Still cooking.

[gmc2003]

I haven't posted much in the last month or so, but that doesn't mean the kettles have been idle.

First up - Pork tenderloin, spam and bologna rings.
All prepped up and ready to go.

Getting the 22 ready

and on they go

These babies were boiled, but at 7.99/lb I couldn't resist. They were in the 2lb class

Almost chow time

Chow time!!!

The bologna and Spam were eaten the next morning and for a work lunch so no finished pics. I did fry an egg in the bologna hole - ummm good.

Thanks for peeping

Chris

 

[yankee2bbq]

I was wondering where you were. I’ve haven’t had lobster in probably 18 years or more. Everything looks good! I like spam and eggs in the morning!
Banjo man out.

 

[JLinza]

I'd be digging into that for sure, looks great

 

[smokerjim]

Looks great Chris

 

[gmc2003]

I was wondering where you were. I’ve haven’t had lobster in probably 18 years or more. Everything looks good! I like spam and eggs in the morning!
Banjo man out.

Appreciate it Banjo. The local grocers usually have them on sale around here a few times a year. So good. I used about 2/3rds of the Spam for a smoked spam salad.

I'd be digging into that for sure, looks great

Thank you kindly JLinza

Looks great Chris

Appreciate it Jim.

Chris

 

[jcam222]

Lots of good stuff Chris! I need to do Spam as I have like a dozen cans

 

[gmc2003]

Lots of good stuff Chris! I need to do Spam as I have like a dozen cans

Thank Jeff, I don't eat Spam all that often, but I do love the stuff.

Chris

texomakid thanks for the like

 

[mr_whipple]

Nice! I'm digging the baloney rings.

 

[gmc2003]

Nice! I'm digging the baloney rings.

Thanks Chris. They make great breakfast vittles.

Chris

Here an older shot of what the final dish looks like.

I always add some cheddar

Chris

 

[JLeonard]

All looks mighty fine!

Jim

 

[Gonna Smoke]

When I saw the rings, this is exactly what I was thinking about. Looks great...

 

[civilsmoker]

Spam and lobster!!!! I mean that’s one of the most epic cooks around!!!!

 

[SmokinEdge]

Nice work there Chris. Always enjoy your kettle cooks. That bologna is pure fire.

 

[Winterrider]

Wow, haven't had the bologna rings for a long time.

 

[gmc2003]

All looks mighty fine!

Jim

Appreciate it Jim. BTW hows that new cooktop working out? Any action shots yet?

View attachment 700285

When I saw the rings, this is exactly what I was thinking about. Looks great...

Ha thanks Charles. The hardest part is getting the deli person to slice it the thickness I want. It took two tries this time and it still wasn't really as thick as I asked for.


Chris

 

[gmc2003]

Spam and lobster!!!! I mean that’s one of the most epic cooks around!!!!

Thanks Civil, not a very common combination, but it worked.

Nice work there Chris. Always enjoy your kettle cooks. That bologna is pure fire.

Appreciate it Eric, and I enjoy cooking on them

Chris

 

[gmc2003]

Wow, haven't had the bologna rings for a long time.

Thanks Wade, I wouldn't want to eat them on a regular basis, but they make for an excellent treat at breakfast.

912smoker thanks for the like

Chris

 

[JLeonard]

Appreciate it Jim. BTW hows that new cooktop working out? Any action shots yet?

Chris

My pitboss griddle.....? Working like a charm. Actually thinking that I may follow your lead this evening for supper and do eggs and bologna on it for sammichs.

Jim

 

[gmc2003]

My pitboss griddle.....? Working like a charm. Actually thinking that I may follow your lead this evening for supper and do eggs and bologna on it for sammichs.

Jim

Sounds like a plan, and make sure you post it up. My bad I was talking about your new smoker

Chris

 

[JLeonard]

Sounds like a plan, and make sure you post it up. My bad I was talking about your new smoker

Chris

4th Cook

Had Tatanka running for the 4th. Started at 4am. 5 slabs of ribs 2 1/2 butts, tri tip, brisket flat, and pork steaks. 3 ribs and the butts were for a girl I work with. TBS… Bottom shelf/top shelf temps. I love this! Joel @seenred built a heck of a cooker! Fed it a split about every hour and...

www.smokingmeatforums.com

TATANKA….First cook

Had a long week after getting home from Oklahoma. What to break in my smoker with? Kept looking at it and how big it was. Decided that a pork butt would be a good one to get used to it. So…did a pork butt, Chuck roast, 2 slabs of ribs, a couple of pork tender loins, and a couple rolls of...

www.smokingmeatforums.com

Heres the two cooks I've done thus far on it! Love it!

Jim