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Posted: 9/24/2014 8:48:16 PM EDT
been play'n around.
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Posted: 9/24/2014 9:18:39 PM EDT
[#1]
You can't possibly eat all of that. I'll be right over with beer.
Looks awesome! BACON!!!!
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Posted: 9/24/2014 9:29:31 PM EDT
[#2]
Quote HistoryQuoted:
You can't possibly eat all of that. I'll be right over with beer. Looks awesome! BACON!!!! neighbors call when those things are fired up.  it's like hey.....you cookin today.......any extra's
those dang pellet smokers are a cookers dream. LOL, remote control! I'm still a stick/charcoal burner at heart though |
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Posted: 9/27/2014 9:34:46 AM EDT
[#3]
<speechless>
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Posted: 9/27/2014 8:03:53 PM EDT
[#4]
Was this for a get together or just an afternoon activity?
Can't wait til I have space for a smoker. And whats the bread thing? |
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Posted: 9/28/2014 4:45:37 PM EDT
[#5]
Quote HistoryQuoted:
Was this for a get together or just an afternoon activity? Can't wait til I have space for a smoker. And whats the bread thing? those bread thing's are peach oatmeal pies. no shindig/party. just me play'n. I've had everything up and running on party days. it's ALOT of work for 1 person. this is your fresh peach pie filling cooking down on the stove. to tell the truth it's cheaper to buy a pie! my stuff is up to standards though...... 
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Posted: 9/28/2014 5:06:19 PM EDT
[#6]
I like to do pork tenderloin in a southwest sauce, kinda proud of my smoke ring....
kinda dececent when neighbors always call to see if theres leftovers
never heard anyone bitch on my rib's either. I prefer st louie cut over these little things, baby backs. wife bullshit!
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Posted: 9/28/2014 6:36:22 PM EDT
[#7]
i'd love to hear the procedure on how to finish off a loin like that, looks amazing
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Posted: 9/28/2014 7:13:57 PM EDT
[#8]
Quote HistoryQuoted:
i'd love to hear the procedure on how to finish off a loin like that, looks amazing it's kinda long. I use a water pan to keep meat moist. about 4 hours for those loins. ya kinda just get a feel for it. I usually pull my pork, but those that eyeball meat are funny
figure 4-6 hours cook time/spritze,ect. 1 1/2 hrs. cold smoke then to the heat, wrap/rest. lay-on glaze. I inject the night before on tenderloins,roasts,ect,
everyone has they're thing in BBQ
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Posted: 9/28/2014 7:29:59 PM EDT
[#9]
Quote HistoryQuoted:
i'd love to hear the procedure on how to finish off a loin like that, looks amazing Just mom and dad, brother and his gal..........that pan is a presentation, kinda just look's. I'll pull it most other times. ya don't take a knife to good pork!
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Posted: 10/1/2014 10:28:54 PM EDT
[#10]
cheap beef hotdogs, sausage, grannysmith apple pie, apple pie is pre done shell,tube rolled tube biscuit top, double stacked. lazy cooks out!
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Posted: 10/2/2014 9:28:47 AM EDT
[#11]
I've got a few charcoal/stick grills/smokers, but lately I've been thinking I really need a pellet cooker!
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Posted: 10/2/2014 4:37:12 PM EDT
[#12]
Quote HistoryQuoted:
I've got a few charcoal/stick grills/smokers, but lately I've been thinking I really need a pellet cooker! pellet grill's..........they are so easy.. it really takes the work out of it. they even have remote controls and cell phone temp controls for xtra$$$. I'll run a foil pan with apple juice for moisture on the drip tray, cold smoke 2 hours and run it up at 250F. No flame up's ect. I'll still burn sticks in that cheap sideburner charbroil
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Posted: 10/3/2014 1:07:50 PM EDT
[#13]
Out-fucking-standing, OP!
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Posted: 10/3/2014 5:43:24 PM EDT
[#14]
Quote HistoryQuoted:
Out-fucking-standing, OP! thank's.......I try my best
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Posted: 10/5/2014 1:33:15 PM EDT
[#15]
october 5th, a bit cool out here.
burger/sausage heart stopper, ( hillbilly killer ) a little crispy on my pork belly
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Posted: 10/11/2014 3:20:21 PM EDT
[#16]
smoke'n 
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Posted: 10/11/2014 3:23:38 PM EDT
[#17]
cheap dogs, a little pork belly bacon on a slo heat.
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Posted: 10/12/2014 3:30:47 PM EDT
[#18]
I didn't know I was hungry until I clicked on this thread |
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Posted: 10/13/2014 3:39:41 AM EDT
[#19]
Quote HistoryQuoted:
I didn't know I was hungry until I clicked on this thread did yah nail a big buck yet? You always nail a nice buck.
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Posted: 10/13/2014 10:03:18 AM EDT
[#20]
Nothing yet, but it's not for lack of effort
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Posted: 10/13/2014 6:11:34 PM EDT
[#21]
Quote HistoryQuoted:
Nothing yet, but it's not for lack of effort Just shoot me a pic. You always drill outstanding Buck's.
my old ass is gettin tired. 
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Posted: 10/26/2014 11:16:46 AM EDT
[#22]
just today's stuff
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Posted: 10/31/2014 7:15:23 PM EDT
[#23]
try'n to smoke lobster tails, injected up garlic,lemmon,salted butter, I'll pull at 138 F. To rest, crack the back after. Could be cat food
you guys can have all this ya want! it stunk up my 1 smoker.. it's catfish bait to me. I think the folk upstairs are still eat'n, big crawdads. funny! 
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Posted: 10/31/2014 7:32:50 PM EDT
[#24]
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Posted: 11/3/2014 8:55:41 PM EDT
[#25]
cold smoked 4 hours. all beef bologna.
fried in lard 
that'll make a puppy pull a freight train
a few of these bad boy's are next.........  http://food52.com/recipes/4141-my-mom-s-pineapple-upside-down-cake
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Posted: 11/9/2014 4:07:39 PM EDT
[#26]
this is the start. I sure as hell ain't no baker
looks like a skillet of sausage gravy............ theres alot of pecans up in there
toasted pecans on that pineapple cake. came out pretty good for me bein a meat cooker. I might hone my bake'n skills with them resse cup brownie's next.
I'll get better with time on bake'n. I can do fine cornbread, fried or baked
thanksgiving smoked birds. 
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