Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.

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Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.

That’s ****ing genius, I froze the other seven. I’ll definitely give it a try.

I gotta agree, a good hotdog is indeed awesome.

I smoked elk meat loaf. Flavor is great but the texture is a little too bready for me. I’ll do some tweaking with the recipe next time.

Chicken thighs for the weeks meal prep

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Bone in or out?

Boneless skinless

I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.

In my opinion venison needs to be tenderized and marinated for about at least 12 hours with 24 hours being ideal. Find a marinate that fits your taste. Some common staples are Worchester, Soy, Lime, Garlic, and Olive oil.

I find that the Worchester and soy have enough salt that you don't need to add much more if any.

Here's one marinate I found on a quick search that looks tasty and will be adding to my repertoire.

https://www.modernfarmhouseeats.com/...son-backstrap/

Let us know how it turns out. :thumb:

It's a little tricky, since there's basically no fat in the meat. You have to be really careful about not overcooking it. It can go from delicious to inedible in a matter of minutes. Temp probe is a must. I'd highly recommend a good marinade/tenderizer too. I use Allegro Hickory Smoke tenderizer. Marinate for 12-24hrs. Smoke it low and slow until internal temp hits 130-135. If internal temp gets over 140, it's gonna turn to leather quickly. I spray it with a mix of olive oil/water/apple juice every 45 minutes or so. Just remember that venison is like beef, there's no danger in cooking it rare.

The backstrap is my favorite venison cut to smoke though, if you have one. Leave the entire backstrap whole. Don't butterfly it. Smoke it whole like a big loin. Cut into medallions when done. I do this often when we have potlucks at work, and it just blows people's minds. They always say "Oh, I don't like venison it's too gamey." Then they try mine and argue that it isn't actually venison.

Good luck.

Highly recommend this sauce for the marinade. It is good with venison beef chicken pork fish you name it. It's awesome to make jerky too.

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Thanks for the tips everyone. I'll be sure to follow up with results.

Pastrami and eventually burnt ends and wings going this afternoon.

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Smoked a spiral ham with hickory on top, and pork belly on the bottom grill. I like using a spiral as it allows the smoke to penetrate the interior of the ham easier. I have never cooked a pork belly before. Cook up in small cubes and will skillet it as burnt ends in BBQ sauce. I should have marinaded overnight, as I don't have access to the bottom grill while cooking on my Weber Smokey Mountain.

If anyone else has a better recipe for pork belly, I have enough extra to try.