In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday
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What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. Sandhillbilly

    Sandhillbilly

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    I don’t quite have the snack sticks mastered, but they are edible. They tend to get over cooked on the bottom and much of the fat runs out so they are dry. Gonna have to get my homemade smoker built someday, in my mind it’s gonna work much better.
    But the summer sausage that I made last night I think I really nailed it for the first time. Only had five so I laid them on the racks instead of hanging. I’ve had the same problem with the ends close to the heat getting over done.
    Sorry no pictures of last nights smoke because it was-5*F when I finished up and wasn’t thinking about pictures
     
  2. Sean

    Sean

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    I have been neglecting my Joe lately for various reasons so I brushed off the snow and tried something new yesterday. Ive done pork belly burnt ends a bunch but never tried pork belly on a stick. Smoked for 3.5 hrs over lump and hickory with a dry rub on it then brushed with a bbq sauce. It was a test run for get togethers. My family said they were great and not to fatty. It was -25c/14f during my cook. It was like Joe didnt even notice the temps.


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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i took a pork belly outta the freezer last nite and gonna skewer them also but gonna do an asian flavor
     
  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    The bronco is lit.....its snowing cats and dogs 20221222_145700.jpg
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I better run to the store and get ingredients for a milk sandwich
     
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  8. Warner

    Warner

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    Stay safe! Lol
     
  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    one of those little bastards came loose!!!
     
  10. Smokinpiney

    Smokinpiney

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    Trimmed up a 13lb rib roast for tomorrow's dinner. It's salted and dry brining in the fridge till i get home from work tomorrow morning. I made up a garlic and herb paste to coat it with then it'll hit the smoker for about 4hrs. It's not the best looking cut but I managed to get one of the better looking roasts they had.

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  11. Mitch Newton

    Mitch Newton

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    Need more pics of that bad boy as he's cooking.
     
  12. Smokinpiney

    Smokinpiney

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    Stay tuned ;)
    Got it seasoned and rubbed with a garlic/herb mix and tied up. Hitting the smoker around 10-10:30

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  13. Smokinpiney

    Smokinpiney

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    Well i didn't get the crust I was hoping for but dang did it taste good! Pulled it off the smoker at 125⁰ IT and let it rest in a cooler for an hour before slicing. Merry Christmas everyone!

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  14. Chvymn99

    Chvymn99 Moderator

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    :drool::drool: .... Thats lookin' good.... Merry Christmas....
     
  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Another batch of lil smokies...the cats like em.... 20221223_162607.jpg
     
  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Gonna inject a boneless turkey breast 20221224_132718.jpg
     
  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Wrapped in bacon of course 20221224_164629.jpg
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Made some cat cookies 20221224_160605.jpg
     
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Home made links,turkey in foil 20221224_165927.jpg
     
  20. cnice_37

    cnice_37

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    Had to cancel the Christmas Eve gtg as my son is sick, but the wings still needed cooking! Smoked then crisped in oven with 3 sauces. 20221224_181220.jpg