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  1. bgosnell151

    Fajitas

    I threw a marinated skirt steak on the Kamado Joe and got it up to medium. I then did some peppers and onions in a CI on the KJ. Put the skirt steak in with it to heat it back up.
  2. bgosnell151

    Prime Rib

    Put a 3 1/2 inch thick prime Rib on the KJ at 300 for a little over an hour. Then moved it over to a CI skillet on my gasser to sear. Turned out awesome!!!
  3. bgosnell151

    BBQ Bacon Wrapped Chicken Thighs

    So I wrapped some thighs with bacon and marinated them in Stubbs spicy BBQ sauce. Took them to 164 and pulled them. Then through some wings dusted with Old Bay on. HAPPY FATHERS DAY!!!
  4. bgosnell151

    Venison sausage fatty

    What IT should I smoke it to?
  5. bgosnell151

    Leg of lamb with dried mint rub

    I just put it on about an hour and a half ago. It's currently just shy of 100 IT. My question is, should I be concerned that the mint will come out bitter? I will post pics and let you all know how it is.
  6. bgosnell151

    Beef ribs

    Put on some beef ribs this morning. Going to try the 3-2-1 method. One rack is SPOG and the other is Montreal steak. I typically use Pecan, but am trying Mesquite today.
  7. bgosnell151

    7 Bone Question

    Will this have a stall? Been between 146 - 148* for over an hour.
  8. bgosnell151

    Pulled Eye Round

    Rubbed it down last night with Bourbon Brown Sugar rub. Preheated the MES to 245* and put it in at 9:30. 11:30-up to 115* and sprayed it with whiskey and apple juice mixture.
  9. bgosnell151

    Sunday Brisket #2

    Injected it and rubbed it last night and put it on around 8:30 this AM.
  10. bgosnell151

    Tri Tip smoke

    i've just prepped my Tri for tomorrow's smoke. Injected with beef broth, worcestshire sauce and onion powder. Montreal steak on the outside and back in the fridge.
  11. bgosnell151

    Smoked a few shrimp today with my ribs

  12. bgosnell151

    CSRs and Cajun shrimp

    putbsome CSRs in the smoker, along with some Cajun shrimp.
  13. bgosnell151

    Beef Ribs

    been on for about 2.5 hours now. Thought I would start the thread.
  14. bgosnell151

    No wrap spares

    first time with the no wrap method. Just doing a half rack, but seem really meaty. I do have a question though. Since I'm doing a half rack, will the bend test still work? Saw someone mention a toothpick test, is that similar to a brisket?
  15. bgosnell151

    Wine Barrel pellets

    has anyone use these? I tried them for the first time today and had the worst time getting them lit. I ended up having to mix them with Pecan.
  16. bgosnell151

    NY Boneless Spoon Roast

    first smoke of the year and it turned out awesome. Didn't have much fat in it, so still a tiny bit tough. Took it to 125 then double wrapped it in foil and a towel and let it rest for an hour. Got up to 135. PERFECT. Used pecan wood with McCormicks steak rub. It had great flavor and will...
  17. bgosnell151

    Rack of Lamb question

    Was planning on taking it to 140. My question is, should I put it in a cooler to rest after? If so, for 45 minutes?
  18. bgosnell151

    Top Round

    Doing a 3 lb roast tomorrow. What temp should I cook it and how long approximately will it take?
  19. bgosnell151

    MES taking forever to heat up

    Maybe it is my imagination, but its been about an hour and its only at 106°. This is the first I've had it oit this year and don't remember it taking this long. Heating to 240° to do a butt. Outside temp is around 70° and not much of a breeze at all. The smoker is sitting in direct sunlight...
  20. bgosnell151

    Beef Short Rib question

    Can I grill short ribs? Or would it be better to freeze them until I can smoke them? Purchased some with the plan of smoking them today, but it poured all day.
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