What's on the smoker today?

[INMT]

Smoked and reverse seared some Australian ribeyes.View attachment 324190View attachment 324191View attachment 324192

Oh dang. I want one.

 

[Dave N]

Smoked and reverse seared some Australian ribeyes.View attachment 324190View attachment 324191View attachment 324192

So where do you find Australian steaks?

 

[Derek44]

So where do you find Australian steaks?

Australia??

 

[Dave N]

Australia??

 

[WildWill]

So where do you find Australian steaks?

https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://us.teysgroup.com/&ved=2ahUKEwjAzJ6mktyFAxU7IUQIHVYNDlMQFnoECBQQAQ&usg=AOvVaw33PoToUpsSFygvAEHu7Oum

I do a large order every year of prime rib roast from them around Christmas for our employees. Get myself a supply of ribeyes while I'm at it.

 

[SwaggyD]

flogisten can be detrimental. people feast like pigs today. Earth is a carcass lying in the sun. her trees are mangled by food and sex and orgasm.

 

[JEL]

Kids came over for dinner last night. Did some chicken street tacos and I smoked some queso to accompany.

 

[Dave N]

flogisten can be detrimental. people feast like pigs today. Earth is a carcass lying in the sun. her trees are mangled by food and sex and orgasm.

 

[Treeshark]

flogisten can be detrimental. people feast like pigs today. Earth is a carcass lying in the sun. her trees are mangled by food and sex and orgasm.

This sounds like a GWAR song.

 

[noharleyyet]

*phlogiston

 

[CPAjeff]

Crawfish boil time! What started out as a few families getting together has grown to many more mouths to feed! Always a great time! This was the first of two batches.

 

[WildWill]

My boys birthday party is today. Pulled the big girl over to my mom's. Doing a pork shoulder and brisket on one side and baked beans, scalloped potatoes, burgers and hot dogs. Gonna have a pile of kids over for the ultimate nerf war.

 

[Treeshark]

Nice, got a Leinie’s helper too

 

[WildWill]

Brisket still resting.

 

[JLDemo]

First try at salami, turned out pretty good! Next time I'll use a whole pork shoulder and cube it myself rather than already ground up pork. Did a small batch for the first try, 4 lbs of ground elk and 1 lb of pork. Cured for 24 hrs prior to smoke. (Traeager).

Took about 6 hrs from the start of the smoke, started at 160 for an hour with no smoke.

170 for an hour with smoke.

180 with smoke until finish temp of 156 internally.

Overall pretty happy with it, I'll change a few things next time but like the flavor. Might explore using different pellets.

 

[CT_SD]

Oldest is coming home from his first year of college today. Thought I’d give him something better than campus food. A couple of pork butts-one for now and one to freeze to take on vacation later this spring.

 

[CT_SD]

Finished product.

 

[noharleyyet]

Ken Jr. slow & low cured 25 lbs of venison summer sausage on the big offset at the office today. Brought the sausage to 155* & let it cool on a stringer across the bed of his truck.

https://flic.kr/p/2pRNYb2

https://flic.kr/p/2pRNi9J

 

[Keep on]

Celebrating a milestone birthday tomorrow for the wife. Put 2 pork butts on the smoker this morning for the party

 

[CT_SD]

Youngest is 14 today-requested brisket.