Toggle sidebar

Search results

  • 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.
  1. 3

    New to smoking

    Thanks everything so far has turned out better than expected
  2. 3

    New to smoking

    Thank you. I'm smoking at least one pork butt possibly two this Sunday
  3. 3

    Twisted hamburger helper

    That's was a guesstimation it's pretty strong stuff
  4. 3

    New to smoking

    I'm in Ledbetter and bought my first pellet grill this past April. Got a pit boss from Lowe's. Like to join this group
  5. 3

    Twisted hamburger helper

    I came with last out of desperation for something different. I took half lb. Ground venison and while browning it in a cast iron skillet. I seasoned it with liquid smoke 1/3 cup then used misquet rub, garlick powder and kosher salt. Once the meat was done added about 2 cups of water and the...
  6. 3

    Pellets

    I didn't think about the dust and I already scoop. Thanks the info
  7. 3

    Pellets

    Didn't know they had screw on lids. Thanks
  8. 3

    Pellets

    I'm new to smoking, just wondering how do yall store your pellets? I'm using 5 gallon buckets. They hold a 20lb bag and write on the lid what type is in the bucket using a sharpie
  9. 3

    Chicken breasts

    Thanks. No sir, Ledbetter ky. I should have left the chub on the smoker for full two hours but it's still good
  10. 3

    Chicken breasts

    Thank you. I am hooked on smoking meat. I've had my pit boss for 2months and so it is easier than I thought it would be
  11. 3

    Chicken breasts

  12. 3

    Chicken breasts

    I have picture but can't figure out how to post it
  13. 3

    Chicken breasts

    Not sure, but might have a different recipe for smoking skinless chicken breasts. I tried this yesterday evening. I took 4 skinless chicken breasts and seasoned both sides S.P.G. then used a basic chicken rub. Placed them in a tinfoil pan with apple cider vinegar and put them on the smoker at...
  14. 3

    Tenderloin strips

    Yeah I know what you mean. They are cut from the backstrap. Seems like everybody calls the backstrap tenderloin. Thanks for your reply
  15. 3

    Tenderloin strips

  16. 3

    Tenderloin strips

    Just came up with recipe. The strips were really thin but it turned out awesome. I used garlic powder, grill mates steak seasoning and Kansas city style sweet and smokey. Put them on the smoker at 225° for 30 minutes and flipped them one time. Man they were so tender
View older results
Top Bottom
Back
Clicky