Search results for query: *

I smoked a whole pork belly over Memorial Day weekend. I vacuumed and froze half of it in 2 1/4’s. Pulled one out earlier this week and decided to get creative. Made this pizza with some of the smoked belly, sweet Italian sausage, fresh shredded Mozz, thin sliced jalapeños and topped it off with...

I purchased a whole pastrami brisket from a meat packing company in Chicago that I regularly get meat from. It is about 16lb, already seasoned, and smoker ready. Thing is, it looks like a lot of fat on the flat is trimmed off already. Not sure if this is common practice but don’t want it to dry...

I’m new to the Turkey game. I got 6 15-16lb frozen Turkeys to smoke for our church Thanksgiving this Sunday. I pulled them out last Sunday to thaw. Checked in them Wednesday and they seemed to be almost thawed already. Been seeing they are only good for a short time after thawing. Some say 2...

Doing 6 turkeys ~15-16 lbs each for our church Thanksgiving dinner. I believe they have 9% solution in them. I don't think I have the containers or space to brine them. I do plan on spatchcocking them and putting pads of butter under the skin the help aid in not drying out. I have only done a...

It’s been a while since I posted anything… so here it goes. Got a case of butts from GFS for a church picnic. 8 of them totaling 73lbs. Fed 80+ people no problem, with plenty left over. (We planned for 125 just to be safe) Started at 6pm last night with LJ hickory and a few tubes. Started on LO...

Maybe an odd question, but I haven’t used my BFG in about 6weeks… I was getting it ready for a bigger cook I’m doing next weekend for the big game. I have seen these white spots/streaks in my grates before and but not to this extent, just thought it was from hot spots. Anyone know for certain...

I’ve been entertaining the thought of getting a LSG 30” vertical offset or the insulated cabinet. I have never used an offset but love the flavor it gives. I wonder if I go the offset route if I will be driving myself crazy trying to source wood??? Ace has 1.25 cu ft of wood for $25. How long...

Was able to find some beef cheek at a Sam’s nearby. Trimmed last night and used rec teq Ben heifers dust. Put in the RT 340 on lo for an hour or so, then bumped up to 250 until they got a good bark maybe 165-170 IT? Put them in a pan with 2 cans Campbell’s beef consume, chopped onion, garlic...

Finally did a 21.91lber hot and fast. I used @chilerelleno extreme hot and fast method as something to go off of. I used my rec teq BFG and started on lo for ~1.5 hrs then went to 275 for about 2 hrs, then cranked it up to 375, spritzed a few times with pineapple juice before wrapping, wrapped...

I am going to be smoking several briskets for folks on Christmas Day. With all the other things I need to keep cold I will not have room in my fridge for all the meat. Has anyone ever kept thawed/trimmed briskets in their cold garage for ~24hrs? Supposed to be a low of 28 Wednesday night and...

I will start by sayin I’ve probably done 25+ packers and am by no means an expert. I have a 21.91lb prime packer from Sam’s in the feezer. I’m probably gonna smoke it for my pastor and his family for Christmas Day. I know this will take much longer than any brisket I’ve ever done, so any advice...

First time trying to smoke a turkey this year. Smallest one I could find was 14lb. I was thinking of throwing it in the rec tec with a tube at 180 or 200 for an hour or two for better smoke profile, and then crank it up (325-350?) for the rest if the cook to get a crispier skin. Will it be safe...

My church is having a chili cook off next month and I’m looking for ideas for a chili using smoked pulled pork. I googled and saw all the variations - red, white, verde. I won the last one I entered a few years ago with a “traditional” red chili, so not sure if I should follow that and just...

Decided to give this a try since the wife requested it. Took it to a family gathering, nothing but compliments. Will definitely do again. 16oz hot breakfast sausage 14oz chorizo 8oz block pepper jack 8oz block sharp cheddar 1 block velveeta 32oz 2 c shredded Monterey Jack 2 c shredded 4 cheese...

What do you do when you are home for a week on vacation? You BBQ on the BFG course. And some to save for quick meals when the crave hits me. More like quick meals after church on Sunday. Wish I had the time to do this every day, or even every week for that matter. Thanks for lookin! Oh so good...

Had one more of the 123a plate ribs in my freezer that I decided to do. Put in the rec tec 340 around 8am, finished around 4:45pm @ IT210. I think I took them a littler longer than I needed to, probably should have pulled at 207, or let them set out a little longer before putting them in the...

Decided to fire up the BFG and smoke this bad boy for my wife. She deserves the best, especially since she is still working/teaching from home and watching the kids (3 and 5yr old) at the same time. Oh sooo good and we got some quick meals for the future as well. Nothing like some SRF Gold...

Can’t wait to smoke these beauties!!! The real question is, when??? I have always shared the SRF briskets I get in the past, but thinking I should keep these to myself this time!!! I can say I did not pay what you would normally pay for these Thinking of weighing each one on the scale but...

Decided to brine a chicken breast, made a quick rub, and tossed it on the Trailblazer. I set on LO for 20 min to get some smoke and then cranked up to 350, and finished at 400. used Taco Bell chipotle sauce in the shell first with some dabs of salsa here and there, shredded colby jack, bacon...

I have done chuck roast burnt ends maybe 6-7 times in the past and have had mixed results. They have turned out phenomenal and also not so great by not being tender and melt in your mouth. I usually follow Jeff’s recipe and take to 190-195 before cubing and am thinking I need to take it a little...