What's on the smoker today?
- Thread starter wytex
- Start date
I shot a old hog sow along the Rio Grande about an hour and a half southeast of El Paso. That hog was so tough, even the brats I made from it were tough to chew!
shannerdrake
Well-known member
Smoked leg of lamb.
cahunter805
Well-known member
- Joined
- May 27, 2014
- Messages
- 2,525
Chicken thighs and drumsticks for this weeks lunch for the wife and I. Cheddar dogs for dinner also.
The smell was too great for my guests. Couldnt even set it down before they started picking at it like savages. No picture of the finished product unfortunately but it was amazing. Pulled pork has become easy now. Need to start smoking other meats more often.
Bigjay73
Well-known member
Looks great! Can I ask why only a flat?
WildWill
Well-known member
Found it for a great price couldn't turn it down.
CUElk
Well-known member
shannerdrake
Well-known member
My wife invited over a friend from work and her husband. She has also been bragging up my pitmaster prowess. So I had to show out.
-Cider brined pulled pork.
-lemon pepper brined smoked chicken.
-Smoked onion bombs (based loosely on the Meatchurch recipe)
-Cauliflower burnt ends (based loosely on Leroy and Lewis)
-Low-carb jalapeño/green onion beer bread.
-Salt crusted smoked potatoes
-Broccoli salad
-Pickled beets and red onions
-Romesco sauce
-Swine Wine (a super thin bbq sauce)
-Peach Bourbon BBQ Sauce
-A couple homemade rubs
Addicting
Well-known member
Tried smoking lake trout and steelhead for the first time. 4 hours on smoke setting but I’m not sure it was completely done. I have it cooling now to see if it was a successful venture or I if just got practice at cleaning the grill.
WildWill
Well-known member
Did you brine them?
Addicting
Well-known member
Yes, Didn't cut it right as I cut it for steaks. I changed my mind and recut fillets. The brine didn't penetrate well enough. Also come to find out you have to spray the grill surface with Pam.
So while it looked good it was quite the mess to clean up.
WildWill
Well-known member
In charge of bringing dinner to T-ball practice tonight. Put this guy on last night around 10:30 at 180 degrees got up every couple hours to spray with apple juice. It's sitting at 140 internal now just cranked it to 200 degrees.
fleabagmatt
Well-known member
WildWill
Well-known member
It's pretty good stuff actually. This ones my favorite.
WildWill
Well-known member
WildWill
Well-known member
Did a 9lb brisket tonight.
CPAjeff
Well-known member
Bison roast cooked in butter, soy sauce, Worcestershire sauce, and a sprinkling of Montreal steak seasoning with potatoes and corn.
I pour a little of the leftover liquid on the finished product.
I pour a little of the leftover liquid on the finished product.
WildWill
Well-known member
Wings before sauce 
And after
And after
Nick87
Well-known member
Deep fry?
Similar threads
