What's in your smoker?

[T.G]

Originally Posted by Chainsaw13

Had a massive grease fire.

fat = flavor.

I'm fvcking delicious.

[Chainsaw13]

Originally Posted by T.G

fat = flavor.

I'm fvcking delicious.

You and me both.

The fire got going pretty good. Had to move the propane tank away. That could’ve ended bad. Even had to go grab a glass of water to dose the flames.

[Brandon]

I did smoked and reverse seared prime ribeyes this weekend as well. Forget using the grill for steaks. I used the side burner on the grill to sear the steaks in a cast iron pan with beef tallow. Conductive cooking is essential to get the flavorful crust from the Maillard reaction. I use the grill to keep the steak warm

[MarkinAZ]

Tri-tip tonight along with garlic mashed potatoes and a salad

[bonjing]

Looks delicious, stranger

[MarkinAZ]

Originally Posted by bonjing

Looks delicious, stranger

Thanks. It was... Good to see you!

[Chainsaw13]

Beef chuck roasts were on sale today. Plus I had a coupon for more off. Grabbed a couple thick pork chops too. Broke out the grinder/stuffer, then the pellet smoker.

Cheesy beef/pork smoked sausages. Has some sweet bonnet peppers in it. They look like scotch bonnets, but no where near the heat. Thought it needed more after eating some of the finished sausage, but the tongue is tingling.

[Porch Dweller]

Damn, that's some tasty-looking sausage!

[Chainsaw13]

Originally Posted by Porch Dweller

Damn, that's some tasty-looking sausage!

That’s what she said!

[Porch Dweller]

[Chainsaw13]

Cleaned out the pellet smoker. Threw on a slab of St Louis cut ribs, dusted with a Texas pecan rub. Will foil wrap once I get the color I want, with some butter and a peach glaze concoction I whipped up. Half a jar of peach preserves, some ACV, hot chili flakes, a little water to thin it out. I’ll unwrap for the last 15 minutes to let the glaze set.

Got the idea from meat church bbq. He uses Texas rib candy glaze. Sounds delicious, but I’m not spending $12/bottle for it.

[Porch Dweller]

I'm hungry and did not need to read that.

[Chainsaw13]

Originally Posted by Porch Dweller

I'm hungry and did not need to read that.

They turned out to ok. I’m glad I didn’t cook them as long as the video I watched. They were just over cooked, not quite falling off the bone, but a bit more tender than I like. The peach glaze barely comes thru. Good basis to start with. I have another rack in the freezer to work out the kinks.

[jonumberone]

Too much water, Bob?
Maybe try peach juice or nectar next time to thin it out instead of water?
Just brainstorming...

And you know you're supposed to post pics, right?

[Chainsaw13]

Originally Posted by jonumberone

Too much water, Bob?
Maybe try peach juice or nectar next time to thin it out instead of water?
Just brainstorming...

And you know you're supposed to post pics, right?

I think I did use too much of the peach glaze. And I rewatched the video I based the cook from, and he did 2.5 hours smoke to set the color, then about 2 hours wrapped @275. I did the same, but thought it was supposed to be 3 hours wrapped. I decided to check at the 2 hour mark which was a good thing. Three would’ve been mush.

I’ll take pics next time. This rack wasn’t pic worthy.

[icehog3]

Originally Posted by Chainsaw13

Cleaned out the pellet smoker. Threw on a slab of St Louis cut ribs, dusted with a Texas pecan rub. Will foil wrap once I get the color I want, with some butter and a peach glaze concoction I whipped up. Half a jar of peach preserves, some ACV, hot chili flakes, a little water to thin it out. I’ll unwrap for the last 15 minutes to let the glaze set.

Got the idea from meat church bbq. He uses Texas rib candy glaze. Sounds delicious, but I’m not spending $12/bottle for it.

Sounds outstanding Bob.

[357]

Got a pair of pork butts thawing now. Going to use my landlord's propane smoker since my charcoal UDS is still in storage in Michigan.

Not sure if today or tomorrow. I'll try to post pics.

[Chainsaw13]

Reheated some of the ribs from last night. Took the glaze and reduced it heavily. Put some of that on to start, then some bbq sauce a little while later and let it tack up. Much better.

[kydsid]

I married a carnivore so some ribs for her today , how bout the rest of you?

[Porch Dweller]

Originally Posted by kydsid

I married a carnivore so some ribs for her today , how bout the rest of you?

Jersey Mike's.

Wednesday I'll be smoking a small chuck roast that'll get chopped up for chili. I plan on rubbing it with cumin, cayenne, ground coriander, SPGP, and homemade chili powder.