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  1. NamVetJoe

    Is it my imaginatin

    I smoked some bone in chicken thighs yesterday. They were GREAT. Today I had one for lunch. I would swear the smoke flavor intensified. Anyone else experience this?
  2. NamVetJoe

    Sunday tradition

    To prove I am not a vegan I submit this picture of my new Sunday tradition, smoked porterhouse steak. Smoked to rare and reverse sear to medium rare. OH just to round things out that’s shrimp on the skewers The butter rounds out the flavor of the steak IMO
  3. NamVetJoe

    Ribeye my way.

    Winn-Dixie ribeye on sale $5.96 lbs. 1 ¼ inch thick. Grilled using chunk hickory/ hot smoke. Before grilling, Left at room temp for 1hr heavily salted to draw out moisture. Final product Ribeye sautéed spinach,onions,mushrooms and sweet potato fries and the obligatory red wine.
  4. NamVetJoe

    Tri-Tip

    1 and 20 min at 250-255 . internal temp 133 degrees. Rapped tightly in aluminum foil 30 min. beverage did not hurt either.
  5. NamVetJoe

    GUESS WHAT

    Ok so I tried butterflied Pork loin stuffed with caramelized onions and apples. What do you boys and girls think
  6. NamVetJoe

    Can I get an AMEN

    Pork loin with baked beans and arugula salad
  7. NamVetJoe

    Sometimes all is needed is a picture

    Thighs nothing but thighs
  8. NamVetJoe

    Any reason why not.

    I have seen this method work with a cast iron frying pan. The only issue is you can only do one porterhouse at a time. Any reason this should not work with multiple steaks
  9. NamVetJoe

    Call me crazy

    Ok, it’s not like I have not been called that before. While at Costco to pick up some tri-tip I spied this. I just know even though it's cooked and sliced there has to be something you boys and girls have done with it in the smoker to kick it up
  10. NamVetJoe

    Third times the charm

    Smoked for 3hrs then foil wrapped for 2hrs on my MasterBuilt propane smoker. and straight to the grill for just a kiss of BBQ sauce. Sorry if the last picture is a little gross I was trying to show the bite. Pulled the bark of that piece and boy was that gooooooood
  11. NamVetJoe

    What do you think ?

    I read today that when you smoke ribs the pores of the meet will open initially, for a couple of hrs absorbing the smoke and then close so if you continue to smoke the ribs get an off taste
  12. NamVetJoe

    Tri-Tip second go round

    Made my second Tri-Tip invited My friend Jack and his wife Red, in an attempt increase smoke duration I put a piece of paraffin charcoal lighter in my CIP and one piece of charcoal on top got the charcoal white than put 1 large piece of hickory on top of the charcole when it stated to smoke I...
  13. NamVetJoe

    First time cooking chicken legs

    Dry rub for 6hrs. cooking time, 2hrs 45 minutes at 250 degrees took out of the smoker at 145 degrees. Pause for effect. Ok took them out at 165 degrees finished on the gas grill for 5 min. The smoke seems to have enticed an uninvited guest. As anyone that lives in FL near fresh water will tell...
  14. NamVetJoe

    Chicken legs

    I will be smoking my first round of chicken legs on the bayou chick rack. do you, boys and girls smoke with skin on our off BTW I was going to edit chick rack but I'm sure someone is LOL
  15. NamVetJoe

    This height of embarrassment

    I was at a celebration of life last night. There was so much food. I was drawn to the pulled pork. It was great, I asked the gentlemen standing there who smoked the pork ? his response was "I did". I told him it was great. that I was just getting into smoking. And attempted to pat myself on the...
  16. NamVetJoe

    First time fast pork boneless roast

    I had this small piece of boneless pork and decided to do a quick smoke, commercial pork rub. left a nice fat cap on top. 1 ½ hrs. at 225. Temp 133. Removed it from smoker tented with foil for 10 min got to 140. yummy
  17. NamVetJoe

    My FIRST tri-tip

    225 1 1/2 hr then in foil for 1/2 hr What do you boys and girls think ????
  18. NamVetJoe

    Pork tenderloin second try.

    Did a tenderloin without all the bells and whistles, Just a rub a chunk of mesquite no water in the pan. 1 ½ hrs. at 250 then ½ hrs. to rest. Came out great. Note to self-hole in center of the slice is from temp probe, Try to shoot that well at the range
  19. NamVetJoe

    Dont judge a book by its cover

    This is my second try at spatchcock chicken, this is butt ugly chicken. BUT oh so juicy oh so smoky. Got to give me a 90 245 for 3 hr
  20. NamVetJoe

    First time bone in pork chops

    Ok, boys and girls, I don't want to dry the six chops I will be smoking tomorrow. They are all 1 1/4 " thick. Do I marinate them? Inject them or just smoke as is?
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