probably wouldn't get apples in many years at 8100 ft. My commercial orchard was in Palisade at 7450 ft. But I have seen some very small orchards in the old Big Thompson Canyon that grew apples around 7250 ft. Same with Loveland, Lyons, and Canyon City, it's the late spring freezes that kill the buds.

[buffalobo]

We often use the smoker as outdoor oven, BBQ(low and slow not grilling), slow cooker etc. More than half its usage doesnt involve smoking as we also use it as dehydrator/dryer for meats. That being said just the "seasoning" aquired during smoking sessions impart just the right hint of smoke.

Spatchcocked chicken and turkey in particular favorites for us.

Mrs bo really likes her bird slow roasted and basted like 12 times til home made BBQ sauce is glazed thick gooey stick to your teeth.

Spatchcocked turkey with leg quarters removed and cooked seperatley with different baste/marinade. Breast will get the BBQ sauce treatment. Ready to go for tomorrow.

Mrs bo also claims will have apple pie(GK smoker recipe) ready to cook as well.

Hopefully can remember post after pics before devoured or packed for freezing.https://uploads.tapatalk-cdn.com/20220612/1b0b37ce552dd54dfeabf2559c5fd9ac.jpg

[buffalobo]

We decided against sauce at last minute to accomodate left over recipes.

Marinade/brine

Leg/thigh quarters - Kentucky Bourban/molasses

Breast/wings - Sweet Heat w/ garlic and onionhttps://uploads.tapatalk-cdn.com/20220613/d0972562e369a41b36c3b43acbf3b866.jpg

[Frac]

Some ribs for dinner. Took a picture at the beginning and was too hungry to take one at the end!

https://uploads.tapatalk-cdn.com/20220613/b4b3fce7285635bb3eddba86006aa4ce.jpg

[buffalobo]

Some ribs for dinner. Took a picture at the beginning and was too hungry to take one at the end!

https://uploads.tapatalk-cdn.com/20220613/b4b3fce7285635bb3eddba86006aa4ce.jpgI forget the after pic most of the time.[emoji106]

[buffalobo]

Some baby backs for my baby's bday dinner.

https://uploads.tapatalk-cdn.com/20220704/520457388031150fca44c6692483ca9f.jpg

[eddiememphis]

https://photos.smugmug.com/Other/Miscellaneous/i-jxPsMgv/0/e668381c/M/IMG_1664-M.jpg
https://photos.smugmug.com/Other/Miscellaneous/i-xcV5xnD/0/0bd839b8/M/IMG_1670-M.jpg

Flat Iron from King Doops. Dry brine then a light coat of rub.

Smoke tube with alternating hickory pellets and chips for three hours. Then a quick sear on a cast iron grate to bring it up to about 135 degrees.

[Gman]

2 more pork butts for us today. One with a southwest seasoning mix for mexican dishes and another more 'Muricanized.

[buffalobo]

Mrs bo was very happy with the ribs and smoked apple bread.https://uploads.tapatalk-cdn.com/20220705/ccdfb4a71f7a3e13fb3e330ccc1ef4da.jpghttps://uploads.tapatalk-cdn.com/20220705/f2f4eea2051d7cc7be4d319f109e5c85.jpg

[rondog]

Y'all suck - so much BBQ awesome! But I have had my moments.....

90858

[Mtneer]

91064

[Hummer]

Smoking chickens by the river on Sunday. We'll do a pork shoulder tomorrow. It's a good time to stock up on smoked meats for the freezer. Before long I'll have to use the insulation blanket over the smoker.


91231

[Ah Pook]

Finally got my smoker back up and running.

Did are reverse sear New York strip last night. Sorry, no pics.

[buffalobo]

First I cut out his spine and then I broke his breast bone and finished him off with some Churchs BBQ rub and Sweet Heat. Now he is hanging out in the dry sauna for a couple hours with some pork ribs while we finish canning last 2 batches of carrots.

Last turkey from 2021 holiday buying spree. Hope the sales are good this year.

