What's in your smoker? [Archive] - Page 22

Steve

07-17-2020, 10:12 AM

Baby-backs on the menu for Saturday, not sure about Sunday. Gonna finish putting together the Matador Wok tonight or tomorrow, so hopefully something on it Sunday.

http://oldchurchbbq.com/sharedpictures/Misc%20BBQ/RT-G450.05.jpg

http://oldchurchbbq.com/sharedpictures/Misc%20BBQ/RT-G450.09.jpg

I'm thinking that thing would make a nice small Paella... :D

CigarNut

07-17-2020, 10:35 AM

Wow!

Chainsaw13

07-17-2020, 01:32 PM

Baby-backs on the menu for Saturday, not sure about Sunday. Gonna finish putting together the Matador Wok tonight or tomorrow, so hopefully something on it Sunday.

I'm thinking that thing would make a nice small Paella... :D

I’ll be right over. Mmm...paella...:dr

icehog3

07-17-2020, 02:40 PM

I’ll be right over. Mmm...paella...:dr

Grab my on the way. Paella. :dr

https://www.youtube.com/watch?v=MVfZguHkBOY

Steve

07-20-2020, 08:47 AM

Biggest Baby Backs I've ever seen!

http://oldchurchbbq.com/sharedpictures/2020-07-19-Baby%20Backs%20&%20Frankensauce/20200718_142338.jpg

Dave128

07-20-2020, 10:35 AM

They look great. Enjoy.

Steve

07-27-2020, 08:44 AM

Saturday was Reverse Seared Porterhouse with Smoked Corn on the Cob, Texas Toast and a Garden Salad

http://oldchurchbbq.com/sharedpictures/2020-07-25_Porterhouse/20200725_171513.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-25_Porterhouse/20200725_180936.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-25_Porterhouse/20200725_202726.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-25_Porterhouse/20200725_210140.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-25_Porterhouse/20200726_110218.jpg

Steve

07-27-2020, 08:46 AM

Sunday kicked off with Cinnamon Buns in the smoker

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_141744.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_134748.jpg
http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_135211.jpg

And finished off with Fajitas

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_141533.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_152901.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/IMG_10571.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/IMG_10581.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/IMG_10591.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/IMG_10621.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/IMG_10631.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_191048.jpg

http://oldchurchbbq.com/sharedpictures/2020-07-26_Fajitas/20200726_191754.jpg

CigarNut

07-27-2020, 12:36 PM

Looks awesome, Steve!

Porch Dweller

07-28-2020, 06:49 AM

:dr

mosesbotbol

07-28-2020, 11:45 AM

got chicken tandoori going on the smoker tonight. trying to get it as hot as it'll go,

Steve

07-28-2020, 01:07 PM

got chicken tandoori going on the smoker tonight. trying to get it as hot as it'll go,

:banger:banger

icehog3

07-28-2020, 03:02 PM

got chicken tandoori going on the smoker tonight. trying to get it as hot as it'll go,

:dr :banger: :dr

CigarNut

07-28-2020, 05:27 PM

got chicken tandoori going on the smoker tonight. trying to get it as hot as it'll go,

How do you season the chicken?

mosesbotbol

07-29-2020, 07:51 AM

How do you season the chicken?

yogurt, garam masala, madras masala, kashmiri pepper, ginger, garlic, olive oil, and lime juice in the blender. Take the skin of the chicken pieces, and cut some slashes into the chicken. Marinate for several hours and put on skewers with onion between each piece.

Can add tamarind paste, additional cardamon, or other spices depending on how you like it. Can add tomato paste too. You may need water with the yogurt if it gets too thick in the blender.

CigarNut

07-30-2020, 07:24 AM

Thanks!

mosesbotbol

07-30-2020, 09:35 AM

Thanks!

You can almost not over-spice the blend, so go heavy on the seasoning. Like half tablespoon per piece of chicken and one garlic clove per piece. Ginger would be about 1/3-1/2 the amount of garlic.

Steve

08-03-2020, 09:48 AM

We decided to smoke/fry some wings this weekend...

Riley approved

http://oldchurchbbq.com/sharedpictures/2020-08-01_Wings/IMG_10891.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-01_Wings/IMG_10911.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-01_Wings/IMG_10941.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-01_Wings/20200801_192329.jpg

Chainsaw13

08-03-2020, 02:37 PM

Those look good Steve.

No pics. Did a spatchcock chicken last night on my pellet grill. Brined it in some leftover jalapeño/pineapple brine from a hot sauce ferment. :dr

kydsid

08-03-2020, 04:01 PM

Lol at your dogs face in first pic ��

He musta looked so sad by the second picture.

8lug

08-03-2020, 07:30 PM

Steve

08-04-2020, 07:01 AM

Steve where did you get the pan you're frying the wings in?

It comes with the RecTeq Matador cooker.

http://oldchurchbbq.com/sharedpictures/2020-07-19-Baby%20Backs%20&%20Frankensauce/20200718_111715.jpg

IrishBoi

08-10-2020, 10:48 AM

Nice wok steve. I know I'm new. noticed a few pages back you mentioned you have a lang smoker. Thats awesome. Im picking up my new smoker in about 2 weeks. check this bad boy out https://slingnsteelcustomsmokers.com/product/southern-comfort-smoker/. This is just the base model. I've added a few upgrades. there will be a triple sink in the back with a water heater and a water holding tank. its taken 6 weeks to build so far. Im super stoked.

