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Last week Jeff sent a recipe for stuffing a tenderloin with pie filling. Well I didn't use the pie filling I used pepper jack cheese, Texas style rub and I made some of my own barbecue sauce. Part of a recipe my Mom gave me. I smoked the loin at 250° and it was done in about 2 hours at 150° it...

My cousins and I try get together on Sundays to visit and have super. What got this started is when I got the pit boss. We agreed that I would do the smoking and him and his wife would do the sides. Also to keep from getting burnt out they would also cook when I wanted a break. So, yesterday I...

So not having a big chunk of time to do a full cooking session I found some baby back rib portions and a presliced precooked lunch ham. Smoking temp was 250° finish smoke time was 3 and half hours. I used olive oil as a binder for the rib portions and two different rubs. Salt,pepper, garlick...

Well, I did it. Two pork butts and everyone enjoyed the barbecue. First time smoking pork butts. The prep was a little intuitive than ribs. And I learned, salt pepper garlic and paprika makes really good barbeque. It took nearly 11 hours. Probably wouldn't have taken as long had I just put...

I'm in Ledbetter and bought my first pellet grill this past April. Got a pit boss from Lowe's. Like to join this group

I came with last out of desperation for something different. I took half lb. Ground venison and while browning it in a cast iron skillet. I seasoned it with liquid smoke 1/3 cup then used misquet rub, garlick powder and kosher salt. Once the meat was done added about 2 cups of water and the...

I'm new to smoking, just wondering how do yall store your pellets? I'm using 5 gallon buckets. They hold a 20lb bag and write on the lid what type is in the bucket using a sharpie

Not sure, but might have a different recipe for smoking skinless chicken breasts. I tried this yesterday evening. I took 4 skinless chicken breasts and seasoned both sides S.P.G. then used a basic chicken rub. Placed them in a tinfoil pan with apple cider vinegar and put them on the smoker at...

Just came up with recipe. The strips were really thin but it turned out awesome. I used garlic powder, grill mates steak seasoning and Kansas city style sweet and smokey. Put them on the smoker at 225° for 30 minutes and flipped them one time. Man they were so tender