HoustonNit Posted November 25, 2022 Share Posted November 25, 2022 Let’s eat! Happy Thanksgiving SBer. 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 26, 2022 Share Posted November 26, 2022 On 11/21/2022 at 11:31 AM, StarSurfer55 said: I was wondering if everyone grills year round. For me, I struggled using a charcoal smoker when temps dropped below 20. Now that I have been using a pellet smoker with a blanket, this is no longer an issues. I did choose not to smoke this weekend while our snow event (24 inches of snow)was in progress. Not so much because of the snow but more because of the wind (~40 mph). There is no grilling season. BBQ is year round in our family. I've been known to shovel snow to get to the grills and smoker. You are correct. Wind is the biggest enemy to my smoker. Rain doesn't affect it very much. Link to comment Share on other sites More sharing options...
Sven Heuchert Posted December 2, 2022 Share Posted December 2, 2022 This bacon will get honey glaced and then Off in the smoker. Was kept salted for three weeks straight. 3 Link to comment Share on other sites More sharing options...
Sven Heuchert Posted December 3, 2022 Share Posted December 3, 2022 Here it goes, the big holiday bacon, ha! Smoked on finely coarsed appletree chunks. Hopefully this one will turn out well. 4 Link to comment Share on other sites More sharing options...
Clueby Posted December 9, 2022 Share Posted December 9, 2022 I pretty much grill and smoke all year long. A pork belly and/or bacon has been on my list to try. Sven..your stuff looks amazing!! I stocked up today and blew my bourbon budget. Ready for smoking all winter. Chicken legs, thighs, and breasts, whole NY strip cut into steaks, one whole ribeye cut into steaks and another one cut half steaks and half left as a "prime rib" rib roast for Christmas. Couldn't resist ribeye for $7.99/lb and NY strip for $4.99. 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted December 9, 2022 Share Posted December 9, 2022 Poor Man's brisket, yesterday. 3 Link to comment Share on other sites More sharing options...
Clueby Posted December 12, 2022 Share Posted December 12, 2022 From the ribeyes that got cut up (see post above) I had one odd numbered steak that was huge. So I left that one out of what got frozen and smoked it today and then seared it off. Smoked some chicken wings and potatoes along with it. That ribeye was almost a full 2" thick. Me and Mrs. Clueby didn't even eat half of it 3 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted December 12, 2022 Share Posted December 12, 2022 Got 3 inches of fresh snow on Friday so I did some ribs on my pellet smoker on Saturday. I decided to to these a bit hotter and went with 275 instead of 250. Did teh usual, 2 hours on the smoker, then wrap and back on the smoker for another 2 hours, then sauce and back on for 30 minutes.I use Sweet Baby Ray Sauce but thin it with Apple Cider Vinegar to cut the sweet a bit. They turned out great. Topped off my day with a bit of Weller. 4 Link to comment Share on other sites More sharing options...
HoustonNit Posted December 25, 2022 Share Posted December 25, 2022 Love those ribs. Link to comment Share on other sites More sharing options...
JCwhammie Posted December 25, 2022 Share Posted December 25, 2022 Double smoked ham with a homemade glaze of syrup, brown sugar, mustard, and orange juice. Then I sprinkled sugar on the raw. It actually wasn't too sweet. Multiple people said it was the best ham they've ever had. I can't say I disagree. 3 Link to comment Share on other sites More sharing options...
Clueby Posted December 26, 2022 Share Posted December 26, 2022 8 hours ago, JCwhammie said: Double smoked ham with a homemade glaze of syrup, brown sugar, mustard, and orange juice. Then I sprinkled sugar on the raw. It actually wasn't too sweet. Multiple people said it was the best ham they've ever had. I can't say I disagree. Looks amazing!! I was GOING to do a prime rib but I got overruled in favor of finger foods instead. Guess I'll need to think of a reason to make the prime rib. 1 Link to comment Share on other sites More sharing options...
dcbt Posted December 26, 2022 Share Posted December 26, 2022 9 hours ago, Clueby said: Looks amazing!! I was GOING to do a prime rib but I got overruled in favor of finger foods instead. Guess I'll need to think of a reason to make the prime rib. NYE? I smoked a beef tenderloin per our usual Christmas tradition. No pics this time though. Link to comment Share on other sites More sharing options...