Steve

08-10-2020, 04:41 PM

Threw a little meatloaf on the RecTec Saturday, and Sunday made some Roasted Garlic Butter and warmed up some leftover brisket.

http://oldchurchbbq.com/sharedpictures/2020-08-08_Meatloaf/Meatloaf%20001.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-08_Meatloaf/Meatloaf%20003.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-08_Meatloaf/Meatloaf%20004.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-09_Leftovers/20200809_164937.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-09_Leftovers/20200809_180550.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-09_Leftovers/20200809_192415.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-09_Leftovers/20200809_193200.jpg

Butter was sublime over the smoked Corn on the Cobb!

markem

08-11-2020, 01:30 PM

Nothing. That is what is on the smoker. Went to the store without my wallet. Time for a margarita. Will try again tomorrow.

CigarNut

08-11-2020, 06:23 PM

Too much rain here right to to use my smoker...

Steve

08-31-2020, 02:42 PM

Kicked off the weekend with a pizza in pellet and a few fingers of Knob Creek

http://oldchurchbbq.com/sharedpictures/2020-08-30_Weekend%20Food/20200828_220830.jpg

Sunday was Bacon Wrapped Pork Tenderloin with Roasted Veggie's in Roasted Garlic Butter, Tater Salad, and Roasted Garlic Bread

http://oldchurchbbq.com/sharedpictures/2020-08-30_Weekend%20Food/20200830_154835.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-30_Weekend%20Food/20200830_182357.jpg

http://oldchurchbbq.com/sharedpictures/2020-08-30_Weekend%20Food/20200830_193149.jpg

In the immortal words of Grandpa Jones... "Yum-Yum!

Porch Dweller

09-01-2020, 06:35 AM

:dr

Steve

09-07-2020, 01:27 PM

Spatchcock Chicken

http://oldchurchbbq.com/sharedpictures/2020%e2%80%9009-06_Birthday%20Weekend/20200906_170616.jpg

http://oldchurchbbq.com/sharedpictures/2020%e2%80%9009-06_Birthday%20Weekend/20200906_190525.jpg

http://oldchurchbbq.com/sharedpictures/2020%e2%80%9009-06_Birthday%20Weekend/20200906_191036.jpg

Steve

09-14-2020, 12:53 PM

Started off Saturday morning by warming up the cooker with a hot link for breakfast while roasting some garlic for Garlic Herb Butter

http://oldchurchbbq.com/sharedpictures/2020-09-12_Jonnas%20Birthday/20200912_112721.jpg

Then the ribs went on for my daughter's best friends 21st birthday

http://oldchurchbbq.com/sharedpictures/2020-09-12_Jonnas%20Birthday/20200912_131349.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-12_Jonnas%20Birthday/20200912_131843.jpg

and a little refreshment while the ribs cook

http://oldchurchbbq.com/sharedpictures/2020-09-13_Blackened%20Chicken/20200913_180005.jpg

Ribs didn't last long enough for post -cook pics.

Sunday Lu and I decided to get a little Coon-A$$ and do Blacken Chicken

Not Cajun, but tasty...

http://oldchurchbbq.com/sharedpictures/2020-09-12_Jonnas%20Birthday/20200911_001.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-12_Jonnas%20Birthday/20200911_002.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-13_Blackened%20Chicken/IMG_12151.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-13_Blackened%20Chicken/IMG_12171.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-13_Blackened%20Chicken/IMG_12191.jpg

http://oldchurchbbq.com/sharedpictures/2020-09-13_Blackened%20Chicken/20200913_212304.jpg

Who says cleaning out the refrigerator can't be deliciously fun!

Steve

10-26-2020, 01:50 PM

Holy Shiitake Pizza on the Dark Side.

Roasted garlic oil, mozzarella & provolone cheese, white button, portabella, and shiitake mushrooms, carnalized onions, topped with Monte Amore cheese and drizzled with homemade garlic Aioli and black truffle oil. Real tasty!

http://oldchurchbbq.com/sharedpictures/2020-10-25_Weekend/20201025_184713.jpg

http://oldchurchbbq.com/sharedpictures/2020-10-25_Weekend/20201025_185247.jpg

Worn out pup...

http://oldchurchbbq.com/sharedpictures/2020-10-25_Weekend/20201025_201844.jpg

Porch Dweller

10-27-2020, 06:50 AM

That sounds so tasty!

Steve

11-02-2020, 09:27 AM

http://oldchurchbbq.com/sharedpictures/2020-10-31_Halloween%20Que/20201031_094706.jpg

http://oldchurchbbq.com/sharedpictures/2020-10-31_Halloween%20Que/20201031_115814.jpg

http://oldchurchbbq.com/sharedpictures/2020-10-31_Halloween%20Que/20201031_194452.jpg

http://oldchurchbbq.com/sharedpictures/2020-10-31_Halloween%20Que/20201031_194509.jpg

http://oldchurchbbq.com/sharedpictures/2020-10-31_Halloween%20Que/20201101_182605.jpg

T.G

12-07-2020, 08:54 AM

http://www.cigarasylum.com/vb/attachment.php?attachmentid=19223&stc=1&d=1607356391

because someone had to...

Steve

12-07-2020, 10:01 AM

http://www.cigarasylum.com/vb/attachment.php?attachmentid=19223&stc=1&d=1607356391

because someone had to...