[eddiememphis]

Friday flat iron

https://photos.smugmug.com/photos/i-zb9Mvdt/0/M/i-zb9Mvdt-M.jpg

Tonight was skewers.

https://photos.smugmug.com/photos/i-DG2Vmx4/0/M/i-DG2Vmx4-M.jpg

[Frac]

Half of a pork butt.

https://uploads.tapatalk-cdn.com/20220906/5458e74bc5d1a8e22d994d9b84c9a60e.jpg
https://uploads.tapatalk-cdn.com/20220906/daba932ed79c08cd935cafd2b2bdcd1f.jpg
https://uploads.tapatalk-cdn.com/20220906/e07fc58c4cebc630de1b7b280a136159.jpg

[buffalobo]

Finally remembered to take pics.

Boneless pork ribs and the spatchcocked turkey bird with leg quarters removed.https://uploads.tapatalk-cdn.com/20220906/6e143fc97ce4282ea87ce8afdd9eb30c.jpghttps://uploads.tapatalk-cdn.com/20220906/ac0761e57d1e88bd66c4578ffb3d6cc3.jpg

[buffalobo]

Mrs bo wanted to know what shotgun shells are.

https://uploads.tapatalk-cdn.com/20221031/a0d75dbf29e64614bc5775a13401fbc5.jpghttps://uploads.tapatalk-cdn.com/20221031/f74975bf4b5d9050b993a1bd2d2c78cf.jpg

[crays]

Meat Church recipe?

[JohnnyDrama]

Mrs bo wanted to know what shotgun shells are.

https://uploads.tapatalk-cdn.com/20221031/a0d75dbf29e64614bc5775a13401fbc5.jpghttps://uploads.tapatalk-cdn.com/20221031/f74975bf4b5d9050b993a1bd2d2c78cf.jpg

I've had the same question. Those look. Maybe I'll scratch that itch this weekend.

[buffalobo]

Meat Church recipe?Yeah, not my favorite but Mrs bo saw a commercial for Meat Church and we had ingredients on hand.

We like the Meat Church products.

[saltydecimator]

I tried some zmokes choc chip cookies. They weren?t morre betterified by smoking. They cooked, yes but the apple wood did them no favors, imo

[Ah Pook]

Pork ribs and marinated onions.
91993
91994

[buffalobo]

92401

Just finished assembly, will season and test tomorrow night before smoking 12lb prime rib for family Christmas dinner.

[buffalobo]

Am really looking forward to this one.

The steaks will go into the freezer for spring party and the roast will feed the family tomorrow.

Gonna get a good rub and back into refer. Approx 6 hr smoke, 30 min rest, then slicing and grill to finish.

+1 to local processor Stagecoach Meats in Wiggins. Met the young family at the plant when picked up roast couple days ago. Good folks. We have been enjoying their sausage recipes and wide variety of brats from their little retail store for a while now. Highly recommend.

Now that we ponied up for the prime rib(also highly recommend), will be ordering a beef package(1/4) soon. Not the cheapest but the quality is there for the price.https://uploads.tapatalk-cdn.com/20221224/0b223f4daa43e933911e9d83af61ab6c.jpg

[thedave1164]

Trying to figure out what I will do on my new to me Traeger ($50) on FB Marketplace

Gotta make sure it all works before spending a lot of money on meats ;)

[buffalobo]

Trying to figure out what I will do on my new to me Traeger ($50) on FB Marketplace

Gotta make sure it all works before spending a lot of money on meats ;)Nice snag.

Heritage Market in Eaton has a decent meat dept and a very pleasant shopping experience.

[TFOGGER]

We did a small rib roast for the 4 of us on Boxing Day. There are no pics, and darn little left of a 5 lb roast...[Dinner]

[Hummer]

Fun fact of the day: Smoking cheese can make you cough. [cigar]




:p


Smoking pepperjack, cheddar and mozzarella with apple chunks and wine barrel chips at 90F. Ice tray below the cheese keeps it from melting. All is now vacuum packed to age at least 3 weeks to infuse the smoke throughout the cheese blocks. It's a first time experiment using 6 lbs. of WallyWorld cheeses. We also cold smoked 2 lbs. of cream cheese. Added a little more heat to smoke a moose sirloin. Sliced the moose thin over salad this evening along with smoked cream and salmon gravlax on crackers.

It all goes perfectly with my 2012 Cabernet Franc, aged to perfection.






92736


92737

[buffalobo]

Salmon stuffed portabella mushroom and plain buttered portabella on the Chimp.

