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

What's on the grill or smoker?

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

  1. Smokinpiney

    Smokinpiney

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    Italian sausage, chopped mushroom stems, chopped garlic, panko breadcrumbs, onion powder and some black truffle salt. I browned the sausage mix first then stuffed the shrooms and smoked @225 for about 1.5hrs. I glazed a few of them with bachans spicy bbq at the end.
     
    Last edited: Apr 10, 2022
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I put the butter double garlic rub on these theys fantastic 20220410_163032.jpg
     
  3. BDF

    BDF

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    12 Apr 2022 Ribs 2.JPG

    St. Louis ribs, the far rack with a known and liked rub, the near rack with a new rub. Lots o' fat on both, and while I did trim them pretty well, the near rack could have used more trimming. They are not done, just smoked for 3 1/2 hrs. and getting packed to bring to my son's house. I will trim the width of the rack after they are finished cooking.

    These are not high quality ribs in the first place but lately it seems like no one is even making a stab (pun intended) at trimming them before they are packed and sold. Saw two packer briskets at the same store and both were less than wonderful. They were hard, and would have taken extreme trimming to get a decent piece of meat out of the best one. The flat tapered to almost a point and cutting it back to an inch or so thick would lose 1/3 of the flat easily. Seems to be another thing that is sliding in the new era, the quality of meat, or at least meat on the inexpensive side.
     

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  4. Eckie

    Eckie

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    That Sweet Preacher immediately caught my eye, never seen it before. Does it have much/any heat? My 6 year old is a bit heat sensitive right now.....stuff that wife and I think has virtually no heat she (6 yo) picks up on it and tends to be adverse to.....
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Yeah,it finishes with a little heat
     
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  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Tenderloins cured....going in some hickory smoke 20220413_134750.jpg
     
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    New rub has arrived at the compound ® 20220413_145200.jpg
     
  8. Eckie

    Eckie

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    Skeeter, did you go one and one with the rubs, or go wild and mix the two?
     
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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Sweet preacher is on the tenderloins....the mesquite just arrived, so maybe try it out on some chops later...it tastes good and looks like it would make nice bark on a large cut...
     
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  10. Eckie

    Eckie

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    Gotcha. I thought you'd shown the mesquite before....
     
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  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I don't remember ever having it..but..:zip:
     
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  12. Eckie

    Eckie

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    It was probably/maybe the same style/brand container and I didn't pay attention to the flavor.
     
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  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Yeah they all look alike
     
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  14. Pallet Pete

    Pallet Pete Moderator

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    Soon to be Mushroom, Bacon and Swiss! :D

    DFFADD75-85ED-4CC2-B261-6074D04D20AA.jpeg
     
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  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20220413_172002.jpg local raised pork....if i flip these over they look like hook echos on radar
     
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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  18. gbreda

    gbreda

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    So, thats what a clean kamado looks like, cant remember when mine was that clean.:rofl: :lol:
     
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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  20. Chvymn99

    Chvymn99 Moderator

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    Ribs going on here in a few… taking one down to dad tomorrow for Easter…

    504B76CA-44E9-43DE-A9A5-3F742B1D075C.jpeg
     
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