Cheated and hit Sonnys BBQ for the triple pork plate last night, after a day of work in the yard including fixing multiple sprinkers, cooking wasn't in the cards.

Triple Pork is Dry Rub Ribs, Sliced Pork, Pulled pork with corn bread, green beans, Fries (they didn't all make it home ) and Ice Tea with Lemon...

quote:

Originally posted by SIG4EVA:

quote:

Originally posted by sigmoid:
Sig4eva,
Is that a cookshack you are using?

Sadly, I'm still using this electric smoker. I really need to upgrade to a real one. It does great but I would really love to get more smoke on my briskets. The smoke rings are barely there.

https://www.amazon.com/Char-Br...Smoker/dp/B00SMRXYCE

I think that you should take a long look at the Cook Shack smokers. They are the best ones I have ever owned/used, and I have tried a number of them. Made in Oklahoma!!

Cook shack is very good and pricey. I got a Smokin it smoker, which is very similar and a bit cheaper. Both are great options for great BBQ.

quote:

Originally posted by HRK:
Cheated and hit Sonnys BBQ for the triple pork plate last night, after a day of work in the yard including fixing multiple sprinkers, cooking wasn't in the cards.

Triple Pork is Dry Rub Ribs, Sliced Pork, Pulled pork with corn bread, green beans, Fries (they didn't all make it home ) and Ice Tea with Lemon...

^^^^^^^^^^^^^ Prior to August 2016 I would have to agree with you about the named BBQ resturant on the drink cup as it was our favorite here locally. But due to Major Flood event the local establishment was destroyed. Upon rebuilding interior and redesign /rebuilding kitchen with totally new equipment. After re-opening it is no where the same good flavor tasting food as far as i'am concerned. Do not care to return. Have found a replacement for when we get the hankering for BBQ. ..................................... drill sgt.

I have a RecTeq RT700 on order. Was in SAMs club today and saw Smokehouse Premium Hardwood Pellets Blend. Hickory,oak,maple,cherry 40 pounds for $15 seems like an outstanding price. I picked up a bag. Any body know if this is any good??

Man Jeff that Brisket looks real good!

Sig4Eva, what smokers are you considering? I started on a electric as well.

quote:

Originally posted by xantom:
Man Jeff that Brisket looks real good!

Sig4Eva, what smokers are you considering? I started on a electric as well.

I'm undecided so far. I'm either getting a BGE/KJ or a pellet smoker.

quote:

Originally posted by SIG4EVA:

quote:

Originally posted by xantom:
Man Jeff that Brisket looks real good!

Sig4Eva, what smokers are you considering? I started on a electric as well.

I'm undecided so far. I'm either getting a BGE/KJ or a pellet smoker.

If you want a large BGE with all the goodies, I've got a deal for you. :+)

quote:

Originally posted by Jeff Yarchin:

quote:

Originally posted by SIG4EVA:

quote:

Originally posted by xantom:
Man Jeff that Brisket looks real good!

Sig4Eva, what smokers are you considering? I started on a electric as well.

I'm undecided so far. I'm either getting a BGE/KJ or a pellet smoker.

If you want a large BGE with all the goodies, I've got a deal for you. :+)

Jeff, shoot me an email.

Happy Easter!


3 racks of baby backs today!
Coarse Salt
Coarse Pepper
Paprika
Garlic Salt

Mesquite and Maple chips

This message has been edited. Last edited by: xantom,

Yesterday, I dry brined a boneless pork ribeye roast, then rubbed in mustard and salt-free Dizzy Dust, and then smoked at 275 on the BGE.

It was delicious, tender, and juicy. Sorry no pics as it was past 8 when it got done so I was too hungry to take pics.

I've got a glazed ham smoking on the 26" Weber kettle, and a leg of lamb on the 22" Weber kettle rotisserie. Lump charcoal, of course!

I ended up making an Angus Eye Round on the smoker. My brother wasn't happy with just honey baked ham, lol. Xantom, looking good dude.

This message has been edited. Last edited by: SIG4EVA,

OK it started out as a great project but didn't end optimally.
Made some stuffed onions wrapped in bacon topped with some BBQ sauce and cheese
PROBLEM was the bacon and onion didn't cook quite enough and the stuffed (hamburger + Italian sausage mixture) part was a bit over done.
Was on the BGE at 275.




The final version was more cooked than the photos by quite a bit but not shown.
Any tips on getting the bacon done without overcooking the insides?

^^ Higher temps and more airflow will crisp the bacon sooner, before the stuffing gets overcooked. The trick is to not cook the bacon so fast that the stuffing didn't finish yet, either.
I REALLY like the idea though, and will be trying this out! ^^

quote:

Originally posted by Outnumbered:
^^ Higher temps and more airflow will crisp the bacon sooner, before the stuffing gets overcooked. The trick is to not cook the bacon so fast that the stuffing didn't finish yet, either.
I REALLY like the idea though, and will be trying this out! ^^

I will try that ~ also having the same problem on wrapped jalapenos too.
The cheese and innards melt before the outside bacon is done.

thanks

There are cheeses that are hi temp cheese for this purpose. They will take heat longer without breaking down and separating. I've never seen a hi temp cream cheese however which is what most of these jalapeno poppers require. I really don't care for them so I've never looked into it in depth. Whenever you can buy block cheese and grate it yourself. All those bags of shredded cheese suck for cooking. They have a coating on them to keep them from clumping together in the bag which does not lend itself for making a nice creamy cheese sauce mix for mac and cheese or other cheese dishes.

quote:

They have a coating on them to keep them from clumping together in the bag which does not lend itself for making a nice creamy cheese sauce mix for mac and cheese or other cheese dishes.

You need to use Sodium Citrate with the cheese.
Makes cheese viscosity perfect for those dishes including Queso and other dishes where you need to melt cheese.

My Yoder 640S is a thing of beauty
The BGE XL is green with envy

Flat chicken:


Cajun Salmon with Maple Glaze: