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Started out this morning by putting a 10lb Boston Butt on my Lang Smoker @ 225 deg.
I was smoking it over apple wood.
Here it is 5 hours in.
And here it is after 10 hrs about to be pulled
After pulling I smoped some Poblano Peppers and stuffed them with the pulled pork and
a...
Tonight for dinner I did a small 4lb pork loin a few chicken wings I had and roasted carrots.
Since my top rack runs about 25 deg hotter them my lower rack I was smoking the chicken and roasting the carrots at 275 deg and as you can see my lower rack was at a nice 250 deg.
Everything...
I needed a new smoker for around the house when its just me and the family. My other smokers are just a bit to big to fire
up for what are needs are around the house. Plus I wanted something that I could add to the competition gear when I needed it.
So I picked up a new Lang 36"
It was...
Since my birthday is coming up here in a few weeks I decided I should get myself a new toy.
So today I ordered a Lang Original Patio 36" mostly this smoker will sit in my back yard. That way
I can consolidate my Lang 48" combo Hybrid and my Stumps Stretch onto my competition trailer
once and...
As today is New Years Eve and we are having a few friends over for a little get together
I decided to do a small 14 # turkey.
Not wanting to fire up one of the big smokers for a small group. I grabbed my trusty 22" webber grill and set it up
for indirect heat using the fuse method.
As...
I always take a few days off around the holidays so it's always a good time to smoke some beef ribs.
Started off this morning with a nice rack of Beef Short Ribs. Seasoned them with just good old Kosher Salt and fresh cracked Black Pepper.
I didn't feel like working to hard so I put them...
I was having some folks over for the Seahawks game today so I decide that I would smoke a turkey for everyone for dinner after the game.
So I picked up this nice 17 # bird up at Double D Meats up in Mountlake Terrace.
Around 10 am I tossed it on the WSM over hickory wood.
I put a drip...
So last week I had taken a Friday off from work and was doing a bit of work around the house when I got a call from
a friend. Apparently his daughters caterer had suddenly backed out of the wedding he was supposed to cook for on Saturday.
My friend called me in a panic. Could I help him. Well...
On Friday I picked up a small rack of Beef Short Plate Ribs.
Since it was only going to be myself and the wife for dinner I decided that rather then dirty up one of the bigger
smokers I would just use the 22" webber grill and set it up for smoking.
I set up a charcoal fuse, set my...
So I started out early this morning trimming up and seasoning a brisket.
Then it was out to the WSM with hickory chunks.
I had the WSM running at 230 deg for 10 hours.
After an 1 1/2 rest sitting in my Cambro it was time to make tacos.
And man are they good. :)
Started 3 racks of St Louis cut ribs on WSM this afternoon, as I was having a few friends stop over to watch the Red Wins game on CBC tonight.
I smoked them @ 230 deg over hickory chunks. They ran for just shy of 5 hours. When I'm cooking at home I don't wrap my ribs.
In competitions I tend...
Yesterday I had about 16 folks coming over for a party and I wanted to try something a bit different, so I decided to try a
Porchetta.
I started our with a 10 lb pork belly that I scored the skin of and seasoned with salt and pepper.
Next I flipped it over and added a layer of pesto...
Yesterday we had a house warming for our new house. And of course that is an excuse to smoke some pork butts.
So I pulled out the WSM and put 2 - 10b pork butts in for a long slow smoke. I put these in @ 225 degrees for about 14 hours over
oak would.
14 hours later here there they sit...
Smoked a Prime Rib today.
12lbs @ 250 deg for 5 hours over Oak wood.
Here it is sitting and resting for 30 min.
And the first slice.
Man is it good. Tender and flavorful.
Had a little get together last night and decided that a smoked turkey was the way to go.
So I picked up a 15 lb fresh bird from the local supermarket and got to work.
Since it was a small bird I decided to just put it in the webber 22" and set it up to smoke.
I ran this bird @ 275 degrees...
Started out this morning with a 4 rib rack of beef short ribs. Kosher salt and fresh cracked black pepper is all you need.
From there it was on to the webber 22" for 7 hours of post oak smoke.
Then off to rest for 20 min.
And finally to serve them up for lunch.
I served them up with a...
A few weeks ago a bunch of friends asked me if I would like to smoke a whole hog for them for a large party.
I said sure but that depending on the size of the hog I may need to build a pit if it was bigger then my Lang.
Well they wanted a big one so we built a temporary cinder block pit...
So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a
large hunk of belly and just smoke it up for smoked pork belly.
I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready
to cure for bacon. I took that small...