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Recent content by missourismoker

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  1. missourismoker

    Bacon wrapped tenderloin

    Thanks guys! this was my first cook with venison tenderloin. I just smoked it until about 130 IT and then went direct flame for 30 sec or so per side to make the bacon crispy. Curious to see what the preferred method you guys use for venison. I was paranoid about drying it out so I felt like...
  2. missourismoker

    Bacon wrapped tenderloin

    Thank you sir!
  3. missourismoker

    Christmas Dinner for two... and a half.

    Whole dish looks great…I bet you get permission to put prime rib on smoker next time…
  4. missourismoker

    Bacon wrapped tenderloin

    Son got his first deer this year and so far it has been excellent. Did a bacon wrapped tenderloin last night. Every bit as good as the filet I cooked for my wife. Slowly working on her resistance to deer meat…ha ha.
  5. missourismoker

    2 attempt w/ribs

    I am a huge fan of the 3-2-1 method myself and have a hard time straying from it, but before I used that method I did the "car wash mike" recipe and it doesn't use foil, but does involve spritzing throughout the cook. It's a good recipe, but I could never achieve the fall off the bone like the...
  6. missourismoker

    First Smoke - Chicken Thighs

    Ok well I guess I was assuming I wasn't doing something right with the prep or something, and that there was a way to smoke it and get skin crispy in one step. I worry about overcooking when hitting it with open flame so I may pull it early and then throw it on grill.
  7. missourismoker

    First Smoke - Chicken Thighs

    I still can't get the chicken skin right. Each time I try chicken with skin on it I reach my IT and the skin is no where close to crispy, every time it is rubbery, and I have to finish on direct flame on the grill to get the skin edible...any recommendations?
  8. missourismoker

    Kamado Joe in the winter

    I have a large Green Egg and have used it for the last two years. It has survived the Missouri winters just fine with no issues. Most of my cooks on the egg are medium to high temp cooks.
  9. missourismoker

    St. Louis Style Ribs

    Here is a 3-2-1 question. When it comes time to wrap the ribs, do you put them all in a foil pan, then cover or do you wrap individually? I have always wrapped individually, but If doing too many racks I fill up my cooking surface and I think it chokes the airflow of the egg. I have noticed I...
  10. missourismoker

    St. Louis Style Ribs

    Anyone got any killer coleslaw recipe's? I keep wanting to try making my own but end up always going to the store to get it, which never seems to impress me.
  11. missourismoker

    St. Louis Style Ribs

    I don't know about you guys but I first started doing ribs with baby backs, but have switched my preference to spare ribs. I think they taste just as good if not a little better, and they are a little cheaper.
  12. missourismoker

    St. Louis Style Ribs

    LOL! I know what you mean. I have a history of having white knuckle cooks when we have people coming over. I do ribs more than anything else but I'm sure something will happen128563
  13. St. Louis Style Ribs

    St. Louis Style Ribs

  14. missourismoker

    St. Louis Style Ribs

    Wife has some friends from work coming over so I'm doing my favorite go to BBQ...Ribs!!! I'm a huge fan of fall off the bone ribs so I stick religiously to the 3-2-1 or 2-2-1 approach. It may not win any competitions but they are pretty hard to beat!
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