Food Smokers and Smoking Tips/Tricks/Techniques

Yessir

 

I’m looking for one. Been grilling over charcoal, and don’t want to go back to gas.

 

What are you running?? Pellet pooper?

 

Worth it for the 26" for sure

 

Horseradish crusted Roulade

Filling:
Fresh baby spinach
Roasted red pepper sliced
Goat cheese
Prosciutto
Salt/pepper to taste

Crust:
3/4 cup breadcrumbs
3t chopped rosemary
3T chopped fresh parsley
3T horseradish
3T EVOO

 

The pecan was a little heavy for the Mrs. I loved it!

Will have to find a compromise. In other words... The way she wants it.

 

Tri tip and scrimp tacos.


Did some tequila lime for the tacos, and pit face rubbed in the pan.

 

I’m pretty sure in marriage that’s exactly what compromise means.

 

Threw out the old burger, bought new.

Made a fatty.

Life is good.

 

Confirmed.

 

Better off safe and with a meal everyone enjoys.

 

I prob would have removed the brown/gray stuff and used the red meat. The dark redish stuff was prob just blood but the gray stuff didnt look to appetizing...

 

Hot watered some brisket and pulled pork back to temp. Made mole pulled pork and mole brisket enchiladas with brisket queso tacos on the side. A little tequila rounded it out.

 

That’s how my wife and I decided to have kids at 30 years old. Her sister had one, so she wanted one too. I didn’t, and here we are with a 5-year old.

Ain’t happening again though. Thank you Pearl Harbor clinic!

 

Good Morning

 

Thinking of getting the master built Slow/cold smoker attachment. Gives the smoker 6 hours of runtime between refills and the ability to do smoked cheese. Anyone have one or something better? I do have a master built electric so it should plug right in.

 

Who else pulls their pork chops off at 155? Never been a fan of internal 165 temp, dry to me
Apple smoked bonlesss pork chops, on sale and was only 3.15 for both of these. No hormones or additives from the local butcher.

 

USDA says you only need to get to 145F with a three minute rest for most whole cuts of pork like pork chops

Chops look tasty, too.

 

Howd the spam turn out? We talked about me doing it in the unicorn PM, but I never got around to it.

 

Can't remember exactly who, but those of you who have a blackstone, ever done frozen fries?? Frozen fries I know!

But they're ease of use.

Like y'all have never cut corners!