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Sub Smoker
- mbogo
- Album
- Comments: 0
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Sub Smoker
Just saw this on Facebook, had to share- Maybe call it "The hunt for red meat"????- mbogo
- Thread
- Replies: 1
- Forum: Smoker Builds
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12717656_582007941949195_5687651064099118580_n.jpg
- mbogo
- Media item
- Comments: 0
- Album: Sub Smoker
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Making a Tri Tip. Who wants to tell me how?
I've done a ton of tri tips, one of my absolute faves- I've settled on a coating of the thick worchestershire sauce now called "Bold Steak Sauce" , if you can find it, then a simple SPOG rub. I smoke mine with cherry pellets to about 125, pull, and let rest at least an hour. Longest hour of my... -
SV'nSear Rib Roast
My God, you guys REALLY know how to eat- Outstanding!! -
Roast beef sammies on homemade buns
OMG Man, outta the park!! That is perfect. The buns are a work of art!! It's 8AM and I'm drooling on the keyboard. Thanks........... -
Pellet Smoker as a grill to?
I Have a Yoder 640, and love it. The grill grates are a must, I can hit 500-600 degrees easily with the drip pan out. Best steaks I've ever had.- mbogo
- Post #13
- Forum: Pellet Smokers
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Smoked salmon pizzas. Easy!!
Holy Moly that looks outstanding!! Great idea- everything I love on 1 plate!! -
First Prime Rib
Looks great! And the D.O G. looks pretty determined.........I know that look!- mbogo
- Post #11
- Forum: For New Members
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Prime Rib Philly Cheesesteak Sandwiches (Apple Smoked)
Stop that. Total food porn. Dude, you just can't make a bad meal!!!!!!!!! -
Smoking Steelhead Trout Question
Steelhead are one of my favorites, mainly because they're more full-flavored, which the Mrs. doesn't like, which equals more for me....... I've always brined them in a basic sugar/salt mix, and do them at about 225. depending on the thickness, they usually don't take much more that about 2... -
Tri Tip
I go to Costco in ABQ a couple times a month, and buy their Tri Tip steaks, They're about $8/lb, but the marbling is incredible. They call them choice, but they could pass for prime grade anywhere-- mbogo
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Smoked Boneless Leg Of Lamb
That looks absolutely superb!! Love lamb, and if you get bored with cooking, you've definitely got a job as a photographer!! -
Smoking some goose breast
I really like your choice of marinade & seasonings, gonna have to try that- I do mine till about 145, as I too like it on the rare side. Happy smokin! -
why so many internal temps. for boston butt?
Really, folks, settle down.... this forum is about the joys of food. If you're pissed off, go to the bar, pick a fight, get your ass kicked, come home, & smoke something. 195-205, every hunk of meat is different, I just wiggle the bone (no pun intended) , and when it's good & loose, it's done... -
High altitude Brisket
Brisket is good at any altitude!! That said, and I don't have much experience at it, I just moved from 1200' to about 8000, and It seems like pulled pork, ribs & such seem to be done in about 3/4 of the time it used to- as always, a good thermometer is key. Brisket is unpredictable, to say...- mbogo
- Post #2
- Forum: Messages for All Guests and Members
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Cheesy beef and bean burrito snack sticks
Dude, that is cruel....... got any openings in the Mtnc. Dept?? That would be worth the commute..... -
Smoked Yard Bird + Smoked Twice Baked Mashed Cauliflower
That cauliflower dish is WAY beyond creative- love stuff like that, Kudos!! -
New Guy from New Mexico
Hi Derek, I just moved to Santa Fe from Minnesota (None too early!), and are loving it! Seems to take a little longer here on a typical smoke, I assume because of the altitude change- But it's still a treat! Can't beat the Little Chiefs for fish, Happy Smokin!!
