Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

Try this the next time you smoke a bird.

1/2 cup Drambuie
1/2 cup maple syrup
1/2 cup melted butter

warm up a tad and inject.




Cleaned the carcass this morning and am now rendering it down for some killer smoked turkey stock. Soups, stews, ect... will be wonderful.
 
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There it is. It went on at exactly noon. The drip pan has three rib bones, onion, carrots, garlic, beef stock, cabernet, and a bouillon cube in it. I'll strain all the solids out of it and reduce it with some more wine and beef stock to make the au jus later.

It's being looked after by my DigiQ, which is keeping the grid temp at 225 with no problem (dome temp gauge says 250, which is pretty standard). It's kinda strange that after only two hours and fifteen minutes that the internal probe is registering 100 degrees already. I really hope it stalls here pretty quick, because I'd really not like this thing to get done too soon. It's just shy of 8 lbs, and should take about :45/pound. I'd planned to eat around 6:30pm.

I really don't want to have to FTC this bitch...
 
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Dammit. Hit 115 at 3pm. Into the cooler it goes, wrapped in three layers of foil and two clean bath towels. I put a temp probe into it before hand, and it appears to be holding at about 122 internal.

Guess I'll sear it and serve it.

Hope it turns out.
 
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Reducing the drippings for au jus.

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The finished product.

For some reason, it looks a lot redder in the images than it did in person.

IT WAS ****ING PERFECTLY COOKED!!!
 
Took the leftovers to the butcher shop this morning and had them sliced up. Gonna be some good roast beef sammiches from that, I tell you WHUT!!
 
They will usually give you free stuff if you chat with them for awhile, also $100 off any Traeger. You won't regret it!
 
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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.
 
smoked eggs, anyone?
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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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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.
 
BeerMan said:
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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.
Click to expand...
leftovers for dinner last night and more tonight. omg that stuff is irresistible!
 
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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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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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