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  • Featured

    Overnight Brisket/Smokin' Pecan Pellets

    A akjeff ·
    Just pulled an overnight brisket( at 205F ) and letting it coast down before it goes in the oven at 150F to hold until dinner this evening. Didn't care much for the overnight thing, as I was stressing over sleeping through a problem, and as a result, got very little sleep. That said, it will be nice having the entire day free to enjoy the sun! It was also the first cook with Smokin' Pecan Pellets. Wanted to see what all the hype was about. I must say, they did crank out more smoke than any...
  • Featured

    Short Ribs - Wilma!!!

    WaterRat WaterRat ·
    Hey All, Cook last weekend for my birthday. When this is what’s getting smoked up I’m hapoy to do it. My Wifey grabbed some shorties ftom Sam’s Club. Usually they have the 4 bone plates, these were the 3 which was great since there were 5 of us. Simple trim. Scored the bottoms, SPG on one, the other Four Sixes whicjh is mostly SPG with a bit of chili pepper. Ran the pellet pooper at 265ish-thats where it settled - for 6 hrs. Only thing I didwas swap and rotate every hour-ish. At 6 hrs i...
  • Featured

    SMF

    bmudd14474 bmudd14474 ·
    SMF
  • Featured

    When Pork Loin Gets Boring, Make a Sandwich

    O Okiejoebronco25 ·
    Been craving a great Cubano and not the easiest thing to find good or at all in South Jersey. So I wung-it. Made a heavy citrus brine and put the loin in overnight. Picked up a partial baked ham. Rubbed pork in a Mojo rub as well as ham. Smoked loin @250 about 2 hours till 140 with a chunk of cherry. Pulled and warmed ham in smoker. A perfect roll, swiss, spicy mustard and pickle then grilled under press to flatten and toast roll. Absolutely delicious.
  • Featured

    Rolled Stuffed Meatloaf ( fattie if you will ) with mushroom gravy Stroganoff

    DRKsmoking DRKsmoking ·
    Rolled Stuffed Meatloaf ( fattie if you will ) with mushroom gravy Stroganoff It has been a bit for a post from me, so had some time the other day and told Mona I will do up supper. Couple packs of my Maple back bacon, onions, celery, red and green bell peppers, saute all in the cast pan. mix up the hamburger ( 1.4 kg or just over 3 pounds ) with couple eggs , cup of panko and 1 1/2 tablespoon of MC Holy Gospel AP rub . Rolled out on parchment paper to 16" by 11". Spread the cooked mix...
  • Featured

    Happy Birthday Pineywoods

    bmudd14474 bmudd14474 ·
    Happy Birthday
  • Featured

    0-400 Wings

    A akjeff ·
    Did a batch of wings using my favorite method for pretty much any cut of chicken....0-400. Dry brined the wings ( just salt ) for just about 48 hours. A light spray of oil ( was out of my normal duck fat spray, so I used high smoke point olive oil ) and dusted with pepper and poultry seasoning. Into the cold MAK 2 Star skin side down, and hit "Ignite". At 30 minutes, the grill was up to 400, and flipped the wings over to skin side up. Another 20 minutes or so, and pulled them at 195-200...
  • Featured

    Smokefire does Pork Souvlaki

    jcam222 jcam222 ·
    Nice cooler day out today. 77F and a perfect day to fire up the Smokefire. I eat a lot of pork tenderloin and decided to do kabobs instead of whole this week. I've done plenty of chicken souvlaki but never pork. Ran the pit temp at 275F for a bit and then up to 325F. Results are delicious but next time I'm going to work on some char at the end. I'm still learning this awesome machine. I was impressed that at 325F it still puts out a steady and healthy amount of TBS. Marinade was...
  • Featured

    LCB Sausages

    kilo charlie kilo charlie ·
    Low Country Boil Sausages These are not pretty, but what they lack in appearance, they make up for in flavor! Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat. I started things differently by browning the cubed potatoes, corn, Chorizo and Andouille. I rough chopped about 1/3 of the shrimp and the rest went into the food processor. In a large bowl I dumped all the shrimp and a...
  • Featured

    Pre-Sear Tiger Stripe Skinless Thighs

    thirdeye thirdeye ·
    Here is another round of skinless thighs where I fool the the eyes, but deliver a home run with flavor without dealing with rubber skin. Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a couple of hours in the fridge. Long enough for the seasoning to melt and color the flesh. Meanwhile, I have the kettle fired up with a Grill Grate over the charcoal basket. Step one is to sear the raw...
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Temp variance.

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Venison sausage/jerky/snacks

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Smokin it 3d SmokeTime

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BBQ joints, Anderson

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The Big Easy, Red Stick or the Mississippi Gulf Coast check in here

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Local meat.. where to buy in So. Florida?

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New Member

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Tennessee Gathering 2022

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Arnold Barbecue 94 Gallon offset smoker

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Here's to the latest group.

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Side gigs

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WSM 22.5 Issue

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Boneless, Skinless Thighs in the Ninja
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