Guns and BBQ

[Trophied]

I guess it's official now, there is no bad smoked meat! That is until someone starts to smoke Haggis, ugghhh!

 

[dogdude]

[View attachment 1044053 View attachment 1044054 My two Smoke Hollows at work. 10 lbs. of bacon I finished last week.
Enjoy,
Lloyd

Bacon looking that good has to be Illegal in Kalifornia

 

[Ringostar]

When the grocery store runs the 10# bags of chicken leg quarters for $.49 a pound, I get a couple bags. Brine them and smoke'em, then Individual vacuum seal. Then into the freezer. I can get one out and have anytime. I watch the sales every week to see what to stock up on. If ribs are on sale, I get enough to fill the smoker. Then once again vacuum seal them. I can get out a rack of ribs anytime, and warm it up on the grill. Here's one that's also good, smoked eggs. Don't try to crack and pour on the smoker rack though! Hard boil them, then peel the shell.

 

[rebel]

I wear out grills pretty often, am a charcoal, hardwood snob. have considering building but that Weber looks pretty good.
I would have never thought of smoked bologna. Looks tasty.

 

[urbanrifleman]

I am becoming a believer in lump charcoal. You can get lump on sale pretty cheap. One bag for 6 bucks for a whole short time load in the 22 WSM (anything under six hours). If I want the long burn to 14 hours for briskets and butts, I use a bag of Weber charcoal.

 

[1shot]

After ya smoke it with your rub and sauce on it, slice it thick and fry the slabs. Serve as sandwiches with onion, horseradish mustard and pepper cheese!!

Lloyd

 

[Cecil S.]

I miss Wild Turkey smoked. This is making me hungry.

 

[urbanrifleman]

I have plans for a pit. It is essentially a 4x8 concrete block foundation with an expanded metal grill. For cooking whole split pigs. If I ever get to go pig hunting.

 

[Trophied]

Plenty of pigs in the Texas Hill Country, and my local gun dealer does outfitting on pig hunts. His license plate "Got Pigs" got a lot of attention and questions when we went pheasant hunting in Baxter Springs, Kansas. If you ever want to come down and put some pork on the ground pm me.

 

[Tommie]

smoked cabbage

Whoah! Never thought to smoke cabbage. Sounds great! Any tips?

 

[1shot]

Whoah! Never thought to smoke cabbage. Sounds great! Any tips?

PM sent

 

[pirate ammo]

Plenty of pigs in the Texas Hill Country, and my local gun dealer does outfitting on pig hunts. His license plate "Got Pigs" got a lot of attention and questions when we went pheasant hunting in Baxter Springs, Kansas. If you ever want to come down and put some pork on the ground pm me.

set my stuff up in my warehouse,small one,,shoot pigs out the back door,central Texas,Bastrop.

 

[Comrade Terry]

No. 5 Sauce

Steve Petrone



1 cup ketchup

1/2 cup cider vinegar (balsamic is a better substitute)

1/3 cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon rub that you used


Optional but v. good: 1/4 cup meat drippings (what’s left in the foil after the rest)


Simmer to marry the flavors and thicken as desired.

 

[Toolbreaker]

Whoah! Never thought to smoke cabbage. Sounds great! Any tips?

Easy peasy: wash & core a head, wrap in Al leaving the top open, then stuff the center with butter, crumbled-up bacon and a little ground cayenne (for me, anyways). On to the smoker until it's tender all the way through & looks unfit for human consumption . Don't tell your doctor...

 

[urbanrifleman]

Plenty of pigs in the Texas Hill Country, and my local gun dealer does outfitting on pig hunts. His license plate "Got Pigs" got a lot of attention and questions when we went pheasant hunting in Baxter Springs, Kansas. If you ever want to come down and put some pork on the ground pm me.

Oh, we are eat up with pigs here in OKlahoma. I just don't have a place to hunt. I really just need to find a place that will let me hunt. That and get some time!!

 

[ryanjay11]

I had this smoker built locally 6 years ago and it has been excellent.



These are ribs from a 250 lb pig I shot in Texas:



I could probably post 100 pictures of stuff I've cooked in it. It is amazing what low and slow, and the right rub will do to any piece of meat.

This is Chris Lily's pork shoulder rub.

• 1/4 cup dark brown sugar

• 1/2 cup white sugar

• 1/2 cup paprika

• 1/3 cup garlic salt

• 1/3 cup kosher salt

• 1 tablespoon chili powder

• 1 teaspoon oregano leaves

• 1 teaspoon cayenne pepper

• 1 teaspoon ground cumin

• 1 teaspoon black pepper

I've found it works awesome on nearly anything.

 

[urbanrifleman]

I had this smoker built locally 6 years ago and it has been excellent.

View attachment 1044176

These are ribs from a 250 lb pig I shot in Texas:

View attachment 1044177

I could probably post 100 pictures of stuff I've cooked in it. It is amazing what low and slow, and the right rub will do to any piece of meat.

This is Chris Lily's pork shoulder rub.

• 1/4 cup dark brown sugar

• 1/2 cup white sugar

• 1/2 cup paprika

• 1/3 cup garlic salt

• 1/3 cup kosher salt

• 1 tablespoon chili powder

• 1 teaspoon oregano leaves

• 1 teaspoon cayenne pepper

• 1 teaspoon ground cumin

• 1 teaspoon black pepper

I've found it works awesome on nearly anything.

OH MAN!!! How low? How slow? Details please?

 

[Trophied]

No intention to hijack. Unfortunately most places in Texas that have an infestation of hogs and want to rid themselves of them also want to charge to shoot them. I understand property preservation and keeping hooligans out and the aftermath of field dressing, but this isn't exactly hunting. The only reason I want to kill and animal is for food, and fiscally, it doesn't make sense to me to go pig shooting, and don't misunderstand, with the quantity of hogs in this country now it's no longer hunting, it's control. It's also necessary I might add, and for anyone interested in it, by all means go for it! SMOKERS WILL MAKE THEM DELICIOUS.

 

[ryanjay11]

OH MAN!!! How low? How slow? Details please?

I aim for a smoker temp of 225 for pretty much everything. The "slow" portion depends on the cut and weight of meat. I smoke chicken wings and 17 lb prime ribs.

I'd recommend one of the leave in digital smoker probe thermometers with an alarm when you hit the desired temp for the meat. It's pretty hard to screw up.





smoked dry rub buffalo wings





Prime Rib(Our yearly Christmas tradition)



Thanksgiving Turkey



In case you didn't already notice, I like to cook large amounts of delicious food to share with friends and family. If you'd like to see what I can do with a fryer, come to the F-Class matches at Bucksnort.

 

[rebel]

Western NC BBQ sauce
1.5 cups apple cider vinegar
2 cups tomato sauce
1/4 cup cayenne pepper sauce
1/4 cup brown sugar
4 TBLspns molasses
salt to taste