Recent content by register1

Inspired by @CrazyMoon thank you. I used 6 minute eggs. Brought water to a boil, put eggs in water and timed for 6 minutes. Ice water bath then peel. The yolk is runny and golden delicious. Then wrapped with 2-1 pork and hot sausage. Smoked for approximately 3 hours. The yolks...

Oh I want these now!  Yes, I was thinking a 6 minute boil, so I could gently peel them and the yolk still runny, then smoke.  I want to use some spicy sausage mixed with regular and someone mentioned brown mustard.... yum!  I think I will make these for xmas morning.

Oh I want these now!  Yes, I was thinking a 6 minute boil, so I could gently peel them and the yolk still runny, then smoke.  I want to use some spicy sausage mixed with regular and someone mentioned brown mustard.... yum!  I think I will make these for xmas morning.

I am guessing the eggs are fully cooked inside prior to wrapping in the sausage? These look so wonderful!  I want to make some.  Good to have on hand for a quick breakfast.

Me too. Was so busy eating it!

12 lbs In at 10 pm Probed at 7 am 165 IT Stalled 11-1 at 195 205 at 3pm. Rested 1 hour and pulled. Fell apart.

@Joe Black Hi Joe, not sure of the temp I will check with my thermometer next time. It is the brinkman gourmet, pretty old, so no temp control, and I usually pour rain water out of the bottom (gasp) each time I use it. I am getting such consistent results though that I suppose I should take...

@mummel Yes the shoulder and leg. I think this is the only way I will work with lamb because it is so effortless. I get them on discount at the store when they go into the reduced pile. I really want to try a boneless leg next. The rack of lamb smoked is also effortless.

The rack of lamb (another thread) is so easy I don't anticipate doing it on the grill or in the oven again. Smoking it was effortless and perfect medium inside.

First try at baby backs. Rubbed with mustard and homemade rub. Left overnight in fridge wrapped in plastic wrap. Had to creatively get both racks in the smoker. Smoked 3 hours then probed. It was about 160 at that time. Waited one more hour till they hit 180 then wrapped in foil with a...

These were delicious and medium rare in the center. Mustard then rub. Took about 1 1/2 hrs. Sorry I didn't get the shot of the chops, I was too busy sucking on lamb pops.

Leg of lamb - bone in Fennel seeds added a nice flavor Mustard rub Equal parts: Brown sugar Chili powder Paprika Garlic powder To taste: Salt, pepper Fennel seeds IT 140 wrap and rest 1-1/2 hrs Hickory chunks 2 1/2 hrs 70* outside

Thank you, I look forward to getting it right to preserve some great fish. 

Thank you @gary s, we were originally from Texas, so miss the barbecue there.  My mom really loves it!  Smoked my first butt yesterday and pulled nicely.  Thank you for the welcome.