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  1. aaronsnow

    reheating pp at office

    That finishing sauce makes a perfect addition to Spruce up dry pulled pork. It's saved me several times...especially when reheating.
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    pute6avu.jpg

    • aaronsnow
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    • Album: Jalapeño poppers stuffed w/ pulled pork
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    e9ujemy6.jpg

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  4. aaronsnow

    Jalapeno poppers stuffed w/ pulled pork

    First batch came out really great, smoked at 225 for 2.5 hours then turned up to 375 to get a little crispy ends on the bacon. A fellow smoker and foodie told me they were one of the best appetizers he'd ever had! New version for tomorrow's BBQ...same concept, no pulled pork.  Instead this...
  5. aaronsnow

    GMG vs Traeger

    I've read that in the warm months you should keep the chimney wide open and in the cold months use the two finger rule. If you read my first post you'd see I'm already a big fan of the amazn smokers... :) Sent from my iPad using Tapatalk HD
  6. aaronsnow

    GMG vs Traeger

    From what I've been reading these pellet smokers, including the GMG have been used in winning a ton of competitions. I would bet you could certainly enter with one too.
  7. Jalapeño poppers stuffed w/ pulled pork

    Jalapeño poppers stuffed w/ pulled pork

  8. 2013-05-10%2021.10.54.jpg

    2013-05-10%2021.10.54.jpg

    • aaronsnow
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    • Album: Jalapeño poppers stuffed w/ pulled pork
  9. aaronsnow

    Jalapeno poppers stuffed w/ pulled pork

    So I'm cooking for my local Homebrew club event tomorrow and I've decided among other things I'm going to put some poppers on the smoker Half slice jalapeño, sharp cheddar chunk, pulled pork, sprinkle of dry rub seasoning and wrapped in bacon. Will update on how they turned out
  10. aaronsnow

    First Brisket Thread #1,045

    Well I pulled it at 190, foiled and let it rest in towels for two hours. Tasty, but really I would call this just "ok". Moist but a bit chewy, the dry rub made a nice outer ring though. I actually blame the cut of meatused for the mediocre review, not by any means a choice cut. Even still...
  11. aaronsnow

    considering a pellet smoker

    Decide on anything? Been smoking on my GMG for the last three days and its been tons of fun!
  12. aaronsnow

    First Brisket Thread #1,045

    Yeah, hoping to "perfect" it before moving up to do a large brisket. Next time I might try injecting . Thought this might be done for dinner but I'm just now at the 170 degree stall.
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    image.jpg

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  14. aaronsnow

    First Brisket Thread #1,045

    Just put some potatoes on, it's at about 130 degrees and not quite as dark as I thought it would be by now. Perhaps I was too conservative with the dry rub.
  15. aaronsnow

    First Brisket Thread #1,045

    Little bit of a late start this afternoon, but with how small it is should be done by dinner. Firing up the smoker now. Going to place fat side down and after the previous advice may pull at 195. Will add pics and final thoughts. Thanks guys.
  16. First Brisket Thread #1,045

    First Brisket Thread #1,045

  17. aaronsnow

    First Brisket Thread #1,045

    Well I'm tackling my first brisket today, just a 3 pounder.  I bought a Green Mountain Grill this week and have been having fun with it ever since.  I have the brisket sitting on the dry rub until we return home from church.  My question is, do you guys mostly mop or spray?  I could probably...
  18. GMG vs Traeger

    GMG vs Traeger

  19. aaronsnow

    GMG vs Traeger

    Well it's been a weekend full of smoking!  Love this GMG already... Yesterday I did two chickens (no brine, if i had time to brine would have been much better), veggies smoked for salsa and then 2 lbs of almonds. Now I've got a dry rub on my brisket...that will be on the smoker before too long
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    photo 2.JPG

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