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  1. cansmoke

    Pizza on indirect

    Thanks! Teamwork as my wife does all the veggies and cheese and most of the assembly.
  2. cansmoke

    Pizza on indirect

    Thanks.
  3. cansmoke

    Pizza on indirect

    Made up a pizza using store bought dough. A client who operates a local cheese shop had given us a truffle salami. Had to refrain from snacking on it. We put tomato sauce, salami, fresh veggies (mushroom, onion, sweet pepper) and topped with lots of cheese and fried bacon. I had started offset...
  4. cansmoke

    Meat balls

    That's the only way we make them! Both meat balls and meatloaf use this combo.
  5. cansmoke

    Meat balls

    Today we made a batch of tomato sauce from farm fresh veggies. Pulled meatballs out of freezer and then after thawing, put in serving of tomato sauce. Put on top of a sausage bun and topped with grated cheese. Yummy!
  6. cansmoke

    Our version of smash burgers - on a a grill.

    I smashed the burger while raw on a plate and then gently put it on the grill. It worked reasonably well as the burger had a good degree of crust. Tasty, still tender and some smoke. I used tarragon and garlic powder in the burger.
  7. cansmoke

    Seasonings/Rubs - Buy or Make Own?

    Years ago, I purchased a book of sausage recipes. I sometimes use the seasoning mix from those and also put together what I thinks goes together
  8. cansmoke

    Seasonings/Rubs - Buy or Make Own?

    Reducng salt is imprtant AND you can customize the rub to your taste. I make my own.
  9. cansmoke

    Meatball? Subs

    Cool idea! Going to raid this one.
  10. cansmoke

    1/4 chickens on indirect

    Thanks! They tasted great.
  11. cansmoke

    1/4 chickens on indirect

    I cooked several 1/4 chicken pieces on indirect on offset barrel smoker. First time this year I've had the time to sit out the back for the 2 hours it takes from lighting the coals to done. My wife chopped up some fresh veggies for a salad.
  12. cansmoke

    Country style ribs (Texas Roast)

    Started country style ribs in electric for 4 hours at 240. At 2 1/2 hours I started up charcoal grill and transferred meat at 3 1/4 hours to offset. The ribs sat in indirect area for 3/4 hour. Put unhusked ears of corn on direct side with 1/2hr left. Corn flipped and husks nice and charred and...
  13. cansmoke

    Beef burgers

    Grilles beef burgers tonight and grilled french fries and onion rings. The burgers had garlic flakes, mustard powder and diced garlic in them. I put mesquite wood chips onto the hot coals and keep lid closed. Adds to the charcoal smoke! Mustard (either ball park or grainy, corn relish, tomato...
  14. cansmoke

    Hey Grandpa, What's for Supper?

    Red beans and rice?
  15. cansmoke

    More Bear Problems

    Take care, man!
  16. cansmoke

    Sirloin tip roast

    I smoked a 2 1/2 lb sirloin tip at 250F in my MES for 4 hours. Came out well done which is how we like them. Not tough and lots of smoke flavour. I used hickory and added wood chips for 2 1/2 hours every 45 minutes. Next time, I'm doing it in a foil pan as would have been nice to have au jus...
  17. cansmoke

    Sirloin tip

    I smoked the sirloin tip for 4 hours at 250F. Done exactly as we like them.
  18. cansmoke

    Sirloin tip

    Running MES at 250F for 4 hours. Using hickory. Dont try, dont get!
  19. cansmoke

    Sirloin tip

    i'm wanting to smoke a 2 1/2 sirloin tip roast in my MES. As we want at least medium well, how long at 250F or do I go higher? Personal preference for medium well. I've seen 250F for 2 1/2 hours. Do I just crank temp up to 275?
  20. cansmoke

    Pork belly in MES

    THanks!
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