If you're unarmed, you are a victim.
https://uploads.tapatalk-cdn.com/20230206/1ec79148bf089f71ae2870d7f8559a1c.jpg

[buffalobo]

Damn, folks been slackin.

We use the pellet grill/smoker couple times a week.

Doing some country pork ribs tonite.

Meat Church Honey Hog(mrs bo fav).

Brown a little at 450? and turn down to 225? til they start to fall apart. Mop with with KC sweet sauce after turn down temp.

She likes heavy carmelized sticky 5 napkin ribs. Me too.

Will try remember after pics.

https://uploads.tapatalk-cdn.com/20230514/70b3abdc733b5257edc8ba99945323f4.jpg

If you're unarmed, you are a victim.

[buffalobo]

Just the left overs.

https://uploads.tapatalk-cdn.com/20230514/344fa08c10ea15305de3e545d83a91ce.jpg

If you're unarmed, you are a victim.

[bradbn4]

I gave away my smoker so I am just out of luck here....but I did cook up a good ribeye steak...

According to the temp, I cooked it well done - but - that was just on the edges of the 2"+ steak.
I really needed to cook it a bit more because the tail kept slapping me in the face as I enjoyed the steak sandwich.
I am more of a fan of just a touch over medium. The spiced fried onions did provide a good flavor mixture for the meal.

Next time I will add a bit more than just pepper to the meat.

[eddiememphis]

Next time I will add a bit more than just pepper to the meat.

Always dry brine your meat. It adds flavor and helps retain moisture.

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining/

[3beansalad]

A little steak for dinnerhttps://uploads.tapatalk-cdn.com/20230515/46f5688b35f02ec3430a3c36ba100cd5.jpg

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[eddiememphis]

King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.

I didn't have time to dry brine them since it was an impulse purchase.

I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.

Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.

They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.

https://photos.smugmug.com/Other/Miscellaneous/i-WwPcVsJ/0/25c95de4/S/2023052713112357--729831456868965740-S.jpg

https://photos.smugmug.com/Other/Miscellaneous/i-F6vs8p4/0/fcce42d8/S/2023052713112357-2227303826060874664-S.jpg

[theGinsue]

A little steak for dinner <image removed in quote for purposes of brevity>

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Damn brother, that looks absolutely delicious! Job well done (so long as the steak wasn't!).


King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.

I didn't have time to dry brine them since it was an impulse purchase.

I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.

Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.

They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.
<image removed in quote for purposes of brevity>

I smoked some ribs about a month and a half ago (3-2-1 method). Cherry wood is the perfect choice for those ribs. Enjoy brother - it's hard to beat a well smoked rib!



I bought a whole beef brisket @ Sams Club this week. Applied a rub and refrigerated it yesterday. I recently found out neither my wife nor my daughter enjoy smoked meats (I'm working to get them mental health checks now) so I cut the brisket in a 60/40 ratio. the 60% went on the charcoal drop-box smoker (Maple, Apply and Mesquite, with a chuck of Hickory thrown in during the smoking process) @ 0100 this morning and the 40% is wrapped in foil and in the oven now. Both should be ready by 5:30 this evening for dinner.

I also bought a Pkg of boneless/skinless chicken breasts and a pkg of thighs. These all got about 12 hours in brine. The breasts were them pounded flat, each half cut into 2 pieces and placed in a marinade (we call it "Kris' Chicken" - you can find the recipe in the site recipe thread); these got grilled. As for the thighs, I applied the same rub I used on the brisket and 6 of them went on the smoker while 4 more were just grilled.

All of the chicken is done and in about 30-45 minutes I'll pull the brisket off the smoker and out of the oven and let them "rest".

I also threw 2 large Sam's Club All Beef and 4 bun-length Ball Park hotdogs on the grill for the minions (not sure which they'd prefer I I cooked up both types.

Meat-fest for the family dinner tonight. I'm so tired from staying up all night (it sure isn't like it was when I was younger) so I'm concerned I won't enjoy it as much as I'd like too - but the family should sure be appreciative of my efforts.


ETA: Not all of it, just what I put on the table to serve it up. Even the minions wanted to try the brisket (both smoked & un-smoked). They loved the smoked brisket.

93913

[buffalobo]

Brisket went on about 0730, should be ready about 1730.

