Taking the pellet smoker plunge in Chicagoland

Discussion in 'Roll Call' started by muralboy, Jul 17, 2015.

  1. muralboy

    muralboy Smoking Fanatic

    Father's day was very special - Having fun with my new toys

    Smoke Daddy Pellet Pro 625 Grill

    Smoke Daddy Big Kahuna Cold Smoker

    In the course of 3 weeks I have prepared
    • cold smoked gouda, vermont cheddar and harvarti
    • Smoked trout and salmon
    • Cider glazed pork loin
    • Cold smoked a beef tenderloin – following your suggestions
    • Smoked baby back ribs 
    • Smoked blue cheese stuffed olives and sun-dried stuffed olive
    • Rib eye steaks – smoked at 160 deg for 30 min and then cooked at 400 until done
    • Lobster tail with Old Bay Butter – put on with the steaks for the last 10 min.
    Here's what's on the butcher block
    • Skewered shrimp and scallops
    • Smoked pork belly
    • Dried beef
    • Smoked spaghetti/tomato sauce
    • Pizza
    Keep Calm and Smoke On!
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! I'm digging a hole under your fence.
     
  3. Cool, sounds interesting  and welcome from East Texas

    Gary
     

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