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  1. meridianman

    Smoked Chuckar (Pheasant) question

    Hey all, I just started hunting and my buddy and I each shot a Chuckar this week. Chuckar's are medium-sized upland game birds, similar to a partridge and slightly smaller than a Pheasant. I took the advice of a guy who does a lot of game birds. Aged it 3 days, plucked it and brined it over...
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    Screen Shot 2013-10-05 at 2.17.20 PM.png

    • meridianman
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  3. Screen Shot 2013-10-05 at 2.17.08 PM.png

    Screen Shot 2013-10-05 at 2.17.08 PM.png

    • meridianman
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  4. meridianman

    Melt in your mouth Tenderloin and Baby Back Ribs

    142 Internal Temp (Shot for 138 - 140, but went a little long). 1.5 hours on one (slightly smaller and nearer to the firebox) 2 hours on the other. They both turned out great. Ribs were A-MAZ-ING!!!
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  8. Melt in your mouth Tenderloin and Baby Back Ribs

    Melt in your mouth Tenderloin and Baby Back Ribs

  9. meridianman

    Melt in your mouth Tenderloin and Baby Back Ribs

    Headed off to Thailand for a month with my daughter and just finished a fast. So had to do one last smoke before I head out! Brined a couple Pork Tenderloins and seasoned with two different rubs to do a test. Then on a whim picked up some Baby Backs (2-1.5-1.5). The Tenderloin was so tender it...
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    • meridianman
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    • meridianman
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    • meridianman
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    • meridianman
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    • meridianman
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    • meridianman
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    • meridianman
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  18. Brined Pork Loin and Dutch's Wicked Beans

    Brined Pork Loin and Dutch's Wicked Beans

  19. meridianman

    Brined Pork Loin and Dutch's Wicked Beans

    Sorry was having issues with my SD Card yesterday. Here are the pics! Turned out great! Next time I think I will put less salt in the brine though. Good, but just slightly salty for my taste
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    2013-07-13 17.15.02.jpg

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