Anyone Smokin’?

left over Pork Butt (and brisket) is great on Pizza. Instead of regular tomato sauce, I brush yellow mustard on the crust, then a layer of favorite bbq sauce. Sprinkle with some cheddar cheese and cook.

Finish with a few dill pickle chips sprinkled over the top after it comes out of the oven.
 
Are you meaning my 500lb wife or the thread that happened a few years ago? My wife can get on the boat, we just can't have both of us on the swim platform at the same time.
I would NEVER say anything like that about anyones admiral.(the thread a few years ago,i never saw it mentioned during this winters malign)
 
I should have added a smiley face :D The Admiral would kill me if she saw what I posted.
 
left over Pork Butt (and brisket) is great on Pizza. Instead of regular tomato sauce, I brush yellow mustard on the crust, then a layer of favorite bbq sauce. Sprinkle with some cheddar cheese and cook.

Finish with a few dill pickle chips sprinkled over the top after it comes out of the oven.
I liked your post, but......no:eek:
 
left over Pork Butt (and brisket) is great on Pizza. Instead of regular tomato sauce, I brush yellow mustard on the crust, then a layer of favorite bbq sauce. Sprinkle with some cheddar cheese and cook.

Finish with a few dill pickle chips sprinkled over the top after it comes out of the oven.

Ok. Just come out and admit you’re pregnant :D
 
wouldnt he have mentioned ice cream if he was pregers? hold the pickles by the way
 
Wings done marinating...on the BGE. I'll do about 250 for 2 hours and then grill for 10 over hot coals to finish

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I’ve been thinking of getting a smoker of some kind. My Weber has the capability sort of. I want to make Armadillo eggs
A cheese stuffed jalapeño wrapped in breakfast sausage then wrapped in bacon then smoked and finished with a good spicy BBQ sauce. One of my students turned me on to them and they are quite addictive. Great boat eats too.
 
I’ve been thinking of getting a smoker of some kind. My Weber has the capability sort of. I want to make Armadillo eggs
A cheese stuffed jalapeño wrapped in breakfast sausage then wrapped in bacon then smoked and finished with a good spicy BBQ sauce. One of my students turned me on to them and they are quite addictive. Great boat eats too.
The thing about pellet grills is, they are so darned easy. You don't have to worry about watching the temps as much as other grills.
All the others smoke great food, pellet grills are just easier, IMHO.
 
Are there any smokers on here? Smokin’ meat that is.

Last October I picked up a pellet smoker and have used it almost every weekend. The unit I have has WiFi and it’s almost not fair.

Today, because of limited trips to the grocery store, I’m going to attempt to smoke then slow cook a couple of chuck roasts I had in the freezer while working from home. Smoke them for about 6 hours and roast for another 3-4 hours in beef broth, onions, etc. it’s a new recipe so hopefully it will turn out.

Also, it’s ‘National Beer Day’

I know this isn’t the cooking channel forum, but if you have any good smoker recipes, share them. I have a couple I think are pretty good.
I’ve got half a fresh ham waiting to be smoked on Easter Sunday. I have a 22 Weber Smokey Mountain.
 
Guys, I am a culinary guy, been in the biz for a LONG time and work for a food manufacturer. If you like wings, check your grocery stores. Since the restaurants are shut down, the chicken producers have been selling their over-supply of good wings normally sold to sports bars to the grocery channel. 10 Lb. bags of 8-10 count wings are all over for about $1.99/ Lb. Love me some wings! We took second place last year at Eggtoberfest here in Atlanta with wings and pork belly burnt ends. Smoke On!
 
The thing about pellet grills is, they are so darned easy. You don't have to worry about watching the temps as much as other grills.
All the others smoke great food, pellet grills are just easier, IMHO.

get a ThermoWorks Smoke X or signals and a billows temp controller...controls the temp on my egg +/- a couple degrees...keeps it at set temps for as long as you have charcoal. You can monitor via your phone, or set new temp.
 
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Yesterday we did a drive-by Birthday around dinnertime, so I didn't have time to post pics. This chuck roast came out surprisingly well. It shredded up nicely and wasn't dried out. Even had some nice burnt ends. You can see the smoke ring in the shredded pieces. I placed them directly on the grate for 3 hours prior to putting them in a pan. I just don't have a photo.
 
The thing about pellet grills is, they are so darned easy. You don't have to worry about watching the temps as much as other grills.
All the others smoke great food, pellet grills are just easier, IMHO.

What do you use for pellets? We burn them for heat and most are softwoods, not exactly what comes to mind when smoking food. Are there food smoking pellets?
 

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