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. kurt boutin

    First Butt of the Season!

    Weird...it's kind of big...and it's up there. I'll attach it differently...
  2. kurt boutin

    First Butt of the Season!

    Oh, yeah, I plan on NO foiling for this one...It occurred to me that this was the first one on my pellet smoker, so I want to go full time and see how it goes.
  3. kurt boutin

    First Butt of the Season!

    Using Killer Hogs BBQ Rub and smoking at 275 with an amaz-n-tube. Camp Chef pellet grill with Apple pellets.
  4. kurt boutin

    It's 34F outside...may as well smoke some wings...

    Yep...I'm going to a party later and thought I'd bring some smoked wings...no pre-Q pics, but I'll try to remember to take some post-smoke. I'm smoking at 275 for about 90-120 minutes. Using some off the shelf rub that i mixed with some oil and let the wings sit in ziplock bags overnight...
  5. kurt boutin

    Today's Adventure - jalapeno/cream cheese stuffed boneless skinless chicken thighs wrapped in bacon

    And the finished product!
  6. kurt boutin

    Today's Adventure - jalapeno/cream cheese stuffed boneless skinless chicken thighs wrapped in bacon

    Yeah...what the subject said...
  7. kurt boutin

    Ribs on the smoker!

    I'm definitely going to give another technique a try...particularly the rub application method.
  8. kurt boutin

    Ribs on the smoker!

    I'm running a Camp Chef DLX pellet smoker. I'm really NOT sweating the smoke ring as the ribs were delicious!
  9. kurt boutin

    Ribs on the smoker!

    Not the prominent smoke ring I would have hoped for, but... they ARE delicious...
  10. kurt boutin

    Ribs on the smoker!

    Now to let them rest a bit...
  11. kurt boutin

    Ribs on the smoker!

    So...I guess that means I have to do a side by side comparison...so, more smoking...bummer. :)
  12. kurt boutin

    Ribs on the smoker!

    Interesting...I've been toying with that idea...I may try that next time.
  13. kurt boutin

    Ribs on the smoker!

    Actually, I have a question for you all: Typically, I'll prep the ribs the night before (did this time too) and wrap in cling wrap after applying the rub. I then shoot for 8-12 hrs refrigerated before going to the smoker. What do you guys do?
  14. kurt boutin

    Ribs on the smoker!

    I've got 2 racks of baby backs and 2 racks of spares. I usually stay away from spares as I've not had good luck with them, but the price was too good to pass up, so...I'm trying again. Here's the "before" q-view!
  15. kurt boutin

    Thighs and Drumsticks on the Camp Chef

    Thanks, Sonny!
  16. kurt boutin

    Thighs and Drumsticks on the Camp Chef

    Sorry I didn't have any pre-smoke but here's the finished product:
  17. kurt boutin

    First Pork Loin

    Thanks and it IS delicious...SO tender and juicy...better than I would have hoped.
  18. kurt boutin

    Steak Tips on the Smoker

    Ok, so, no char, but here's a little AFTER Qview... Smoked to a temp of 135F
  19. kurt boutin

    First Pork Loin

    I know the IMG links don't work.
  20. kurt boutin

    First Pork Loin

    So...I used Memphis Dust and smoked at 225 until it reached an internal temp of 140. It was a 3.5lb loin...here's both before and after:
Top Bottom
Back
Clicky