Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
Tried pork char siu for the first time and it's friggin awesome! Basically country style ribs asian style. Mrs piney whipped up some ramen slaw too .
One of my favorites
Chorizo/beef balls on...
Too late to edit....so it's the tenderloin with honey sirracha glaze,topped with sausage gravy,sitting on roasted peppers,bacon shells and corn chip salad
Theyz lookin good
Skeeter, do you buy charcoal or make your own?
The only song I know
Put these on at 9AM. Just now pulled and foil wrapped them @205*. Spent 90% of the day @225 and never went above 250? Seems awful fast, maybe their hollow?
I need a booster shot of shine...
take small drum and fill with seasoned splits(small) i poked a hole on each side so i could run some wire thru to keep the splits from falling out,lay it horizontal and push it in a deheaded 55 gal drum then stand them both up then build fire in 55 gal around the smaller drum
Yeah I've been wanting to make my own, need to find a small metal drum. I was just wondering of you did, with as much charcoal as you use cooking on grill/smoker 3 times a day!
Yesterday's pulled pork - tonight's enchiladas.
Mrs. Fuelrod outdid herself with these. Onions, chili peppers, refried beans sauteed then mixed in with the pork and a little oven time to melt the cheese. Might just be breakfast tomorrow.
its a little bit of work....you need to plan on working in the yard or something cause the fire need to be tended for a few hours.no need to poke any holes in the small drum...when the gases build up they will explode and lift the small drum slightly off the bottom of the big drum...makes a really cool sound and perfectly round giant smoke rings!!!!