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What's on the grill or smoker?

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

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  1. Sean

    Sean

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    I think I would as well. They look yummy!
     
    Sean, Jun 3, 2019
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20190604_094419.jpg
     
    SKEETER McCLUSKEY, Jun 4, 2019
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  3. gbreda

    gbreda

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    What the?
     
    gbreda, Jun 4, 2019
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  4. DaveGunter

    DaveGunter

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    DaveGunter, Jun 4, 2019
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  5. DaveGunter

    DaveGunter

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    Some chops and salmon, trying a bunch of different rubs on the salmon and apple smoke
     

    Attached Files:

    DaveGunter, Jun 4, 2019
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  6. gbreda

    gbreda

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    They at least could have made it bacon flavored !!!

    Do you use that and if yes what for? Sounds not gooder
     
    gbreda, Jun 4, 2019
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    :rofl: :lol:
     
    SKEETER McCLUSKEY, Jun 5, 2019
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  8. DaveGunter

    DaveGunter

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    Looked it up on Amazon...stuff gets great reviews.
     
    DaveGunter, Jun 5, 2019
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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I haven't used it yet...gonna try it in some veggies
     
    SKEETER McCLUSKEY, Jun 5, 2019
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  10. JeffC

    JeffC

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    That looks like something I will try. I cant have the garlic so I may have to add something. Chives maybe. I cant have onion either :headbang:
     
    JeffC, Jun 5, 2019
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  11. JeffC

    JeffC

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    Used my cabinet smoker with Pecan chips IMG_20190604_194937 (1).jpg . Pork Tenderloin and some sirloin tip meat. Just seasoned with salt, pepper and some seasoning I got off Amazon since it doesn't have garlic or onions.
     
    JeffC, Jun 5, 2019
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  12. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Polish sausage with apple smoke 20190605_185442.jpg
     
    SKEETER McCLUSKEY, Jun 5, 2019
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  13. Scout80

    Scout80

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    Chicken legs asparagus and taters on the gas grill:D
    image.jpg image.jpg
     
    Scout80, Jun 5, 2019
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  14. JeffC

    JeffC

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    Sorry, I missed your post but it came out great.
     
    JeffC, Jun 5, 2019
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  15. stuckinthemuck

    stuckinthemuck

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    One can see the reflection of the asparagus in the raised door of the smoker. So I gotta ask, is that due to a heavy glaze of smoke that has coated the inside over years of use? If so, I'm impressed!!..
     
    stuckinthemuck, Jun 5, 2019
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  16. Scout80

    Scout80

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    Nope
    Just too darn humid.
    I just made it this past winter :beerbbq:
     
    Scout80, Jun 5, 2019
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  17. Chvymn99

    Chvymn99 Moderator

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    Wings....


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    Chvymn99, Jun 6, 2019
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  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Small tri tip with flavor enhancer and fresh ground pepper 20190607_183101.jpg
     
    SKEETER McCLUSKEY, Jun 7, 2019
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  19. OC Timber

    OC Timber

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    Antelope/Pork Kielbasa 20190203_160350.jpg
     
    OC Timber, Jun 7, 2019
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  20. Paul bunion

    Paul bunion

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    Tonight’s project. I’ve never made bacon before. The pork belly is going on the smoker after 11 days of brining, Probably a few days too many but I haven’t had the time the past few evenings to smoke it at 160 degrees.

    Sunday breakfast is going to be good!!!!


    E781B32E-DEE5-49F6-8500-117F87051093.jpeg
     
    Paul bunion, Jun 7, 2019
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