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

Ribs

 

These are going on as soon as I stop geeking out here on the forum:

 

Searing... No direct propane flame this time. But it gets the smoke out of the house.

 

one of my favorite things is a steak in the cast iron. Especially if bad weather or dead of winter. I like to put a little smoke on the steak and get it up to 115. While it is smoking low and slow, heat up a cast iron in the oven at 550 degrees. Pull off the steak and put the cast iron in the stove top now. Those suckers will be nuclear hot and will sear like you have never seen. About 1:30 on each side draping some butter over them. They will get up to 125 to 130 so a nice medium rare with a nice crispy crunch. One of my favorite way to cook steaks!!!

 

Fifty-five minutes to 110 degrees on the smoker. Three minutes a side on the cast iron. The steaks were at least 1.5” thick, but 3 minutes took them just past medium. Very tasty, but doing 2 minutes a side next time.

 

Just a heads up, have no clue if they are any good or not but Rural King has these Griller's Select pellets for 2 for $12. Never heard of them or seen them. I bought 2 bags just to try. I have tried probably 20+ brands of pellets so we will see how they stack up. For $6 per bag hard to beat.

 

Babysitting some armadillo eggs for din din





Update

 

Homemade linguicias. I didnt make them, my buddies wife did. Already smoked just warming them up.

 

That took longer to eat than expected LOL

 

I forgot about them..

 

You

I would have eaten them the next day LOL

 

These and brats I can eat everyday.

I normally put all of the meat in the chest freezer down in the basement. I threw these in the fridges freezer. I hardly ever look in there. I remembered I had them on the way home today.

 

doing a 3.7lb butterflied lamb leg tomorrow. Any suggestions?

 

Working from home recently has had its advantages!

 

Great first post...welcome to the forum. You'll fit in here nicely!

 

Found a 3.25 pork tenderloin. I trimmed it and wrapped it in bacon. Made a garlic, wine, spice rub for it.

We have a place here in East Tennessee called Benton's. It is some of the finest bacon in the world. High end restaurants around the world use Bentons bacon. It is absolutely off the charts good. I drove down and picked up some fresh bacon from them today.

Put on the smoker at 250 until it reaches 140. Late dinner as we are camping out in the back yard and having bond fires. S'mores is for desert.

I also gave the guys in our shop at work in the shop the task of welding up a metal grate to put over the fire pit and for it to be able to go up and down. Hopefully be cooking whole chickens and other meats over the firepit I built last weekend.

 

So, the bacon wrapped tenderloin came out pretty good at first. I used white wine, garlic, lemon juice, coarse pepper for the rub/marinade. It was pretty good, but just a little bites and sour but decent.

In order to make it better for the wife and kids, I shaved it really thin. I then put the pork and bacon on a Hawaiian Roll with a little bit of honey mustard and provolone cheese. Stuck it in our air fryer for about 2 minutes to get it melty and soft. These were absolute grand slams! The kids and wife absolutely slammed them! The honey mustard and Kong's Hawaiian rolls did the trick.

I will for sure make it again but probably tone down the lemon and wine in the rub.
No pictures of the cheesy sliders. Too busy eating!!!

 

I’ve done that. I open it up a bit and the add apple pie filling, roll then wrap with bacon.

 

That sounds pretty good! I may try that soon. Filet open a tenderloin, spread apple pie filling than roll it up and tie it off after wrapped in bacon. Actually, I may give that a whirl next weekend.

 

Small chicken, 3.5 lbs spatchcock style on the camp chef @ 220°

 

Hey guys, for anybody interested, I saw Bass Pro and Cabella's has their pellet grill on sale for $399. It is $250 off and includes a cover. It is made by Camp Chef, just FYI. This is a really good deal for those looking to get started into smoking or a pellet grill.

I will post link in a few once I find it again.....

Edit: My fault, it is actually Pit Boss 700s for $250 off plus cover. Looks like a pretty good deal for anyone looking to get into smoking or a pellet grill.

https://www.basspro.com/shop/en/pit-boss-700s-pellet-grill-with-cover

 

Anyone ever tried smoking a beef round bottom? If so how did it turn out?
I found a few recipes and instructions. Just wondering if any of y'all have attempted it.

I'm about to rule the dice.

 

2 chucks and the round bottom rubbed. They will be going on a couple of hours.

For my boys graduation and going away shindig.

 

* roll

I have not. Something like that I usually throw in the crockpot (lame I know).

 

Did you stuff the chucks? Wondering why they are tied up.

 

Didnt want them to fall apart while they are cooking. I did a marinade, they are super soft.

 

i'm going to do a 3lb rack of baby back ribs, a small turkey breast, and a pile of jumbo chicken wings. I have a 20" smoker with two racks. I'm thinking the ribs will have to go on the bottom since they'll be in the longest. Any concerns/benefits of the poultry dripping onto it?

 

Instructions say 225° until internal temp of 136°. That puts it at the med rare side, which I'm cool with.
If I cook it longer so everyone can eat it, wondering if it will turn to boot leather. So far everything I have seen its cut thin like roast beef.
Meh, fuck it I'll follow the instructions Got brats and chuck roast for back up.

 

Not sure that I would be concerned about chicken dripping onto the ribs. What's dripping should be moisture on the surface leaving the meat vs internal juices contaminating the meat with possible salmonella. I would be more concerned about changing the flavor of the rub on the ribs with whatever lands on them.