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What are you cooking?

Luscombe

Active member
Messages
39
Location
Blue Mounds, Wisconsin
Grill(s) owned
Stampede
Got some bacon going, store-bought and now smoked to perfection. Hey, this is my second cook so go easy on me.
Pork Loins, 3 ways
QBabes coffee rub
Kosmos Sweet Honey Pecan rub
Salt & Pepper- bacon wrapped

30m lo-max smoke
225 after that
Photo at the beginning and the 2:45m into cook. Meat temps about 120, will pull at 140 and wrap.

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Uncle Bob

Well-known member
Military Veteran
Messages
433
Location
Salado, Tx
Grill(s) owned
Stampede
Warning! The RT was used for a portion of the total cook process, other devices were also used.

The other day our grocery store in the village had pork shoulders on sale so I picked up a couple. Relegated one to the freezer straight away and the other I had to cogitate on a bit. I am a chili verde fan of the first order, almost always have some in the freezer for quick meals. I had decided I would make a batch of red for some variety. As luck would have it one of the new members here posted up some pics of his chili adovada that day. Divine intervention. He allowed as how he marinated the meat for 72 hours. For my chili verde I usually only do 24 with good results, but I thought, what the heck. So I whipped up a marinade of chipotle in adobo, granulated garlic, salt, pepper, and tequila and let it perk for 70ish hours. I had already deboned the shoulder and sliced it into 1" thick "steaks" when I read the member posting so I was ready to go. This morning I fired up the Stampede for extra smoke and let those steaks absorb a couple hours of smoke. Then moved over to the griddle on the outside stove and put a nice sear on those. While the meat had been smoking I prepared the sauce. I used a recipe from the Serious Eats site because I like the citrus note from the orange and the umami from the fish sauce. You can see it here . Once seared I cubed the meat in about 1" size and added it into the sauce (third pic). From there it was just let it simmer until the cubes are tender and the sauce thickens and coats the meat. The only tweak I did to the recipe that matters (aside from the marinade and smoking steps ) was to add more moisture ahead of the simmer in the form of a bottle of beer. Turned out pretty good...…...…......if I do say so myself.
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Buckeye smoker

Well-known member
Messages
335
Grill(s) owned
Bull
I did some rub trials on some chicken tonight..the winner was,...well...all of them!
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Buckeye smoker

Well-known member
Messages
335
Grill(s) owned
Bull
Ok @Mike Here's the main 3,it probably won't help ya much. 2 were home brew from a butcher's store. But, if you can find Soul Seasoning, any white meat will turn to Ambrosia*...haha I tried to capture the ingredients on the store brand label. If ya need anymore info off it let me know.

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Last edited:

BretM

Active member
Messages
43
Grill(s) owned
Bull
For pellet grill chicken, I like it simple...kosher salt, cracked pepper and granulated garlic.

Serve it up with Alabama White Sauce...https://www.allrecipes.com/recipe/244944/alabama-style-white-barbecue-sauce/
 

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