:sl

Steve

12-07-2020, 12:23 PM

http://oldchurchbbq.com/sharedpictures/2020-12-05_Weekend/20201206_194323.jpg

http://oldchurchbbq.com/sharedpictures/2020-12-05_Weekend/20201206_203548.jpg

http://oldchurchbbq.com/sharedpictures/2020-12-05_Weekend/20201206_205556.jpg

T.G

12-07-2020, 12:55 PM

http://oldchurchbbq.com/sharedpictures/2020-12-05_Weekend/20201206_203548.jpg

How do you like the Grill-Grates, Steve? Do they live up to the claims?

Steve

12-07-2020, 01:06 PM

How do you like the Grill-Grates, Steve? Do they live up to the claims?

Personally, I really like them. These are the ones I got for my RT-340 smoker. I think I will get a set that are made for this pellet grill for Christmas (3 sections that will fit in a circle better than these). I know people say that they will add heat, but I'm not really sure about the physics of that claim. But they heat up evenly and hold temperature nicely and also help minimize flame-ups. I also like that I can turn them over and cook with the flat side for fish, etc. Another trick is using them like a panini press.

longknocker

12-07-2020, 01:28 PM

Steve

12-07-2020, 02:31 PM

Wow, Steve!:dr. What Is That Super Duper Knife You're Cutting The Meat With?

I think it's the 8" Henkel's Chef's Knife Greg. It's Lu's and I think it's the 4 Star Series. I have a set of Henkels as well, but I believe mine are the International Classic Series.

Porch Dweller

12-07-2020, 02:53 PM

I think it's the 8" Henkel's Chef's Knife Greg. It's Lu's and I think it's the 4 Star Series. I have a set of Henkels as well, but I believe mine are the International Classic Series.

Love my Henkel's, I've had 'em for years.

Steve

12-07-2020, 03:02 PM

Love my Henkel's, I've had 'em for years.

Same here...

longknocker

12-08-2020, 05:22 AM

Porch Dweller

04-04-2021, 05:36 PM

I found a small, well-marbled chuck roast at the store so made some "Poor Man's Burnt Ends".

Off the smoker:

https://live.staticflickr.com/65535/51095821215_16f15116f2_z.jpg

After some time back on the smoker in some sauce:

https://live.staticflickr.com/65535/51095096224_a352527dec_z.jpg

Chainsaw13

04-04-2021, 05:37 PM

:dr :dr :dr

Steve

04-13-2021, 02:21 PM

Lu's brother from Colorado is working on his rental property in Belleview before he heads to Panama, Costa Rica and Tahiti with his fishing business. He's been in lockdown for most of the past year, so he was ready to get away. And since most of his family in Colorado are vegetarians, Lu and I invited him to take a break this weekend and come up for MeatFest.

Friday, Saturday and Sunday breakfast was smoked Whole Hog Jalapeno Sausage, home cured bacon, eggs from a friends chickens and cheese grits.

Friday evening was Low 'n Slow Ribs, Saturday evening we cooked up about 5 pounds of Port St. Joe Honey Garlic Glazed shrimp (right off the boat) and some beautiful Filet Mignons (wrapped in home cured bacon of course).

Sunday was spent in a meat comma... :dr :dr

Warren also brought a couple of bottles of rum that he picked up as he passed thru an ISOM before the Covid shutdown. He and Lu made some pretty nice Pina Caldas!

http://oldchurchbbq.com/sharedpictures/2021-04-10_Warrens%20Meatfest/20210318_200617.jpg

http://oldchurchbbq.com/sharedpictures/2021-04-10_Warrens%20Meatfest/20210409_192430.jpg

http://oldchurchbbq.com/sharedpictures/2021-04-10_Warrens%20Meatfest/20210410_205122.jpg

Porch Dweller

04-13-2021, 02:51 PM

:dr

kydsid

04-14-2021, 07:47 AM

Not so much what's in my smoker, but what my smoker is in!

8 years, 3 states, 4 moves and a few hurricanes/tropical storms ago:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=7900

How it looked after taking the egg out, just fell apart and crumbled:

https://i.imgur.com/yKrwr1Fl.jpg

And the new home of my smoker:

https://i.imgur.com/Cd6Vtsml.jpg

Porch Dweller

04-14-2021, 08:28 AM

Makes me think of The Blues Brothers when their car falls apart after the last ride. :D

Steve

04-14-2021, 08:55 AM

Very nice Jason!

Porch Dweller

05-25-2021, 01:08 PM

I've had a 1lb chuck roast sitting in the freezer for a few months (it was what remained after I cut up a larger one for stew meat) with no idea what to do with it. I'm making a pot of chili tomorrow so I decided to smoke it, put it in the fridge overnight, and cube it up tomorrow to go in the pot.

I rubbed it with chili powder, red hatch chile powder, cayenne, smoked paprika, coriander, cumin, and s&p. Into the smoker with a chunk of red oak courtesy of a friend down the street who had a tree in his yard removed due to damage from hurricane Zeta. It stalled at 155, so I put it in a tray with some homebrewed jalapeno-lime lager, wrapped it, and took it to 190.

https://live.staticflickr.com/65535/51203599814_7f4840a738_z.jpg

Steve

05-25-2021, 02:11 PM

Nice James!

Chainsaw13

05-25-2021, 02:20 PM

Yes please!

E.J.

05-25-2021, 02:29 PM

Then we went with Homemade Smoked Queso

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_162852.jpg

I "think" I've eyeballed the ingredients, but how long/time did you leave that on for..... LOOKS FANTASTIC!!!

Steve

05-25-2021, 03:49 PM

I "think" I've eyeballed the ingredients, but how long/time did you leave that on for..... LOOKS FANTASTIC!!!

