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Post by whitetaildave24 on Jul 23, 2024 20:26:10 GMT -5
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Post by deadeer on Jul 23, 2024 20:49:32 GMT -5
If you see pellets on sale locally, LMK. I'm running low. Menards is where I struck gold last time. The 40# bags were $6.99 on sale. Havent been back since fall. I'll advise if I find some deals. |
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Post by deadeer on Jul 23, 2024 20:52:27 GMT -5
Sounds good, not a bad price. I'll get some to try. We have tried a lot of different flavors. Some do smell different, but cant say we notice much difference in the pellet grill. On the Masterbuilt electric, YES. Only if left on smoke setting for awhile do we get extra smoke taste. |
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Post by whitetaildave24 on Aug 19, 2024 20:07:16 GMT -5
Failures usually don’t happen for me in the smoker, but today it did. Nothing I did wrong, but I won’t be smoking a whole chub of bologna again. Maybe it was just the brand, but I didn’t care for it at all. Texture wasn’t even close to normal sliced bologna. Way less firm and mushy than what I’ve eaten before. I tried to make myself like it but just couldn’t. Took the dogs quite a while to convince themselves to eat it as well.   |
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Post by omegahunter on Aug 19, 2024 20:59:30 GMT -5
Sure looks good anyway.
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Post by deadeer on Aug 19, 2024 21:07:08 GMT -5
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Post by deadeer on Aug 19, 2024 21:08:51 GMT -5
Failures usually don’t happen for me in the smoker, but today it did. Nothing I did wrong, but I won’t be smoking a whole chub of bologna again. Maybe it was just the brand, but I didn’t care for it at all. Texture wasn’t even close to normal sliced bologna. Way less firm and mushy than what I’ve eaten before. I tried to make myself like it but just couldn’t. Took the dogs quite a while to convince themselves to eat it as well. Bummer. First I heard of one not coming out right. I havent tried one myself yet. I couldn't help you with any reason why. |
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Post by whitetaildave24 on Aug 19, 2024 21:15:46 GMT -5
I was really looking forward to it as well, especially with this being the first one I’ve tried. Was even going to run some of it through a cheese grater and then fry in some oil on the griddle like pulled bologna, but it would’ve just been mush after grinding. Oh well, live and learn. Just not one for me. Made green beans, potatoes, and cheesy smoked sausage for the rest of the family and it definitely looked and smelled great, but didn’t want all those carbs.
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Post by deadeer on Aug 19, 2024 21:23:24 GMT -5
Been same ole routine for me. Kinda boring, but it's working good. A brisket nearly every week, freeze about half, in meal sized portions. The reheat is awesome to slice up and fry in lard. Couple fried eggs or scrambled in butter. Lots of bacon on the smoker too.
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Post by MuzzleLoader on Aug 20, 2024 5:44:04 GMT -5
I’d say that bologna was bad from the start. Never had one turn out mushy.
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Post by deadeer on Aug 20, 2024 8:01:52 GMT -5
I’d say that bologna was bad from the start. Never had one turn out mushy. Makes the most sense. |
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Post by ukwil on Aug 20, 2024 9:04:03 GMT -5
Did 17lbs of Applewood smoked bacon last week. Weekend before was approx 40lbs of pork shoulders for a 4H shoot along with half a turkey breast from our extra 4H turkeys I butchered. Turkey breast was over 8lbs
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Post by esshup on Aug 21, 2024 8:59:18 GMT -5
I'm throwing some country ribs on mine today.
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Post by oldhoyt on Aug 22, 2024 14:38:18 GMT -5
Today I saw an internet video of a guy cooking Vacio. It's traditionally an Argentinian cut and contains skirt, flank and flap meat. He seasoned simply with salt and cooked over live fire but lowish heat for about 4 hours. It is usually accompanied by a chimichuri type sauce.
Anyone ever hear of vacio, or seen it available anywhere?
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Post by MuzzleLoader on Aug 29, 2024 19:38:21 GMT -5
Tried St. Louis spare ribs in the smoker. Really good. Liked them better than baby backs. Did the 3-2-1 method. Tender but not fall off bone.   |
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Post by deadeer on Aug 29, 2024 21:09:14 GMT -5
Tried St. Louis spare ribs in the smoker. Really good. Liked them better than baby backs. Did the 3-2-1 method. Tender but not fall off bone. If you want fall off the bone, just increase the wrapped time more. (You probably know more than me by the looks of your cooking, so take it with a grain of salt please), just adding this if anybody wasn't sure. Looks good. Sometimes I like St Louis, sometimes not. Dont know why I go back and forth. Probably just get bored. Lol |
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Post by HighCotton on Aug 30, 2024 7:01:18 GMT -5
Some days call for quick stuff. After an 18 hour day with no lunch and only liquids I was hungry. So, I browned a pound of deer burger. Spanish Rice A Roni. Neighbor's fresh green beans. Chow!  |
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Post by whitetaildave24 on Sept 8, 2024 16:33:02 GMT -5
Hadn’t done a brisket in a good while and Kroger had them on sale so I picked one up Thursday. Put it on the smoker last night around 8:30, wrapped it around 9 this morning, pulled it about 11:30, and we ate at 3. It was pretty tasty, but I tried a new local spice blend that was okay, but I’ll go back to my old one next time. Seasoned and soaking it in.  Right before wrapping.  Final product.  |
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Post by omegahunter on Sept 8, 2024 16:58:08 GMT -5
Hadn’t done a brisket in a good while and Kroger had them on sale so I picked one up Thursday. Put it on the smoker last night around 8:30, wrapped it around 9 this morning, pulled it about 11:30, and we ate at 3. It was pretty tasty, but I tried a new local spice blend that was okay, but I’ll go back to my old one next time. Seasoned and soaking it in. Right before wrapping. Final product. Getting ready to scrounge something up for supper right now and that looks AMAZING! |
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Post by omegahunter on Sept 19, 2024 10:14:27 GMT -5
Last of my pulled pork from lunches this week.  I freeze 3 servings in a vacuum bag, heat 225° for 18-20 minutes and then broil for 5 minutes or so to caramelize the sauce. Delicious just like it was fresh from the smoker! |
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