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  1. K

    Reverse sear

    Funny to see Jeff's post about Reverse Sear as I started doing this with pork chops. Go to your butcher have him cut pork Chops about 1-1/2 inch thick. Smoke them for about 1-1/2 hours at 225 using pecan wood. I use a Green Egg so I remove the chops then I get my heat up to 600 then throw the...
  2. K

    Shark Week

    My wife and I love stupid sy-fy movies, the worst they are the better. With that being said the last Sharknado movie is coming out and we are having a Sharknado movie marathon with friends that think we are crazy. Has anyone ever smoked Shark Steaks? I believe everything should be grilled so...
  3. K

    1st Waygu Brisket

    This year my mom asked me to cook a brisket for Christmas.(1st time she has ever asked for help)  She knows how much I love to smoke meats and how they always come out so great.  Well my butcher didn't have what i was looking for and he recommended a Waygu brisket,  Well I had never done one...
  4. K

    Thinking of a new smoker

    I currently use the Big Green Egg and have used it for years. My food always turns out great but I am really wanting a new smoker and I would keep the Egg for use as a grill. What is the preference now a days? I've really been looking at the Lang pits. I do want a little larger cooking area...
  5. K

    Fatty for my cookoff

    I will be doing FATTIES for my upcoming cookoff. My question is should I use center cut bacon, thick cut bacon or just some simple applewood smoked bacon? :grilling_smilie:
  6. K

    Who Hog

    Doing a whole hog this coming weekend.  Not really going to be a smoke because I'm cooking in a Cajun microwave.  I have a special rub blend that we normally use which has a little kick to it.  I would like to try something a little different.  Any suggestions?
  7. K

    They just don't understand

    I have been smoking meats for a few years now and it's the only way I cook.  Have no need for a grill anymore.  Friends have fallen in love with my home made "Kajun Korey's EPIC BBQ Sauce".  So much that I make several jars at a time to give to friends.  When I decide to smoke something and...
  8. K

    What to cook next?????

    Having friends over Sunday and I'm trying to decide what to cook next.  Pork has been done enough, Can't fit enough ribs on the Green Egg for all that's coming.  What do you suggest?  Brisket? Chuckie? I want something really different to blow everybody away.
  9. K

    Boston Butts

    I love smoking Boston Butts.  I have a Green egg and I generally do an overnight cook.  I am wondering does anyone ever stuff the butts with garlic?  I have a great rub that I use but am thinking about stuffing some garlic in it as well.  I need to put on tonight to have it ready for a function...
  10. K

    Cooking Temperatures

    I have finally had some time to sit and read thru a lot of discussions.  This site is awesome because the people here share everything.   I'm still new at most of it and learning more each time I log in.  The best thing I think I have learned is about the resting period of the different meats. ...
  11. K

    Wanting a new larger smoker

    I currently have the BGE and love everything that I cook on it.  I want to get another smoker that will fit more meat on it at one time.  Have been looking at the Lang smokers as well as others.  I just don't know where to go from here.  It will be used mostly in my back yard.  Some of the only...
  12. K

    New Orleans Style

    My name is Korey but I prefer Kajunkue.  I live in New Orleans and enjoying cooking very much.  As you can see by my screen picture that I do enter cooking contest with our mens club from church.  First year cook off was chili, we won People's choice and 1st place judges choice.  Next year was a...
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