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Thread: The BBQ/Smokers/Smoked Meats Thread...

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    Win it again..for Tanner! nosoupforyou's Avatar




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    lol
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  2. #452
    FIRE BETTMAN!! BeerMan's Avatar




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    smoked eggs, anyone?


    I used free-range eggs. white shelled eggs will discolor but that's normal.

    this is a trial run as I kept the eggs in the smoker for 1 1/2 hours under 250, then cooled in iced water. they turned hardboiled with slight hints of smoke. next time I'll keep them there for an hour with more smoke.
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    Go, Kings, Go rinkrat's Avatar




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    I can't resist the $1 a pound pork butts. Got one on the smoker getting happy.
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    Go, Kings, Go rinkrat's Avatar




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    Like butta!
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    1st Scoring Line Salty Dog's Avatar




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    Did a spatchcocked turkey on the grill for the first time. Came out very nice. I put a pan underneath with some water onions, celery, carrots, thyme, and rosemary that I used for gravy afterward. I did overcook it slightly only because it cooked so fast. I was expecting about 2 hours and it came in at 1.5 and I could've probably pulled it at 1.25 and let it carryover. Put some hickory and apple wood in the smoker box to give it a nice hint of smoke without being overpowering.
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    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by BeerMan View Post


    doing the Burnt Ends today. can't say that I'm disappointed.

    what surprised me the most is the boned-in pork butt (5 lbs) took just 6 hours to reach 170. smoker temp hovered around 250 throughout with a charcoal/wood reload midway through it.
    leftovers for dinner last night and more tonight. omg that stuff is irresistible!
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    Support the Fans SirJW's Avatar




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    FIRE BETTMAN!! BeerMan's Avatar




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    bacon-wrapped hot sausage meatballs stuffed with cheese. otherwise known in the inner circles of the bbq world as "moinks" (moo-oink. get it? not me)
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    2nd Scoring Line Chateau Bow Wow's Avatar




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    Quote Originally Posted by BeerMan View Post

    bacon-wrapped hot sausage meatballs stuffed with cheese. otherwise known in the inner circles of the bbq world as "moinks" (moo-oink. get it? not me)
    Sounds like what you made are called Pig Shots, Pig Shots - Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience....
    MOINK balls are beef meat balls wrapped in bacon, Moo and Oink, hence MOINK balls. Big Game Eats: MOINK Balls | Grilling.com

    Either way, you can't go wrong, those looks tasty!
    Last edited by Chateau Bow Wow; December 16th, 2013 at 07:54 AM. Reason: grammer
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    FIRE BETTMAN!! BeerMan's Avatar




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    Pig Shots. that sounds better than moinks. thanks!

    I smoked a pizza last night. used the Boboli crust which was not a great idea. last time I used that stuff was years ago and to this day, as of last night, the crust still tasted like ****.

    I'll have my wench roll the dough next time.
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