My other half makes the chicken breast with cream cheese thingys... very delicious in the oven...but I told her I’m gonna have to kick it up another notch or two and put them on the smoker the next round... So I’m in the garage smoking it up with it raining outside....
After seeing the tri tip pics I picked one up this morning lol. Thinking about using a 50/50 mix of red oak and cherry wood. Any suggestions on wood type?
Thanks! Smoked for about 1.5hrs at 250* Pulled when the internal temp was 127* then wrapped it in foil and let it rest for 30 mins.
yup.....now toasted buttered buns with your choice of fixins,or.......that thing wouldnt last 10 min here....
Pork loin that we pick up for $1.49/lbs. Chaz cut a roast and while he cut the rest into steaks I added a little brown sugar and a bag of sauerkraut and half of can of beer (see the sacrifice I have to make). Now his cooking on very low temp in crock pot.
Chaz had to go to the Cuba today. They had it for ,$2.98/lbs. We get two to three loins a year. Normally smoke one then cut into steaks. Then one half roast and half steaks.
Bacon!!! I passed up a pork belly at Costco today cause I don’t have room in the fridge to cure it. Once we eat some of the food out I’ll go back.