I honestly don't remember. pretty much until the cheese was melted and the veggies were soft. It was good though!

Chainsaw13

06-13-2021, 04:55 AM

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

Porch Dweller

06-13-2021, 07:00 AM

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

If there are no photos when it's finished I might cry. :D:D

Chainsaw13

06-13-2021, 08:03 AM

If there are no photos when it's finished I might cry. :D:D

3 hours in. IT is 41F. Gonna take a while. Lol.

icehog3

06-13-2021, 08:50 AM

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

https://i.imgur.com/NseTxDA.gif

Chainsaw13

06-13-2021, 03:02 PM

And the finished product. Pulled it at 159. Cut from the bone, sliced and chopped.

Porch Dweller

06-13-2021, 07:40 PM

https://external-content.duckduckgo.com/iu/?u=http%3A%2F%2Fwww.reactiongifs.us%2Fwp-content%2Fuploads%2F2013%2F06%2Ffry_drooling.gif&f=1&nofb=1

jonumberone

07-04-2021, 08:08 AM

After many years of faithful service, my Stoker BBQ controller $hit the bed.
Come to find out, Rock's BBQ, that makes the Stoker, went out of business this year. :(
I looked at the various digital controllers out there, and settled on the Fireboard 2 Drive.
I say settled because none of the controllers offered everything I was looking for.
That said, the Fireboard checked the most boxes, and offered the right options for my needs.
Seems really simple to use. Going to try my first cook tonight.
Anyone else running with a Fireboard 2? Any thoughts or tips?
Thanks in advance.

jonumberone

07-04-2021, 08:31 AM

Also, if anyone is still running a Stoker, I have a bunch of new probes, fans, and fan adapters if anybody wants them, plus some used ones.
I also have the Stoker itself, if anyone wants to take a shot at getting back up.

Porch Dweller

07-04-2021, 12:30 PM

I'm making Carnivorous Bastards' Smoked Pork Chile Verde. I'm using a three-pound chunk from a Boston Butt.

Rubbed and ready for the smoker:

https://live.staticflickr.com/65535/51289651856_18b7d9aa59_z.jpg

After an hour+ at 325F just to get a little bark going, in a pan with some home made salsa verde before getting covered and put back in the smoker to bring it up to 195F.

https://live.staticflickr.com/65535/51289651386_30af912300_z.jpg

Chopping it up before putting it in with the pan juices to simmer for an hour or so. It actually got a bit of a smoke ring. Tastes great. Going to serve it later with tortillas, guacamole, sour cream, cilantro, and lime wedges along with some home made refried beans.

https://live.staticflickr.com/65535/51289561281_542f66f4d8_z.jpg

jonumberone

07-09-2021, 03:14 PM

jonumberone

07-22-2021, 09:34 AM

Threw some ribs in the brick oven just for fun.
Pellet maze for smoke and the residual heat to cook with.
They had a decent smoke flavor, but they were overdone. Not dry, just fall off the bone and a little mushy.
I think without a live heat source, I didn't get the pullback I'm used to, so I left them in too long.
Certainly not the best ribs I've done, but they'll eat.

https://i.postimg.cc/Kj0jt2Ps/IMG-20210721-222717-700.jpg

https://i.postimg.cc/J7xGfbfc/IMG-20210721-222717-739.jpg

https://i.postimg.cc/c4Jr0vZq/IMG-20210721-222717-731.jpg

Porch Dweller

07-22-2021, 10:32 AM

Well, they look good, that's for sure!

jonumberone

08-20-2021, 05:09 AM

Did some Picanha on the Pit Barrel.

https://i.postimg.cc/vB0WGPx6/20210819-172741.jpg

https://i.postimg.cc/C5tkqzNh/20210819-181943.jpg

https://i.postimg.cc/MHX1Hy13/20210819-182047.jpg

https://i.postimg.cc/PxXWsGJj/20210819-182050.jpg

https://i.postimg.cc/2jX4JKfs/20210819-183535.jpg

Chainsaw13

08-20-2021, 05:17 AM

OMG Dom, :dr :dr :dr

8lug

08-20-2021, 05:35 AM

Dom, how long did you cook them?

jonumberone

08-20-2021, 05:37 AM

Dom, how long did you cook them?

About an hour. Pit Barrel runs at around 310 degrees.

Steve

08-20-2021, 06:52 AM

:dr:dr

Porch Dweller

08-20-2021, 06:58 AM

:dr

Dave128

08-20-2021, 11:57 AM

Did some Picanha on the Pit Barrel.

Looks awesome. Sorry for the stupid question, but what's picanha?

jonumberone

08-24-2021, 06:53 AM

Looks awesome. Sorry for the stupid question, but what's picanha?

I believe it's a type of sirloin steak.
Popular in Brazil, and served sliced off the spit in Brazilian steakhouses.
I have heard it called Coullet (SP?) and sirloin cap.

8lug

08-25-2021, 05:42 AM

around here Restaurant depot sells them as sirloin caps, 2 to the package.

mosesbotbol

08-25-2021, 07:57 AM

Looks awesome. Sorry for the stupid question, but what's picanha?

Picanha is a sirloin cap. I live in one most densely popular Brazilian immigrant communities in the US. We buy picanha's all the time. I look for the smallest ones since it's just two of us. Maybe a friend comes over too for one too?

