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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Throw them in the crock pot with a can of diet Dr pepper
Fixed your recipe
4 pounder for $1.99/lb, sure why not
Smoking my first pork belly tomorrow
new butcher shop opened up. Very cool guys I want them to hire me lol
think I’m going to give this a go. Probably going to use regular Dr. Pepper bc fat
Just picked up a Traeger 575 after having an akorn for several years. Going to get it broken in with a butt and mac and cheese.
My old man has been throwing a rack on the gas grill to "char" them and then putting them in the crock pot to slow cook, no added liquid, and they have come out really well. I took some leftover meat tossed it in sauce and threw it on a toasted brioche bun and it was damn good for "bbq" that hadn't seen a smoker.
I think he is doing them for the game tomorrow as well.
PSB tomorrow. Homemade mac as well. Looking forward to actually watching the game tomorrow, but probably not. I won’t be hungry at least.
Time for an appetizer
Smoking a small packer pastrami, a butt, and 3 racks of spares for a SB party tonight. Haven’t used the offset so far in 2023 so I’m hyped.
Gonna need to rotate the ribs because my hot spot is just to the right and is probably 300*.
Just get an umbrella you puss
Not even doing that - just dealing with the light rain like a real man. Smoking my ribs out in the rain drinking beer as the good lord intended
This dude is so funny to me
that is in contention for the ugliest trim of a brisket ever
Ground up a brisket point for hamburgers a couple of weeks ago, and a pound and a half left over
Took that and made meatballs with diced jalapeños, cheddar and gouda cheese that I smoked, panko crumbles and some seasoning.
Wrapped in bacon
Gunna glaze em with some bbq sauce here in a bit
Never done cream cheese before, but meat church suggested it, so......
Buying a fat separator to collect the juices from the pork butt is a game changer.
Pork belly tacos
Please post finished product I need justification for buying more bbq things
if it’s still on sale at atlanta grill company (even if it isn’t) it’s one of the few accessories that’s worth every penny
First time smoking in a few years. Pulled pork and my bourbon molasses sauce.
I just ground up.....
4 pounds of brisket point for hamburger meat/future use.
Then a mix of 3 pounds brisket, 3 pounds of pork butt, 3 pounds of venison, and 1.5 pounds of bacon ends with about 7 jalapeños and a bunch of seasonings.
The latter will be mixed with a pound of cubed up home smoked cheddar tomorrow and stuffed in hog casings, then smoked low to like 150 or so.
Got about 5 pounds of pork butt left to decide what to do with tomorrow
Brocktoon with the set up
How long yall been at it?
I’m new to the home grind game, but brisket point makes the best ground beef imo. Something about the abundance of oleic acid I think.
Smoked mushrooms may be my favorite side.
I think he started it at 8 am. I got here a few hours ago.
For my California people he drove out to Corona to a farm and literally picked which hog he wanted.
I have no idea what you just said, but yes I agree
I was in Corona yesterday for a kid's party, wild. I shoulda got a pig.
Ahem, thread title.
Rules is rules
Not in Georgia, they are safe.
When I built that pit 17 years ago, I found these two stainless steel rods that I thought would make good sausage hanging rods
I welded cut off eye bolts in the top to hang the rods on.
I never made any sausage in my life before 2020.
And this is the very first time I have ever actually used those rods
THAT'S NOT BBQ GTFO
Nobody has made this joke yet
No after pic?
Well excuse me
Anyone ever experience any bubbling/chipping paint on their pellet smoker? I just went to dry my traeger following some rain (never leave the cover off) and some paint came off the the front/top seam. Purely cosmetic but still lame.
Some has come off the front tray on my GMG, but not on the smoker itself. How long have you had it?