Food Smokers and Smoking Tips/Tricks/Techniques

Basic SR unless they give me a good deal for SR5

 

dang...thats some good looking food you guys have cooked up!

 

Awesome! What kind of rub?

 

Anyone looking for a Weber ranch Kettle?

 

New in box eh... 1k is still a lot for a charcoal bowl... Offer em 500

 

I would pay 500$, but I think my next one is a pellet.

 

The ranch is sweet but only as a used cheaper purchase to me. I got super lucky and still owe @itzyoboipaul a beer or a brisket

 

I can build the new 50" Zachariah grill for less than that.

 

I wish I had the space to give it a crack but when I move just about every 3 years having a lot of stuff makes it worse.

 

Getting close to done here for tonight's project. @bvbull200 had some input on the burger I'm making. 130 internal temp now ... After 50 mins...

Hopefully done soon. I'm hungry

 

Glad to have the VIP package for a behind the scenes look. That thing looks badass!

 

Tillamook Cheddar Stuffed Venison Bacon Blend 'On Point Burger'

2 pounds of venison/bacon mix thawed so I decided I wanted a burger... a BIG one

Mid burger forming I was texting @bvbull200 and we agreed it should be a Juicy Lucy style vs straight up. I had a bunch of freshly grated Tillamook so I went with that.

Used the Easy Bake Oven at 325°F for 75 minutes to an IT of 155°F. failed safe with the bacon in the blend. I know it's cured but still cook this mix to 160 ish.

I tried to get a gif of the slice, but the tillamook didn't give any sort of ooze. just plopped out I guess velveta next time possibly.

I'll stop rambling. on to pics...



Sprinkled the inside with On Point. That cheese is firmly packed in there too. I used a looot.








Dusted with On Point









She took up some real estate!






75 mins at 325 with post oak pellets







The Money Shot







the cheese melted a loooot and left a void but still looked ok. More importantly... delicious! I ate half and will tackle the other half tomorrow.

The On Point was, well, on point gave a great crust and flavor profile with the venison. very well paired. So was the whiskey and coke.

Cheer's Y'all

 

Here is my creation for the night.

Pork tenderloin stuffed with cream cheese, chives and some garlic I roasted in the air fryer all wrapped in bacon. Came out tasty but I forgot to rub the pork before I wrapped the bacon and it tasted a bit bland with out any seasoning.





Because bacon should always be crispy.




Lesson learned, bacon wrapped tenderloin takes considerably longer to cook to temp than bare tenderloin. The wife was getting a little impatient by the time it was done but then she remembered she didn't have to cook.

 

Looks awesome! Was a late dinner here too

 

Damn I need some venison burgers. I usually do a mixture of cheeses, cheddar isn’t always the best for a good melt tends to get sort of oily. My little one loves when I do stuffed burgers. Should do a jalapeño cream cheese stuffed one sometime. Freaking awesome.

 

Out of the hundreds of cheese stuffed meatballs I've made over the years I've found that Velveeta stands up the best.

 

Salt and black pepper!

 

Thanks

Good evening and good night.

Back to a normal for a few weeks. Salmon fishing, then hunting with Jr. I’m tired.

 

do you ship??