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Yep, another 6” so far and there’s still 4 more hours of snow coming.

Freezing rain followed by light snow from last night until now. Thick ice covering the vehicles, too hard to shovel. Road conditions pretty crappy... However a second wave of snow is expected to dump 6-8 inches late tonight through sunrise tomorrow. Cold in the mid teens. Luckily have food...

Pork loins are perhaps the quickest meat you can smoke. If you’re going low at 225-235F, they usually only take 2 to 2-1/2 hours. No good reason to cook at a higher temperature as you won’t get much smoke flavor. I usually put them on the food grate before the smoker hits 225, just to make sure...

They sell those two piece tenderloin packages around here. As each loin tapers at one end they wrap two together pointed in opposite directions so the overall thickness is even. I usually just tie them together and smoke them that way. This means you can season the inside, and even sort of...

And to make it worse, if you pour BBQ sauce over ANYTHING, it becomes barbecue-________ , regardless how it’s cooked. Or anything with BBQ sauce flavoring...(Barbecue Potato Chips come to mind)

I remember an episode of Steve Riachlens “Project Smoke” where he was somewhere that he showed a concrete pit like you describe. I think there was a metal top to it. Looked OK if you plan on doing up 2 dozen briskets. 😄 There was a restaurant in town when I was a kid that had a similar pit...

I’d counter that with smoked salmon. 😉 But you’re right, Grilled steak is just as good as off a griddle or off a cast iron pan, it’s all about how you apply heat and for how long. Many top steak restaurants are “grilling” their steaks. It may be an infer-red broiler, but it’s still grilling.

Tri-tips are great cut up in the slow cooker for chili or a stew. (Brisket is good too) The strands of fat keep them tender, as leaner meats like sirloin tends to get tough. I think I’ll try a whole one in the smoker some day. Does seem to be regional thing, much like pork steaks 😉

We usually reverse sear on the Blackstone as it has two zones, so one can be set real low and the other side cranked up. Works the same on the grill where I leave the middle burner off, and turn the side burners to vaporize/warm. A good instant read thermometer is a must. Steaks usually just...

The what? 😳

Came out looking good. Pulled them at 157. Will refrigerate overnight and then slice up. Used apple, cherry, and hickory wood. Took just 3-1/2 hours at 245-250 F For the rub I used my usual (Meatheads) rub but left out the cayenne pepper and chili powder, and put in poultry seasoning instead.

Doing up a pair of turkey breasts again on a sunny, but cold morning (22) one for us and one for the 87 year old woman my wife takes care of twice a week.

Yes, been following this. My daughter works at a planetarium at a college in Washington state. (She also worked at the St. Louis planetarium and worked at the LIGO observatory (who discovered gravitational waves a few years back)) Keeping my fingers crossed that everything works as designed...

My wife already knows that running my smoker has the side benefit of me sitting in a chair with a bottle of whiskey and some cigars to smoke. I think she likes her alone time too 😉

Sliced up the breasts this morning. Boneless ones tasted great, decent smoke flavor. The bone in breasts (that had skin too) weren’t as smokey but tasted like a good tender roasted turkey. Am guessing the fact I had them in a pan and they had skin was the reason the smoke didn’t penetrate as much.

Balmy at 35F. 😉 That loin pic got me salivating. And yes, pork is definitely a value meat right now. (And those 50 cent a pound turkey breasts that sold out in one day) Beef prices here are just crazy. Pork loin roasts are going for about $2.38 a pound here. NY strip steaks are at $9.80 a pound...

Finished breasts. Sadly won’t know how they taste until tomorrow. Skin a bit toasted, but as it will be removed for slicing, no problem. A little less white here, but still cold.

Sounds good. I feel for all you northern folks having to deal with the cold. It was however 27F this morning while I prepped the smoker. It’s sunny here, but it only got up to 38. Looks like I was wrong about the bone in breasts finishing last. They were about 20 degrees down from the...

Good to hear you’re on the mend Fred. Hope you have a very enjoyable Christmas too😉 Today’s victims for the smoker: Looks like the two boneless breasts will finish first. All will be refrigerated overnight and then sliced up.

What Bounce said^ I usually brine overnight, so usually about 12 hours. I have two boneless breasts about 3 lbs each, and two full bone in breasts that are 4.3 pounds each. Will be using two different rubs. Looks like Sunday will be the cook day.