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Todays smoking extravaganza..with Q-View!! New!! Sliced pic!!

fpnmf

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Went to Publix and H-Mart today.

Chicken legs .69 got some.

Sirloin tip..nice looking 3.59  got a 4 pounder.

Big jalapenos ..got a dozen.

Got 4 pounds of assorted cheese to smoke.

The chicken got SPOG on hers and Jeffs rub on mine.

Hickory in the amazen.

Out at 165 IT..skin not crispy but chicken very juicy and tasty.



ABTs got cheddar and my bacon for her and cheddar, cream cheese and bacon for me.

Same hickory cruising along.

Mmmmm smokey goodness.....



I went back and read about sirloin roasts. (search tool)

Coated it with SPOG.

Reloaded the  amazen.

Took it out at 135.we like em rare.

Covered the thing with tin foil.

Cut off a small chunk..very tasty.





So far so good today.

Will show final pics tomorrow after the visit to mr slicer..

 Have a great day!!

  Caig
 

chef willie

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Looks awful good....today must be sirloin tip day. ABT's are huge....nice job....waiting for the sliced shots
 

pineywoods

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Looks awesome bet it tasted even better!!
 

virginiasmokesignal

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Craig my friend, you have been one busy little smoker!  The chicken, sirloin and the ABT's look awesome, did not see the cheese! Can't wait to see the sliced up sirloin, would like to do one of those myself to have for samich meat.  Don't forget about your friends tomorrow! LOL!  Just kidding Craig, keep up  the good work, you make us all proud!

Your SMF Friend!

Barry 
 

SmokinAl

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Nice job there Craig, looking forward to the sliced shots.
 

fpnmf

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I am very happy with this smoke...

Tender and juicy..smoky flavor.

Sliced thin.

I can see a few more of these in the near future.

 have a great day!!

  Craig

 

rp ribking

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Craig, Got a question.

I smoked a 4.5lb a couple of weekends ago, took IT to 140* took about 3 hours, let rest in fridge over night and it was really bloody. Is this normal?

RP
 

SmokinAl

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Well now Craig that roast beef looks excellent! It's one of my favorites. Congrats buddy!
 

SmokinAl

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Craig, Got a question.

I smoked a 4.5lb a couple of weekends ago, took IT to 140* took about 3 hours, let rest in fridge over night and it was really bloody. Is this normal?

RP

Yea man, that's called au jus. Just slice the roast real thin like Craig did & dip it in the au jus, or make a sammie & pour a little over the meat. It's pure heaven.
 

fpnmf

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Craig, Got a question.

I smoked a 4.5lb a couple of weekends ago, took IT to 140* took about 3 hours, let rest in fridge over night and it was really bloody. Is this normal?

RP
Yup!!
When I took it out at 135 it looked rare. It is.

Got about one half a cup of reddish juice in the foil after sitting all nite.

Great for dipping....

We are very happy with the way this finished.

  Craig
 
 

Bearcarver

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All great looking stuff Craig!

Don't forget the Horse Radish with that awesome RB sammie material!!!

MMMMMmmmmmmm.............,

Bear
 

smoke 2 geaux

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You guys are killin me with the roast beef sammy meat!  I gotta do that NEXT WEEKEND!!!!!!!!!
 

gotarace

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Everything looks fantastic Craig...That sammy beef looks great...i agree with smoke 2....that beef sammy meat is killing me, i will do one this weekend.
 

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