Looks great! Will have to get the smoker fired up soon.Quote:
Originally Posted by Mykidsdad
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Looks great! Will have to get the smoker fired up soon.Quote:
Originally Posted by Mykidsdad
Brings a new meaning to the term "cold smoked". Your efforts to heat things up outside are appreciated. You are braver than I. Stuck to making chili indoors tonight.
Looks tasty!
Stick burner in this weather...way to go!
Up here we are under fire-ban so much of year. Winter is smoking season!Quote:
Originally Posted by wyome
Nice job. How long you do those Country ribs, rub used, etc. Not sure why i haven't tried doing them. Cornbread looks on the money too. Have you done or tried pizza in those skillets in the smoker, yet?Quote:
Originally Posted by Mykidsdad
Cornbread was cooked in the oven. It is a sweeter recipe and I am not a fan of doing it in the pit. Hot fast white dough like pizza is awesome with some smoke. There is dairy in the cornbread...gets funky in the pit.
The CSR's went in the pit for about2.5 hours at 225 +/-. Then put them in a foil pan covered with foil with some sauce (my own KC style) and a bit of cola for 2 hours at 225. My own rub with most of the spice cabinet in there. Fire had about died so I brought them inside and carmelized the sauce under the broiler.
They were like a medium steak. A bit longer in the foiled pan and they would have been fall apart tender. Because they are only about 1.5 inches thick, they take a deep smoke. Solid meal with a ton left over. Gonna chop up the remainder for fried rice, pizza, and tacos.
Meatloaf in the pellet smoker! Backyard smells amazeballs now...
Got a leg of lamb going!
The neighbors are waving.
Got a pack of chicken thighs getting comfy on the pellet grill...yay meAttachment 77569
Burnt ends and tater tots on the Big Green Egg now.
Attachment 77570