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17 lbs of honey garlic
Haha I know right but hey a family friend gave it to her who runs a restaurant and she was like I have no idea what to do with 17 lbs of pork tenderloin -
Turkey breast smoked
It’s a little late in posting but for Easter I decided to smoke up a turkey breast because rather than the whole family it was just me and my wife because of the whole social distancing thing so I smoked up the turkey breast on my weber smoky mountain because it’s a short smoke and served it up... -
17 lbs of honey garlic
So my mother-in-law had 17 1/2 pounds of frozen pork tenderloin and she didn’t know what to do with it. so to get it out of her freezer To make space I offered to make 17 1/2 pounds of sausage for the entire family she chose honey garlic. so that’s what I made it was a little bit on the dry... -
Hot and Fast Brisket (5 Hours Total!)
i know legendary Texas BBQ pitmaster john mueller does the hot and fast method and people rave about his BBQ brisket though from what i understand he doesn't inject hes got a shack in georgetown texas -
Labor Day Meat Day!
mmm love them beef short ribs so tasty those look great !! -
Smoked glazed chicken. Wanted to show of a little!
that chicken looks fantastic great job -
Hurricane Irma!!
stay safe Al lets hope that storm changes course for you and all the smf fla guys and gals !!- cksteele
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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Turkey breast purchase weight vs. actual weight
im fortunate enough to live around some turkey farmers who sell untreated turkeys. im assuming you're referring to enhanced turkey where they put a salt brine solution in it i dont think they can do that here in Canada with meat legally . i know here when i buy a 4 lbs boneless turkey... -
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No Wrap Rib Method
well first off a lot of the success or failure depends on the base product you're using. if you buy a high quality pork like a compart duroc or other heritage breed with good fat marbling wrapping or not wrapping the meat will stay moist. if you buy industrial factory farmed pork that... -
Questions Before Trying First Boston Butt Smoke
well the one thing ill add never let pork go to room temp only beef add it to the smoker cold -
Prime Rib on a Traeger 34
well its a prime rib id keep it simple a little salt and pepper cook it to about 128 internal or to medium like 135 then rest it and enjoy that beautiful cut of beef -
Neighbors ever complain about smoke???
have never had any complaint, but its weird in my neighbourhood hardly anyone uses their backyards even in the summer. i suppose im lucky that way besides my one neighbour is a Ukrainian guy who burns wood down to coals in a big metal box and cooks kebabs on it so i doubt he'd...- cksteele
- Post #87
- Forum: Blowing Smoke Around the Smoker.
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beef ribs Sunday
lol yeah i love my central texas style BBQ lots of pepper i used 2 types of pepper 16 mesh coarse ground pepper and basically cracked pepper yeah i put pepper on my pepper lol on top of that i used sriracha as the binder on the ribs for added kick -
Total Fail on Spares
idk i never go w temp with ribs i always go by feel. wrapped or unwrapped pick up the rack in the middle as you cook as it progresses it will get looser and start to flop more. when its got a nice droop its usually ready, takes a little practice but after a couple racks you figure out... -
beef ribs Sunday
thanks yeah im a fan of the salt and pepper its nice on beefribs because they are so rich i think -
beef ribs Sunday
- cksteele
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beef ribs Sunday
well i smoked up this rack of beef short ribs salt and pepper fired up the old stickburner mix of hickory ash and white oak about 8 hours till probe tender. very tasty served with coleslaw and pickle de gallo and some tater salad -
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- cksteele
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chuckribs5.JPG
- cksteele
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- Album: beef ribs Sunday
