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  1. 12-23-2021, 10:41 #2061
    TFOGGER
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    Picked up one of the 3 bone roasts. Gonna go in the smoke about noon on Christmas day.
    Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...

    Discussion is an exchange of intelligence. Argument is an exchange of
    ignorance. Ever found a liberal that you can have a discussion with?
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  2. 12-23-2021, 11:08 #2062
    Gman
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    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.
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  3. 02-13-2022, 13:13 #2063
    hollohas
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    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.

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  4. 02-13-2022, 14:09 #2064
    drew890
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    Beef short ribs are coming along nicely.
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  5. 02-13-2022, 19:29 #2065
    drew890
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    Dino ribs, done in time for half time.
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  6. 02-13-2022, 19:41 #2066
    hollohas
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    Quote Originally Posted by drew890 View Post
    Dino ribs, done in time for half time.
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    Yum
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  7. 02-13-2022, 20:03 #2067
    Mykidsdad
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    Quote Originally Posted by hollohas View Post
    Yum
    Drooool
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  8. 02-13-2022, 20:38 #2068
    fj605
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    Quote Originally Posted by drew890 View Post
    Dino ribs, done in time for half time.
    Click image for larger version.  Name: B6BEB903-3030-46B5-A707-452BAAC9683C.jpeg  Views: 111  Size: 129.1 KB  ID: 89456
    Where'd you get them and how'd you cook them?
    There's a fine line between cuddling and holding someone down so they can't get away.
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  9. 02-13-2022, 20:40 #2069
    fj605
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    I did a pork shoulder and armadillo eggs today.
    There's a fine line between cuddling and holding someone down so they can't get away.
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  10. 02-13-2022, 21:32 #2070
    drew890
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    Quote Originally Posted by fj605 View Post
    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.
    Last edited by drew890; 02-14-2022 at 08:48.
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