hickory

Last night I cooked this gorgeous top eye round on my Weber rotisserie. Yep, I cooked a steak on a rotisserie with a few chunks of hickory. BIG SHOUT TO MAD HUNKY :clap2: He was generous to send me a few samples of his Moojus and dry rib; both of which I used on this meat. The taste was...

Good morning all and Happy Father's Day! Just took this pic about 5 minutes ago. It's been smoking (Traeger Pro Series 34) since 10:45 pm EST last night (about 8 hours) at 225 degrees. It has about 4 more hours before I start checking temps. Dry rub - SPG Hickory pellets Peace

Hey guys. I started prepping my brisket this afternoon for my Father's Day BBQ on Saturday. I picked this up on Wild Fork. It weighed in at 16 1/2 pounds. It took about 20 minutes to trim. I have a nice amount of beef fat that I will render down in a pan during my cook. I'm planning on a very...

Picked up a couple of New Yorks the other day from Costco. Grilled up some asparagus, and baked some fries. All of these involved garlic. I just love garlic. I don't put it everything but some days it's just a garlic kind of day. Cooked on the Kettle with mesquite lump and a couple chunks of...

So I have three days off starting today. I thought I would use tonight/tomorrow morning to get ahead in the cooking department. I'm not a fan of turkey as in the whole thanksgiving type of bird, but it's my favorite lunch meat for a sammie. The place where I buy my butts sells them in twos, so...

My wife's cousins are up on the mountain visiting this week. They surprised my with a couple of tri-tips. (very nice of them) So tonight after work was the right time to cook them up. A little olive oil and Montreal and on they went. Given the time and the quantity of meat. I decided to go with...

Just picked up a bone in pork belly. It looks identical to the one that London BBQer posted back in August so I am inspired to try out some of his learnings from that thread. I'd post a link to it but don't yet know how as I am new to the forum. Happy to have found a good group to exchange...

I want to try making pastrami pretty soon. So right now I'm looking at brisket, a dry cure, then smoking. I know that corned beef is often done with a brine, but I prefer to use a dry cure if possible. However I'd like to end up with those nice thin slices you see piled up in photos of deli...

Hey guys. I wanted to share these pictures and this smoke with you. I was up at lake erie flyfishing yesterday and caught a beautiful steelhead which is basicly a large rainbow trout. This fish was gorgeous chrome and put up a heck of a fight. My goal was to preserve the freshness of this fish...

I just made this unique smoker from a 50 year old whiskey barrel (1" oak). It's not complete, as I have to put in the air vents, propane burner, and the smoke stack. It has (2) 22" grates, enabling it to hold 8 full racks of ribs or 12 pork butts. I will have more pics when complete. Any...

Tomorrow I'm gonna do my first smoke in my Chargriller with SFB.... I ran a fire in in last week just to see what it would do and how it would respond to tinkering. I'll be using Lump Charcoal and Hickory Chunks... I'm planning to cook chicken thighs and some sausages. Reading up on...

Thinking about throwing this on the ECB tomorrow with a little hickory. Question about temps though, I've read bring it up to 135-140 for medium rare, but I also read something about 190-200 like a brisket. ANybody have any suggestions about where to be?