Search results

Meatloaf came out great. I bumped the temp near the end to help cook the glaze on. Fred, I put the both of the “loafs” Directly on my smokers grates, had no issues with it “falling through” as the egg and breadcrumbs held it into a fairly solid chunk. I did form them the night before, wrapping...

Happy Thanksgiving folks! For our very small crowd today (just five, my son can’t make it because he and his roommate caught the flu) I’m roasting a 8 pound bone in turkey breast in the oven, and am going to smoke two 2.5 pound meatloafs in the pellet smoker. I was intrigued about smoking a...

Hey CTFJR, yes I remember you. Sorry to hear you are bike-less. I actually sold my FJR and got a 2012 Triumph Bonneville. Thanks for the steak dinner! Meanwhile, just made this chefs knife using African Paduak for the handle, as a Christmas present for a “self proclaimed newbie chef” …AKA the...

Yeah, I bought a couple of large 3-4 gallon plastic bins with a rubber sealed top to store my pellets in (I think they were sold to hold pet food) and I do store my pellet cooker in the garage when not in use. A winter project will be building a collection chamber that attaches to my shop...

Mmmmm… ribs. Neighbors apple tree got blown down in a storm. Got a good supply of apple wood now 👍

Pepper Jack Cheese Brats over two of my three burners.Roasting sweet potatoes cubes in the oven with onion and thyme in the oven inside. Using a pack of applewood chips over the unused burner. Should all be done in 45 minutes. Found a local butcher shop that makes their own brats. Various...

I originally was going to wrap it with butcher paper, because I though I was out of the big heavy duty aluminum foil, but I found it and that’s what I used. I did not add any liquid. I didn’t even open the smoker until I took it out. (I usually spritz with apple juice) I’m thinking it was...

So, here’s what I did. Pork went into the 225° smoker at 8:10 am. At 2:30 pm it started to stall at 155°. Wrapped it and put into my convection oven set at 225°. After 60 minutes I did the math and realized it wouldn’t be done until 9-9:30pm. So I bumped the temperature up to 250° until it hit...

Eight pound pork butt soon to go in the Pit Boss this morning. The elderly woman my wife looks after said she had a hankering for some pulled pork, so I’m happy to oblige. Will wrap it in butcher paper when it hits the stall and finish in the indoor oven. More Photos later….

Came out great. Only took 2 hours to smoke, pulled at 140°. Tasted exactly like a meaty rib. And you know how much I love ribs. Leftover hunk will be sliced thinner for sandwiches. If you like ribs, I recommend trying this cut if you can find it. 👍

Not horribly hot here today (88°) but humid AF. Not stopping me….. Picked up a 2.5 lb pork rib eye roast yesterday. Dry brined overnight, and will put it in my pellet smoker in about an hour. This is cut from the middle of the ribs, as opposed to a loin cut which comes from the top. It has a...

I agree with what’s been said, OEM top case or none. Needs a FJR logo.

Well, came out fine. Tossed some thyme on it before putting them in the smoker. Very simple dinner, some onion rings on the side.

Picked of a package of pork tenderloins. As usual, I just tied the two together. Put in the pellet smoker with no rub, just salt, pepper, onion, and garlic powder. Coated with EVO. Pictures when they are done. 😉

Just a quick note here. The ribs we had were from our local Walmart and were the Prairie Fresh Natural brand. A bit of research shows that they try to source locally (Midwest) and their ribs are “all natural”, no antibiotics and no artificial ingredients added. “We have a commitment to offer the...

Cut up 3 slabs. Gave another one to my son and one to my stepdaughter. So, one left for the freezer and leftovers from the 3 for lunch tomorrow. Can not say enough on how great they turned out. Tender AF and just the right amount of smoke. So far nothing has beat ribs from the offset….pellet...

Six racks of baby backs on my rack before going into my offset.

Never had much luck with pork chops. 😕 Speaking of pork, tomorrows guests for Easter Dinner:

^ I have done ribs in the oven before with good results. I once did two slabs by first “browning” them on my gas grill, then baking them in the oven for 3 hours, then slathering them with sauce, wrapping in foil, and cooking them for another hour. Came out great. I do now prefer the...

Not sure what you mean by “burn through” Both the smokers on the trailer likely have quite a bit of miles left on them. Super Smokers were on the competition circuit for several years. They opened a restaurant near here shortly after winning a few awards (in 2003) They just recently opened a...