I do as well (or atleast 90% of the time). If I don’t, the ash in the burner pot seems to build up and snuffs out the flame. Nothing like coming home after being gone for half the day and seeing your meat be luke warm for an undetermined amount of time and the smoker giving you an error code.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Smoking some ribs today. I use the 3-2-1 method.
Did a big batch yesterday. I go with 2.5-2-1 pork back ribs.
This chicken was too pretty not to share. Kettle smoked/seared.
Ditched the brisket plan because a bunch of people backed out and did burgers instead. Pig shots have been on my want to try list for quite a while so threw those on as an appetizer. They weren't very photogenic, but holy cow were they awesome. Made twice as many as I thought we would need and they were completely gone. Definitely a make again recipe in this house.
Chicken thighs are the best cut for the grill. Actually I really love getting the leg/thigh quarters for the grill
Chicken quarters have to be the most forgiving meat there is. My favorite thing to do with thighs is brine them in claussens pickle juice. Smoked, fried, grilled, they're all amazing. There is no better chicken sandwich than a pounded out thigh
Tried dino beef ribs for the first time. Still trying to learn fire management with the new smoker. Was running about 50 degrees above where I wanted for the last few hours. Took about 8 hours and let it rest for 90 minutes.
Did pig shots and jalepeno poppers yesterday for a pool party. Must have been good as I didnt even get a chance to sample them.
Today I have ribs, jalepeno poppers and bacon wraped asparagus going for dinner.
For drinks its been Ames Lager and Titos Lemonade.
My cheese sauce recipe for 8 oz pasta:
3 cups shredded cheese (typically 2 cups cheddar and 1 cup Gouda)
2 cups whole milk
8 oz velveeta
2 TBS butter
2 TBS flour
1 tsp yellow mustard (optional)
Salt and pepper to taste
On medium to low heat, melt butter. Add flour and cook till bubbly. Add milk slowly to avoid lumps in roux. Add velveeta until melted. Add cheese until melted. Add salt and pepper til taste.
Mix cheese and slightly undercooked pasta. Then put into greased baking dish and bake at 350 degrees Fahrenheit for 25 minutes. I like to add panko bread crumbs mixed with melted butter for a topping.
Money's been really tight of late, so I couldn't go for the big Memorial Day spread like I usually do (especially since it was just me this year). But I did smoke a turkey breast for sandwiches that I'll eat while covering the Wisconsin state track and field meet this weekend. Those are two very long days, so having something to eat without having to stand in line forever at the concession stands will be nice. And this will taste better. I just used a Butterball breast roast and clipped the netting and removed the skin, then seasoned with Meat Church Texas sugar and honey hog rubs.
