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  1. cronocide

    Small butt on in cold weather.

    You're not wrong......lol.:emoji_sweat_smile:
  2. cronocide

    Small butt on in cold weather.

    Rubbed and on at 275*.
  3. cronocide

    Fixin pulled pork in Wisconsin on a very cold day.

    I'm tossing on a small 6lb. pork butt now for pulled pork and it is 15 degrees outside. Good Luck!!
  4. cronocide

    Smoked Chicken Cordon Bleu

    Everything came out delicious! Will cook again.
  5. cronocide

    Another spider

    I am guessing a type of wolf spider, and Google Lens agrees.
  6. cronocide

    Smoked Chicken Cordon Bleu

    We had a craving for some chicken cordon bleu the other day. I picked up everything to make it yesterday, and thought why not smoke it. I took 4 chicken breasts and butterflied them. I then pounded them out until they were all uniform size. After that I hit them with some rub and put laid on...
    • cronocide
    • Thread
    • chicken chicken cordon bleu poultry
    • Replies: 7
    • Forum: Poultry
  7. cronocide

    Making a feast tonight.

    They were smokey, but not overpowering. I went for a medium soft boil and pulled them a little too soon. They would have been better if the yolks set firm but were jammy. Will have to redo them and re-evaluate haha.
  8. cronocide

    Making a feast tonight.

    Sorry about the wait, had some things come up. The smoked eggs were delicious, although I'll let them boil about 2 mins longer next time as the yolk didn't set completely. The mozz sticks were do die for and were even good on the reheat. I finely cut some onion on the mandolin for and laid it as...
  9. cronocide

    Making a feast tonight.

    Tossed this post in the general thread due to multiple things being cooked. First thing I did this morning was hard boil some eggs for about 7 minutes so they had a soft/jammy yolk. I then tossed those on my pit boss with a full A-maz-n smoke tube to provide smoke. I'll let those go for about 4...
  10. cronocide

    Cold smoked and seared Carne Asada

    80* with a pellet tube providing smoke, then immediately on to a 500* grill.
  11. cronocide

    Cold smoked and seared Carne Asada

    Turned out fantastic!
  12. cronocide

    Cold smoked and seared Carne Asada

    I marinated some flank steak and flat iron steak overnight in OJ, lime juice, garlic, salt, black pepper, diced jalepeno, oil, cilantro, and white vinegar. I currently am cold smoking the meat for 2 hours after removing from the marinade, patting dry, and seasoning with some carne asada...
  13. cronocide

    First time smoked shotgun shells

    Never, haha.
  14. cronocide

    6 lb. butt smoked last night.

    I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...
    • cronocide
    • Thread
    • pork pork butt smoking
    • Replies: 4
    • Forum: Pork
  15. cronocide

    First time smoked shotgun shells

    I am currently doing a 6 lb. pork butt with some bourbon peach rub and taking plenty of pictures. I will make sure to post it once finished lol.
  16. cronocide

    First time smoked shotgun shells

    I do like to partake in a cold tasty or three...
  17. cronocide

    First time smoked shotgun shells

    Gentlemen, my dumb ass was drinking and forgot the finished q-view pic before we ate them. Just imagine the way they looked in the original photo, just with sauce...:emoji_weary:
  18. cronocide

    First time smoked shotgun shells

    Just went on the smoker at 250* and will cook for 1.5 hours before saucing.
  19. cronocide

    First time smoked shotgun shells

    My lady wanted to try smoked shotgun shells and I got the ingredients to do the trial run. I used mexican cheese, chorizo sausage, cream cheese, and Holy Gospel rub for the stuffing and thick cut apple wood bacon for the wrap. They are currently resting in the fridge for 4 hours and then they...
  20. cronocide

    St Louis ribs...need help

    I have found if you want to do St. louis cut ribs with a time method, 2-2-1 is the way to go. I have found that 3-2-1 works well for baby back ribs but overcooks St. louis cut. I actually just started cooking to temperature and getting away from a time based method and have had much better ribs...
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