Tried it as well, not a fan of the brown gravy mix.
Where is the bread from?
Printable View
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!
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
That looks good.
What temp was your smoker when you cooked the pizza?
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
Trying smoked nachos. Not everything goes with smoking. These are okay.
https://lh3.googleusercontent.com/pw...-no?authuser=0
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.
Superbowl live stream with Matt Pittman. Worth watching.
https://www.facebook.com/TraegerPell...35046761572514
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Just a lil 14hr smoked pork butt...
Didn't need it... went for a sweet heat flavor profile
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/202...972a806616.jpg
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End product....https://uploads.tapatalk-cdn.com/202...ad2a8689dd.jpg
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https://i.imgur.com/vmULVXz.jpg
Finished product:
https://i.imgur.com/hxfWGFq.jpg
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/202...0f7f5220ea.jpghttps://uploads.tapatalk-cdn.com/202...41e3aa3753.jpg
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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.
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.
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/
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.
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.
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?
Yeah, I do a light sprinkle of dry rub with AhPook's season (or buttrub or whatever) and that is pretty dang good.
Three racks of loin back ribs just went on the pit
https://uploads.tapatalk-cdn.com/202...2b447b3b73.jpg
https://uploads.tapatalk-cdn.com/202...a582b6c7c0.jpg
Smokin in da snow!
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https://uploads.tapatalk-cdn.com/202...1264b61557.jpg
Almost ready. Front racks are dry rub only. Home made sauce on last rack
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Hell to the yeah!
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...-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...-no?authuser=0
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.
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?
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.
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.
Thanks fellas.
Snow.Quote:
What to put in the smoker this weekend?
Best pork butt I've ever made...
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