Best to cook as a roast. One Brazilian super market in town also has grass fed one's from Australia or NZ. Not too grassy tasting either. I crank the WSM as hot as I can get it with no water pan. If I cannot get it to 375, I just cook it to around 100 F or so and then finish it n the oven. The kitchen smells amazing if you do that technique.

Alcatra is another Brazilian sirloin cut that is worth looking for.

Chainsaw13

08-25-2021, 10:14 AM

Picanha is a sirloin cap. I live in one most densely popular Brazilian immigrant communities in the US. We buy picanha's all the time. I look for the smallest ones since it's just two of us. Maybe a friend comes over too for one too?

Best to cook as a roast. One Brazilian super market in town also has grass fed one's from Australia or NZ. Not too grassy tasting either. I crank the WSM as hot as I can get it with no water pan. If I cannot get it to 375, I just cook it to around 100 F or so and then finish it n the oven. The kitchen smells amazing if you do that technique.

Alcatra is another Brazilian sirloin cut that is worth looking for.

Can you get Kupim (sp?) , the hump of the bull? Tried it once in Brazil. Interesting texture.

mosesbotbol

08-25-2021, 11:01 AM

Can you get Kupim (sp?) , the hump of the bull? Tried it once in Brazil. Interesting texture.

https://www.tasteatlas.com/cupim

Pretty sure we can get that at the store or it's served at the many Brazilian churrascarias in town.

This place is really popular in my town. Everyone goes there. From construction workers to models.

http://terrabrasilisrestaurant.com/

Dave128

08-25-2021, 03:11 PM

Thanks, everyone!

RevSmoke

08-25-2021, 03:21 PM

I host a "retreat" for pastors at my "cabin" in September. We do some fishing in the morning, and a Seminary Professor who comes us teaches us in the afternoons.

While I grill handcut ribeyes for supper on Tuesday, I will be doing smoke a few things for our "lunch" meat.

1 - a whole brisket
2 - a pork butt roast
3 - a venison butt roast.

I have a rub for each, then I will smoke them (probably at the same time) for about 3 hrs, and then finish them (slow cooked in my own wrap sort of like finishing brisket) for another 8 hours in the oven.

I will try to remember to do pictures of: 1) pre-smoke/post-rub; 2) post-smoke; 3) finished and/or cut up for serving.

Yeah, I saw this here and had to post my plans.

Peace of the Lord be with you.

Steve

08-25-2021, 04:09 PM

:dr:dr

I host a "retreat" for pastors at my "cabin" in September. We do some fishing in the morning, and a Seminary Professor who comes us teaches us in the afternoons.

While I grill handcut ribeyes for supper on Tuesday, I will be doing smoke a few things for our "lunch" meat.

1 - a whole brisket
2 - a pork butt roast
3 - a venison butt roast.

I have a rub for each, then I will smoke them (probably at the same time) for about 3 hrs, and then finish them (slow cooked in my own wrap sort of like finishing brisket) for another 8 hours in the oven.

I will try to remember to do pictures of: 1) pre-smoke/post-rub; 2) post-smoke; 3) finished and/or cut up for serving.

Yeah, I saw this here and had to post my plans.

Peace of the Lord be with you.

jonumberone

09-27-2021, 07:24 AM

Some Al Pastor tacos on the Assassin

https://i.postimg.cc/59PYVqWy/20210926-130428.jpg

https://i.postimg.cc/7hQfnDn0/IMG-20210926-195127-766.webp

https://i.postimg.cc/pTC9yK90/IMG-20210926-195127-772.webp

https://i.postimg.cc/zvfyh3Kq/IMG-20210926-195127-781.webp

https://i.postimg.cc/gJmXYg0X/IMG-20210926-195127-784.webp

Need to work on my trompo building skills, but overall, very satisfied.

icehog3

09-27-2021, 09:01 AM

The tacos look amazing Dom! :dr

Porch Dweller

09-27-2021, 10:58 AM

The tacos look amazing Dom! :dr

:tpd:

I loves me some tacos al pastor!!!

mosesbotbol

09-28-2021, 01:45 PM

The tacos look amazing Dom! :dr

Looks amazing!

T.G

11-09-2021, 08:36 PM

Seems more appropriate here than in the phunny pix thread...

http://www.cigarasylum.com/vb/attachment.php?attachmentid=19542&stc=1&d=1636515387

Porch Dweller

11-09-2021, 09:04 PM

jonumberone

06-10-2022, 05:22 AM

357

06-24-2022, 10:49 AM

One of the things I, and my entire family, miss the most having moved into an RV, is my smoker. It's just too big to bring along. It's currently in storage.

We're kicking around the idea of my wife pulling an enclosed trailer behind her van (I pull the 5th wheel with my truck). This would allow us some extra room for things, possibly including my smoker. We'll see.

jonumberone

07-11-2022, 07:49 AM

Walking around Costco yesterday, came across Kirkland smoker pellets.
Never seen them before. It's a blend of oak, hickory, maple, and cherry.
The bag says 100% natural wood, I grabbed 120 lbs to try them out.
Anyone have any experience with them? Any reviews on the flavor?
I'll report back after I run through about half of them and share my thoughts.

I still haven't tried these, BTW.

