🤯, what's the update on your "electric" smoker? I need to see more man meat tm iNCY

One of my best buddee just got a traegar pellet smoker. Sooooo jealous. He's a brand new smoking n00b so he's pretty stoked. What an expensive beast though, holy hell. And it burns through pellets like crazy! RT, what's your experience with going through pellets? You have a traegar. Which model again?

Anyways, to catch up on my smokes, I've done two more. Had family over in the backyard (We're allowed 10 people now, thanks covid restrictions!) for Canada Day, so I smoked a big fat pork shoulder. Turned out beautifully.

Smoked on applewood at 225 for about 6 hours, seasoned with meat church honey hog. Wrapped at 160. Pulled at 202. Let it rest for about an hour. Slid the bone out, so easy. Pulled it. Beautiful! The family was so impressed. The matriarch who usually hosts and does all the cooking went back for seconds. SHE NEVER GOES FOR SECONDS!



Before wrap



After wrap



Final product.


Also did two beef ribs. I had never done beef ribs before. They were super cheap at a grocery store, wanted to sell them by the best before date, so I grabbed them and threw them in my freezer. Used holy gospel meat church rub and some added salt. Smoked on cherrywood at 225. I can't remember how long they smoked for. Maybe 4-5 hours? I pulled them off at 195. Let them rest for 15 minutes and then inhaled them. RECOMMEND. WOULD EAT AGAIN. Some parts were seriously meat candy!

Haven't taken delivery of the smoker yet as PI III Sr.'s trip to visit us keeps getting delayed.

Wife did just make us some succulent ribs for dinner last night though.

Foos bbq thread update:

Was told to smoke another pork shoulder by my wife's family. Ok I oblige. Luckily I bought a handful when they were dirt cheap.

Temp at 225, 13.5 hours total. Smoked on apple wood and pecan. Wrapped at 160 after about 8 hours. Rub was meat church honey hog.

Pics are pre wrap, post wrap.









🤯 what's your smoker update? I'm starting to have anxiety with no one else sharing pics.

PI III Sr.'s visit kept getting postponed, but he's coming up for son's 1st bday, so thinking by August 14th... Hopefully!

For my birthday my neighbour gifted me a bottle of fancy BBQ sauce made with peaches and I've been dying to make ribs with it, but the wildfires out here made the smoke so bad recently that BBQing isn't even possible. It's so thick it would definitely affect the flavour.

Today is the first clear day we've had in over two weeks so I'm hoping it stays that way through the weekend. Going to grab a pack of ribs today and hope I can smoke em tomorrow or Sunday.

RT so were you able to slap those ribs on your bad boy? I did short ribs and pork belly the other day. The pork belly got better each day it was in the fridge. Outstanding. Mrs Foos ate all the short ribs except one. Those turned out really well. Sorry, no pics this time around.

Aug 8, 2021 23:31:05 GMT Foos said:

RT so were you able to slap those ribs on your bad boy? I did short ribs and pork belly the other day. The pork belly got better each day it was in the fridge. Outstanding. Mrs Foos ate all the short ribs except one. Those turned out really well. Sorry, no pics this time around.

Nah it didn't happen. Mrs RT had already meal planned the weekend with a bunch of food that needs to get eaten before I leave town tomorrow. Was for the best because the smoke came back Saturday morning and then it has pretty much rained non stop since. Also I need to find peach pellets somewhere. Home Depot didn't have any and the barbecue store in my town was sold out...and apparently only sell like 50 lbs bags, which I don't really want.

Went with an overnight Boston butt cook last night that I transferred to wrapped in my stove around 6 this morning. Hoping for good things in a few hours.

Edit: turned out terrific. I didn’t get any pictures because I turned out getting sick somewhere in the middle of the smoke. That sucked, but was able to at least eat a sandwich and will have plenty for lunch this week.

Happy to hear that it turned out well mikec ! Sad to hear there's no pictures. Even sadder to hear you're not feeling well. Hopefully smoked pork helps you fight off whatever illness you have. 

I told myself I wouldn't post again until someone did, because I felt like I was totally taking over and monopolizing the thread. 

So here's some fun things I've smoked lately:

1) Brisket flat. Best one yet. But given the option, I'll take the point every time. 
2) Smoked wings. Always turn out perfect
3) Cream cheese block. Amazing. First time. Will do it again
4) Peaches with brown sugar, cinnamon, and honey

Took some crackers, spread that warm, gooey, smokey cream cheese on them. Put a small piece of smoked peach, drizzled a bit of the sweet sticky stuff from the bottom of that tray...so damn good. Big winner! 

Well fine. I'll post again. This will end up like that one thread where 🤯 and @ness get high all the time and have stoned conversations with each other. I'll just talk to myself about bbq!

Winter is coming. I need to bbq as much as possible! Pork butt for next week. But I recently did more beef ribs. I think these are near my favourite thing to smoke. These bad boys took about 6 hours at 225. Smoked using a combo of hickory and applewood. Beauties.








Anybody else smoking any meats? Cooking anything fun? Would more people participate if this was a generic "post good food" thread? Whattya think Mr. Moderator RT, Madame Supermod iron maiden and Mr. Administrator @admin ??

