Preacher Man's Posts
I tried to add my recipes whenever possible, but I often don't use recipes and just wing flavors and measurements. Even on posts that I don't have recipes, I still included them here to share my methodologies/ideas/thought processes.
Beef:
Basic Brisket Method
9 lbs Packer Brisket
- Leftovers Chopped for Sandwiches
Pepper Crusted Prime Rib
Pot Roast (over roasted vegetables)
Chuck Roast Burnt Ends
Chuck Roast Tacos
Meal Prep - Pepper Crusted Smoked Chuck for Sliced Roast Beef
- Smoked Chuck Grilled Cheese
- Smoked Chuck Nachos
Pulled Chuck Chili
Tri Tip Korean Bulgogi
Tri Tip Reverse Seared
Added Moisture in Vacuum Sealed Brisket
Pork:
Sliced Pork Belly
Pork Belly Burnt Ends with Dr. Pepper Huckleberry Glaze
Pork Belly Burnt Ends with Cherry Lime Glaze
Pulled Pork Enchiladas (with homemade hatch green chile sauce)
Country Style Ribs
Pork Loin Tips
Bacon:
4 Flavors (Black Pepper, Cajun, Italian, Jalapeno)
Chicken:
Pulled Chicken Tacos
Turkey:
First Overnight Turkey
Apple Pie Smoked Turkey
Meal Prep - Pulled Turkey
- Turkey Salad Stuffed Bell Peppers
- Sour Cream Smoked Turkey Enchiladas
- Smoked Turkey Taters
- Smoked Everything Club Sammich
Tips:
Amazen Tube - Fill Halfway and Shake Even
Gloves I Use
MES 30 Setup with 12" Amazen Tube
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