What's in your smoker?

[Chainsaw13]

Burn in of the new smoker has commenced.

[Porch Dweller]

Originally Posted by Fordman4ever

Doing pork chops on the smoker today. rubbed with salt, pepper, and garlic powder and then covered in rubbed sage. Can't wait to try them.

We will, of course, need an "After" picture.

[markem]

I am so making this. Soon.

https://www.pinterest.com/pin/423760646165021686/

sweet mystery of life at last I've found you! https://www.youtube.com/watch?v=l8aIuhx7r-s

[Porch Dweller]

Originally Posted by markem

I am so making this. Soon.

https://www.pinterest.com/pin/423760646165021686/

sweet mystery of life at last I've found you! https://www.youtube.com/watch?v=l8aIuhx7r-s

Wow! That looks sooooo tasty.

[T.G]

Playing with the new pellet grill last night. 30 min at high smoke, then kicked it to max to finish (about 15 min).




(yeah, my plating sucks, I know)

Made some lemon-parsley olive oil in the vitamix and strained it through a gold coffee filter, I think the cilantro oil I made a few weeks ago had better flavor.

[Commander Quan]

We did a 15# turkey a couple weekends ago.


Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak.

[Chainsaw13]

Nice Derrick!

Picked up two slabs of St. Louis ribs for the trail run on the new pellet grill tomorrow.

[Chainsaw13]

The aforementioned ribs, all seasoned up.

[MarkinAZ]

Originally Posted by T.G

(yeah, my plating sucks, I know)

Who cares. Looks delicious Adam!

Originally Posted by Commander Quan

We did a 15# turkey a couple weekends ago.


Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak.

Great looking bird Darren!

Originally Posted by Chainsaw13

The aforementioned ribs, all seasoned up.

Is that a homemade or commercial dust on those ribs Bob?

[Porch Dweller]

Some good looking food getting done!

[Chainsaw13]

Mark, two different commercial rubs from Joes KC BBQ, Hog Squeal and Sweet Spot.

[Chainsaw13]

Threw a few ABT's on while I had the smoker going.

[MarkinAZ]

Originally Posted by Chainsaw13

Mark, two different commercial rubs from Joes KC BBQ, Hog Squeal and Sweet Spot.

Thank you Bob!

[Chainsaw13]

Sauced up and back it for it to set. 3 hours of smoke and another 1.5 in foil. Figure 30-40 for sauce to set.

[OLS]

Originally Posted by Porch Dweller

Some good looking food getting done!

Well sure....until I had to try it again.
Been out of smoking everything for a year or better, I smoked a few packs of neckbones for cooking,
but certainly haven't smoked any CIGARS lately. The other day I did both, and while the cigar was great,
the meat was amateur hour. It is amazing how bad you can get if you lay off the practicing! I had no idea.
Plus this was a backyard "stick-cull fire", so it's not like I had the best of controls over heat. The coals
don't last long. But enough excuses, here is a Los Statos Deluxe Delirios from most people round these parts
KNOW how long ago, and a chicken split stem to stern. The burn-ey looking part is from when I tried to crisp
the skin on the smoked bird and got a lil over-zealous. It's more purple than black, though.

[T.G]

Having fun with the pellet grill last night...



About 20-30 minutes on low smoke, then 350 to finish. Pulled off when handheld IR thermometer read 140-150. Used cookinpellets "perfect blend" pellets, flavor was phenomenal, much, much better than what I got the other day with the Traeger pellets.

[pnoon]

Post this up in the Recipe forum, Adam.

[Porch Dweller]

Originally Posted by pnoon

Post this up in the Recipe forum, Adam.

!!!

[T.G]

Originally Posted by Porch Dweller

!!!

Thanks for the compliments.

Here ya' go...
http://www.cigarasylum.com/vb/showthread.php?t=69633

[T.G]

A picture is worth a thousand words, right?