Did a Thor's Hammer for the 4th.
It's essentially a tomahawk rib roast, but it looks cool as hell and gets a lot of gawking stares and more than a few comments.

https://i.postimg.cc/C5Z3HZQQ/IMG-20220704-200629-758.webp

https://i.postimg.cc/Zn11fbkK/IMG-20220704-200629-742.webp

Just some salt, pepper, and garlic for the seasoning.

https://i.postimg.cc/YqFcvWg4/IMG-20220704-200629-781.webp

On the Pit Barrel Cooker

https://i.postimg.cc/yNV2ppG9/IMG-20220704-200629-796.webp

https://i.postimg.cc/pV4bVZ9b/IMG-20220704-200629-814.webp

https://i.postimg.cc/pLMwzLYs/IMG-20220704-200629-936.webp

https://i.postimg.cc/4xvr5RWs/IMG-20220704-200629-890.webp

357

07-11-2022, 09:03 AM

That looks amazing Dom!

Porch Dweller

07-11-2022, 10:32 AM

:tpd:

:dr

bonjing

07-11-2022, 10:17 PM

Forget the hammer, you look great Dom!

eternal rider

07-27-2022, 05:48 PM

Two racks of ribs on the stick burner today. They came out great, almost gone never enough.

T.G

07-27-2022, 07:54 PM

Forget the hammer, you look great Dom!

Holy fvck... That's not Dom... That's like Dc. Where the hell did the other half of him go?

:r

Looking good bro.

BlueRidgePuffer

08-06-2022, 11:33 AM

The better question is what isn’t in my smoker

Porch Dweller

08-06-2022, 01:19 PM

:dr

Chainsaw13

08-06-2022, 01:41 PM

The better question is what isn’t in my smoker

What time is dinner? :D

Sweet smoker. What kind/size?

BlueRidgePuffer

08-06-2022, 02:38 PM

I have a slingin steel. Ultimate game day. 48” chargrill, with a 48” barrel with 3 racks. I can do 150 racks of ribs at one time in the main chamber. Then I have a warming box over the fire box that I can convert into another smoker with dampers. I can do an additional 50 racks in the warming box. When I get off work I’ll see if I can post a pic of the front view of the smoker. I also have a triple sink in the back with a propane fed water heater

BlueRidgePuffer

08-06-2022, 08:15 PM

I apparently I’m dumb. What’s the best way to upload a photo from your phone? Every time I try it says upload faild. I’m so confuzzled

AdamJoshua

08-08-2022, 07:05 AM

I apparently I’m dumb. What’s the best way to upload a photo from your phone? Every time I try it says upload faild. I’m so confuzzled

You can go to an image hosting site like Imgur.com upload there and then use the link here. You can insert the pic (make sure that aren’t huge like 800x600 is ok) or just post the link as a link. :llp

BlueRidgePuffer

08-08-2022, 02:09 PM

https://ibb.co/TWs8M87

Here she is

Porch Dweller

08-08-2022, 03:00 PM

I'm not seeing a photo.

Chainsaw13

08-13-2022, 08:34 PM

Did a small brisket (5.5lbs trimmed). 4hrs@225 high smoke, 3.5hrs@275 to an internal temp of 202, rested about 1.5hrs till internal temp got down to 170, then into 155 oven to rest for 4 hours. Tender, juicy, super tasty. The pic doesn’t do it justice as to how juicy it was.

kydsid

08-24-2022, 06:12 AM

It's a Facebook video but on topic. And as an egg owner I'm almost hurt, lol

https://www.facebook.com/reel/826892235385729?s=yWDuG2&fs=e

Chainsaw13

08-31-2022, 06:22 PM

Porch Dweller

08-31-2022, 07:33 PM

Reverse seared a 2” thick ribeye on the pellet smoker/gas grill. About 1.5 hours on the pellet smoker on high smoke to an internal temp of ~115? Finished on the ripping hot gas grill. Wow! Love this method. First time trying it. Will be doing again. First I’ll have to clean the gas grill. Had a massive grease fire. Lol. :D

I've been doing that method with really thick steaks and rib roasts for a couple of years now, and yep, it's fantastic. I smoke to IT 118F, let it rest for an hour tented in foil, then blast it on a screaming hot grill for about a minute to a minute and a half a side.

I've also done it in the oven when the weather was severely uncooperative. 225F oven until internal temp of 118F, rest, then crank the oven to its highest setting and finish for about five minutes or until the outside is as desired.

T.G

08-31-2022, 09:23 PM

Had a massive grease fire.

fat = flavor.

I'm fvcking delicious.

Chainsaw13

08-31-2022, 10:18 PM

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

09-01-2022, 09:44 AM

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

09-13-2022, 06:35 PM

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

https://mosvirginiashack.com/uploads/default/original/3X/2/6/2614775a70a903f496c0a9475efec925d668ad43.jpeg

bonjing

09-13-2022, 07:18 PM

Looks delicious, stranger ;)

MarkinAZ

09-15-2022, 10:26 PM

Looks delicious, stranger ;)

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

Chainsaw13

10-05-2022, 05:47 PM

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

10-05-2022, 06:39 PM

Damn, that's some tasty-looking sausage!

Chainsaw13

10-05-2022, 07:17 PM

Damn, that's some tasty-looking sausage!

That’s what she said! :D

Porch Dweller

10-06-2022, 04:41 AM

:r :r :r

Chainsaw13

04-03-2023, 11:35 AM

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

04-03-2023, 01:36 PM

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

Chainsaw13

04-03-2023, 04:29 PM

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

04-04-2023, 05:05 AM

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? :D

Chainsaw13

04-04-2023, 05:32 AM

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? :D

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

04-04-2023, 08:25 AM

357

04-04-2023, 10:13 AM

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

04-04-2023, 02:44 PM

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

05-14-2023, 01:45 PM

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

Porch Dweller

05-14-2023, 02:57 PM

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

Jersey Mike's. :D

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.

kydsid

07-03-2023, 05:32 PM

Got the smoker ready and rolling. Let the 4th of July BBQ commence

Chainsaw13

12-05-2023, 06:10 AM

Watched a video recently for a butterflied pulled pork butt. Increases the amount of seasoning and bark. Going to try it this Friday.

