What do you have on the grill today?

Discussion in 'Messages for All Guests and Members' started by jtstitzel, Dec 1, 2013.

  1. Hi everyone just being nosey and seeing what everyone is cooking today. I've got a two batches of beef jerky going and a 7 pound boston butt on my little smoker. Hope everyone is having a great day!

  2. trikefreak

    trikefreak Smoke Blower

    Got a butt on the smoker, along with a pan of 3 lbs beans. When all said and done, it will be an amazing burrito filling. Tossed a couple ghost peppers in the beans, and it will give a surprise bite to the beans. Did this about a month ago, and pretty darn good stuff.

  3. Those beans look great! Are they pretty simple to make? I've been looking for some new sides .
  4. trikefreak

    trikefreak Smoke Blower

    Seriously, just put beans in water, check the water to make sure they don't dry out. I'll add onions later in the day, then just smash them with a potato masher, they are like refried beans (don't know the "official" steps to refried beans). Last time I did this, they had simmered for hours as the butt was cooking, and nothing to do but add water as needed.
  5. Cool alright well looks like next weekend pulled pork tacos it is then.
  6. Today I have my third turkey in the last 4 days. This one will go with two butts for next Saturday s shooting class in Frederick. I'll post pics in a new thread later today.
  7. rdwhahb

    rdwhahb Smoke Blower

    I have my second Maple Bourbon ham in the smoker as I type
  8. Still a couple hours left to go but here is what I'm working with so far.

  9. dougmays

    dougmays Limited Mod Group Lead

    Smoked refried beans sounds like an awesome addition to some tacos! 

    i've read about the technique of cooking with whole peppers but not cutting them up to allow the pepper flavor to slowly soak into what your cooking, haven't tried it yet but this looks like a good recipe to try it out on!
  10. trikefreak

    trikefreak Smoke Blower

    If I was using anything other than ghost peppers, I'd slice them down the middle to help release the heat. Ghost peppers are like the hottest pepper there is, they get plenty of heat sunk in after the long cook time.
  11. dougmays

    dougmays Limited Mod Group Lead

    Good call!

Share This Page