Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Awsome feast BQB !! I know timing is everything on sumpin like that, having worked for a large private club some years back doin buffets and q's ! Looks like you got it down to a science tho for sure !
Welcome aboard W.E.C.3 ! Be sure and stop by roll call and introduce yerself Do you have a regular 'ol grillin grill now ? or in the past ? What was the fuel source for that ?Maybe go with what you are familiar with.
Welcome to smf ! Be sure and season that baby before q in on it.Should find all the info ya need on seasoning if ya do a search in the smoker section.If not , plenty of good folks here to help !
Yeah , after roasting they were soft even after the cold water. All I could do really was filet em and roll around filling !! Was positive all the filling would run out but to my suprise it didnt leak a bit ! Got lucky or maybe my bacon wrap worked like it should !
Yeah W.D, the labor prob. not worth it , did turn out great ,but I think I will do like you said. My time was about that but I was doing like 200. They were much more dificult to de-seed and stuff.Hmmm... guess I coulda roasted AFTER cleaning ......
This is my old gal . She is an Char broil American Gourmet. Not my first smoker but my first offset, and the most used !! Tiny little smoker but great for apartment living .Moved on to bigger and better but still softspot for the little workhorse.
Like to restore her but other than...
i liked em better. Always have trouble with pepper skins for some reason. Dull teeth I guess !! I usually bite em in half as opposed to poppin in a whole one.
are these pics huge ? downsized all the same in p.b but only the last one is right size when I view. happened before but everyone said it looked ok on thier end .. ???????
Did a batch of a.b.t.'s yesterday ( last night ) but this time I roasted and skinned em !
throw em in cold bucket for quick skinnin
stuffed with chedder , cream cheese , ground up left over smoked pork loin
Dont get me wrong , I likes em hot , but some around me do not although I will admit the last batch was even a bit much for me! Oh , they got et , but it was all up to me !
SO I was reading somewhere online (another site maybe) that after you "canoe" them and de-vein and de-seed them, Rinse them in water and then toss them in a bowl and cover them with Milk. Let them soak in the milk for a few hours and then rinse them under cold water again before stuffing them...
I dono , I almost always soak my wood.Not smart enough to know how this would change the ' compisition' of the smoke.I know I am just delaying the enevetable,but I seem to get a longer sustained smoke when I soak.Maybe some of this is steam ,which I think couldnt hurt and may even have...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.