Jump to content
mike dee

Bbq/smoking Thread

Recommended Posts

Chicken wangs tonight!!! Sprayed a little duck fat on 'em then spiced up with Grilling Gods Sweet Backyard BBQ and Southern Heat. Cooked direct on the MiniMax around 375* for 45 min or so. Nice little char, flame kissed!

chickenwangs.thumb.JPG.da1020a352a8c804bab883a7aea38398.JPG

 

Share this post


Link to post
Share on other sites

I tried making some stuffed jalapeno peppers the other night, the 2 on the right were destroyed due to a bacon grease fire. I wasn't checking them enough. Oops. But the others were fantastic. Stuffed them with grilled chicken, and 3 different cheeses, wrapped in 2 layers of bacon. Yum

IMG_20200108_185134936.jpg

Share this post


Link to post
Share on other sites

Here is a brisket from today. Started out 19lbs, after trimming 15lbs. I probably trimmed too much fat. Started it on the POS Traeger cause I was feeling lazy, Got up at 3 to take it out of the fridge. Then up at 4:30 to start the Traeger, already seasoned, waited for the grill to get stable and put the meat on. Went back to bed, woke up thinking all is fine only to see the temp gauge reading 477*!!!!! WTF, set for 250! Open it up and 10-12'' flames all around, drip pan has warped again (2nd one) and grease is getting in the bottom instead of going in the drip can.

I shut the Traeger down and start up the egg. Get it going and put the brisket in there and have to play with vents until the temp stabilizes. after that all was good for the remainder of the cook.

Came out pretty good considering the start.

Blasted Traeger on ig so I probably won't be customer of the month! :lol: Won't do anything but it made me feel better!

brisket1.thumb.JPG.00bc340e0d429dca9bc2a32d1edfcff5.JPG

brisket2.thumb.JPG.e6fce0e9077c0066b6b3e7095dd5a0d4.JPG

brisket3.thumb.JPG.4b5df0b5b3083059dc9b14971bf41d7b.JPG

brisket4.thumb.JPG.feed4fbf0530ab288b975aff67de78fa.JPG

brisket5.thumb.JPG.06de9b3122ae167be940ffc84bfba772.JPG

brisket6.thumb.JPG.acbaff5ea1e7694e58cc4cae7e5790ad.JPG

brisket7.thumb.JPG.555b1269cad8457fd47723870244fe29.JPG

brisket8.thumb.JPG.56f6b3d52411d770576146cfb549ffb4.JPG

Got some cubes for burnt ends too!!

Share this post


Link to post
Share on other sites

Here is yesterdays cook for my Sons 29th bday.

Brisket on the Rec Tec RT300 Mini. Babybacks on the BGE XL, poppers and mac n cheese.

 

684DEB82-8FCA-4462-863C-6DA3C679481B (1).JPG

IMG_1751.jpg

IMG_1752.jpg

IMG_1750.jpg

IMG_1753.jpg

IMG_1757.jpg

Share this post


Link to post
Share on other sites

Here is one that has me confused (except for the it was on my Traeger part)

I replaced the controller with an after market PID controller - friend has one and said it solved his problems. This chicken looks worse for wear but when you take away the black skin the meat was great!  I have NO idea why it turned black, gonna have to try another one and a couple more cooks with the new controller before I trash my Traeger but check this out!

1984482229_60291028771__A17A2C84-E8FF-45E1-A128-D86B68EF3209(2).thumb.JPG.22958181612cf1bab7ce749cb168d4fb.JPG

Are those tan lines?!!!!!!!!!!!!!!!!!!!!!!

 

IMG_1735.thumb.jpg.6d34bfa9510ad4fc613063ecf57e172b.jpg

Juicy white meat!

Share this post


Link to post
Share on other sites

@matt86m

Have you ever done smoked meatloaf?

Share this post


Link to post
Share on other sites
4 hours ago, Sand Diva said:

@matt86m

Have you ever done smoked meatloaf?

One of my families favorite things I smoke!

 

Share this post


Link to post
Share on other sites
3 minutes ago, Desert Guy76 said:

One of my families favorite things I smoke!

 

If you wouldn't mind sharing your process I'd appreciate it :sdiva:

Share this post


Link to post
Share on other sites
2 hours ago, Sand Diva said:

If you wouldn't mind sharing your process I'd appreciate it :sdiva:

I love this as leftovers for sandwiches.

I just make your favorite meatloaf. Stuff into a loaf pan. Flip it over on heavy duty aluminum foil and put on BBQ (or smoker).

You can wrap in bacon or not. Put ketchup on it to caramelize.I didn't get an after pic.

 

DSCN6175.jpeg

Share this post


Link to post
Share on other sites
3 hours ago, Sand Diva said:

If you wouldn't mind sharing your process I'd appreciate it :sdiva:

One of the recipes I use. Made it on Sunday night but didn’t take any pics. I like my meatloaf with a little kick. Smoker set at 250. The small loaves cook for about 2 hours. 
C2C35B28-82FD-4955-812B-1C74E10EA305.thumb.png.561cf3f9ada9e3479db892301b8f9838.png
1F212338-5107-4283-8DD1-6B5109A112DA.thumb.png.28625f63e7825c70ed1af5178c3977ff.png

Share this post


Link to post
Share on other sites
On 2/10/2020 at 9:55 AM, Sand Diva said:

@matt86m

Have you ever done smoked meatloaf?

Not yet but its on the list. One of my wifes favorites is meatloaf but she can tell if I change the slightest thing in the recipe! She says leave it alone.

Share this post


Link to post
Share on other sites
On 12/6/2019 at 9:31 PM, WaPaWeKkA said:

I try to for the most part. I have some real $hit knives I need to upgrade. 
 

So what are you guys using for your chef knives?  Need to upgrade the crap I have.  

Share this post


Link to post
Share on other sites

Share this post


Link to post
Share on other sites

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Preview Post

More Links

©2001 GlamisDunes.com.
All rights reserved.

×
×
  • Create New...