|
Post by Hitch on Jan 29, 2024 13:13:45 GMT -6
I smoked some chicken thighs on the Traeger yesterday whilst the Chiefs were kickin that a$$. My wife doctored em up with garlic parmesan and honey sriracha. They smoked for about 3 1/2 hours at 250 and then we pulled them off. Then we put some garlic parmesan sauce on two of them, sriracha on one, and spicy bbq on another. Threw them in the air fryer for about 5 minutes. Holy mother of pollo ahumado! It was like eating a giant wing! DAYAMN GOOD EATIN! We will do that again. Probably for the Super Bowl!
|
|
|
Post by Lebowski on Jan 30, 2024 10:03:52 GMT -6
I got to get my smokers moved to the new home
|
|
|
Post by Hitch on Jan 30, 2024 12:26:30 GMT -6
I moved rooms and the construction kids came in and put my lab tables back together for me. They, the tables, are some heavy sumanabatches! They friggin came in with the shop teacher and he helped them get it knocked out in 2 days. They did 5 tables yesterday and 2 tables today. About 2 1/2 hours worth of work. I'm gonna feed those boys and said shop teacher along with 5 coaches this Friday. I'm gonna put 20 thighs and 12 -15 legs on the electric smoker and let it smoke all morning. I run B&B competition blend chips in the smoker. It's a Masterbuilt stainless steel smoker with the glass pane in the front. I only have 3 of the 4 grates that go in it, but it's good enough as is. I'll also get some tater salad from United. Gonna eat good Friday!
|
|
|
Post by Lebowski on Jan 30, 2024 12:36:36 GMT -6
Well I lost my electric smoker in the divorce
|
|
|
Post by Hitch on Jan 31, 2024 13:05:25 GMT -6
Methinks I shall marinate some chicken breasts in jalapeno juice and then grill em up on the Traeger this weekend. I will also roast up some squash, zucchini, and possibly mushrooms, bell pepper, and asparagus. Make me some tasty chicken/veggie bowls for the week.
|
|
|
Post by xdipster on Feb 1, 2024 10:32:03 GMT -6
I have a turkey sitting in the freezer that I grabbed after thanksgiving. I love this Whiskey Bent brine and rub and they are out of stock. So I can't wait to put that turkey on.
|
|
|
Post by Hitch on Feb 1, 2024 11:33:33 GMT -6
It's hard to beat a good smoked turkey!
|
|
|
Post by Hitch on Feb 1, 2024 11:33:58 GMT -6
I need to smoke a brisket. I haven't done that in a long time!
|
|
|
Post by Hitch on Feb 2, 2024 10:00:28 GMT -6
LAWD HAMMERCY!!! I've got 35 pieces of prime yard pimp on the smoke as I type. I got em for 97 cents a pound last night at the local United. I trimmed the fat off the thighs, sprayed em with a little olive oil cooking spray, and then rubbed em up with a liberal amount of Chupacabra chicken rub. They sat in the fridge overnight. Put em on the smoke at 9:15 this fine am. Using B&B competition blend wood chips for the smoke. Using my Masterbuilt electric smoker.
|
|
|
Post by Hitch on Feb 2, 2024 13:25:39 GMT -6
LAWD HAMMERCY!!!! Chicken was RIGHT ON TIME!!! That Chupacabra rub is legit. I think it's call Cluckalicous. I'll try to find it.
|
|
|
Post by Hitch on Feb 2, 2024 13:27:28 GMT -6
|
|
|
Post by Hitch on Feb 6, 2024 10:15:38 GMT -6
I need to smoke a pork shoulder. It's been too dang long since I've smoked one. I use a shoulder roast, not a Boston butt. I rub it up with dijon mustard and apply my pork rub, liberally, on all sides. I let this sit in the fridge overnight. Next morning I get the minion fired up and let her get to temp. I then put on said pork butt and let the smoke do the work. Every 45 minutes I spray the butt with equal amounts of apple cider vinegar and some kind of fruit juice. (usually go with cranapple) When internal temp reaches 165 I take it off the smoke and wrap it and also spray it real good one last time. I will pull it off the smoke when internal temp hits 205-207. I let it rest in a cooler for about an hour.
|
|
|
Post by Lebowski on Feb 6, 2024 10:24:21 GMT -6
Have yall tried Danos
|
|
|
Post by Hitch on Feb 6, 2024 11:17:42 GMT -6
I have tried the original and the spicy versions. I like the spicy one better.
|
|
|
Post by Hitch on Feb 7, 2024 10:28:43 GMT -6
Speaking of Dan-O's.....I'm gonna get me a mess of country style pork ribs, apply liberal amounts of Dan-O's spicy, and then smoke those bad boys at 240-250 for a couple two-tree hours. I can occasionally find a family pack of country styles for 99 cents a pound. Them's good eatin.
|
|
|
Post by Hitch on Feb 7, 2024 12:38:51 GMT -6
So this is gonna happen tomorrow after softball practice.....
I'm gonna whip up 4 pounds of my deer backstrap/wild pork chili. I start out by thawing out the backstrap and then cubing it up. I try to go 2 pounds of backstrap and 2 pounds of pork. Then I get the holy chili trinity going with a little bit of olive oil in a large aluminum pot. The holy trinity is onion, diced jalapeno, and minced garlic. I sweat this mixture down. Then I add in the meat to brown. I also flavor with a little bit of Aw Sh!t or Spicy Dan-O's. Once it browns up I add 2 small cans of tomato paste to make a slurry of sorts. When this gets mixed up I add 2 boxes of Wick Fowler's 2 alarm chili mix. (Do not add the masa). Then I add beef broth to get consistency I want. Next step is add 2 cans of whatever flavor Rotel you want. If I'm feeling froggy, I add the habanero variety. Get this to simmering and stir often. Add more broth if you want. Then I get the Traeger up to 225-240 and put the pot on the smoke for 3 hours. LAWD HAMMERCY!!!!
|
|
|
Post by xdipster on Feb 9, 2024 10:09:03 GMT -6
I think I'm going to do a few sets of beef ribs. Planning on doing my candied version. 2 hours unwrapped with just rub, 2 hours wrapped with squeeze butter, brown sugar, and honey. Finish off in oven till right internal. Wrap and let sit.
|
|
|
Post by Hitch on Feb 9, 2024 10:11:47 GMT -6
Sounds good, dip.
|
|
|
Post by lesgrossman on Feb 9, 2024 10:13:48 GMT -6
I need to buy a smoker.
|
|
|
Post by xdipster on Feb 9, 2024 10:15:40 GMT -6
I got a good drum smoker, Oklahoma Joe's Bronco. Pretty easy to use and always good results, as long as you pay attention to internal temp.
|
|