Food Smokers and Smoking Tips/Tricks/Techniques

Me likes Sweet and Spicy Sweet baby Rays!

 

HOW was a awesome series.

 

Pork loin that has been soaking in Greek rub.



























Street corn & little trees for sides.......

 

Greek rub... do share recipe please.

 

light dinner tonight... Corn... Nuff said

 

Corn Porn!!!

 

Thanks a bunch, @scottalot , for the shout out! I LOVE the stuff on chicken thighs. My dad is more of a breast man anonymous and uses it on those, too.

At a point, I need to start really collecting recipes from folks that use our Meat Massage. Even just an e-book would do the trick, but, even as someone who has used this rub for *years*, I have doubled or tripled the uses just based on feedback from this forum alone. I love that idea.

 

in for a book! I'll donate recipes and pics if I can! you know I'm a pitfaced whore

 

So many of you dirty, dirty Pitfaced whores on here.

 

You know imma make this happen. I'm gonna start compiling.

 

Wasn't able to smoke anything on the 4th, but made up for it today.

 

Missed this, earlier. Dayum!

 

So coworker today said he had a large big green egg barely used for 400... Wife is gonna hate me... But I think I need too

 

Have same cob holders here



Ones that I got from my mother started falling apart but they were only around 50 years old.

Word on the street is that your getting a BGE

 

that is an absolute steal. Get it.

I did some ribs and poppers on the 4th. Got two full racks on without cutting or using a rib rack (i just prefer to go bone side down the whole time if possible). Did one layered with fox brothers rub/Bad byrons/Fox Bros, and the other with spicy pitface/fox bros/spicy pitface. Poppers i folded in some pulled pork left over from last weekend chopped up fine, mixed with cream cheese and jalapeno jack. It was all good on wednesday, but i dare say last night when i had the leftovers cold, it was even better. Wife thinks i am strange for not heating it up. Had never had cold poppers before and they were fantastic, very firm from being cold.

no pics of the finished product though. toothpicks in a couple of the poppers because of I used the bacon trimmings, didn't want to waste them.

 

Looks good! and agree on the cold leftovers. sometimes they are just damn good.

still going back and forth on the BGE... but I think I'd be pissed if I let it pass. and could probably offer him a bit less. He didn't sound too firm...

 

I have one and i probably wouldn't pass it up, haha.... would just need to rebuild a table to hold two instead.

 

Local farm started picking three days ago. People are lining up at 8AM for it, and they are selling out in under two hours. It’s like crack around here.

I don’t need it that bad, yet.

 

Corn on the cob, twice baked potato, cap steak and beer. I put grill grate over the lump and cooked steak indirect, seared them on the GG. No pics after everything was done - smelled to good to screw around with pics!