What's on the smoker today?

[WildWill]

Smoking a whole hind from a small doe my nephew shot this year for our game night tonight. Smoking at 225 till the internal temperature reaches 150, injected with butter rubbed the outside in salt and pepper and am basting with butter every hour.

 

[CPAjeff]

A batch of elk jerky:

 

[WildWill]

Came out very tender.

 

[ChaosOneZero]

Pork belly done on the BGE!

 

[LousyResident]

Pork belly done on the BGE!View attachment 169452

You makin' bacon??? Or just eating the belly?

 

[ChaosOneZero]

You makin' bacon??? Or just eating the belly?

Just eating the belly. Cubed it up, crisped, and tossed with some rice noodles and vegetables.

 

[wytex]

Haven't checked in here in a bit, everything looks great.
Found out the oak wood we had waiting for us in Texas at Christmas was red oak.
Beautiful wood so I'm trying some Santa Maria style seasoning.
Red oak smoked flake sea salt and 6 different cracked peppercorns. Going to add some dehydrated garlic from my garden and been thinking about adding some dried guajillo chile flakes.

Salt got a day's head start and will probably get another day after the peppercorns come off. It needs a good 18-20 hours.

 

[wytex]

After battling the wind and the smoker today, I gave up and mixed my seasoning. The salt did get 18 hrs of smoke though.
Flavor is great. red oak smoked seas salt, red oak smoked cracked peppercorns, dried garlic and and dried guajillo chile flakes.
Left this container chunkier and the other got ground a little finer.

 

[TOGIE]

my wife alerted me yesterday that we would be having friends over for dinner tonight and that they specifically requested smoked deer burgers

i haven't done my grinding yet from this past fall, so i hastily pulled a couple packages of grind pile out of the freezer, ran to costco for some pork belly for fat, ground up small batch of about 3.7 pounds of burger and got to cookin

as usual my 80/20 plan turned into at least 75/25

 

[Gr8bawana]

as usual my 80/20 plan turned into at least 75/25

That's about where I like my ground venison. If it's too lean the cooked texture is just dry and crumbly and doesn't really stick together very well. IMHO

 

[Foxtrot1]

A couple of boneless hindquarters with a simple rub of salt and pepper. Will break out the slicer to shave them tomorrow.
And a batch of Hank's chipotle jerky

 

[AlaskaHunter]

Salmon (reds and silvers) over alder coals.

 

[BearFoot]

my wife alerted me yesterday that we would be having friends over for dinner tonight and that they specifically requested smoked deer burgers

i haven't done my grinding yet from this past fall, so i hastily pulled a couple packages of grind pile out of the freezer, ran to costco for some pork belly for fat, ground up small batch of about 3.7 pounds of burger and got to cookin

as usual my 80/20 plan turned into at least 75/25



View attachment 170002View attachment 170006View attachment 170005View attachment 170004

Bacon on the grill!

 

[TOGIE]

Bacon on the grill!

yeah it seems silly to put bacon on the smoker, redundant i guess.... overly carcinogenic maybe?

but leaving it on there for an hour or so then putting it in the inside oven to finish it off slowly at like 350 creates quite a nice product

my wife is finally getting used to the fact that when i cook dinner (which is essentially always) it's going to take at least 100% longer than one would normally expect for dinner

 

[Festus]

 

[jbseamus83]

Done!

And amazing. I used Hank Shaws recipe.
View attachment 167381

Beautiful! Looks amazing. Good job!

 

[Wildabeest]

View attachment 170877

That’s baaaaaaaahd

 

[shrapnel]

Moose tenderloin in the smoker grill. If they only knew of these before they started selling Traeger grills...

 

[noharleyyet]

Cut them 2 1/2 fingers please.

https://flic.kr/p/2kv3K5Q

 

[npaden]

Wild pig pulled pork. 24 hours in the sous vide and an hour in the smoker to finish and put some bark on it.



Was pretty darn good.