Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
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Smoked some thick cut bacon for about 2 hours at 225. Also rolled some tri steaks for about 4 hours, then 2 hours in a beef stock bath. Mixed colored peppers, cream cheese stuffed jalapeños, and garlic were also on (2 hours and 4 hours, respectively).
Double smoked spiral ham with a cherry, jalapeño, and bourbon glaze based on the Meat Church recipe.
Rubbed with Meat Mitch Whomp Rub.
Smoked at 250 for about 2 hours.
Then glazed with a mixture of brown sugar, cherry preserves, jalapeño jelly, honey, and bourbon.
Then smoked for about 30 minutes to set the glaze.
Rubbed with Meat Mitch Whomp Rub.
Smoked at 250 for about 2 hours.
Then glazed with a mixture of brown sugar, cherry preserves, jalapeño jelly, honey, and bourbon.
Then smoked for about 30 minutes to set the glaze.
First smoke in the snow. The smoker blanket held temperature. Ran it at 250 for about 2 hours making pit beans (baked beans with peppers, onions, and ground beef and pork) and baked potatoes.
The smokey potatoes are excellent, with salted, crispy jackets and a nice flavor.
The smokey potatoes are excellent, with salted, crispy jackets and a nice flavor.
Poke 'em with a fork a couple of times, roll them in bacon fat then coarse salt, been posting that recipe for a few years here when it seems time. Best potatoes ever! Skin is crispy, salt explodes in the mouth and the meat is soft, flavorful. I iterate, Best baked potato ever. Oh, never wrap in foil, you're just steaming the potato then. Leave 'em in the smoke until the tater feels just a wee bit soft.