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  1. Co4ch D4ve

    Birthday Beef Tenderloin

    My son turned 19 yesterday and he requested Beef Tenderloin for his meal. So it was off to Costco and then fired up the smoker. Seasoned with some blackening spices and onto the offset (the small end was removed and used by the cook to, uh... check for doneness, yah, that’s my story) Ran it...
  2. Co4ch D4ve

    Pizza Fatty with a New Weave

    So I got this idea from gmc2003 when he posted this smoke... https://www.smokingmeatforums.com/threads/meat-lovers-pizza-fattie.287754/ I started with a normal fatty so I did not document it with photos. Spicy sausage, ham, pepperoni, mortadella, salami, prosciutto, mozzarella, and pizza...
  3. Co4ch D4ve

    Graduation Party Butt and Chuck Smoke

    Getting ready for my son’s high school grad party. Smoked 4 butts and 5 chucks yesterday. My own BBQ rub on the butts and salt and pepper on the chucks. Vacuum sealed and into the freezer. I’ll reheat using the sous vide for the party next weekend. Hope I have a enough to feed everyone who...
  4. Co4ch D4ve

    Inkbird IBT-4XP & Ribeyes/Chops

    First of all, I’d like to thank Inkbird for the thermometer in the most recent giveaway! I never win anything so this is a big deal. After a quick email exchange, I received the thermometer in a couple of days. As with most products, packaging tells a lot about attention to detail in...
  5. Co4ch D4ve

    Sunday Prime Brisket

    I defrosted a 10 pound prime brisket from Costco for this mornings smoke. Fired up the LoneStarz offset and trimmed the brisket (no photos of the trim). Seasoned with salt and pepper and onto the smoker at 7am. I’m using SmokenAl’s trick with the trimmings on top of the brisket to keep it...
  6. Co4ch D4ve

    New LEM toy!

    I took advantage of the sale at Dicks and purchased an LEM 5 lb stuffer. Ordered on Thursday evening and had it Saturday evening. I couldn’t wait so I planned a sausage day today. On the list was my first try at brats and some Hi Mountain snack sticks. Bought an 8 pound pork shoulder, grind...
  7. Co4ch D4ve

    Full Smoker this weekend

    With the retreat of the Polar Vortex, or as Sonny would say... "The Witch put her +!+ away", I saw an opening to restock the Chuck Roast supply in the freezer. So... on the smoker goes 7 chuckies: 4 with Salt and Pepper: 3 with Barbacoa: I wanted to do a Pastrami (my first) so I bought a...
  8. Co4ch D4ve

    SV Top Round Beef and Noodles

    With the local weather conditions here I went another direction with the two top round roasts that I picked up at Kroger (buy one get one free). I did a quick cold smoke with salt, pepper, onion and garlic powder. I smoked them for about 2 hours using hickory in my 5x8 tray. Brought them...
  9. Co4ch D4ve

    Standing Ribs via Sous Vide

    We started this meal as the ribs from our standing rib roast on Christmas Day. I smoked the 7 pound rib roast on the offset for about 5 hours on hickory. I smoked the roast to 133°, removed the bones, sliced and blackened the ribeyes with some cajun spices. You can still see a nice smoke...
  10. Co4ch D4ve

    Sous Vide Bone-In Ribeye

    What started as a normal steak dinner turned into a new adventure. My wife picked up four nice bone-in ribeyes for the grill. I normally do a reverse sear in the smoker. 40 minutes in the smoker and about 10 minutes over the hot coals. Well... This is what the smoker looks like today (I’ve got...
  11. Co4ch D4ve

    Costco Prime Brisket

    I just picked up 3 Prime Briskets at my local Costco at $2.99/lb. I know the rule... No photo, it never happened. So here is your proof.
  12. Co4ch D4ve

    Chuckie Smoke

    Started out this morning with 2 chuckies. Salt and pepper only. And into the smoker they go. After 5 hours of Hickory smoke at 225°-250°. Chuckie was at @ 160°. Into a covered foil pan with a cup of beef bouillon for an hour and a half (Yes, I had a little nibble). Pulled from foil...
  13. Co4ch D4ve

    New Smoker and a Chuckie Smorgasbord

    First of all a big shout out to Joedube70 for the smoker! He listed it here on our forum, I bought it and I think we both are happy about it! For the first smoke on my new 24x48 Lone Starz offset I decided on 4 chuckies. As you can see, my new smoker is a little bigger than my old Smoker...
  14. Co4ch D4ve

    Baby Back Rib Meal

    Sunday Dinner with the family consisted of: Baby Back Ribs Fried Potato Crumbles Corn on the Cob Baked Beans I forgot to take any photos as the meal was put together but here are the finished products. Baby Back Ribs: My own dry rub, smoked for about four hours until they hit 160 degrees...
  15. Co4ch D4ve

    Still Looking....

    My quest for a new offset smoker has found a new name to me. Anyone have any info on PiggyBack Smokers? They offer custom smokers at a reasonable price. Here is a couple of links: https://www.piggybacksmokers.com/ https://www.facebook.com/pg/smokingoodtime/posts/?ref=page_internal Looking at...
  16. Co4ch D4ve

    Bacon (TQ and Cold Smoked)

    First of all, thanks to Bearcarver for his great thread on smoking bacon using TQ. This is my first bacon and it was a success. The family really likes it and I will be, now and forever, on bacon duty. Not too happy with the belly I started with. It was a little thin and will be buying my next...
  17. Co4ch D4ve

    Saganaki

    So, I have not smoked this cheese appetizer yet (putting an order in to Amazen now for a amnps)... but here is a non-smoked version. Looking forward to smoking the cheese first and then making this appetizer soon. Cut some Greek cheese into 1/2" - 5/8" slices. I used kefalograviera for this...
  18. Co4ch D4ve

    Beef Barbacoa Tacos

    Smoked a couple of chuck roasts today for some Beef Barbacoa Tacos! Rubbed down a couple of chuck roasts with some Barbacoa spices and into the smoker at around 300 degrees for 3 hours. In a roaster, saluted some onion and garlic, added bay leaves, apple cider vinegar, chicken broth, taco...
  19. Co4ch D4ve

    Bone-In Rib Roast for Christmas

    Made a Bone-In Rib Roast for Christmas dinner. Dry aged it in the fridge for 3 days, rubbed it with oil, salt, and pepper. Here it is going into the 200 degree oven. No smoke as it is 20 degrees here today. Here it is ready to come out of the oven for a rest at 120 degrees. It rested until...
  20. Co4ch D4ve

    Prosciutto Bread

    I just tried this recipe for the first time. Wish I could say I made all the meats but not there yet. Saw it on Diners, Drive Ins and Dives. No measurements given so I made it all up. Used frozen bread loaf as I was in a hurry. My son wanted to try one with bacon. Both loaves were a big hit...
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