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  1. eccman

    Smoked Pork Loin

    I bought two pork loins and decided to smoke them. I put a rub on both (gorilla bbq rub from Gorilla BBQ in Pacifica). I used pecan for the smoke. I smoked them at 275 for about 3 1/2 hrs. I hit one with a Prickly Pear Habanero bbq sauce and left the other one with just the rub(which was a...
    • eccman
    • Thread
    • Replies: 11
    • Forum: Pork
  2. eccman

    Mesquite BBQ Rub Beef Jerky

    I made some beef jerky today. I used beef top round already sliced thin. I just had to trim a little fat off the edges. I used a Mesquite BBQ Rub and added some salt. pepper and granulated garlic. I let it sit for an hour then put them on the trays. Turned on the dehydrator and let them go for...
    • eccman
    • Thread
    • Replies: 1
    • Forum: Beef
  3. eccman

    Day off today so I did some ribs

    I smoked one rack of ribs on the Traeger then did the other rack on charcoal. I put my own homemade rub on them. I smoked them at 250 for 3 hrs then turned it up to 350 for another hr. On the coals I did them for about 2 hrs at 350 to 400. I am not sure what pellets were in the auger but...
    • eccman
    • Thread
    • Replies: 7
    • Forum: Pork
  4. eccman

    A nice day for a tri tip

    Haven't posted in a while but decided to start posting stuff again. I did a couple of tri tip today. I smoked them at a temperature of 250. Pulled them off at IT of 133. I used a blend of Hickory and Cherry wood. They turned out delicious. My oldest son gave me an A(he doesn’t hand those out to...
    • eccman
    • Thread
    • Replies: 7
    • Forum: Beef
  5. eccman

    Smoked Pork Shoulder

    I smoked a pork shoulder. I put it in for about 11 hours. I smoked it to 192 degrees. I used hickory and apple 50/50. This was the best one that I have done. After some bad ones in my last couple attempts this one came out great. It pulled right off the bone, I put a homemade rub on it. I pulled...
    • eccman
    • Thread
    • Replies: 3
    • Forum: Pork
  6. eccman

    First attempt making sausage

    I had my first attempt at making sausage tonight. On Fathers day I recieved the grinder attachment for my kitchen aid. I used a pork butt for my meat as I made my version of chorizo(I found a chorizo recipe and used it as a guideline and added other spices that I like). Cleaning the casings was...
  7. eccman

    Smoked Pork Shoulder

    I went out in the heat and smoked a pork shoulder. I made my own rub then put it in my Treagar pellet smoker. I used a blend of Maple, Hickory and Cherry pellets. I started off at 195 for the first four hours, then brought it up 250 over the next 4 hrs. I pulled it out with internal temp of 205...
    • eccman
    • Thread
    • Replies: 4
    • Forum: Pork
  8. eccman

    Smoked Jalapenos Wrapped in Bacon

    Its been a while since I have posted. I have been lurking though. I tried a recipe that my brother gave me. Cream Cheese Stuffed Jalapeno Peppers Wrapped in Bacon. They were pretty good. I didn't take the seeds out so they had some heat. I smoked them at 225 for about an 1 1/2 hours. I think I...
  9. eccman

    Ribs

    Hi, I want to smoke some pork ribs. Is it recommended to brine or just do a rub or marinade? Ian
    • eccman
    • Thread
    • Replies: 5
    • Forum: Beef
  10. eccman

    Sunday Smoked Chicken

    I smoked a whole chicken today. The brine I made was sugar, salt, chili powder, smoked paprika, granulated garlic, fresh sliced jalapeno and water. I brined it for 24 hrs. I stuffed the skin with fresh jalapeno and onion before I put into the smoker. I used beech chips and smoked it for just...
  11. eccman

    Smoking Lamb

    Hi, I am pretty new to the forum and smoking meats. I was wondering if anybody has smoked Lamb? My family loves  lamb but I am not sure how it would taste smoked. Any comments? Ian
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