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Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

Stuffy old Sunday

Wow, was I stuffed. Great weekend of fun, football and, of course, a little smoking. Someone recently posted about stuffed mushrooms and I have been craving them since. Of course, couldn't just have them alone, so pulled out a half a pork loin to go with them. Then figured if I was going to stuff shrooms, might as well stuff the loin as well. Forgot to get the mushrooms ready early enough to smoke them, so no pics of them, but here is the loin i did... First time I tried this, so kind...
Mexican Night, Cachete, Pollo, Arroz Negro, Frijoles Negro Charro and More

Another big Mexican feast night is in the works at the Relleno house. I've been keeping it flowing smoothly all day between the smoker, kitchen and couch, can't let it become too much like... :eek: work. As usual a great day needs a great breakfast, and sticking with my Mexican menu I brough a little Tex-Mex to the table with some Migas. Eggs, Bacon, Onion, Bell Pepper, Jalapeno, Cheese and Chips. All fried up together for a deliciously crunchy and spicy breakfast. Anyways, lets crack this...
First Timers Easy Sausage Recipe ~ Jump in with both feet

Greeting one and all. I jumped into sausage making partly do to conversations over too many pints of beer and to keep up to my wife who bought a smoker last year and is the queen of smoking in our parts. With a couple pints of IPA under my belt I went searching for a cheap introductory sausage maker on line. I found one on Overstock for $58.00 and thought, nothing ventured, nothing gained. It's fine for grinding but will need some tune ups before the next batch of sausage. Now the recipe...
Ground beef, zucchini low carb marinara skillet

batching it tonight. Had a pound of ground beef in the fridge and a few zucchini from the garden. I put the ground beef in a CI skillet and in to the Smoker for 30 min. I drained the fat and added chopped zucchini to the meat I had a jar of marinara sauce and poured it in too. Let the trio cook for 45 min and topped with cheese. Back in to smoker for 20 min Taste was pretty good. Don’t miss the carbs the pasta brings to the table. Nothing fancy but keeps the machine going without pinging.
Costco Prime Beef Ribs

I was in Costco for wings the other day, and ran across some really nice prime beef ribs. I couldn’t resist, bought one four-bone rack, and decided to cook them for dinner tonight. Cooked at 250 for right at 5 hours. Served with turnip greens and tomato cucumber and onion salad. Made a horserashish sauce with zatarains horseradish, mayo, sour cream and worshestishire sauce. Love me some beef ribs, and these were some of the best I’ve had in a while!
Sweet and Savory Stuffed Pork Chops

Menu Sweet and Savory Stuffed Pork Chops Fried Langostino Smoked Smashed Taters Roasted Tandoori Cauliflower with Cilantro Tahini Yogurt Sauce Sweet and Savory Stuffed Pork Chops Picked up some extra thick pork chop from Costco, and this time I decided to stuff them. I wanted a nice sweet and savory stuffing, so I picked up some apples and bacon too. Butterfly the pork chops These are huge chops, have make a lot of stuffing Dice 2C sweet onion, 1C celery and 2C cooked bacon, saute in 1-1/2...
Andouille with help from Foamheart

Kevin aka Foamheart was gracious enough to send me a few packets of sausage seasoning that he had made up( andouille and cajun). Here are the results of the andouille, needed 10 # of pork butt so I bought two and turned the rest of the meat into hot italian sausage. I aded cure #1 to the seasoning also some paprika and cracked BP which Kevin recommended, the awesome smell of the seasoning filled the kitchen ! I ground the pork once through a 3/4 plate and added the seasoning. Into the...
Blooming Onion - Kettle style

When I go to the Outback steakhouse I always wind up ordering the blooming onion. There's something about it that I like more then onion rings or fries. Also in my quest to eliminate frying in oil I just had to try and reproduce it on the kettle. So heres my attempt. Sorry about the lack of pics. I could have sworn I took more. First lets start with a sweet onion: Remove the top and peel the skin off. Then with your knife slice through the onion about a 1/2 an inch from the root. Repeat...
Venison rolled roast

Bow season opened today. I am not out, but we have too many occupants in the freezer still. I like some of the smaller roasts and larger back strap cut to fillets them and roll them up. I did not take pictures until half done. I pull out the large fillet and start 1/2″ higher than the cutting board and cut parallel to it. I roll the roast as I get 1/2″ from cutting through and stop when it unrolls like jelly roll. Here is the best part of the entire thing. I use a Memphis dry run on the...
No labor Labor Day

Wow, is summer really over? Was a very eventful weekend and sent summer out with a good smoke. Did several things cookwise, but was too busy to chronicle much. Spent yesterday doing as little as possible, and in that line of thinking, just did a simple meatloaf. Have seen several posts, but never did one myself. That will change. Quick to prepare, little babysitting and pretty quick for getting a tasty comfort food. Threw together a basic meatloaf recipe, including 3 lb.s boston...

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New Profile Posts

Scott "Stu" Stewart
I'm running to the University of Illinois Meat Lab at lunch today. If you want to know what they have going on, hit me with a message.

Sep 18, 2018 at 12:16 PM

•••
BRaines
Smoker for 10 years.

Sep 17, 2018 at 3:03 PM

•••
Scott "Stu" Stewart
Man, I'm going to have to ban myself from looking at this site during work hours. I work from home, and this site is addictive.

Sep 17, 2018 at 1:26 PM

•••
Gwanger ► SmokinAl
Al I am looking for some Berkshire pork belly to make some bacon,now in early Sept. prices are sky high.I remember your post on making bacon with Berkshire pork belly,should I wait till BBQ season is over or do you have a secret supplier that you would share bc $130 for a pork belly is out of my range

Sep 17, 2018 at 9:09 AM

•••
tha chaotic cook
in search of BBQ knowledge

Sep 16, 2018 at 2:54 AM

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