Unit8R Posted June 29, 2022 Share Posted June 29, 2022 threw a small bass in with pork shoulders yesterday. Bass was spectacular and pork pulled and in the freezer for company feeding 2 Quote Link to comment Share on other sites More sharing options...
wolc123 Posted July 2, 2022 Share Posted July 2, 2022 Looks like a turkey. What goes better with smoked turkey, Modelo Negra or DosEquis especial ? Quote Link to comment Share on other sites More sharing options...
crappyice Posted July 2, 2022 Share Posted July 2, 2022 Looks like a turkey. What goes better with smoked turkey, Modelo Negra or DosEquis especial ?Did you brine the hands or just a dry rub?Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Otto Posted July 4, 2022 Share Posted July 4, 2022 Charcoal smoke on a pork roast, Happy 4th of July!Update pics coming in 3 hoursMy little helper. Sent from my SM-G990U using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Otto Posted July 4, 2022 Share Posted July 4, 2022 Ready to slice, Sent from my SM-G990U using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Otto Posted July 5, 2022 Share Posted July 5, 2022 Sliced, it tasted much better than the picture shows.Sent from my SM-G990U using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Unit8R Posted July 10, 2022 Share Posted July 10, 2022 (edited) This stunned me as it is the only thing I have seen that has gone down in price lately. Was $9.95 (Aldi) a pound last time I smoked salmon halves. Have them curing, will smoke tomorrow as SW wind will not drive neighbors nuts as well as having to give them a chunk! If you are USA only I hope to do a few lakers as well. Edited July 10, 2022 by Unit8R clean up screw up! 1 Quote Link to comment Share on other sites More sharing options...
Unit8R Posted July 11, 2022 Share Posted July 11, 2022 Salmon on top, lake trout on the bottom for 6 hour traeger signature blend (hickory, maple, cherry) and maple syrup basting 5 Quote Link to comment Share on other sites More sharing options...
Chef Posted July 12, 2022 Share Posted July 12, 2022 Salmon on top, lake trout on the bottom for 6 hour traeger signature blend (hickory, maple, cherry) and maple syrup bastingHot smoke ?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Unit8R Posted July 12, 2022 Share Posted July 12, 2022 4 hours ago, Chef said: Hot smoke ? yeah, smoker temp at 154 and internal temp goal of 145. maybe a little sweet from brown sugar in the brine (along with kosher salt and cracked black pepper) and maple syrup basting. I need to improve getting the pin bones out of the lakers. Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted July 17, 2022 Share Posted July 17, 2022 Homemade smoked sausage and smoked apple and cheddar sausage Sent from my motorola edge 5G UW (2021) using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
crappyice Posted July 17, 2022 Share Posted July 17, 2022 Homemade smoked sausage and smoked apple and cheddar sausage Sent from my motorola edge 5G UW (2021) using TapatalkWhat kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted July 17, 2022 Share Posted July 17, 2022 What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics Sent from my iPhone using TapatalkThese are my favorite. Sent from my motorola edge 5G UW (2021) using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted July 17, 2022 Share Posted July 17, 2022 Sirloin tip roast on my smoker today. Gonna do pulled beef tonight for dinner. Pics later it's in tin foil finishing. Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted July 18, 2022 Share Posted July 18, 2022 Finished product. Should be delicious. 4 Quote Link to comment Share on other sites More sharing options...
Chef Posted July 18, 2022 Share Posted July 18, 2022 What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics Sent from my iPhone using TapatalkI have a whole bag of mixed collagen casings you can try Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
2012_taco Posted July 28, 2022 Share Posted July 28, 2022 Picked up a 3lb brisket from Aldis pre seasoned with Texas BBQ, through in some venison summer sausage with jalapeños and cheese to fill up the smoker. 1st try with the Aldis brisket, we'll see if it's worth it? 2 Quote Link to comment Share on other sites More sharing options...
mowin Posted July 28, 2022 Share Posted July 28, 2022 2 hours ago, 2012_taco said: Picked up a 3lb brisket from Aldis pre seasoned with Texas BBQ, through in some venison summer sausage with jalapeños and cheese to fill up the smoker. 1st try with the Aldis brisket, we'll see if it's worth it? Is that just the point? Quote Link to comment Share on other sites More sharing options...
2012_taco Posted July 29, 2022 Share Posted July 29, 2022 22 hours ago, mowin said: Is that just the point? Yes, small point. Quote Link to comment Share on other sites More sharing options...
mowin Posted July 29, 2022 Share Posted July 29, 2022 5 hours ago, 2012_taco said: Yes, small point. How did it come out? Quote Link to comment Share on other sites More sharing options...
2012_taco Posted July 30, 2022 Share Posted July 30, 2022 3 hours ago, mowin said: How did it come out? Ok, I sliced it up and put in fridge. I'll re heat some for sandwiches. 1 Quote Link to comment Share on other sites More sharing options...
johnplav Posted July 30, 2022 Share Posted July 30, 2022 Getting there… Dry-rubbed for me and Mrs. Plav and plain for my spoiled kids. 3 Quote Link to comment Share on other sites More sharing options...
johnplav Posted August 3, 2022 Share Posted August 3, 2022 Cleared out a shelf in the camp freezer. Smoked shanks came out great. Can’t wait for lunch tomorrow. 3 Quote Link to comment Share on other sites More sharing options...
2012_taco Posted August 3, 2022 Share Posted August 3, 2022 3 minutes ago, johnplav said: Cleared out a shelf in the camp freezer. Smoked shanks came out great. Can’t wait for lunch tomorrow. I never thought about smoking the shank. Did you just dry rub and smoke? Marinate? Please tell us! Quote Link to comment Share on other sites More sharing options...
johnplav Posted August 3, 2022 Share Posted August 3, 2022 23 minutes ago, 2012_taco said: I never thought about smoking the shank. Did you just dry rub and smoke? Marinate? Please tell us! It’s an evolving recipe. This batch was dry-rubbed and smoked for 2 hours. Then steamed in the oven for a few hours. The hardest part was pulling the meat… but it’s tender and tastes great. Like slightly dry pulled pork. 1 Quote Link to comment Share on other sites More sharing options...
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