The green egg is just one of the things that man has dialed in..............

yep

Agreed. Well done.

Thanks, yall.

Trying to dial in my wing game. Think I've settled on:

Rinse, pat dry with paper towel then set on a rack in fridge for a min of 3 hours to dry out. Then add corn starch to the rub to help get them extra crispy.

Now its between the air fryer or the grill for cooking. So far I'm leaning grill as I like the added char/grill flavor but would likely go air fryer for the convenience on a week night or wintery day.

I also tossed them in a homemade sauce that included my own jalapeno hot sauce, butter, and agave nectar for a little sweet/heat.

Just some more pork belly burnt ends. Been thinking about these things since I made them on the 4th

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:whackit::whackit::whackit::whackit::whackit::whackit::whackit:

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Nothing crazy, just three smallish chuck eyes rubbed down with olive oil and Montreal seasoning… throw in potato salad, fresh sweet corn and sliced garden tomato for some easy summer fare

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Store bought rub or mix your own?

I used a Serious Eats recipe for the rub and mop but not their cooking technique. Just stuck to how I normally cook my ribs.

https://www.seriouseats.com/memphis-...cue-rub-recipe

Thanks yo!

My staff spoiled me for my birthday.

I’m going to smoke a pork butt as a thank you lunch for them.

Give me your best technique with my electric Masterbuilt smoker.

Throwing it in the trash is the first step.

11 more somewhere but my stick burner fumes made me forget.

I don’t have time to baby sit anything as I’ll need to cook all night and take with me to work in the morning……

Asswipe!

yep; this was a game changer for me when I discovered it / learned of it a few years back.
hell, I'll do a coat of just cornstarch and rub in a shaker, then direct into the air fryer and they turn out great; like fried chicken. definitely helps crypts up the skin a bit.

Without digging out my wifes paper, I think this is close to what I use.

I'm a pussy and smoke it 3 hours foil it and forget it. Get it over 200, rest it for an hour and pull it.

Courtesy of CDCOX

1/4 cup black pepper
1/3 cup paprika
1 T kosher salt
2 T sugar (I use turbinado sugar becuase it doesn't burn, you could omit it all together)
1 T each of chilli powder, garlic powder, onion
1 t cayenne

Neither do I, and I wouldn't recommend that as a technique either.

Definitely not a technique!

pork ribs with bbq sauce and small brisket. could smash out some toulouse sausage links too.

I switched over to Electric smokers 25 years ago. Perfectly happy with that choice still. :thumb:

Don't forget to drop a mention about your 14" dick

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Pork does well with fruit woods. I use a blend of pecan and cherry or apple when I smoke a butt or ribs. Rub is your choice and that one Buehler445 posted will be good. I use Meat Church honey hog. Honestly if you can get it up to 160 to 170 in the smoker you can either leave it alone and let it form bark until it’s done or wrap. Personally I don’t care about the bark so much as moisture so I wrap at that point in foil. You can also put it in a big aluminum pan and cover with foil. At that point heat is heat and you can finish in the oven at 225. Since it’s electric you’re just as well off in the smoker I’d guess. I like to let it hit 200 before I rest for an hour or so and then pull. If you use the pan method or just wrap you’ll still have juice in the bottom when you shred to mix back in. I hit it with a couple tbsps of ACV when I pull because I like it better and have bbq sauce on the side.

A crockpot on warm will keep it until lunch time fine also.

Also I don’t know if you have one but spending the 30-40 bucks on a wired meat thermometer is a great investment even if you only use it a couple times a year.

And another thing here trim that fat cap if you’ve got a thick one. Pork butt has plenty of fat and you don’t need that big hunk sucking up rub and smoke.

My best advice is to plan ahead

We are doing spicy burgers today. Can't wait

Spicy burgers, yummy, recipe?

My NOT baked beans.

1 pound of bacon, chopped and fried crispy
1 chopped onion, sauteed
3 cans of "Ranch Style" beans
2 oz's chopped garlic
1 teaspoon of mustard
1/2 cup of fav bbq sauce (I use LC's AND Bryant's)
2 tablespoons of liquid smoke
2 table spoons of Mrs Dash
2 table spoons of Slap Yo Mama
1 table spoon smoked paprika
Mix and heat on low

add 1 1/2 cup of Cheddar cheese

Unlike any one elses beans. Ver, ver tasty!

I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?

Mostly Cherry with a bit of apple. Used Smoke And Fire's Sweet Peeper.

Smoking some chili's and Banana Peppers after to make some hot sauce tomorrowhttps://uploads.tapatalk-cdn.com/202...5856ae43da.jpg

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https://honest-food.net/how-to-smoke-salmon-recipe/

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I just rubbed and wrapped a pork butt to go on the smoker tomorrow. This is for our tailgate at the home opener next week.

Nice! I did a pork butt today. Came out fantastic.

I'm doing pork belly burnt ends tomorrow. Any tips on time temp or any other suggestions?

Let the smoking commence!


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That's fine. You can run anywhere from 225 to 275 depending on your time crunch and it'll be ok.

Going in soon.

Did you say this is for next weekend? I’m confused.

Yeah, this is the only chance I'll have to cook before next weekend. I'll vacuum pack and freeze the finished product.

I wondered how you’d store it. Do you keep at whole or shred and freeze?