Clueby Posted December 27, 2022 Share Posted December 27, 2022 On 12/26/2022 at 7:00 AM, dcbt said: NYE? I smoked a beef tenderloin per our usual Christmas tradition. No pics this time though. Just me and the Mrs. on NYE so probably not. I work something out. I'm jonesing for some prime rib. Lol Link to comment Share on other sites More sharing options...
markandrex Posted January 1, 2023 Share Posted January 1, 2023 Smoked an eye of sirloin. We made a bourbon/thyme/mustard/shallot sauce for it. Served with baked potatoes and broccoli. A very nice bottle of German Spatburgender with it. 3 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted January 2, 2023 Share Posted January 2, 2023 Did my usual Hoppin John for New Years but added a brisket to the meal. My wife made cornbread. Turned out great. 2 Link to comment Share on other sites More sharing options...
Kjbarth Posted January 4, 2023 Share Posted January 4, 2023 Been busy past few weeks and haven’t been on the site. Christmas dinner - spun 2 chickens on rotisserie and made 2 prime tenderloins on Weber 22” kettle w/SnS insert. 2 Link to comment Share on other sites More sharing options...
Kjbarth Posted January 4, 2023 Share Posted January 4, 2023 For the 26th, traveled to The Live Free or Die state to visit my parents and celebrate my fathers 92nd birthday. Went to a local butcher and got his last prime rib roast. Made some rub including salt, pepper, onion powder, garlic powder, and ground coffee. Reverse sear on my dads grill. 2 Link to comment Share on other sites More sharing options...
Kjbarth Posted January 4, 2023 Share Posted January 4, 2023 Local supermarket had CAB ribeyes or rib roasts for sale just before Christmas at a good price so I bought the whole sub-primal in cryovac. Made a couple 2 bone roasts for NYE. The rest I cut up into 1-1/2” steaks, vac sealed, and put into freezer. 4 Link to comment Share on other sites More sharing options...
Clueby Posted February 6, 2023 Share Posted February 6, 2023 Last weekend had some family over so I made NY Strips, a rack of ribs, and chicken legs and thighs. Also a pan of potatoes with butter and some of the rub. I figured if I'm gonna fire up the smoker I need to get my money's worth. I ate leftovers all week. Today I did the opposite and fired it up just for 3 pork steaks. At least I have lunch for tomorrow. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 9, 2023 Share Posted February 9, 2023 Ran the new grill through its paces. Prime brisket. It came out pretty good. 2 Link to comment Share on other sites More sharing options...
bayouredd Posted February 12, 2023 Share Posted February 12, 2023 Smoking on the slow: Boudin Quail legs/thighs Quail breast poppers (because it's the only breasts I'm allowed to fondle) Shrimp Stuffed shrooms grilled shrimp Pics soon if I remember... 1 Link to comment Share on other sites More sharing options...
bayouredd Posted February 13, 2023 Share Posted February 13, 2023 As promised: 3 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted February 21, 2023 Share Posted February 21, 2023 Did a brisket overnight. Been trying a few different things. I have noticed more variation briskets recently. I usually take them to 205 but I have noticed that some are still a bit tough at that temp. So for a 9 -10 lb flat, I used yellow mustard as a binder, then applied the Fire and Smoke Society Black and Tan Rub. Put it on the smoker at 10 pm at 220. Checked it at 6 am and it was at 180. wrapped it in Paper and increased temp to 275. It reached 207 at 10:30 am this morning. Took it off and let it rest for an hour. Turned out really nice. 4 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted February 21, 2023 Share Posted February 21, 2023 as I indicated, I am seeing more variation in briskets lately. My usual method is to take them to 205 degrees. In the last year I am finding the this temp will not produce at tender brisket. So I am now going to 207 which is yielding a more consistent product. I always buy USDA choice briskets and it does not seem to matter what store I buy them from (tried multiple). I just wonder if we are getting more briskets from old dairy cattle (although most of these will not grade out at choice). Anyone else encountering this issue? Link to comment Share on other sites More sharing options...
smokinjoe Posted February 22, 2023 Share Posted February 22, 2023 I purchase prime full packers from Costco and every single one has been great. I run my briskets hot. =/>275 for entire smoke. 6-7 hrs from on to eating for 13 pounder. Time varies just due to time I leave it resting while I get the sides ready. 2 Link to comment Share on other sites More sharing options...
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