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re: Cool items to smoke this weekend
Posted on 4/9/20 at 8:54 pm to thadcastle
Posted on 4/9/20 at 8:54 pm to thadcastle
Sorry to be boring, but this weekend it's a medium sized brisket for me. If you want exciting... I guess hotdogs?
0
Posted on 4/9/20 at 9:02 pm to thadcastle
Two chickens and 15 beef short ribs will hit the stack on my offset with charcoal and pecan. Meat for the week. 
Posted on 4/9/20 at 9:14 pm to Duane Dibbley
You from West Tennessee?
This post was edited on 4/9/20 at 9:15 pm
Posted on 4/10/20 at 6:34 am to OTIS2
10 hours in and we’re at 168. Should be perfect timing for lunch 
Posted on 4/10/20 at 7:21 am to Uncle JackD
Posted on 4/10/20 at 7:25 am to RichJ
quote:
Gonna smoke a heavy beef rib plate...
Where do you find that? I’ve been looking for awhile.
Posted on 4/10/20 at 8:34 am to thadcastle
For you baws in New Orleans/Metairie...Breaux Mart has Baby Backs on sale..$2.59 @lb...Got a nice rack yesterday..Going to smoke on Sunday..Just remember a lot of stores are closed on Sunday..Winn Dickme is open..
Posted on 4/10/20 at 8:51 am to Uncle JackD
quote:
Uncle JackD
You don't fresh crack the pepper? I don't see any salt, you don't use kosher?
Posted on 4/10/20 at 9:00 am to Chucktown_Badger
Nah regular ole pepper, salt, and garlic powder.
Posted on 4/10/20 at 10:28 am to Duane Dibbley
quote:
How to Smoke Bologna
This was a staple growing up.
Posted on 4/10/20 at 10:30 am to pdubya76
Fresh Market is where I get the ones I cook. I've been told that Costco has them occasionally, but I haven't shopped there...
Posted on 4/10/20 at 1:29 pm to RichJ
That’s a wrap
Posted on 4/10/20 at 1:44 pm to thadcastle
I have been smoking a lot of beef and pork belly lately. Tri-Tips, Sirloin roast, Rounds etc. Or Redfish and make a dip.
Posted on 4/10/20 at 9:34 pm to djrunner
quote:
Sirloin roast,
How do you usually do this? I bought one last week and was going to make some tacos but it turned out less than good. I tried cooking like I would a brisket...pushing it up to 190ish. I think it was just way too lean to cook that way, but maybe I screwed up somehow?
Posted on 4/11/20 at 7:48 am to mmmmmbeeer
quote:Cook it like a steak not a brisket. I pull mine around 140 to get mid rare then either cut it similar to a prime rib or cut it thin and turn it into roast beef.
How do you usually do this? I bought one last week and was going to make some tacos but it turned out less than good. I tried cooking like I would a brisket...pushing it up to 190ish. I think it was just way too lean to cook that way, but maybe I screwed up somehow?
Posted on 4/11/20 at 7:50 am to thadcastle
Rabbit. Lol
Posted on 4/11/20 at 8:03 am to djrunner
What is your smoking temp for the sirloin?
This post was edited on 4/11/20 at 8:04 am
Posted on 4/11/20 at 10:04 am to thadcastle
I would recommend smoking a Long Island duck. Smoke that duck and then make a smoked duck stock. Next day pull the meat and make a smoked duck andouille sausage gumbo. Make a really dark roux. That is one of my favorite dishes ever.
This post was edited on 4/11/20 at 10:07 am
Posted on 4/11/20 at 10:05 am to heatom2
quote:
I'm eyeballing a Lone Star Grill but I think my wife may leave me if I buy one..
Sounds like a win/win.
I have a Kamado and I've been eyeing a pellet as well. Brought up the idea of getting a pellet to the wife a few days ago and she threatened to leave me if I bought another grill
Posted on 4/11/20 at 10:43 am to 504Voodoo
Has anyone smoked Boneless Skinless Chicken Thighs?
Want to make a gumbo tomorrow and I have these in my freezer. Maybe roll up and stick toothpicks through to hold shape so the don't dry out?
Want to make a gumbo tomorrow and I have these in my freezer. Maybe roll up and stick toothpicks through to hold shape so the don't dry out?
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