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Ok, so I decided to get my prep work out of the way due to a busy evening… I checked my notes from the last “butt work” and found that the taste was recorded as “low”. To up the game, I injected with OAKRIDGE Game changer. Ginger ale, apple juice, and the seasoning. I mixed it according the...

Vacuumed packed since June 20- 2021. Still good to smoke?

All this talk about smoking a Chuck roast pushed me into giving this a try. It’s been hot as blazes most days, and I haven’t felt like smoking much of anything. So this morning it was 61 degrees, time to move! 3.77lb, rubbed down LIGHTLY with Black Ops, ( going brisket cook) @225…. The plan...

First time at trying a prime rib roast…. I went with just a 5lb small roast, lathered it up with “ hey grill hey” garlic butter rub. Going to sneak a 3lb ham in the corner as well. Ambient temp outside in the low to mid 60’s. And those of you that know me, I’m graphing the cook as well. I’m...

Ok, Been awhile, but with the Rona crap, and a freezer full of beef, pork, and Poultry, I found buried, a 7lb Brisket flat from April 2020! just a touch of freezer burn, or so I thought. My plan was to inject it with Kozmos Brisket marinade, which is done, and the color when I opened up the...

I’ll start off by saying I apologize for my last two posts, they were quite shotty, very spotty, and just plain grotesquely even read! OK! Today, since I don’t really have anything planned for a job to do, since were all still sitting around the house, at least us older folks, I decided I would...

Here we go again! I’m working with limited supplies and equipment, but it is what it is. small, little Tyson pork roast. Red meat here in the Ozarks, given the Covid, seems to be hard to come by! The little store inTheodosia didn’t have any at the time I went it, so I grabbed this..... The...

I haven't been around much lately, been dealing with a new granddaughter, and the covid bullsh&# im healthy, haven't got it! anyway, I'm trying this out in a fairly new masterbilt propane box. I think I have used it like three times since i got it. My plan is to smoke them up to about...

well, short and sweet. Going to cook my first set of ribs by temp. Already prepped from Cosco, and going to spritz with apple juice till 165, and then cover them up I’m NOT following the 3-2-1 this round... Al said do it by temp, so by gawd, I’m gonna give it a whirl. My Recipients will be...

This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY...

OK, short and sweet. I got the fireboard blower and cable to add on to my fireboard thermometer... I have seen folks put the blower right at the firebox vent opening... But i have this idea that I have been kicking around.... Would it be MORE beneficial to set up a blower draft...

good morning! today, jus for the s%$t & giggles, in the cool temp of 34 degrees, I got a wild hair to do three different rubbed ribs. Nothing really fancy. one Im using Weber chick & rib rub. on a different rack, Im using Tony's seasoning as a rub. and on the last rack, Im using Oakridge...

well, I wasn’t sure what I was going to end up with, but we all ended up with surprised, raised eyebrows! I started out with jeff’s Maple smoked BBQ bird, but I had to tweaked it a bit for a “soft mouth” in the family. I sprinkled thyme, and sage, I let it cook for an hour, and then started...

well, maybe this is gonna be a fight..... with heat! I’m struggling to get up to temp. I’m guessing it’s the two cold bricks I just put in the CC. We’ll see. Ok! Two butts, I’m using oak ridge seasoning. I always take a family member with me to the BBQ “porn” store, to sample rubs with me...

It’s a rainy morning here in the Lou, and I have been itching to smoke something sing the pork loin mistake. Apparently, Cosco had a bunch of brisket packers on sale, and I couldn’t pass THAT up! So yesterday was trim and prep! I’m going to try and average my temp around 250,275, and hope to...

short and sweet. The store has these on sale at 1.29lb! It was calling to me! My plan was a peach dry rub, and just hammer it out, but with this web site, and it’s infinite wisdom, I thought I would put a shout out for other ideas. I’m no chef, but I do love trying different tastes. Did a...

Hello all! I have graduated from a upright electric smoker, to a OJH! I only have ONE cook on it, and that was 20lbs of pork butts! I have done several mods, and should be running a FireBoard Tstat setup when I get home! I’m looking foreword to hearing the different recipes to try out!!

not totally a newb at this now. it all started this time last year, when my nephew talked me into smoking brisket. we ended up having lighter fluid slabs of meat! I swore this would NEVER happen again....

28 degrees outside, and the snow came down last night. the tip, and one flat got a brown sugar rub, and the other rouge flat got a texan "warm" rub. I have tried my hand at a 6lb brisket over the summer, and it turned out ok, i was really hoping for alittle more pink on the inside, but the...