Search results for query: *

Thanks Guys - looks like Sunday is going to be nice so I see cheese steaks in my future... or some burgers... or a burger with a cheese steak on it... 

Oh yeah - love the Blackstone - those sandwiches look great. 

Adam - It is amazing the difference..  Thanks worktogthr - I like mu Blackstone too - makes cooking breakfast so easy. 

I had to work last weekend during the blizzard - this is what I came home to Sunday afternoon...  Al dug out a path for the dog, and it happened to also free up the and the Traeger and the Blackstone - it was a beautiful day so I took advantage of it.  Fired up the Blackstone for some...

Those look great! I have been looking for a good bun recipe- will give this one a whirl. 

^^^^ Bingo!

Thanks all - it is really good. I am glad I did it, will not be the last time. Just had some more for lunch today. 

Skinless chicken doesn't do as well in a smoker as skin on does. You can try brining them to help keep them juicy. Still looks good. 

So, you know when you build something up in anticipation and it isn't as good as you hoped? Well... I did that with this recipe... and it wasn't as good as I hoped it would be... IT WAS BETTER!!!! First the marinade Parsley, garlic, sage, rosemary, fennel seed, lemon zest As I was chopping up...

Sometime try Pigballs.... http://www.smokingmeatforums.com/t/104593/cheese-steak-fattie-an-pig-balls

That's exactly how MOINK balls are supposed to look. Nice job. 

Thanks!! I like my bacon "wiggly" but would have liked it a little more done on these. The mushrooms were definitely done, and I don't think they could have gone much longer before they would have just lost all integrity... so - to answer your question... longer cooking probably wouldn't work...

The players...  Mushrooms, pork shoulder, chili paste, Coke, Honey Crisp apple, and BACON of course...  Made a sauce/glaze out of the chili paste and Coke...  Assembled...  Onto the Egg... topped with some of the sauce... After about 30 minutes in the 275 - 300 range...

Looks like a great cook! A full smoker is a happy smoker. 

Thanks Guys . R-W - yes, I took the membrane off the back of the ribs. There seemed to be a second membrane that was really adhered to the ribs that I couldn't get off. When they were done, they came off the bone very easily. 

We got some beef Chuck ribs and they are amazing - 

Two weeks ago I ruined some beef ribs, wasn't paying attention and they got incinerated. Fired up the Egg yesterday and put on an 11 pound pork shoulder, and about 3 hours later added a rack of beef ribs.  Three hours later.... Here's the pork after 9 hours or so... for most of the cook it...

That looks amazing!

Thanks.  I try to cook a lot for lunch and dinners for the bulk of the week. It just makes life easier and gives us options. 

Haven't done a Pork Shoulder in a while, so rectified that this weekend! Rubbed down a shoulder with Simply Marvelous Spicy Apple rub Went into the Egg with some Hickory and Cherry chunks - this is about an hour or so in Then I started cooking breakfast and meats for the rest of the week...