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Picnic pork on the gmg/ db
I did not trim off the skin on this one. Next one I will try trimming it off so I can get more bark on it. And I smoked it skin side down. -
Picnic pork on the gmg/ db
- gtwind
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Picnic pork on the gmg/ db
Dry rubbed a 71/2 pound picnic pork overnight On to the smoker at 7:00am at 245 degrees Along with a water pan After 3 hours spritzed with Apple cider every hour Hit IT of 200 around 4:00 pm and I wrapped in foil and rested in cooler until 5:30 The bone pulled right out and meat pulled... -
Buffalo Chicken Egg Muffins
Those look delicious. I will defiantly try this recipe. Just made pulled pork I think I'll try it with that. Thanks for the post -
Smokin 4 kind of cheese today
- gtwind
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Smokin 4 kind of cheese today
I have Gouda,Gruyere, Monterey Jack and provolone. I have these in the smoker with a tube of Louisiana grills pellet blend. I will give Them 3 to 4 hours smoke then seal them in foodsaver bags. Then they will be ready By Christmas.- gtwind
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- Forum: Smoked Cheese
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Just started smoking......I feel reborn (1st time pics included)
Nice looking food thanks for posting and welcome to a great site :welcome1: -
Bacon wrapped stuffed chicken thighs w/Q-View
Yes thanks for sharing, I to will be trying this method. They look delicious and keep the Qview coming. -
Brisket
Details Cook temp was around 220 until it temp hit 160 then wrapped in foil with Apple Juice until it was 205 (was when a toothpick stuck in and pulled out with no resistance) then rested it in a cooler wrapped in towels for an hour. And the rub I used was smileys brisket rub. Mmmm...
