BBQ

[Capt. Oblivious]

When I make poppers or sausage stuffed jalapeno thats what I usually do with them. Cream cheese stuffed wrapped in bacon or sausage stuffed , neither lasts long,

 

[Ringostar]

I would like to know more about these "armadillo eggs", I do jalapeno poppers and stuffed with sausage cause I always make plenty of jalapeno peppers in the garden. School me. I saw one where it was stuffed with brisket that looked dandy on the interweb. Smoke em ? Grill em? Whats the story. The one thing I enjoy more than shooting stuff is eatin stuff I shoot! Cept coyotes ,,,,,, I'd have to be mighty hungry!

I learned to make them with ground pork not ground beef. I see some on Utube wrap bacon over the sausage and leave the peppers whole. I can see them getting too big for a horse ovary. (Yes, I know those spellings are wrong and we’re done intentionally) I slice the peppers in half, mix shredded cheddar into softened cream cheese for stuffing, then a thin wrap of sausage and sprinkle with dry rub. Then cook them in smoker. This makes them small snack sizes. They get eaten up very quickly.

 

[jk80]

Look up smoked shotgun shells on youtube. Easy to make and delicious. Plus their the right size for appetizers.

 

[Black Sheep]

I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.

Ya all have a great day,
Chris

 

[rijndael]

I have a RecTeq 700, it's great for hands-off cooking. I bought it right before the 1250 was released, I would have bought that one if I would have known.

I put in my briskets at 9PM and wrap them when I get up at 5AM. I'm only involved at the wrap, and the last hour as I'm checking tenderness.

I also use a Weber Smokey Mountain, 22", but it takes a back seat to the pellet smoker these days. I'm busy and don't have the time to sip a whiskey and watch a low and slow cook. I don't like dealing with the WSM after the initial batch of coal has burned up, which is about 5-6 hours, using the minion method.

 

[5698k]

Pig shots…sausage, wrapped in bacon, forming a shot glass. Stuff with a mixture of cream cheese, brown sugar, and crushed pineapple.

 

[MikeT49]

".... Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated."

Ya all have a great day,
Chris

I use a Bradley Digital 4 rack smoker. Has Bluetooth capability. Time, temperature and smoke are completely controllable. No babysitting. Just add smoker bisquettes of your choice to the feeder tower, set time and temperature, put your food to be smoked in the smoker. Turn unit on. Find something else to do. When time is up, unit turns off. Remove food and chow down.

 

[Steve morgan]

I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.

Ya all have a great day,
Chris

I gave my trager away and bought a green mtn.

 

[Kracken McGraw]

I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.

Ya all have a great day,
Chris

I have a green mountain and wouldn’t recommend it as a step up!
edit: I didn’t mean to badmouth the green mountain because it has served me well, but it seems lightly made and is a China product like the Tragear.

 

[Killick]

I also use a Weber Smokey Mountain, 22", but it takes a back seat to the pellet smoker these days. I'm busy and don't have the time to sip a whiskey and watch a low and slow cook. I don't like dealing with the WSM after the initial batch of coal has burned up, which is about 5-6 hours, using the minion method.

Go easy on the Smokey Mountain, bro. it's all I've got, and I love it, and sipping whiskey and a nice Partagas #10.

 

[Alfred]

Pig shots…sausage, wrapped in bacon, forming a shot glass. Stuff with a mixture of cream cheese, brown sugar, and crushed pineapple.

I do the same thing with shrimp, just precook the bacon about 1/2 way so the shrimp don't overcook and your good to go. Just a light brush of bourbon sauce, no cream cheese.
Al

 

[PhilKeil]

One of my new favorites is a cheese dip made with
cheddar cheese,
oaxaca cheese,
Pico de Gallio,
left briskett,
about 6 oz of shiner bock beer
heat it up on the grill/smoker
It yields a lot of flavor

 

[1911mag]

I've gained 10 pounds just reading all of this and it's now my new favorite thread, thanks Alex!!! Since retirement smoking, actually cooking in general has become a big part of my life with smoking and Cajun food being the front runners. However; I do have a problem, my Trager smoker is a pain and the best thing I can say about it is it would make a good target! When first bought I had their tech support on speed dial, and they've replace almost every part at one time or another, now it just shut's off in the middle of a cook. Anyway long story short (too late I know) I need a new smoker and I believe this is the right crowd to ask what brand/smoker to buy. I've wanted a Yoder for some time but a friend who used to compete at smoking suggested a Rec Tec. Any ideas would be greatly appreciated.

Ya all have a great day,
Chris

I have to agree as much as I enjoy shooting I was a chef for a lot of years. This has been a favorite to follow and as of last year got a smoker long overdue. See I was blessed and learned a lot from a good friend and chef who passed to early in life. So when I fire it up he is with me. I am thankful for all the posts as it will inspire me to get the winter dust off and start cooking.

 

[ryewhiskeybent]

Lang 60 Deluxe and Req Teq bullseye checking in.

 

[5698k]

Prime brisket from wildfork..will cut later.

The Tri tip I did earlier ended up so tough I couldn’t eat it, even after 11 hrs in the sous vide bath.

 

[DocCarbon]

View attachment 1331510

Boston Butts or Brisket Low and Slow . 220-240 F. best temp for 12-18 Hr. Depending on size or lb.'s
Apple juice vinegar with grain mustard ,is Great Mop sauce for Butts , Brisket IMO ,is better if Wrapped last 4 hr. . I do believe I've seen just about everyone's technique and I'd say hands down Aron Franklin in Austin TX., is in the TOP Brisket category .

We have one called Smoking Gun BBQ ,I believe in addition to rub ,he might use Cola perhaps coke a cola ? , and marinates for XX # of hours ?. Then places rub on Brisket ,smokes again for xx # hr.? before wrapping for last 4 Hr. .

You slice it and it hangs together until the slightest tug then falls apart and it does damn near melt in your mouth . It's juicy and sweet ( why I think cola is involved in his ) .

 

[DocCarbon]

Lang 60 Deluxe and Req Teq bullseye checking in. View attachment 1331907View attachment 1331911View attachment 1331958View attachment 1331959View attachment 1331969

That's what Great Brisket looks like ; Nice Bark ,Pink smoke ring ,fat rendering through out the meat , juicy tender succulent . With a Rig like that I'd say this isn't your first Rodeo . Nice Job .

 

[rijndael]

That's what Great Brisket looks like ;

Which one is the brisket? The big cut looks like a prime rib, with the Spinalis/cap.

 

[ryewhiskeybent]

Yeah, 3rd pic is prime rib.

 

[Coonman300]

I like doing standing rib roast with a reverse sear. Season the roast heavily the night before. Cook around 225 until a meat probe inserted in the top third of the roast hits 110 degrees. Pull the roast and let it rest for about 15-20 minutes while I crank the grill up to about 450-500 and sear it hard. Gives a good rare throughout most of it.