I have people more focused on poaching wild asparagus around me than deer or elk. mtmuley
What's on the smoker today?
- Thread starter wytex
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dirtclod Az.
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- Jan 24, 2018
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I wish I had embilicle cords for my meat.
Gellar
Well-known member
I’ve never had them until I got a traeger in June. I was pretty good at getting stuff done correctly by feel and look but now…!!!
cahunter805
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And diced jalapeños to the cream cheese!!
noharleyyet
Well-known member
So Cushman got me thinkin' about Pit Boss count down ribs...
3hr set @225 & added honey/brown sugar/butter drench... in the books
2hr smoke at the wrapped & ready
...to be contin'd
3hr set @225 & added honey/brown sugar/butter drench... in the books
2hr smoke at the wrapped & ready
...to be contin'd
JohnCushman
Well-known member
Try getting some peach butcher paper from Amazon rather than foil.
Interested. What's the advantage of the paper? mtmuley
R
rwc101
Guest
Doesn't hold all the moisture in like foil so your bark doesn't steam. Keeps the outside nice and crispy.
JohnCushman
Well-known member
The peach paper doesn't make the meat so soggy.
Do you really have an original Python? mtmuley
R
rwc101
Guest
No Python. An Army Special.
Last edited:
noharleyyet
Well-known member
^^^Looks good Dave...
Slathered in Sweet Baby Rays/a swig of apple cider vinegar/1/4 stick of butter...about 30 mins to go.
Slathered in Sweet Baby Rays/a swig of apple cider vinegar/1/4 stick of butter...about 30 mins to go.
LuckyTom
Active member
The sauce is the boss.
noharleyyet
Well-known member
Must confess...got lazy & let the heat rise. Scorched the holy sh*t out'a the bone side. As good as the meat side looked, the bone side stuck to the foil...ruined em. Heat management and butcher paper is the way...
Gellar
Well-known member
Sorry, for the delay. I’ll have to start a new thread because they weren’t on the smoker
household staple. smoked deer burger delight.
thawed, formed, carefully seasoned, left to soak in the dry rub for just over an hour in the fridge
get the smoker smokin', apply burgers to top rack
the necessities. also investigating ambient temperature differences throughout the smoker. astute readers may take note that i'm also experimenting with upgrading from Truly, @Ben Lamb - you could say i'm trying to turn into a classy mofo as i really only see Truly advertised for sorority girls these days.
remove burgers from smoker after roughly 40 minutes. apply very aggressive heat and a cast iron. and cheese of course.
put on dinner table and consume
thawed, formed, carefully seasoned, left to soak in the dry rub for just over an hour in the fridge
get the smoker smokin', apply burgers to top rack
the necessities. also investigating ambient temperature differences throughout the smoker. astute readers may take note that i'm also experimenting with upgrading from Truly, @Ben Lamb - you could say i'm trying to turn into a classy mofo as i really only see Truly advertised for sorority girls these days.
remove burgers from smoker after roughly 40 minutes. apply very aggressive heat and a cast iron. and cheese of course.
put on dinner table and consume
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