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Smoked turkey sandwich
Smoked a turkey on the Mak 1 star. Injected with butter and seasoned with Weber’s New Orleans Cajun seasoning. Cooked at 250 deg the entire way. After resting the meat I removed the skin and fried it in a skillet until crispy at a low to medium heat. I then shredded the turkey meat and skin and... -
“Crap on shingles”
Well this is what my wife says this recipe is supposed to be called. I followed Malcom Reed’s Mississippi pot roast recipe but left the peppers out and added worshishier sauce instead. His recipe is in on his website. I smoked the 3.5 pound chuck roast at 200 deg for 6 hours. Added about 1.5... -
Favorite rub or rub combos
I’m fixing to run out of my rub and looking for something new to mix it up. I’ve used store bought Weber, kosmo q, and big poppa stuff. My favorite so far is an equal part mixture of kosmo q stuff. I take his killer honey bee, dirty bird, and cow cover rub and mix it in even parts. It’s sweet...- BKING!
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- Replies: 10
- Forum: Sauces, Rubs & Marinades
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Smoked Cajun chicken
I spatchcocked and injected the chicken with Tony Chachere’s Cajun injection. Seasoned with Weber’s New Orleans Cajun seasoning. I smoked it on the Mak 1 star on the smoke setting for 1 hour then cranked the temp up to 400 deg until done. Thanks for looking! -
Smoked then fried bologna sandwich
Smoked at 210 deg on Mak 1 star for about 2.5 hours then sliced and fried on the camp chef 900 griddle. Butter toasted sliced bread with lettuce, tomato, and mayo. Thanks for looking! -
Cajun chicken sandwich
I did 4 Cajun chicken sandwiches using chicken breast. Used the Weber Cajun seasoning and toasted the buns with butter. I do want to try boneless skinless chicken thighs next time although this was very juicy. Thanks for looking!- BKING!
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- Replies: 8
- Forum: Grilling Chicken
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Weber 26 kettle pulled pork!
Coated with kosmo q dirty bird, killer honey bee, and cow cover! Smoked with hickory and cherry chunks. Waited for smoke to turn invisible before putting meat on. Wrapped and finished in oven. Thanks for looking! -
Mak vs kettle and my ramblings
So while I was unable to do a direct comparison between a Mak cooked shoulder and a Weber kettle cooked shoulder, I was able to come to some conclusions. I feel like since I have easily put 50+ shoulders, 10+ packer briskets, over a 100 pounds of chicken, and among other things on the Mak, I...- BKING!
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- Replies: 8
- Forum: Charcoal Smokers
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Shrimp, steak, and chicken fajitas
Decided to use the 6 burner camp chef for this one. Chicken, steak, and shrimp seasoned with fajita seasoning. Also added green peppers, onions, and tomatoes. I topped mine with hot sauce. No wrap for me! Pictures tell the rest of the story.- BKING!
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- Replies: 10
- Forum: Grilling Chicken
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Smoked pulled beef quesadillas
Did these on the Weber 26 instead of my Mak 1 star pellet smoker today. Used 10 oz of hickory for smoke and I rubbed the chuck roast with kosmo q cow cover. First pic is thin blue smoke before putting the meat on, second pic is the meat right before I wrapped, and third pic is final product with... -
Fajita chicken with Mexican street corn
First time making Mexican street corn. I marinaded the chicken for about 3 hours prior to grilling. For the Mexican street corn I applied the sour cream, then cheese, then chili powder. Normally Mexican street corn has Mexican mayo but I messed up a got Mexican sour cream instead lol. I think...- BKING!
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- Replies: 7
- Forum: Grilling Chicken
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Buffalo wings!
Did some buffalo wings on the Mak pellet smoker. Indirect bottom grate at 400 deg till done and crispy skin. Dipped in pot of warm buffalo sauce and placed back on grill for 5 minutes at the end of the cook. Turned out great! Buffalo sauce was simply a whole bottle of franks wing sauce and 4 tbs...- BKING!
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- Replies: 11
- Forum: Grilling Chicken
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BBQ Jam Burgers!
Seasoned some 1/2 pound burgers with SPOG and reverse seared them on the Weber 26. While they were smoking I made a BBQ jam. I used butter, onions, garlic, black pepper, apple cider vinegar, bbq sauce, corn starch, and tomato paste as the ingredients. After the burgers were done smoking I...- BKING!
- Thread
- Replies: 14
- Forum: Grilling Beef
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Keto Ribs!
Did some keto ribs today! Probably <6 carbs per rack and they hit the spot! Seasoned with SPOG 2 tbs coarse ground black pepper 1 tbs coarse ground kosher salt 1 tbs minced onion 1 tbs minced garlic I then applied some low carb bbq sauce on top for about 20 minutes before taking them off. The... -
Smoked chicken breast and fatty!
Quick easy smoke today so nothing crazy but boy it was good. Seasoned the chicken breast with 2 tbs coarse ground black pepper 1 tbs coarse ground kosher salt 1 tbs minced onion 1 tbs minced garlic I did a light seasoning of the fatty with store bought bbq rub (saving my bps sweet money rub for... -
Kettle burgers!
Did some kettle burgers on the Weber 26! They were about 2/3 pounders. Did a reverse sear at about 300 deg then seared at the end. Used just a little hickory for a mild smoke. I also whipped up some curry vegetables. -
Hot Smoked Salmon!
Hot smoked two 1 pound salmon filets on the Mak 1 star at 275 deg. Took it to 140-145 deg internal. The filet was seasoned with Zatarans blackened seasoning and I topped mine off with hot sauce. It was smoked with apple pellets. It had a mild smoky flavor that just put the salmon over the top... -
Kettle smoked wings!
Did some hickory smoked kettle wings! Still figuring the kettle out. Used only 2 oz of hickory to get a light smoke flavor. Seasoned with Weber’s garlic sriracha rub (highly recommended) and started them off at 275 deg. Half way through I seared them to get the skin crispy and finished them at... -
Reverse seared sirloin tip roast!
Still playing with the Weber 26! I marinaded the roast with avocado oil, worsheshire sauce, SPOG, and chili powder. Cooked the roast at 275 deg until internal temp of 130 deg. I then opened the lid and intake all the way open and blew air into the coals to get a hot fire. Within 2 minutes I... -
Smoked then seared pork tenderloin!
So I got a new 26 inch kettle! So I put Some rub on it and hickory smoked the tenderloin at around 275 deg until internal of 130 deg then seared at the end! I also used 4 firebricks to create 1/3 hot zone and 2/3 cool zone configuration.
