That's next weekend for me (for the AFCCG in Arrowhead)...

Wings going on today!

JIMP!!!!!

Jesus, man.

Hey KCU, you had posted a link that had KC BBQ sauce that would ship.

Hell if I can find it. I need respectable sauce. I'd appreciate some help.

https://www.thekansascitybbqstore.com/

Shipping is pretty brutal but they run deals fairly often. That’s usually when I load up.

You sir, are a scholar and a gentleman. Much appreciated.

Mine are poverty ends out of a chuck roast (actually 2 chuck ..steaks? WTF grocery store?).

But god they're good.

My wife is in love. .... With the ends, not me :D

https://i.imgur.com/hUfHMS9.jpg

I always load up for Black Friday when they have free shipping.

I’m in love with you.

It's reciprocated.:D

Slut! :D :LOL: :thumb:

OUTSTANDING!!!

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">Are you in County Jail or Federal?</p>&mdash; AG (@AG_NBA_) <a href="https://twitter.com/AG_NBA_/status/1495559271542452225?ref_src=twsrc%5Etfw">February 21, 2022</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

Finally feels like spring. Chuck roast on for some ends

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That looks very good

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I did one yesterday. Shoulda went to Sam's and got a real sized one.

Did a twin pack of small ones from PC. Too small and got dry. RIP

I got tired of Hyvees shit with them and now I just get them from Costco

I wish that I did the same. I had to pull them early because I was concerned it would be completely dry.

Was just sort of dry and chewy because it wasn't up enough in temp. Meh.

Looks great. I think when I tried this I didn’t get it up to a high enough temp. It was good but more like steak bites for some of the pieces.

Obligatory butt pic...

https://i.imgur.com/iBuTEge.jpg

https://i.imgur.com/uECOfqF.jpg

Not the butt pic I expected but still looks nice!

Thinking about pulling the trigger on an Ooni Karu pizza oven.

Anyone here use one before or can recommend a pizza oven under $1K?

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I let it get up to 165, then wrap until it hits 195. Then I cube, sauce and cover and let it run for at least another hour to two. Makes all the difference in the texture of the final product.

Alot of the recipes I see are like oh this is a 5-6 hour deal tops, I usually average 7-8 because I want them bitches soft.

Got 4 tri tips smoking this afternoon.

Costco hotdogs, haven’t done hotdogs since my sons birthday in 2020. Such an underrated delicacy.

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Try those sumbitches in an air fryer. I haven't cooked a hot dog another way since.

That’s ****ing genius, I froze the other seven. I’ll definitely give it a try.

I gotta agree, a good hotdog is indeed awesome.

I smoked elk meat loaf. Flavor is great but the texture is a little too bready for me. I’ll do some tweaking with the recipe next time.

Chicken thighs for the weeks meal prep

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Bone in or out?

Boneless skinless

I have a venison roast that I'm interested in smoking. I'd welcome any advice since this is a first for me.

In my opinion venison needs to be tenderized and marinated for about at least 12 hours with 24 hours being ideal. Find a marinate that fits your taste. Some common staples are Worchester, Soy, Lime, Garlic, and Olive oil.

I find that the Worchester and soy have enough salt that you don't need to add much more if any.

Here's one marinate I found on a quick search that looks tasty and will be adding to my repertoire.

https://www.modernfarmhouseeats.com/...son-backstrap/

Let us know how it turns out. :thumb:

It's a little tricky, since there's basically no fat in the meat. You have to be really careful about not overcooking it. It can go from delicious to inedible in a matter of minutes. Temp probe is a must. I'd highly recommend a good marinade/tenderizer too. I use Allegro Hickory Smoke tenderizer. Marinate for 12-24hrs. Smoke it low and slow until internal temp hits 130-135. If internal temp gets over 140, it's gonna turn to leather quickly. I spray it with a mix of olive oil/water/apple juice every 45 minutes or so. Just remember that venison is like beef, there's no danger in cooking it rare.

