Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

I smoked some wings while the pork was resting, turned it up to riot mode to get a nice crisp on them

 

Mine spends about 80% of its time in Riot mode. I usually don’t smoke bigger stuff on this grill. I’ll smoke smaller things like a tri-tip, maybe a boneless butt, or something that’s getting some smoke time in a bbq pan.

I primarily use the bullseye for fast and quick type things like chicken breast, burgers, Queso(unless I’m doing that plus other stuff).
I love that grill for the price. Customer service is pretty awesome too.

 

I’m definitely going to try and cook a steak or something on it. Not very well known but great stuff

 

A couple racks of baby backs. Rubbed, wrapped and ready for tomorrow.

 

Southern Soul Dust on the left, Gene's on the right. Dinner in 30.

 

Not bad.

 

Beat way to start the day

 

Beef heart. Usually it's either thrown into the crockpot for stew, or sliced thin as steaks and cooked hot and fast. Today tried smoking slow and low to 120 deg internal, then seared about 120 seconds a side. Finished at 135 deg and tasty AF!

 

Wife grabbed some of the smoked chicken out of the freezer (posted about it a few months go) and whipped up some homemade ramen. Delicious

 

Get your birds! They are small again this year. Had to dig thru dozens to find the only 24lbs birds

 

Smoking a Pot Roast currently.
Rubbed with Kosher salt, black pepper, onion powder, Paprika then browned.
Sitting in an aluminum deep dish tray with one inch of old vine Merlot, carrots simmering.
Should be done in six hours with pics to follow..

 

Yummo

 

Here she is... Smells unbelievably delicious.
The Merlot wine bath while smoking brings on a really unique old world type aroma.

 

It's all about the brine for my smoked turkey, or any other smoked fowl for that matter. Once I went smoked, I never went back. The pickings and carcass make a nice smoke-flavored broth that we use in soups and stews through the rest of the season. So awesome.

 

Yes! The carcass from a smoked bird make for the best broth. Good enough to drink it as a snack.

 

What do you pro folks think about something like this? Looks like a fun little build. I’d make it look rougher personally but that’s aesthetics not function. Anyway, appreciate any thoughts or advice.

 

The wife's family likes a traditional whole turkey, maple brined and oven roasted in butter and savory herbs stuffed with vegetables....

...So anyway I spatchcocked the unbrined bird and coated it liberally in TX style coarse salt and pepper rub, injected it with bird booster, and threw it on the smoker! Another hour to go maybe.



Welp, overdid the breast a few degrees which means the dark meat came out perfect. Maybe I won't have to make the turkey next year! Seasoning was a hit, they think I did it all traditional.

 

It is Beer-B-Que day today. Rivalry day today for football. Got about 10 people coming over tonight for dinner and decorate our Christmas tree.

I am doing 2 9 lb. Pork butts, 2 racks of St. Louis ribs, and smoked meat loaf. Handful of sides also....

I put the pork butts in last night at 10:00pm. I let them got 12 hours at 210 degrees. I pulled them off and wrapped in butcher paper. Will crank up the heat a little and put the ribs on in a few minutes.

 

Just put the ribs on. Now back to drinking some cold beer today for kickoff....

 

First brisket I've ever done. Came out OK. Had a slight mishap halfway through, but recovered (my fault). Not too bad for a first time, but I know there's room for improvement.

 

Smoking is a lot like golf. The perfect drive, shot, chip or putt. The perfect cut, seasoning, wood or timing. We strive for perfection and rarely get there. But that one perfect hit/bite and the heavens sing.

 

This hit home. I enjoy golf even though I'm not very good. But that one good shot and I hold onto that for a bit and keeps me coming back

 

Some salmon for Christmas presents tomorrow.

 

Salmon from this year’s pink catch in the dry brine. I hope I can get my smoker up to temp tomorrow.

Recipe so far is small pieces (a few large ones too). 1 part kosher salt to 3 parts brown sugar coated on all sides with the remainder on top. Plan is to save the brine juice and baste a few times while it dries tomorrow then into the smoker.

 

Well it turned out really delicious….ended up rinsing the cure off, drying for three hours, basting with the cure juice, drying that… smoked for two hours at about 175, then half hour at about 210 degrees over an alder smoke in the cabelas electric top load.

 

New Year's dinner.
Smoked brisket, pork belly and kielbassa.
Served with mashed potatoes, green beans, carrots and beets.

 

Looks amazing. I hope dessert was pepto bismol lol

 

Toblerone cake for dessert.

 

Big smoker/curer/griller here. From beer can chicken to cold smoked cheeses. I love it. It's an art.

For the past several years, I've cold smoked cheeses for Christmas presents. It's super easy with store bought cheeses. I have one of those Amazin Pellet Smokers and light that up in my Kamado with no charcoal. Make sure temps don't go over 60 degrees. Then vac seal it for about 2-4 weeks. Smoked white cheddar is mouth watering.

A few pics from some prior smokes.

 

So i experimented with tri tip. Treat it like a brisket and it pulls/tastes similar! Wrapped it in paper at 165 and took it to 200 on the pit barrel!