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I cooked up some tacos de Lengua yesterday. Simmered the cow tongue with garlic, onion, bay leaves, peppercorns, adoba seasoning, and salt for 2 hours. I removed the membrane after it cooled and seasoned with some Kinders all purpose bbq seasoning and smoked at 275 for another 2 hours...

After the successful inaugural smoke of a brisket last weekend on the OK Joe Highland, it is time to see how good ribs turn out. I have 2 racks of baby back ribs that just went on at 225-250* and plan on whipping up some homemade mac to smoke the last hour. I'll snap a starter pic when I spritz...

Tossed a brisket on the OK Joe about 7:45 this evening. I dry brined the brisket for 24 hours and seasoned with Killer Hogs Brisket Rub. Got the smoker fired up to about 250* before it went on. Currently at 127* internal, I have the probe in the thickest part of the flat. I also have a pan of...

I recently switched back to an OK Joe Highland from a Pit Boss pellet. I had and OK Joe before but never modded it, this time I'm going all out. I purchased maze inserts for the charcoal box, LavaLock smokestack lowering kit, LavaLock tuning plate with water pan, and a new Inkbird wireless probe...

Shit picture but sold off the pellet smoker and I am going back to stick and charcoal. I loved the convenience of the pellet smoker the last 5+ years, but the smoke left something to be desired. Back to the basics.....and babysitting lol. I feel an inaugural brisket is in short order.

Rubbed and on at 275*.

We had a craving for some chicken cordon bleu the other day. I picked up everything to make it yesterday, and thought why not smoke it. I took 4 chicken breasts and butterflied them. I then pounded them out until they were all uniform size. After that I hit them with some rub and put laid on...

Tossed this post in the general thread due to multiple things being cooked. First thing I did this morning was hard boil some eggs for about 7 minutes so they had a soft/jammy yolk. I then tossed those on my pit boss with a full A-maz-n smoke tube to provide smoke. I'll let those go for about 4...

I marinated some flank steak and flat iron steak overnight in OJ, lime juice, garlic, salt, black pepper, diced jalepeno, oil, cilantro, and white vinegar. I currently am cold smoking the meat for 2 hours after removing from the marinade, patting dry, and seasoning with some carne asada...

I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...

My lady wanted to try smoked shotgun shells and I got the ingredients to do the trial run. I used mexican cheese, chorizo sausage, cream cheese, and Holy Gospel rub for the stuffing and thick cut apple wood bacon for the wrap. They are currently resting in the fridge for 4 hours and then they...

I smoked a 10lb. butt last weekend. I ended up getting talked into doing a get together for my department at work on the 1st of July. Going to do 20lbs. of pork butt and everyone is going to bring sides. I figured I better make sure that I have my stuff dialed in, so I am doing another 10lb...

I was originally going to do a picnic shoulder today for pulled pork. I got up at 5:30am and got the smoker running and pulled the shoulder out of the fridge to get it seasoned. As soon as my knife pierced the wrapper I sensed an off putting smell. Wife confirmed my suspicions with her nose that...

Just installed a PID today and smoked some burgers to test it out. I mixed 2lbs. of fresh burger with a few dashes of worcestershire sauce. I seasoned them with salt, pepper, and some Meat Church Voodoo rub. 2 hours at 180*.

Hey yall, I had been looking for a better control of temperatures on my PB820D that is a few years old. I didn't want any modification and preferred plug and play. I happened to notice that Pit Boss themselves have and upgraded controller for the older models which is: 1. A PID controller 2...

Just tossed a rack of baby backs on the smoker. Doing the 2-2-1 method. Hit them with some Meat Church The Gospel as the main rub with a touch of their Honey Hog and Voodoo rubs to compliment it. Post more pictures later. I'm going to do smoke some beef short ribs and cook some risotto for...

Saw a post here from @milkman55 with a braided pork loin slathered in a peach glaze. I decided not to braid, but do have a pork loin on the smoker right now seasoned with some Meat Church Holy Voodoo and Honey Hog. I have some peach glaze thickening on the stove for use later. Will post pictures...

Just found a whole prime cut 10 lb. brisket at Sam's Club earlier. It has now become today's task to smoke it. Got it seasoned with salt, black pepper, and a dash of MSG. I've found that a little MSG on steaks while reverse searing is phenomenal so I figured it couldn't hurt on a brisket. It is...

I was tempted the other day for some smoked cheese after talking to my dad and the ol' lady. I've always wanted to smoke some cheese but assumed that I didn't have the right equipment as I have a Pit Boss 820D. I found that A-Maze-N sells the pellet tube and grabbed that and got it today. I have...

Just threw an 11 pound butt on the Pitboss 820. Light layer of mustard, rubbed with some "Rub some Butt" and some brown sugar. On the smoker at 225* and now we wait. It will get spritz every so often with some apple juice/ACV/rum mix. Cant wait until tomorrows picnic!