First time for brisket on the pellet smoker, always had good luck with the old cabinet smoker, will see which is better.https://uploads.tapatalk-cdn.com/20230528/1b060db5fe5e32557e02e853199ba92b.jpg

If you're unarmed, you are a victim.

[buffalobo]

Turned out good. Tender and moist, Mrs bo was impressed.

Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.

https://uploads.tapatalk-cdn.com/20230529/f2992e00665d2fa04314fa76c82bc00e.jpg

If you're unarmed, you are a victim.

[buffalobo]

I so want to try this.

https://youtube.com/shorts/sKqPcWCX65I?feature=share3

If you're unarmed, you are a victim.

[eddiememphis]

I watched that last week and don't like it.

Too much meat cooked too slowly, too far from the heat.

My guess is much of it was still raw and by only turning it every four hours, there was plenty of time for insects to live life on the topside.

Had they build a rotisserie, it would have been much safer, from a food safety point of view.

However, I wouldn't hesitate to sample it and I am sure it smelled amazing.

[3beansalad]

Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!https://uploads.tapatalk-cdn.com/20230624/cebf51ae39d05ae1187c2772fef42753.jpghttps://uploads.tapatalk-cdn.com/20230624/619c2e1502f3f2502cb90448fb2801fd.jpghttps://uploads.tapatalk-cdn.com/20230624/ead8f4f0c76123800e47c6d61849d972.jpg

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[Mykidsdad]

Oh hell yes!



Decided to give it a shot. The redneck in me loves it, though I'll score the next one more. Makes grilled cheese even better!https://uploads.tapatalk-cdn.com/20230624/cebf51ae39d05ae1187c2772fef42753.jpghttps://uploads.tapatalk-cdn.com/20230624/619c2e1502f3f2502cb90448fb2801fd.jpghttps://uploads.tapatalk-cdn.com/20230624/ead8f4f0c76123800e47c6d61849d972.jpg

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[Fromk]

I know that as French Island steak! They are a lot of fun to make for a bbq and not tell anyone what it actually is until it’s been devoured.

[buffalobo]

Damn, y'all been slacking this season.

Some bird for Friday nite party.

Competition blend pellets for chicken thighs.

Three will end up with hot wing buffalo style sauce, three will get basted with sweet heat bbq sauce for Mrs bo and three will get finished garlic/parm wing sauce.https://uploads.tapatalk-cdn.com/20230819/bc5a5477eab1e09d2d3d255b95eb20b5.jpg

If you're unarmed, you are a victim.

[Great-Kazoo]

Turned out good. Tender and moist, Mrs bo was impressed.

Still prefer the old cabinet smoker for brisket and large roasts. Pellet smoker does well with smaller cuts and ribs and recipes that call for temp changes.

https://uploads.tapatalk-cdn.com/20230529/f2992e00665d2fa04314fa76c82bc00e.jpg

If you're unarmed, you are a victim.

add a smoke tube into the mix, for larger cuts of meat.

[electronman1729]

Who's hungry?

https://i.imgur.com/Zc68ErY.jpg

[Mykidsdad]

Who's hungry?

https://i.imgur.com/Zc68ErY.jpg

The meat in those jowls will be astounding if you pre-salted the head and smoke it through. Pork Jowls make amazing "bacon".

Beef Cheeks are TRUE Barbacoa. PITA to work with . Peeling the silver skin is a bitch but, season, smoke, then braise...OMG!

[Ah Pook]

The meat in those jowls will be astounding if you pre-salted the head and smoke it through. Pork Jowls make amazing "bacon".

Beef Cheeks are TRUE Barbacoa. PITA to work with . Peeling the silver skin is a bitch but, season, smoke, then braise...OMG!

Interested.

I've never done a head. Where is the silver skin? I leave it on on ribs.

Somewhere I have a "how to" on cow heads. Good luck finding one.

[Mykidsdad]

Interested.

I've never done a head. Where is the silver skin? I leave it on on ribs.

Somewhere I have a "how to" on cow heads. Good luck finding one.

The jowl meat is usually a fist size lump on either side of the jaw. There is a LOT of connective tissue and silver skin between the bones and muscles.

Beef heads are tough to acquire commercialy. However most Latin markets have beef cheeks. Costco businesses center usually has them as well. Not a pretty cut of meat and a lot of work...but yummy. Tons of calogen. Like shortribs but richer.

