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Post by deadeer on Feb 26, 2023 21:05:57 GMT -5
Nice to see some pics being put up guys! I got a couple cream cheese blocks smoking now. In a bit I'll put on a ribeye and chops my wife likes. My new favorite way is to almost finish the steaks on Big Z, then a quick sear in a white hot cast iron skillet with bacon grease to put a crisp crunch on them. Super tasty this way. This post is worthless without photos you know that Deaddeer Sorry didnt catch it in time. You'll have to use your imagination, but I can assure you everything was edible. 😋
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Post by buckbuster13 on Mar 1, 2023 9:18:27 GMT -5
Coworker said he’s smoking shotgun shells tonight, I’ve never heard of them. I’ve never thought about stuffing pasta with meat and cheese then smoking them but sounds good. 🤔
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Post by deadeer on Mar 1, 2023 9:48:43 GMT -5
Coworker said he’s smoking shotgun shells tonight, I’ve never heard of them. I’ve never thought about stuffing pasta with meat and cheese then smoking them but sounds good. 🤔 Since he told you about it, if he's worth his weight in salt, he will bring you one to test out. 😋
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Post by buckbuster13 on Mar 2, 2023 13:58:47 GMT -5
Coworker said he’s smoking shotgun shells tonight, I’ve never heard of them. I’ve never thought about stuffing pasta with meat and cheese then smoking them but sounds good. 🤔 Since he told you about it, if he's worth his weight in salt, he will bring you one to test out. 😋 They were good, he brought them into work to share today. I will probably try making them at some point this spring but with some modifications to make them even better.
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Post by deadeer on Mar 2, 2023 16:30:58 GMT -5
Since he told you about it, if he's worth his weight in salt, he will bring you one to test out. 😋 They were good, he brought them into work to share today. I will probably try making them at some point this spring but with some modifications to make them even better. Good deal
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Post by whitetaildave24 on Mar 2, 2023 20:11:22 GMT -5
Nothing special, but I hadn’t had a t-bone in a good while so I cooked up a couple big ones we bought at sams last week. Here is the one I ate and man was it delicious.
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Post by deadeer on Mar 2, 2023 20:16:07 GMT -5
Nothing special, but I hadn’t had a t-bone in a good while so I cooked up a couple big ones we bought at sams last week. Here is the one I ate and man was it delicious. I pick up t-bone, porterhouse, NY strip, and ribeyes when on sale. I still think the good ole standard ribeye is my favorite, but I sure wont turn down any of them. Put a couple pats of salted butter on top while its resting, and it brings out the best of it.
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Post by whitetaildave24 on Mar 2, 2023 20:19:37 GMT -5
Gonna have to try the butter thing next time we cook some. NY strip is usually our go to. We have four in the fridge, so the butter will be put on those when I cook them.
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Post by treetop on Mar 5, 2023 18:52:29 GMT -5
First for me Butternut squash I peeled and cut it in half than cubed it into 3/4 of a inch or so Mixed with olive oil and spices I used some onion garlic sea salt fresh ground pepper dill and a touch of cayenne pepper for a bit of bite Smoked with peach wood about 2.5 hours until brown and tender I like it and will definitely do it again I have a half left going to try it in slaps with maybe spices and cheese this week
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Post by treetop on Mar 5, 2023 19:08:48 GMT -5
Another first I’ve made this also in a crockpot it was very good Smoked venison meatloaf About 2 lb venison burger 1/2 lb Italian sausage for fat Onions jalapeños garlic ground black pepper sea salt 2 eggs Handful of breadcrumbs Mixed everything together and covered with thin amount of ketchup With about 1/2 hour to go till finish I ground fresh pepper on top again Smoked about 3 hours with mix of apple and peach wood Dang good that’s all I got to say
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Post by deadeer on Mar 5, 2023 21:22:44 GMT -5
Couple good looking treats treetop. Gotta give you credit, you are very creative in cooking.
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Post by treetop on Mar 6, 2023 9:47:21 GMT -5
Couple good looking treats treetop. Gotta give you credit, you are very creative in cooking. Got a few other things I want to try just a lack of time
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Post by Ahawkeye on Mar 11, 2023 18:15:39 GMT -5
Bought a Weber grill today nothing fancy I plan to buy a smoker soon just have to decide which one. This is a pick of the new grill I "fire" mine when brand new just to burn off oil and new paint. This will be for steaks (rarely), chicken, and pork chops. Smoker will be pork shoulders, ribs, and brisket the griddle will be burgers, chicken fried rice, philly cheesesteaks, and other stuff.
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Post by Ahawkeye on Mar 11, 2023 18:16:27 GMT -5
Adding pic
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Post by deadeer on Mar 11, 2023 19:41:40 GMT -5
Today I picked up a tri-tip. Not even sure what they are really. Read a few people talking about them, so I grabbed one. Typical cook method for me, let warm up and apply rub, smoke to 140deg, wrap in foil and continue till 180deg. Turned out super good, and juicy. No pic. 🙄
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Post by deadeer on Mar 11, 2023 19:45:11 GMT -5
Tomorrow gonna try shrimp and cajun andouille sausage in cast iron on the smoker mixed up..
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Post by whitetaildave24 on Mar 11, 2023 20:22:02 GMT -5
Sounds great. I have a beef roast thawing out. Gonna cook it tomorrow like a pork butt to see if we can have pulled beef. Not sure how it’ll turn out but worth a try.
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Post by deadeer on Mar 11, 2023 21:01:13 GMT -5
Sounds great. I have a beef roast thawing out. Gonna cook it tomorrow like a pork butt to see if we can have pulled beef. Not sure how it’ll turn out but worth a try. I'd think as long as it stays moist, it should work. Last few times I've done a pork butt, I cooked it in a glass bowl, then covered with foil once it hit 140. It cooks in the juice and is so much more flavorful. I miss not using bbq sauce in pulled pork, or with Cole slaw, but still awesome.
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Post by whitetaildave24 on Mar 11, 2023 21:03:52 GMT -5
I still use bbq sauce with my pork, but it’s a sugar free sauce that has way less carbs than any normal sauce. Brand I use is Yo Mamas and I found out this week the Nashville spice shop sells it so I don’t need to order online anymore. If I decide to wrap this roast in foil I may throw some butter chunks in there to make sure it stays moist.
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Post by deadeer on Mar 11, 2023 21:18:13 GMT -5
I still use bbq sauce with my pork, but it’s a sugar free sauce that has way less carbs than any normal sauce. Brand I use is Yo Mamas and I found out this week the Nashville spice shop sells it so I don’t need to order online anymore. If I decide to wrap this roast in foil I may throw some butter chunks in there to make sure it stays moist. I've used Sweet Baby Ray's sugar free, and G Hughs sugar free, and I dislike the aftertaste enough I quit it altogether. I'll keep an eye out for the Yo Mamas, thanks.
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