T.G

12-06-2023, 08:06 AM

Watched a video recently for a butterflied pulled pork butt. Increases the amount of seasoning and bark. Going to try it this Friday.
I do something similar all the time. I cut the butt into 2-3" chunks. You do have to watch for it drying out more quickly (unsurprisingly), but other than that it works well.

Chainsaw13

12-06-2023, 09:48 AM

I do something similar all the time. I cut the butt into 2-3" chunks. You do have to watch for it drying out more quickly (unsurprisingly), but other than that it works well.

The vid I watched, Hey Grill Hey, she thought the same might happen with the butterfly. But it came out still nice and moist. She did foil wrap for the last couple hours.

T.G

12-06-2023, 09:03 PM

The vid I watched, Hey Grill Hey, she thought the same might happen with the butterfly. But it came out still nice and moist. She did foil wrap for the last couple hours.

I just watched one of her videos, it fits your decription. Looks good.

I think the difference here is that she was butterflying and I'm cutting into big cubes/chunks with more surface area per weigh. That alone could do it. My cook temps vary, if I'm in a rusn, they could go 325-365. Hers was more textbook at 275. I foil too, but less scientific on the temp & time.

Like to hear how it turns out for you.

Chainsaw13

12-08-2023, 02:54 PM

Just pulled off the smoker. Smells amazing! Didn’t get as dark of bark as I expected, but could be due to many factors (ambient temp, pellet smoker, pellets used). Letting it rest and cool down before pulling. Took about 6-7 hours. Ran at 225° for ~5 hours, high smoke. Then foiled once it pushed thru the stall, increased temp to 275°. Glazed at 198° IT, for another 20 minutes to tack up.

https://i.imgur.com/JhurT4Zl.jpg

Porch Dweller

12-08-2023, 04:01 PM

Looks damned good!

Chainsaw13

12-08-2023, 04:31 PM

Looks damned good!

Thanks. Probably the best pulled pork I’ve made. Definitely in recent memory. The glaze almost gives it a cherry taste, not maple/bourbon.

T.G

12-08-2023, 07:49 PM

The glaze almost gives it a cherry taste, not maple/bourbon.

Interesting. I don't work with glazes much, and I typically serve dry with wet on the side but going to have to try that.

BTW, do you remember how long ago it was you posted the W00t sale for the Champ Chef pellet grills that we both bought?

Black Coral

12-08-2023, 08:29 PM

Two pork belly in smoker. Doing pork belly burnt ends for coffee and cigars at the shop tomorrow

Have my own rub on them for the smoke then I will cut and add land o lakes butter and blues hog on one and blues hog champion and Kerry gold butter on the other

Going to see the difference

One of the other guys at the shop is bringing tortillas and the rest of the items to make burritos if they don’t just want the burnt ends.

Finishing breakfast off with chocolate cupcakes

Happy holiday breakfast

Chainsaw13

12-09-2023, 05:07 AM

Interesting. I don't work with glazes much, and I typically serve dry with wet on the side but going to have to try that.

BTW, do you remember how long ago it was you posted the W00t sale for the Champ Chef pellet grills that we both bought?

I forgot you bought one too. May 4th, 2015. Had to look it up in my history. Still going strong. Is yours still working?

T.G

12-09-2023, 12:32 PM

I forgot you bought one too. May 4th, 2015. Had to look it up in my history. Still going strong. Is yours still working?

8-1/2 years... time flies.

Mine is still running, on its second controller. I wore out the first one. Lol. Curreny moving it to ready reserve though. I liked the features on the new-ish Gen 2 units with the programmable controller, ash cleanout & sliding flame diffuser baffle, etc. Found the "slide & grill" 24 at Dicks sporting goods on sale for $415 (reg $699) so I grabbed a new one

Chainsaw13

12-09-2023, 02:53 PM

8-1/2 years... time flies.

Mine is still running, on its second controller. I wore out the first one. Lol. Curreny moving it to ready reserve though. I liked the features on the new-ish Gen 2 units with the programmable controller, ash cleanout & sliding flame diffuser baffle, etc. Found the "slide & grill" 24 at Dicks sporting goods on sale for $415 (reg $699) so I grabbed a new one

I haven’t used mine enough to wear out the controller. 6-8 cooks a year. I almost replaced it with a Yoder YS640 a few years back. But decided to quit my job instead. Lol! Those Gen 2 units are nice, sounds like you snagged a good one. Tried talking my friend into one, but he’s always motivated by price first. I think he bought a Nexrill smoker.

T.G

12-10-2023, 09:28 PM

Chainsaw13

12-13-2023, 12:06 PM

I run mine a lot. Besides 2-3 bbq cooks a week i basically run it in place of my kitchen oven. Pellets are way cheaper than electricity where I live. The controller electronics are still fine, I just wore most of the detents out of the dial selector. So it would fall after you set it. Most of the time ot would end up between temps and not run and cause a burn back through the auger tube.

My brother has a Yoder. They are nice.

Dang, 2-3 times a week. Nice. Did you do any mods to your smoker? Looking to get more smoke flavor if possible. I know you can always do a smoke tube, but wondering if something like a gasket on the lid would be worth it.

