Recent content by thunder buddy

Thanks guys, possibilities are endless with these things!

OMG, I don't wanna toot my own horn but this just happened and I made a lot of dreams come true. My twist on abt's, jalapeños halved stuffed with garden vegetable cream cheese mixed with cheddar jack and topped with chunked pineapple, then wrapped in bacon. Three fatties. First was a bacon...

They were different flavors. Pecan, apple, pumpkin, blueberry, cherry, peach, and lemon

Picked up a 3.5 pound corned beef brisket flat as they were on sale this week. Soaked in 7up for 15 hours, pulled, rinsed, and patted dry. Applied Trader Joe's coffee rub to all sides. Put in smoker at 250 for 8 hours with a little apple cider vinegar in the pan with water. This piece never did...

Thank you, I'm big on putting things in the smoker that can come out while waiting for the main course and these sausages have become a crowd favorite. Being they're so cheap I usually do enough to send some home with people. If you do them make sure to cut the casing off before wrapping....

The sausage is actually just a schweigert summer sausage wrapped in bacon. We call it ghetto sausage cuz the summer sausage is only $1.99. Sweet appetizer, everyone loves it! The jalapeño spam is awesome too, it's very salty so I personally don't add a rub or anything. I like slicing it and...

Chicken and Ribs with appetizer goodies including jalapeño spam, abt's, armidillo eggs, and ghetto sausage. Apple wood is the choice today. More pics to come! Apps are ready Apps were awesome, armadillo eggs needed a sauce. Out came the chicken and ribs, they did not disappoint. 3-2-1...

Thanks Rare, these were delicious. Next time I'll probably do 30-40 legs and leave em naked so we can use 4-5 different sauces. The meat was so juicy and delish!

I read a post from another site I follow where the guy had great results using this method. I know everyone says fall off the bone are overcooked and I'm not here to argue that fact. Call it old age, call it laziness, call it whatever but I like eating em with a fork! These things were so...

This came out Amazing. I used the 2-3-1 method at 250* for my chicken and ribs. I foiled the ribs with butter, honey, and brown sugar. Place them meat side down for the foil phase. Unfoiled and used sweet baby rays for the last hour. Half way through I put the chicken legs on, BBQ'd them at the...

After surfing, reading, chatting, and taking notes I thought it was time to share the fruits of my labor with my fellow smokers. My family does a prime rib for Christmas every year and since I bought a smoker 2 months ago I feel the need to step up and smoke everything on earth, so tonight was a...

That thing looks delish! Was that straight from fridge to smoker or did you bring it to room temp before starting?

Avid food consumer from beautiful Minnesota. Love the Vikings and the Wild and all things food. I recently purchased a mes30 and have done a pork loin that the family devoured. Can't wait to do chickens this weekend and a porkbutt and ribs and salmon and apples and the list goes on and on. Love...