The backstrap is my favorite venison cut to smoke though, if you have one. Leave the entire backstrap whole. Don't butterfly it. Smoke it whole like a big loin. Cut into medallions when done. I do this often when we have potlucks at work, and it just blows people's minds. They always say "Oh, I don't like venison it's too gamey." Then they try mine and argue that it isn't actually venison.

Good luck.

Highly recommend this sauce for the marinade. It is good with venison beef chicken pork fish you name it. It's awesome to make jerky too.

https://m.media-amazon.com/images/I/...L._SL1200_.jpg

Thanks for the tips everyone. I'll be sure to follow up with results.

Pastrami and eventually burnt ends and wings going this afternoon.

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Smoked a spiral ham with hickory on top, and pork belly on the bottom grill. I like using a spiral as it allows the smoke to penetrate the interior of the ham easier. I have never cooked a pork belly before. Cook up in small cubes and will skillet it as burnt ends in BBQ sauce. I should have marinaded overnight, as I don't have access to the bottom grill while cooking on my Weber Smokey Mountain.

If anyone else has a better recipe for pork belly, I have enough extra to try.

Oh yeah!

I've got to say . Ever since I went to cooking with cast Iron Skillet , there's no reason to grill outside. Everything is better. It doesn't get dried out.

Funny you say that. My wife had a grand idea to do a pork tenderloin in the air fryer and we were blown away! All I did was inject it with Tony Chachere's. INCREDIBLE! Got the recipe from here...No it did not make a mess!

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Holy **** if that guy isn't a Chiefsplanet member with the hairline, forehead and goatee.

Who is he on here?!?!?

He had the Arkansas plaque hanging on the wall so he’s definitely regional. Good work this guy posts here for sure

Back by popular demand for me today are the poor man's burnt ends. It's an easy burn so I started some today, just a lot less spicy because the family generally aren't fans of spicy...

I hated my Lodge Cast Iron pan for years. Despite trying, it just never seasoned properly and food always stuck bad. Last week after watching a few YouTube videos, I finally tried sanding the cast iron pan smooth and completely reseasoning. What a major game changer! It's now become my favorite pan.

I have a cheap cast iron stock pot that I use on the Kamado Joe that I need to sand down next.

Wow, amazing... It's a family fan favorite to say the least. And the leftovers will be going into work with Mrs. GloryDayz for her friend's to enjoy. :cuss:

Now they do reduce a lot so get a large/thick chuck roast and cut it into cubes you think are too big. You'll be happy you did. https://uploads.tapatalk-cdn.com/202...26bdf56f2c.jpg

Do you eat like birds?

It's probably the camera but that looks like a man's portion.:D

Yes, we eat fun foods, but we pretty-much know every carb and every calorie that enters our body. Bourbon is dietary tax free, right? LMAO

That said, those are large squares (which makes them better); maybe three per person. That was a sizable chuck roast when it started, cut into large cubes. So, add the salad (which is just a promissory note that real food is on the way), and the Four Roses, and the meal was complete.

Salad is a Promissory note that real food is on the way. LOL.

I’m stealing that.

Play the whole thing, but 1:11 is the beginning of where I stole this, then 2:04 is the quote...

The dude is funny. Sadly fat, and dead now, but funny as hell!

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We certainly don't eat like we used to

No, no we don't... But that's probably a good thing in this day of $500 desk chairs that we need because our work is basically sedentary. SO when we splurge, we do it right and savor the moment.

Just dropped the ribs in the sous vide for 36 hours at 145. Will finish on the grill this weekend.

Did you cut the ribs into thirds to make that work, or do you have a mega Sous Vide tank?

I cut the ribs into portions, about 4 ribs each. I dry rub them and add 4 drops of pecan liquid smoke to each bag. I have an Anova and I bought a fairly large size tub. I got the method off serious eats. It's their Sous Vide Barbeque Pork Ribs recipe. The texture of these ribs is unbeatable. He tried a bunch of different time and temp combos and the 36 hours at 145 really works. Once you take them out of the sous vide you can finish right away or dunk them in an ice bath and refrigerate for up to five days. You can finish in the oven or on the grill. It seems sacrilegious, but they are insanely good and come out perfect every time. They best part is the meat is consistent and perfect every time, leaving me the fun of experimenting with different rubs and sauces.

