Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
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Pulled from smoker (they're now resting in a cooler):
Absolutely nailed it:
Plus smoked and glazed skinless and boneless chicken thighs:
Plus smoked and glazed skinless and boneless chicken thighs:
Two nice steaks on the Weber Performer. Came out great!
Brisket this past weekend. Nothing better
Fired up the smoker yesterday
Smoking a round roast today. Fat cap removed, injected with beef bone broth last night, and dry brined overnight.
Out of the fridge and resting before seasoning:
Out of the fridge and resting before seasoning:
I'm just setting up my mom's new Pit Boss. Priming it for the first time and then onto some Tbones! 
Done smoking ready for an hour or so rest in the cooler:
I have finally cracked the code! Arby's has nothing on this. Gonna breakout the deli slicer for the rest and make roast beef sammiches (pay no attention to the schemer in the background):
Arby's and a photo bomb? Nicely done.
I forget if you've picked up the Arby's sauces at the store, but their horsey sauce is one of my favorite mass produced condiments (and the bbq sauce has its place too).
Arby's? They're the one you measure your roast beef against? Surely you jest?
I'm sure the wee schemer is simply admiring your work. I bet he'd have the beef off the counter in a second if you weren't there with that damned camera.
I'm sure the wee schemer is simply admiring your work. I bet he'd have the beef off the counter in a second if you weren't there with that damned camera.
Arby's doesn't seem to be what it used to be but I like it.
It's not that I'm using them ad a standard. It's that they have certain qualities I like.
I can out flavor Arby's easily enough but they have a moistness and tenderness that makes for a good sammich.
I think the bone broth injection put me far above them on both marks with the round roast.
I also found this cheese sauce at wally-world for roast beef and cheddar sammiches better than their's:
Steaks again
Oh hell yes!
I've been sidelined from using the smoker due to some garage repairs (which are almost done). Let's see if I can brave the cold and get some more smoking in this winter.
2 pork butts for the family Christmas get together
This is what I’ve been smoking a lot lately. Cheese. ‘‘Tis the season.
Tri-tip and ribs last night:
