Smoking queso to pair with my wifes homemade sourdough pretzels. Its the most wonderful time of the year!
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Earlier this week, I smoked a pork shoulder roast. Instead of going to 205 to pull, I cooked it until the internal temp was 185 and sliced it. the sliced pork roast had great flavor and a pretty good smoke ring. Definitely going to try that more often.
30+ Italian sweet sausage/pepper jack cheese/cream cheese/BBQ rub home cured bacon wrapped, stuffed jalapenos. These have no heat due to a lot of rain this year, hence the pepper jack cheese. Also will do smashed pulled pork sandwiches.
Wavering between smoking a couple pork shoulders or grilling a couple marinated chuck roasts for Sunday. Leaning towards the chuck roast right now, less time consuming, but we'll see.
So the @CoachHines3 mom's version or smash some pulled pork down on a griddle til each side is brown and crispy? Put a little Jimmy's BBQ sauce on it along with some zesty sweet pickles.
I usually do two 32 oz cans of country style baked beans in a tinfoil pan. Add a 1/3 cup of brown sugar, 1/3 cup of diced onion, couple tablespoons of bacon bits, couple tablespoons of ketchup, table spoon of mustard, some salt, maybe a tablespoon of black pepper, throw it on when I put my ribs on. I’ll cover it with tinfoil for about the first half of it and then pull the cover off second half to get a little bit of crust on top. Family loves it.
Have two racks of ribs and beans on as we speak.
A bunch more cheese today. About 20 chunks of farmers and Colby and tried a pack of string.
Flat irons tonight and I think I’m gonna do some shotgun shells tomorrow.
Flat irons tonight and I think I’m gonna do some shotgun shells tomorrow.
