What's on the smoker today?

[MarvB]

Mid 30s out so may take a bit longer....getting ready to hit the smoke

Hours later ready for the grill

 

[Dave N]

Picked the Jalapeno and Cayenne pepper plants clean and tilled up the garden. Saved some of the Jalapenos for poppers and put all the rest in the smoker for about 3 1/2 hours. Drying them out further and will make more chili powder tomorrow. No "during' pics this time. We'll see how green Cayenne peppers do smoked and dried.

 

[Wildabeest]

Found a deal on a two pack of pork shoulders - 18lbs for $26. Thank God it freezes well. This should last me until next year!

Went on about an hour ago with hickory lump charcoal and pecan wood chunks. Should be ready for lunch tomorrow.

 

[Wildabeest]

Finished product...

 

[LousyResident]

Finished product...

View attachment 157549

That crust!

 

[Wildabeest]

Yeah, I could never get bark like that on my previous electric smoker. Charcoal and wood mix with indirect heat is the ticket! Other than the amount of charcoal it consumes, I’ve been really happy with the results I’m getting from my Masterbuilt Gravity Feed smoker. Pretty innovative concept borrowed from pellet grills and adapted to charcoal/wood.

 

[Wildabeest]

Technically not “today” on the smoker, but that’s one thing I love about pork shoulder - tons of options for leftovers. Carnitas tacos. Fried up some leftover pulled pork from last week with some fresh cilantro, jalapeño, red onion, avocado and some cotija cheese. And homemade margarita (4 parts blanco tequila, 2 parts fresh lime juice, 1 part orange liqueur).

 

[geetar]

Part of a brisket flat I did today using Meat Church’s Holy Cow rub.

 

[BearFoot]

Part of a brisket flat I did today using Meat Church’s Holy Cow rub. View attachment 158239View attachment 158240

This is good!

 

[CPAjeff]

Mixed bag of elk steaks, antelope back-strap, goose breast, and cottontail.

 

[wyoboypt]

Mixed bag of elk steaks, antelope back-strap, goose breast, and cottontail.

Never had a good experience grilling rabbit. Let me know how that goes.

 

[Dave N]

Started this morning.

 

[Trial153]

Not a smoker today ...but a water bath. Made a batch of liverwurst with the liver of the buck I killed yesterday.

 

[CPAjeff]

Never had a good experience grilling rabbit. Let me know how that goes.

This was the first time I've grilled a rabbit, so I really didn't know what to expect. I let the rabbit sit overnight in lightly salted milk, then marinated for a couple hours in oil and Traeger's poultry rub and it turned out pretty good! My kids liked it enough to ask when we were going rabbit hunting again!

 

[wyoboypt]

This was the first time I've grilled a rabbit, so I really didn't know what to expect. I let the rabbit sit overnight in lightly salted milk, then marinated for a couple hours in oil and Traeger's poultry rub and it turned out pretty good! My kids liked it enough to ask when we were going rabbit hunting again!

I tried it before without marinade and it dried out bad. Will retry when my kid gets his first bunny.

 

[JoltnJoe]

Baby backs and brats

 

[Dave N]

Finished with 4 sauces. Regular BBQ for the daughter, and peach, blueberry and apricot, all with habanero peppers. Apricot was the winner!

 

[Art Vandeley]

Mixed bag of elk steaks, antelope back-strap, goose breast, and cottontail.

How was the goose breast ?

 

[CPAjeff]

How was the goose breast ?

It was great! A few years ago I started leaving the skin on and cooking ducks, geese, swans, and cranes to medium-rare or medium. It’s been a complete game changer! Score the skin, throw on some Montreal steak seasoning and bon appetit!

 

[CPAjeff]

More of the same while handing out Halloween candy -

Bacon Wrapped Jalapeños - stuffed with marinated elk steak and cream cheese.

Antelope backstrap and elk steaks.