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Recent content by 3rivers smoke
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Last week Jeff sent a recipe for stuffing a tenderloin with pie filling. Well I didn't use the pie filling I used pepper jack cheese, Texas style rub and I made some of my own barbecue sauce. Part of a recipe my Mom gave me. I smoked the loin at 250° and it was done in about 2 hours at 150° it...
My cousins and I try get together on Sundays to visit and have super. What got this started is when I got the pit boss. We agreed that I would do the smoking and him and his wife would do the sides. Also to keep from getting burnt out they would also cook when I wanted a break. So, yesterday I...
Yeah the ham is really all your wanting to do is to get the smoke flavor into it, you can also do a glase. That's really good too. I use the ham slices for my lunch during the week
So not having a big chunk of time to do a full cooking session I found some baby back rib portions and a presliced precooked lunch ham. Smoking temp was 250° finish smoke time was 3 and half hours. I used olive oil as a binder for the rib portions and two different rubs. Salt,pepper, garlick...