I bet it is wonderful. But I bet they're so tender that the ice bath/fridge makes it a lot easier to not have the meat fall off the bone. or does it actually still stay attached?

You still get a pull. I don't like ribs where the meat falls right off. That's why I really like this method. The meat has a great texture. All of the fat and connective tissue becomes one with the meat. It's completely consistent. No gristle, perfect texture and tons of flavor.

I'm going to have to give it a go some time this summer...

Good deal. I think you will be pleased. This is the fifth time I have done them this way and I have yet to be disappointed.

3 pork butts just went on for an overnight cook. https://uploads.tapatalk-cdn.com/202...be172f4d99.jpg

Okay, I may give this a shot. Sounds like it might work. :thumb:

Lots of nice butts in this thread!

It's been a while since I smoked, today I'm smoking some Dino Ribs. There not huge so maybe they are Baby Dino Ribs. Got'em trimmed, the membrane pulled, rubbed and in the smoker.

https://hosting.photobucket.com/imag...mbnail_(9).jpg

I'll be smoking a small tri tip as well.

1 down. They finished at 3 in the morning which was much quicker than what I expected. I'm used to them taking 20+ hrs at 225. So they went into the cooler. I expected to pull these this afternoon. https://uploads.tapatalk-cdn.com/202...5411401466.jpghttps://uploads.tapatalk-cdn.com/202...66ec77080d.jpg

OUTSTANDING!

Yeah that pulled pork looks good. Meanwhile I have my tri tip on.

https://hosting.photobucket.com/imag...bnail_(10).jpg

I’m finally cracking and as much as it should probably shame me…am on my way to buy my first smoker today.

I did however help a friend smoke 6 hogs this weekend and shredded a couple hundred pounds of pork.

Got 14 1lb bags out of this. I will give a few away, the rest we use for all sorts of meals. I would say the majority is tacos/nachos/enchiladas when we are lazy.

I'm headed to Bonaire for a couple of weeks and I might end up being forced into veganism because meat, especially beef, isn't easy to find on the island right now so I'm going to need to rely on pics in this thread. Keep the pics coming...

Google recipes for iguana.

What kind are you getting? No judgement from me I've had different types as my life demands have changed. Currently on a rec tec thanks in large part to FMB.

:thumb:

Me too. However it blew over when the wind blew 100 in December and bent the box some and the lid doesn’t seal.

Does anyone have one of those masterbuilt gravity cookers?

It looks really good, but was looking for non-biased reviews.

Just ate my latest batch. This continues to be the best way I have ever made ribs. Foolproof. I'm sure there are alternative methods, but this is so stupid simple and consistent.

I got a pit boss 850 pellet smoker. Judge away. my brother has a big ass homemade smoker on a trailer made out of tanks from a fire truck, a friend has one twice that size. If I need to do. Ore than. One will handle I’ve got options and options with a ton of experience to help me. A couple of my buddies are competition smokers, but I just neve have time to watch meat for 8hrs.


My brother says pizzas are about his favorite surprise item smoked. I’m leaning towards doing some blocks of cream cheese early on. I’ll read this thread and get some ideas. Due to circumstances I won’t divulge I’ve got access to more chuck roasts than anyone knows what to do with…I’m seeing already that burnt ends incoming.

I won't judge a pellet smoker because it's so hands off. Good for you.

Just do a pork butt to start. Easy and requires very little baby sitting. You'll impress your friends and family so much you'll build confidence before you **** up your first brisket!

I only cook pizza on my gas grill. Way better than the oven. Gets ripping hot with the pizza stone and adds that slight smoked flavor.

I was going to reverse sear my tri tip but the temp shot up on it and I had to pivot. I cooked it like a brisket and it ended up pretty good.

https://hosting.photobucket.com/imag...370&fit=bounds

The Dino Ribs just drew up and off the bones. I sliced them up and they were good.

https://hosting.photobucket.com/imag...bnail_(12).jpg