[TFOGGER]

Gonna do a turkey breast(no need for a whole bird, it's just me and Mrs TFOG), maybe play with my injector doohickey. Not sure what to inject, other than it'll probably be apple juice based...

[daemon]

New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?

http://www.catusgroup.com/pix/BBQ/2023/campchef001.jpg

http://www.catusgroup.com/pix/BBQ/2023/NOV/pork006.jpg

http://www.catusgroup.com/pix/BBQ/2023/NOV/brisket005.jpg

[theGinsue]

Beautiful smoke ring and crust on that brisket.

[Great-Kazoo]

New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?

http://www.catusgroup.com/pix/BBQ/2023/campchef001.jpg

http://www.catusgroup.com/pix/BBQ/2023/NOV/pork006.jpg

http://www.catusgroup.com/pix/BBQ/2023/NOV/brisket005.jpg


Never had an issue, altitude wise, when in CO or down here at the same 4900' level, when it comes to smoking meats. Start early, plan on it taking longer than usual and keep an eye on that hopper.
Time is the first thing to go out the window when it comes to smoking.

I've done numerous pork shoulders, some are done close to expected time, others are going to be tomorrow's dinner by the time it's done. The only way to get a handle on approx times is ... continue smoking meats.

[daemon]

Beautiful smoke ring and crust on that brisket.

Thanks!

[daemon]

The only way to get a handle on approx times is ... continue smoking meats.

That's my thought too...thx!

[Bowtie]

Water boils at around 200 at 6000 ft 205 at 5500. Sea level it boils at 212. I think there is a difference in altitude but there is also a difference in water content in the meat

[Great-Kazoo]

That's my thought too...thx!

by the 3rd or 4th one you'll sleep thru most of it w/out a care. OR.......... consume an excessive amount of alcohol.

On a serious note. once your comfort level gets going, you'll have an idea when to start X item to be done by X time. After the years usig the smoker, i'm at the point depending on sixe of meat being smoked. I'll smoke for 4-5 hrs, then finish off in the instantpot

[buffalobo]

Spatchcock chicken ready to come off.

30 mins on high to brown and crisp the skin and couple hours at 230? with lots of sauce like Mrs bo likes.https://uploads.tapatalk-cdn.com/20240205/cb3e55d6da2766d4273dfe840ad872b2.jpg

If you're unarmed, you are a victim.

[electronman1729]

Not much love on this channel:
https://i.imgur.com/gBV7V0tl.jpg

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

https://i.imgur.com/t3PoAKpl.jpg

[eddiememphis]

I found a chunk of bottom round in the grey meat section of King Doops. Figured I'd make some jerky.

Just shy of 2 lbs. after trimming. Soak it in reduced salt soy sauce and some hot sauce. Once on the racks I'll grind black pepper over it.

96697

96698

96699

[babarsac]

I might try some pork tenderloin in the electric smoker tomorrow. I'm curious how eddiememphis's jerky turned out.

[Mykidsdad]

I might try some pork tenderloin in the electric smoker tomorrow. I'm curious how eddiememphis's jerky turned out.

Watch internal temp closely with a pork tenderloin. It is VERY lean. Hot and fast on the grill is usually the way to go for tenderloins.

[Ah Pook]

That's my thought too...thx!

I lived above 9k for a lot of years. Always set the temp between 225-250.

I usually cook to internal temp. Weber makes a blue tooth thermometer and phone app.

I miss Proud Souls.

[eddiememphis]

I might try some pork tenderloin in the electric smoker tomorrow. I'm curious how eddiememphis's jerky turned out.

Great. I cooked it a little too long- I like it chewy and it's a bit crispy. Finished weight was 11 ounces! Lost over 1 pound of water.

96706

[electronman1729]

https://i.imgur.com/D6akT1ml.jpg

https://i.imgur.com/1p6ql6Tl.jpg

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

https://i.imgur.com/XC3l06Bl.jpg

[electronman1729]

Wife said she wanted ribs as a appetizer for Christmas dinner.

https://i.imgur.com/XNzGuo7l.jpg

[buffalobo]

Delicata squash, new one to us. Baked on the pellet grill. Turned out excellent, new favorite. Looking for seeds to grow our own.

https://uploads.tapatalk-cdn.com/20250302/30312fcdcb83b94ea41692501ec2535e.jpg

If you're unarmed, you are a victim