What have you smoked lately? Q-view...

12/3/12 @ 11:05 PM
ORIGINAL POST
Gator43
Gator43
USER since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.
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Displaying 1 to 10 of 162 Posts
5/21/18 @ 10:14 AM
the Jimmer
the Jimmer
USER since 1/11/05

No pics, but this weekend we knocked out 75 lbs of hot dogs, 50 lbs of garlic summer with cheese/jalapeños, 40 lbs of jalapeño/cheese snack sticks, 15 lbs of ring bologna and 15 lbs of German bologna. 

Also did up a 25 lb batch of Philly bratwurst, kind of nice making something that doesn’t have to be smoked. Grilled a few up last night and they are awesome.

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4/8/18 @ 7:19 AM
roofer
roofer
USER since 6/6/04

50 lbs german salami and 50 lbs of jalapeno cheddar sausage

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4/4/18 @ 7:49 PM
ere
ere
USER since 2/22/07

Rectec pellet grill ordered, can't wait.

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3/30/18 @ 3:24 PM
hoofhearted25
hoofhearted25
USER since 1/4/10

bacon wrapped venison breakfast grind. 3lbs a loaf. Easter Brunch!!! Starting the fresh ham tomorrow early.

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3/26/18 @ 8:24 AM
CCA
CCA
USER since 6/19/01

Smoked my first turkey, a 10Lber. Marinated overnight with 8 cups of chicken broth, 4 cloves of crushed garlic, 1 cup of brown sugar, and three white onions diced up. Smoked the bird at 250 for 4.5 hours. Pulled bird at 165 degrees and it was moist and juicy. Smoked with Pecan wood. Will be doing this again!

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3/24/18 @ 3:11 PM
kona77
kona77
USER since 6/20/13

Have always enjoyed a beer butt chicken but decided to smoke a bird yesterday. It turned out great. Very juicy and moist and had great flavor.

Brined for 8 hours in salt/brown sugar and some misc. spices. Pat dry and then filled cavity with apples/celery/carrots and seasoned with garlic/pepper/rosemary and a poultry season. Used cherry wood in my smoker and took it out when the meat hit 165 degrees.  ( 2-1/2 hours cook time)..

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3/11/18 @ 11:33 PM
BOBBYB
BOBBYB
USER since 5/24/03

Couple1" pork chops

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3/11/18 @ 4:27 PM
BugleTrout
BugleTrout
USER since 9/27/01

I saw that the weatherman changed his mind and the winds that we were supposed to get today are holding off until tomorrow.  So I fired up the smoker and did a rack of pork babybacks and a short rack of beef back ribs that I had in the freezer.  I used some sweet rub from the local BBQ restaurant, T. Bacon's and smoked them over a lump charcoal and hickory fire.  

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3/10/18 @ 3:03 PM
12packabs
12packabs
USER since 12/19/06

Smoked 1/2 a boston butt this morning for 2-1/2 hours, now it's in the oven at 350F, on a rack with water in the roasting pan.  Got a digital probe in it, waiting to hit the magic 203F.  Anyone do a combo smoke-roast before?  I figured (guessed) 2-1/2 hours on the smoker at 240, then 4-5 hours in the oven at 350 covered and sealed...This was just guessing on my part, I normally leave a butt on the smoker for 16-20 hours unwrapped till it hits 203.  Comments welcome...

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1/4/18 @ 2:30 PM
fishmunkee
fishmunkee
USER since 3/20/02

At my 7 yo son's request I did pork rib racks for Xmas eve dinner. 3 hours on smoker with dry rub then 2 hours wrapped in foil with cider vinegar in oven at 240 then unwrapped 1 hour with homemade bourbon BBQ sauce and charred under boiler to finish. It was too cold or I was too wimpy to char outside on the grill. LOL. Fall off the bone delicious.

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Displaying 1 to 10 of 162 Posts