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

You sir are correct!

 

Smoked chorizo for breakfast tomorrow. Smoked at 225° for about 3.5 hours. Will be served with eggs, potatoes. Some black beans on the side with tortillas.

 

Almost done

 

I’ll bring the coffee

 

Deal

 

I’ll leave it on the porch and leave me some breakfast on the driveway.

#SOCIALDISTANCING

 

Practicing some ribs..... new rub I am trying. Also practicing some competition trims on some ribs. Cut off the ends, squared everything off and cleaned up. Been on the smoker for about 40 minutes. Should be done by 4:30 to 5.

I am eating the ribs, have some pork chops marinating for the wife and kids. Baked potatoes and some bake beans going on the smoker a little later on.

 

I've starring trying my hand at that too. The meat trimmings get smoked too, but I eat them before plating the family racks, throughout the smoking process

 

Take the smoked extra pieces. Add them to a pot with green beans, onion, and Yukon gold potatoes. Little bit of salt, pepper, and chicken broth, water and it is good!!!

 

Prime rib with a garlic and herb rub topped with bacon.

 

Just a piece of salmon I had laying around. Love this with bagels and cream cheese.

 

Onion poppy seed bagel?!

 

Plain.But if using nothing but cream cheese then garlic is my go to.

 

Ribs with 9 cheese Mac

 

Again, I am messing around today. Took 2 22oz. Bush's Beans Grilling Beans - Southern Pit Barbeque cans and put them in cast iron. Then ground up a 10oz. Sirloin I had and added it in. Then put a little vinegar sauce in it. Threw it on the smoker for 2 hours and we will see how it turns out!

 

That right there looks good!!!

 

Let me know if that tastes as good as it looks.

 

Just tasted them and they are really really good! The Southern Sweet Barbeque beans are pretty sweet already when you heat them up in a pot. I figured a little bit of vinegar sauce would cut that down. It for sure did, but the time on the smoker and smoke seems to take some of the sweetened away also. Next time I will do the beans straight out of the can and the ground up sirloin. They are absolutely delicious and the kids and wife said please do those again next time I do a pork butt.

250 for 2 hours was cook time.

 

Ribs are done! I rushed a little sauce on the last 20 minutes or so to make them look good. Combination of a sweet and vinegar sauce.

Also did a light smoke, now grilling off some pork chops for this weeks lunch.

 

Made some gravey from the decadent juices.

 

Smoked a whole chicken for about 3-1/2 hours.

 

Those look amazing

 

Damn making it look purdy! We were hungry!!

 

Hahahha no shame in that.

 

No pics (sorry) but did a 7 lb bone in pork shoulder today. Started at 8:15, pulled at 4:30, shredded at 5:30 for some amazing pork tacos. Cooked to internal temp of 196. Smoked with some apple and pecan on my Weber bullet. My go-to rub for the past few briskets has been just salt and pepper, so I did the same with this shoulder...damn it was tasty. Flour tortillas, shredded pork, jack cheese, Hidden Valley Secret Sauce...just fantastic. Had the smoker for about 5 years now and rarely go out for bbq.

 

So I was moving my new grill to the deck and like an idiot I grabbed the handle instead of underneath the hopper. It snapped right off trying to lift it up a stair, this thing is HEAVY!

Anyway I emailed camp chef last night and they emailed me this morning saying they will send a new piece for free. Got another email stating its been shipped this afternoon. Now that is customer service! Oh and I sent a few pics one included part of the hopper, the guy noticed a small dent (he assumes from shipping) in the hopper lid that I still can't find...they are sending me a hopper lid as well.

 

Yeah, their CS is top notch. No questions asked. I broke a knob off my stove and they send me 2 new ones.

 

That's good to know

I picked up a 2 burner Explorer at the end of last season, for this seasons camping.

Nice to hear places have this type of customer service

 

Did a pork shoulder yesterday. This was taken at 165. Ended up foil wrapping at 170 for times sake. At 205 i wrapped in a towel and placed in an ice chest for an hour. Absolutely delicious