Whats on the Grill or Smoker?

[Genius]

Making the BBQ sauce.

You can't buy stuff like this.

 

[bikemike]

Mmmmm wifew is making chuck eye steaks with homemade bacon

 

[bikemike]

View attachment 44038

Beef brisket?

 

[srb08]

Mmmmm wifew is making chuck eye steaks with homemade baconView attachment 44243

Those certainly look interesting and tasty.
Please post pics of the finished product and recipe/process.

 

[bikemike]

Those certainly look interesting and tasty.
Please post pics of the finished product and recipe/process.

The bacon thread is on one of these pages in the smoker n grill topic but yea the steaks with bacon frying was soooo good first time for those with a pork product. I'd do it again

 

[srb08]

The bacon thread is on one of these pages in the smoker n grill topic but yea the steaks with bacon frying was soooo good first time for those with a pork product. I'd do it again

I read the bacon thread, I'm interested in the chuck eye recipe/process.
A neighbor and I are going to do bacon soon. He has friends with a meat processing business and next time he goes back home, he's going to pick up pork bellies.

 

[amberg]

Well it showed up Saturday instead of today. ( UPS is running on Sat. until Xmas over. ) Got it seasoned in today for about 3 or 4 hrs. and a bag of chicken legs ready for the fridge tonight. Might give it a trial run tomorrow with some apple chips. Thinking about preheating to 250 to 275 degrees. Any tips?

 

[srb08]

Well it showed up Saturday instead of today. ( UPS is running on Sat. until Xmas over. ) Got it seasoned in today for about 3 or 4 hrs. and a bag of chicken legs ready for the fridge tonight. Might give it a trial run tomorrow with some apple chips. Thinking about preheating to 250 to 275 degrees. Any tips?

I generally don't smoke at more than 250* and do most meats, including chicken at 225*-230*. After loading up the chip pan, adding water and meat, there's not much to do but wait. Spraying every 45 minutes or so, with a mixture of Apple juice, vinegar and water, helps keep things moist. But mostly you just wait for the meat to cook. I generally get my smoker going about 10-15 minutes before adding the meat.
Being electric, yours should come up to temp pretty quickly and should stay consistent.
You'll be pleased with the end result.

 

[amberg]

I generally don't smoke at more than 250* and do most meats, including chicken at 225*-230*. After loading up the chip pan, adding water and meat, there's not much to do but wait. Spraying every 45 minutes or so, with a mixture of Apple juice, vinegar and water, helps keep things moist. But mostly you just wait for the meat to cook. I generally get my smoker going about 10-15 minutes before adding the meat.
Being electric, yours should come up to temp pretty quickly and should stay consistent.
You'll be pleased with the end result.

I will try that, It did seem to hold temp good today, checked it with 3 thermometers and all were within 5 degrees.

 

[bikemike]

I read the bacon thread, I'm interested in the chuck eye recipe/process.
A neighbor and I are going to do bacon soon. He has friends with a meat processing business and next time he goes back home, he's going to pick up pork bellies.

Well it was very simple took some chuck eye steaks or rid eye steak tips. Put bacon on a cast iron pan with steaks over it and toss the bacon around the steaks too and cook till the steak is done to your liking. Med rare for me. Oh yeah a simple season on the steaks and the bacon will take care of the rest of the flavor

 

[Steve670]

Some chicken wings we bbq'd while cutting some firewood.

 

[stihl_head1982]

I will try that, It did seem to hold temp good today, checked it with 3 thermometers and all were within 5 degrees.

Pics of the finished product! I have butts smoking today. Will post pics of the finished product.

 

[stihl_head1982]

Beef brisket?

Curious to know myself. Looks like it may be some butts? Or did I butt in at the wrong point

 

[bikemike]

Pics of the finished product! I have butts smoking today. Will post pics of the finished product.

Hey we also like progress report pics too. Anytime you check on it snap a pic.
It's so cold here this week that I'd almost try cold smoking cheese or bacon if I had some to smoke.

 

[bikemike]

BTW the Colonel Sanders secret recipe doesn't have chit on me.

 

[Mastermind]

Had to get a new transmitter for the TP-08...

I lost the other one during the GTG.

 

[bikemike]

Had to get a new transmitter for the TP-08...

I lost the other one during the GTG.

Bummer how's the smoker treating you?

 

[Mastermind]

Bummer how's the smoker treating you?

It performed flawlessly for the pig roast. Ain't used it since. I built a fire in it to clean it, then but it in the barn.

 

[T.Roller]

Had to get a new transmitter for the TP-08...

I lost the other one during the GTG.

You never found that?

 

[bikemike]

You never found that?

It's in the saw chips is my guess