WildWill
Well-known member
BLT's tonight.
What's on the smoker today?
- Thread starter wytex
- Start date
BLT's tonight.
WildWill
Well-known member
Finished with a mustard bbq sauce except for the wife’s she prefers a regular vinegar based sauce bottom right.
millerkiller77
Well-known member
Sup with the peppers?
Derek44
Well-known member
Garnish
WildWill
Well-known member
Got them out the garden gonna pickle them.
WildWill
Well-known member
Pool party Saturday! Whole boneless ribeye roast for dinner about to go on. Marinated with Claude's bbq brisket marinade over night rubbed will smoke at 250 till I hit 125 internal temp around 4-5 hours. Then straight on to a 500 degree grill a few minutes per side pull at 135 internal and wrap and let rest 30 minutes to a hour.
BackofBeyond
Well-known member
That’s what’s known as salad. I hear people eat large bowls of it, but in our house we refer to it as “our food’s food.” I mean eat it if you want to, it’s your life - let your freak flag fly.
WildWill
Well-known member
Made me think of good old Ron Swanson.
WildWill
Well-known member
Got busy no pic of whole finished product. Here's mine and what's left after first round of attack. Won't lie got busy playing and over did it a bit.
noharleyyet
Well-known member
Cushman's smoker...
longbow51
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- Joined
- Feb 17, 2023
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- 1,054
Doing a couple of briskets for tomorrow; just pulled this one at 195, will finish in the oven; almost done.
Steelsearchin
Well-known member
Tried out the new toy for dinner babybacks before doing an overnight brisket tonight. So far so good.
Steelsearchin
Well-known member
Happy 4th of July!! Not a bad smell to wake up to this morning.
Sitting at 159, so we've got a bit to go, but not bad timing for the first brisket in the pellet burner.
Sitting at 159, so we've got a bit to go, but not bad timing for the first brisket in the pellet burner.
WildWill
Well-known member
Color's looking good. You gonna wrap it to get past the stall?
BackofBeyond
Well-known member
We have an undetermined amount of people coming over, makes it fun to cook. Just got three racks of baby backs ribs and 5 dozen chicken wings prepped up. Not sure I can get it all to fit at once, but I can always stack the ribs once I wrap them, then get the wings on.
Hem
Well-known member
Friend of ours gave us an older Traeger.
Everything works, and I have thoroughly cleaned it.
Do I dive in for the first time today, try a small chunk of salmon?
Please tell...no time to read 90 pages^^^
Work day...off to make donuts
Everything works, and I have thoroughly cleaned it.
Do I dive in for the first time today, try a small chunk of salmon?
Please tell...no time to read 90 pages^^^
Work day...off to make donuts
BackofBeyond
Well-known member
Start with smoking a steak to 115 then reverse sear. Salmon smoked way better once it’s brined for 12 hours, dried, then smoked.Friend of ours gave us an older Traeger.
Everything works, and I have thoroughly cleaned it.
Do I dive in for the first time today, try a small chunk of salmon?
Please tell...no time to read 90 pages^^^
Work day...off to make donuts
Hem
Well-known member
Might cheat this go around and meet iin the middle.
shannerdrake
Well-known member
Just went on the smoker. The Fresh Market had cryobags of “prime” pork ribs for $2.99lb. I regret that I didn’t get photos of the marbling. It was crazy for a baby back.
USA! USA! USA!!!
millerkiller77
Well-known member
That's a helluva price ! Should've stocked up
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