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Today's adventure.
Pit Boss Competition Pellets.
Super trimmed brisket from HEB with a homemade rub.
Jalapeno poppers (ATB) stuffed with 50/50 Johnsonville sweet Italian sausage and Philadelphia Cream Cheese, wrapped in HEB Apple Wood Smoked Bacon.
And a sourdough loaf proofing in the kitchen...
Just did a couple Ribeyes and an acorn squash.
Used B&B Cherry pellets, smoked the squash for half an hour, then ramped up the heat to 350 and tossed the steaks on.
Squash tasted great, but really wasn't done all the way. Steak was like a slice of heaven.
Wife approved. I proclaimed the Pit...
Just did 3 chicken breasts for my wife to chop and put in her salads she takes for lunch.
At the same time, decided to do a couple of ABTs for myself. Nothing fancy, straight cream cheese and a slice of Apple wood smoked bacon wrapped around it. Wasn't sure what to expect, but I fell in love...
Stepped in to eat lunch. Came back to a falling temp!!
Pellets bridged in the hopper and auger ran dry.
Got it relit and back up to temp.
Meat core temp held steady the whole time.
Panic mode off, now.
Just hit 165* after 5 hours.
Wrapped in foil now for the final leg of the journey.
It smelled so good when I picked it up ... Hope it tastes good, too.
Got my PB Pro1100 the other day. Cooked some chicken breasts that evening, and they came out delicious.
Yesterday, I went and found a small 2.5# boneless pork butt, mixed one of my beef rubs with some brown sugar (1/3c rub 1/2c brown sugar) and coated it up. Let it sit in the fridge overnight...
Just got my first pellet smoker yesterday.
PitBoss Pro 1100.
Broke it in with some chicken breasts last night, but wanted to join up over here to see what it can really do.
I'm looking forward to learning as much as I can from y'all.