Steve

03-17-2024, 12:05 PM

Smoking a chuck roast for Pulled Beef Sammies...

Chainsaw13

09-03-2024, 01:02 PM

Got a simple pork loin, seasoned with Cowtown Sweet Squeal rub, on the pellet smoker. Taking to 145° internal.

Porch Dweller

03-12-2025, 01:37 PM

I grabbed a giant chuck roast last weekend because Steph's going out of town tomorrow. When Steph's away, the spicy foods come out. :D I smoked half of it this morning at high heat, 350-400F, for about an hour and a half. I had rubbed it with chile powder, SPGP, and chile-lime rub. It's in the fridge now. In the morning it gets diced up for a Chili Colorado.

The other half got rubbed with SPGP, a bit of cumin, and some Aw $h!t rub (never heard of this until my FIL got me some for Xmas. It's good stuff, kind of a spicy southwestern rub). It went at 250-275F until it hit 160F internal. Then into an aluminum pan with a braising liquid made from beef stock, guajillo chiles, home made jalapeno hot sauce, cumin, oregano, and lime juice. Double-foiled and back onto the smoker. I'm going to let it go for another four or five hours until it shreds easily. Then I've got some barbacoa to munch on for days.

Chainsaw13

03-12-2025, 08:53 PM

Both sound delicious James.

icehog3

03-13-2025, 07:58 AM

Jelly, James! :D :dr

mahtofire14

03-14-2025, 12:25 PM

Smoked another Tri tip last night. These have become easily my favorite thing to smoke.

https://i.imgur.com/uO69aJ8l.jpeg
https://i.imgur.com/ky4T29fl.jpeg

RevSmoke

03-14-2025, 03:29 PM

Smoked another Tri tip last night. These have become easily my favorite thing to smoke.

https://i.imgur.com/uO69aJ8l.jpeg
https://i.imgur.com/ky4T29fl.jpeg

Hmm, interesting! I will have to try that sometime. It looks incredibly tasty.
Here is yesterday's project. I had to cut the brisket in half for it to fit on the smoker. This is the larger piece as it comes off.

https://i.imgur.com/f9ybQoQl.jpg?1

mahtofire14

03-14-2025, 05:20 PM

Rev,it’s basically like reverse searing a giant steak. But tritip has this insane beefy flavor that I can’t get enough of and it’s a fairly cheap cut of meat.

Porch Dweller

05-25-2025, 09:01 AM

Got some baby backs on the smoker for today. Going to have 'em with some "loaded baked potato" smashed potatoes and corn on the cob. Also have some thighs on there for some pulled BBQ chicken tomorrow, rubbed with SPGP, smoked paprika, cayenne, and brown sugar.

Anyone else got their smoker going this holiday weekend?

tsolomon

05-26-2025, 05:33 AM

I'm cooking the largest brisket that I have ever cooked for tonight when we are having about 16 people over for dinner. When my wife bought it at Costco, it weighed almost 21 pounds. I put it on the Traeger last night at 10:00 and I just checked its temperature which is at 165 degrees.

BigDawg

05-30-2025, 02:19 PM

Recently did this little mish-mash of Chicken Cordon Bleu and Malibu Chicken.

Both of those are typically breaded, but I went without the breading so that I could grill them. Grill the breasts top side down until a little less than halfway cooked. Remove them from the grill and then add the squash to get good grill marks on both sides. Slice nice pocket in each breast and stuff with a half slice each of Swiss Cheese and Black Forest Ham. That's the Cordon Bleu part.

https://www.indianmotorcycles.net/cdn-cgi/image/format=auto,onerror=redirect,width=1920,height=192 0,fit=scale-down/https://www.indianmotorcycles.net/attachments/1748380508615-jpeg.859532/

Put the chicken back on the grill this time bottom side down. When the chicken reaches about 150º IT cover them with another slice of Swiss & Black Forest. That's the Malibu part.

https://www.indianmotorcycles.net/cdn-cgi/image/format=auto,onerror=redirect,width=1920,height=192 0,fit=scale-down/https://www.indianmotorcycles.net/attachments/1748380562295-jpeg.859534/

Finally, flip one last time to get some grill marks on the ham.

https://www.indianmotorcycles.net/cdn-cgi/image/format=auto,onerror=redirect,width=1920,height=192 0,fit=scale-down/https://www.indianmotorcycles.net/attachments/1748380590013-jpeg.859536/

T.G

06-17-2025, 12:20 AM

Looks good to me BigDawg.

I see some sections of GrillGrates in there. How do you like them? Work as advertised?

Chainsaw13

06-17-2025, 03:58 AM

Looks good to me BigDawg.

I see some sections of GrillGrates in there. How do you like them? Work as advertised?

I have a friend that swears by the grill grates.

HighSierraSmokin

06-21-2025, 06:17 AM

BBQ's two racks of baby back ribs for Fathers Day. My first time doing ribs on the Traeger and they came out perfect.

icehog3

06-21-2025, 08:07 AM

BBQ's two racks of baby back ribs for Fathers Day. My first time doing ribs on the Traeger and they came out perfect.

I won't even say "beginner's luck", Matt. ;) :D

BigDawg

06-27-2025, 02:19 PM

Looks good to me BigDawg.

I see some sections of GrillGrates in there. How do you like them? Work as advertised?

I also swear by them I seldom use the flat side. Everyone in my family really likes having grill marks on their food. The best part about them is how, even on the fatties burgers or most deliciously marbled ribeyes, they prevent flare up from burning your dinner.