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It was fantastic. And you’ll notice just a rub, no sauce..😉 Most everything I grill or smoke I don’t use sauce. I might spray my ribs with some kind of liquid, but that’s not sauce. Cleaning burnt BBQ sauce off a grate is a pain. Unfortunately the wife and granddaughter like BBQ sauce on...

I love blue cheese. No one in my family does. However, I once tried a local restaurants “blue cheese burger” and could not eat it. Seems the mix of beef flavors and blue cheese don’t mix well for me. Not sure how it be with pork (or chicken) but to play it safe I’ll just use blue cheese on my...

Smoked Greek stuffed pork loin: Feta cheese, red pepper, onion, garlic and spinach was the stuffing

Hey all… if you go back to post #60 in this thread I posted a photo of a 5” Santoku I made for an elderly women my wife cares for. Sadly, she has been moved to an extended care facility. She’s doing “OK” but her prognosis isn’t very positive. The other sad part is they don’t allow their...

Got a picture before they were all gone:

Putting 15 drumsticks on the pellet smoker this morning to take to a family gathering for my recently deceased cousin. Brined overnight, then coated with melted butter, olive oil, and some seasonings. Will glaze them with a bbq sauce in about 2 hours and then sauce them with a thicker BBQ sauce...

Yeah, I got a boneless butt and butterflied it. Came out great and took about half as long as it would if I didn’t. Bonus is more bark😉

Sunset the crew loved the smoked spatchcocked chicken I did last month, I’m doing another one today. Using a commercial rub. Pics later. 😉 Edit: Well managed to get a photo after the bird was picked on, Dark meat came out great, Breasts were a bit over cooked. Pulled at 160, either my probe was...

Evidence has been, uh, destroyed..😉

Well the wife just got back from a trip to Ireland and Scotland. Brought me some sample bottles of Irish whiskey and Scotch. Along with a few of these:

I will be cooking for a crowd this June too, likely be doing 6 slabs of baby backs in the offset and a brisket flat in the UDS. And yes, I do have a 7” electric meat slicer that I used on the pastrami, but I agree pellets don’t infuse as much smoke as a wood burner and that may have been the...

Hot here today (89°) Spatchcocked a chicken put on the pellet smoker with some Lumberjack apple pellets. Photo later.

Well how about this… reheated a rack of frozen smoked baby backs. 1 hour at 250°, then mopped down with a 50/50 mix of Carolina sauce and cranberry juice. Then Re-Wrapped back up in foil for 45 minutes at 325°. They were awesome.

Not exactly smoked… but did a pot of chili (or chili flavored bean stew for Bounce) used smoked paprika, along with some Serrano and Cayenne peppers i grew last year that I smoked, along with some dried smoked chipotle I had. Also used some smoked onion. Wasn’t really that hot/spicy, as the...

Both the turkey and the ham came out great. Wife made green been casserole and augratin potatoes. Happy Easter everyone!

Well for Easter dinner I have a 20 lb turkey I’m hoping to get thawed enough today and roast, and a 8.8 pound ham I plan on smoking tomorrow. Pictures to come…

Well, sliced it up this morning. Got about 30 “not to thin” slices. Tasted great, but more like just good corned beef,not store bought pastrami, but great is great. 😉 Got some NY rye bread, a Ruben is in my future.

Well Fred finally inspired me to try making Pastrami from a corned beef brisket flat. Found a nice 4 pound one (there were dozens to choose from at $3.20 a pound) Got one that was pretty even thickness side to side. Not only rinsed it off, but let it soak for about 6-7 hours to pull some of the...

The ribs were just what Walmart is selling now (they were US raised, not imported) They actually came out quite well. Tender and not an overpowering smoke flavor. Decent smoke ring. So we ate one rack and the other went into the freezer for later. Also made homemade French Fries, using...

That Pastrami looks real good Fred. What temp did you cook it at? Well, had a hankering for some baby backs so bought two racks and put them in my pellet smoker about a half hour ago. Normally I dry brine them overnight just using kosher salt, and then add a saltless rub about an hour...