Shred and freeze. It will be plenty moist when reheating in a steaming tray.

4+ hours in, looking good!

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Heh heh, moist.

And the finished product. Multiple taste tests as I was shredding confirmed that it tastes as good as it looks.

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Awesome!

I have two Yoder Wichita offset smokers. One is custom and the other is just basic. I want to sell the basic one as I don't need it or have room for it. It's a quality smoker and all it needs is a little clean up and a coat of paint would make it like new. It's 5 or 6 years old. A new Loaded Wichita cost $2,400.00. I'd sell the one I have for $1,000.00 with the buyer doing the pickup. I thought I'd post it here before anywhere else.

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225 until it reaches 200 degrees. Don't wrap it in foil even though it speeds up the cook. It kills a great bark. Mustard or olive oil light coating, then heavy dry or wet rub, then onto the smoker. Easy peasy

I haven't done a cook in a long time but today is the day. I'm smoking a butt for tomorrows game and since I'm using all that wood I might as well fill the smoker up. So I'll throw on a couple slabs of ribs and a big salmon filet as well. I'll use my go to wild cherry and hickory for the smoke and then once wrapped after the salmon is pulled off I'll use some oak just for heat.

Tomorrow I'm going to do my version of a 'You Are Smoking' which is from the menu at Black Sheep here in Springtown. Pulled pork over smoked fries. Mmmm...

I bet Billay is smoking cock and grilling meat today.

Billay's smoking 10 feet of sausage today

Plump weiners

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I had a Caesar's Salad w/Salmon.

Cherry/apple and hickory is my go-to smoke.

Smoking 20lbs of potatoes salad for an Oktoberfest party.

Peeling 20lbs of potatoes sucked hella ass so I hope they enjoy it.

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Gots me four ribeyes going over coals later, with loaded mashed potatoes and a nice caesar salad... but dear lord beef prices are through the ROOF :eek:

Did a pastrami this weekend with a store bought flat I had in the freezer. Didn't get a picture of the final sandwiches. https://uploads.tapatalk-cdn.com/202...5c992be398.jpghttps://uploads.tapatalk-cdn.com/202...74ac714111.jpg

Nice... Care to pass along how you do yours?

Sure, take it out of the package and soak it 30 mins in the sink, changing the water at 15. Then put it in a pot filled with water and let set in the refrigerator overnight.

The rub was fresh black pepper, garlic powder and fresh ground coriander.

Put on at 225 until 165, since this was a trimmed flat I wrapped in foil at this point and took it up to 203 and tested for probe tenderness.

Let rest on the counter for an hour then bag it and put it in the fridge. I sliced it cold and then used the SV to reheat. Sometimes i'll get out the meat slicer to go thinner.

Recently had a tuna and egg salad sandwich on smoked bread that completely ****ed with my mind. If my eyes were closed I would have thought I was eating a burger that was falling apart. That is a definite next to do on my list.

Has anyone ever ordered a Big Green Egg Kit? There is a site:

www.oksuvn.com

that has Big Green Egg Kits of all sizes for right around $100.

They sell for $1500 to $2000 on most sites.

Curious if I should part with $100?

Anybody?

You're wondering if something that is nearly 90% off mrsp is legit? Give me your credit card number so I can monitor and make sure they don't steal your information

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I'm going for a Rueben for lunch today, you bastard!

Thanks. That what I was wanting to know.

Smoking Tri tip this weekend.
Colorado School of the Mines Football game at noon and Tri tip at 6.
Heaven in the foothills.
Go Ore Diggers and OUR KC CHIEFS.
Best time of the year.

Whatever they're serving at Pancho's Backyard, or the No Name Bar, or the Timon Cocteleria Bar, or El Muellecito Cantina, or Rolandi's in Cozumel, we just haven't decided yet. :D

Same old great stuff. I'm going to smoke some ribs and a couple points. Ribs and Burnt Ends!

Just made a batch of rub for the ribs and it's time to thaw them out. Lot's of raw sugar, brown sugar and white sugar. Sugar Sugar!

What wood do you typically run on ribs?

I use wild cherry mostly along with some hickory. This time around I'm going to
use some pecan instead of the hickory.

I just buy the stuff at the store but I'm pretty pecan heavy with most meats. Use cherry or apple as well, mostly cherry. Good to know, thanks.

Pecan just works so well with everything I always have a bag or two of it onhand.

I buy B&B Cooking Logs. You can get them at Ace Hardware or Academy Sports. They even have post oak it you're wanting to smoke a Texas style brisket.

The sauce is made!
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Got A Smoker Full
 

I ordered two brisket points from the butcher And instead of separating the point from the flat they just cut the brisket in half and gave me the half with the point. I had to separate them myself so I ended up with two points and then two small flats. And then of course I threw on some ribs because if I'm going have that smoker cranked up and burn all that fuel I might as well make the most of it. Burnt Ends and Ribs! And some slices too!

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Burnt Ends are finishing up but the ribs and flats are done.

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And a big bunch of Burnt Ends. Wasn't my best cook but it was awight.

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Good job!

I didn't have no big cuts of meat so the brisket cooked fairly fast but in the end it was still a 10 hour cook. This old man is tired and stuffed with Q.

Sure looks darn good though.