THE THIN BLUE SMOKE THREAD XII

[brucered]

Double Pork Butts. First time trussing, turned out well.

Going for Sliced. Will remove one at 150* and one at 170*, wrap and cooler until supper. These were a couple temps on BGE forums they were thrown around, figured I'd try two different temps to test them.

Sliced pork temps are all over the place online and I don't have notes on it....any suggestions for a temp to remove from grates?

 

[brucered]

No pics, but the sliced pork was awesome and favored over pulled.

I did one to 160 and one to 170...the 160 was better but not significantly. They took about 8hrs, it was cold and snowy....yes, snowy.

Served on fresh white bread, sliced onion, pickles, creamy slaw and honey mustard sauce.

A new favorite sandwich.

Next up...simple Armadillo balls or whatever they are called.

Beef/sausage, cheddar and jalapeno. Will get smoked for 2hrs, sauced and high heat zapped.

 

[brucered]

Smoker was frozen shut due to freezing rain, so these went on the NG for about an hour.

I'll definitely be doing these again.

 

[brucered]

Smoker was frozen shut due to freezing rain, so these went on the NG for about an hour.

I'll definitely be doing these again.

 

[simon1]

Next up...simple Armadillo balls or whatever they are called.

Beef/sausage, cheddar and jalapeno. Will get smoked for 2hrs, sauced and high heat zapped.

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View attachment 1431720

Armadillo eggs.

Those look GOOD! Next you should try Atomic Buffalo Turds .

I use thin cut bacon as it crisps up faster.

You'd do great at a Texas BBQ. You sure you're not a brother by another mother?

 

[brucered]

Armadillo eggs.

Those look GOOD! Next you should try Atomic Buffalo Turds .

I use thin cut bacon as it crisps up faster.

You'd do great at a Texas BBQ. You sure you're not a brother by another mother?

Thanks!

I'm definitely in the wrong location for any type of BBQ. People think Famous Dave's was the best thing ever when we got it a few years ago as we have squat for BBQ joints here.

I'll be trying a few more variations of these and other Jalapeno based items this year if our little elevated garden produces as many jalapenos as it did last year. More use of the Horizontal smoker this year too.

We got about 24 jars (canned) from it last fall, to last the winter.

 

[DoctorShavegood]

Smoker was frozen shut due to freezing rain, so these went on the NG for about an hour.

I'll definitely be doing these again.

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Bruce, could you stop doing that lol. Those look fabulous. Great job.

 

[Wid]

Just pulled it off the chubby (Backwoods) after

 

[kjbarth]

Pork shoulder to make pulled pork last night and more leftover meals the rest of the week.

 

[Acmemfg]

Watching a Master Class presentation by Aaron Franklin got me motivated to kick off the 2022 BBQ season with a brisket.

 

[Acmemfg]

…and yes. It turned out pretty well

 

[Acmemfg]

Actually because all came off so effortlessly yesterday, figured why not go a second round? Today…ribs

 

[ackvil]

No pics, unfortunately. Last night I reverse seared a fillet and ribeye steak. Put it on the Camp Chef pellet smoker at 190 for 45 minutes. Wrapped the stakes in tin foil and got the Camp Chef to 450 and seared the two steaks for 1 minute each side. Both steaks were wonderful: tender and juicy.

My wife gave me a hard time buying the Camp Chef. However, after cooking some steaks, ribs, ham, and some fish she agrees it was a good decision.

 

[Jer78]

Beef Barbacoa Day.. get some rub on the and get them started.

Chop some mesquite and hickory. I go heavy smoke on most stuff, love the flavor.

Fry onions, garlic, herbs, boil some peppers in broth.

Blend it all up then after three hours on the smoker meat goes into a pot to braise with the sauce the rest of the way. Very good, guests will love it Saturday night!

 

[jesseix]

Did a piece of brisket flat and a small pork shoulder on the Kamado Joe today.

 

[Vigilante Shaver]

2 11lbs Pork shoulders on the offset a 250-275 for 9.5hrs.

 

[Wid]

Got the BBQ shack cleaned up.

 

[Jer78]

Nice! You are ready to go.. what will the first creation be?

 

[kelbro]

Couple of pork tenderloins going beside a smoked meatloaf. One tenderloin with Killer butts rub over mustard and the other one is a Saskatchewan Traeger rub that I picked up at the Lodge store. The meatloaf is roasted poblano/onion/garlic/celery/doritos 2/3 beef 1/3 pork mixture that the wife loves. The pork will be sliced for breakfast meat next week and the meatloaf is for dinner tonight with some mushroom-bacon risotto. Mo' pix later

 

[simon1]

Fired up the stick burner today.

Trimmed up some pork spare ribs to St. Louie style, and threw the ribs and the trimmings on, along with some pepper poppers.

The various versions of poppers are done, but the ribs need a bit longer.

Done.

Turned out well...ribs had a bit of pull to them. I snagged one of the ABT versions of the poppers.