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

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.

A little late in posting. Did up some venison a week ago. Summer sausage, hot sticks, kielbasa and bacon from ground meat. 

Smoked 3 racks of baby back ribs on my Traeger yesterday.

Turned out,& tasted great! Vacuum packed four, 1/2 rack ribs dry, for my winter dining pleasure.

1) pre smoke

2) 3 hours into smoking process

3) post smoke (6 hrs total)

Over the weekend I tried to smoke a meatloaf with some venison and ground pork. I made a number of mistakes.  The pork did not mix in well with the ground venison. It stayed in clumps. I should've broken it up more because when we were eating it you could tell where the venison and the pork was. It did not stick together well.  As I sliced it it broke apart. I'm pretty sure this is because my heat wasn't high enough. I struggled keeping my smoker grill above 300 degrees.  I should've used my other grill that I can get a higher temperature. Had some good smoke flavor to it, but I wasn't able to finish it on the smoker. I had to bring it in and bake it in the oven for about 15 minutes to finish the meatloaf. Good flavor, but not one of my best meatloaf I've made. 

A couple racks of baby backs. 

Looks delicious birdboy……coming over ;)
Smoked a Mountain of my 3rd generation homemade Polish/ Kielbasa recipe, + a few smoked cheddarwurst.

Did a full 18 pound Wagyu grade brisket recently. 12 hours on the smoker and finished in a giant foil “envelope” until it reached 210 degrees. Rested an hour. Sliced like butter. Scratch made rub an BBQ sauce and coleslaw. Unreal. 

Also did salmon recently.  Turned out great and the leftovers were amazing chunked up in a sandwich with mayo, tomato and cracked black pepper.  

Traegered a prime rib.  The endcuts were flavorbombs.  

Hope these are are as good as they look! 4 hours on the charcoal smoker, wrap in foil with some apple juice. 2 hours more in the smoker. Finish on high on the gas grill with some barbecue sauce. 

Pork collar

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Just smoked a bacon-wrapped,cheddar-stuffed venison meatloaf. NUFSAID!

I also prefer smoked trout and salmon skin off, way less oil.
Cooked a pound of bacon on the smoker and made some BLTs with tomatoes out of the garden, best i ever made.

Smoked some lake trout (skin on) and rainbow trout (skin off) today. I think I prefer it with the skin off. It's a little more done that way but more intense flavor. Both of them are delicious though!

Smoked up 3 racks of baby back ribs on my Traeger the other day.
Turned out excellent,& delicious! Plus I have a rack to devour when back up fishing in Canada soon!