Can't smell it. Technology isn't that advanced yet.

I'm smoking soon I swear!

I've used my gas grill a handful of times for burgers and sausages but they aren't picture worthy. Pretty basic, just quick dinner stuff.

However my NFL kick off weekend plan of smoking ribs got delayed and was going to be tomorrow, but instead we traded in our truck and had to drive to Chilliwack today to pick up our new vehicle and we literally just got home. I don't have any pellets but I do have a bunch of ribs waiting in the freezer.

Last weekend we checked out a butcher shop we had always been meaning to go to and then immediately kicked ourselves for not going to it sooner. It's fucking awesome. They have family packs of back ribs that are frozen and you get 6-7 racks for around $45, which is a steal. Fresh ribs are like $32 for 2 racks, so this was a no brainer. They essentially just take the fresh ribs that don't sell, seal them in a bag and freeze them. So I'll buy pellets this week and thaw a few out next weekend and RIBS ARE HAPPENING NEXT WEEKEND GOD DAMMIT.

The butcher shop had every cut of meat I could think of, even game meat like elk and venison. They had leg of lamb for about $65 so we're going to treat ourselves in the spring and smoke one for Easter. I think I'm going to finally try smoking a whole chicken around Christmas time, but I'm too chicken to try it for actual Christmas dinner, especially the first time. I'll do one in the winter when I take some time off as a practice and hopefully it'll be a good festive dinner.

Also my wife is going away for Thanksgiving to visit family and I'm staying home with the kids, and one of their favourite meals is chicken wings, so I think I'll retry smoking wings when she's gone since the kids are less picky about their wing quality and if they aren't perfect they'll still get eaten.

Love all of the smoking plans RT. I'm telling you...a block of cream cheese is a life changing appetizer when smoked.

This thread would kill me while high.

I can't believe my dad cockteased us so bad about giving us his old smoker.

If he doesn't find an excuse to get it up here soon, we might just actually have to buy our own.

I've been dreaming more and more lately about smoked salmon.

🤯, can't comment on smoked salmon. I'm allergic to fish, so I just don't know anything.

RT did you get your smoke on? And your butcher shop sounds amazing. I tried something new to me. Called Pig Wings. Gonna tag a bunch of people like mikec, iNCY, iron maiden, @ness, @admin, Baker, or anyone else who's posted in this thread. Anybody come across these before? I've only heard of them this past summer. Finally found them at this boutique butchers. Amazing.

Pig wings are the trimmed shin bone. Texture and juicyness like chicken thighs. But taste like ribs. Amazing. Put some honey hog rub on them. Smoked them over cherry and applewood for 3 hours. Tossed them in foil with brown sugar, apple cider vinegar. and butter. Back on the smoker for 3 hours. Then pulled, sauced with Boss Hog bbq sauce and back on for about 45 minutes. Delicious! Also smoked cream cheese again, and corn bread.

Not seen a pig wing before but gonna start looking now. Looks and sounds amazing.

Agree with mikec. This is a game changer. Holy shit.

Ribs are thawing as we speak! Going to make them sweet and glaze with the peach BBQ sauce I was saving. Let's gooooooo #football #beer #ribs #MANLYMENBEINGMEN

Twitter thread here:

Forgot to get pics before they went on the smoker but there will be some soon.

Those pig wings look amazing! I have a friend who owns a butcher shop in town, I'll see if he has any and we'll toss them on the Bar-B.

Mom and I moved the BBQ closer to the house so we could shovel a path. There's just some food that can't be cooked in the oven and is worth standing outside in -20 for.

Love that smoked cream cheese and peach combo, very creative! Operation new house with a backyard big enough to get a BBQ setup is gaining momentum so hopefully I'll be able to contribute more in this thread soon.

In the meantime I cooked another pork shoulder the other weekend but marinated rather than doing a spice rub and it came out (probably unsurprisingly) much juicier and easy to shred because it was all just falling apart in the pot. I missed the apple flavour from the cider though...

Wife is out of town for a week and I'm off work for full time dad duty. Expect some Traeger silliness this weekend.

It's Canadian (real) Thanksgiving and I'm doing it. I'm smoking a whole chicken. If I fuck it up I'll buy McDonald's and no one will know the difference.

Every time my wife goes somewhere I make a giant pot of chili and freeze it. She doesn't like the smell and doesn't eat it so I eat what I want then portion the rest before she gets home. Thinking I'm gonna smoke it this time, maybe use beef chunks or something crazy. But I don't have a cast iron pan or dutch oven, which like every single recipe calls for. Guess I'll see what I can find, or just cook it then simmer it on the smoker for an hour or something. That might work.

RT

Put the veggies and beans and seasonings etc in a pan. Take your beef and make it into a half circle and put it on the grate right above the pan. Smoke everything. As the beef cooks it will drip and possibly fall into the pan with the rest of the chili ingredients. A few hours later you'll have the basis of smoked chili. 👍

Also I smoked a turkey last year for Thanksgiving. Everything turned out great except for the skin. A little rubbery. I should have cranked the heat near the end to crisp it up. Otherwise I say go for it!!

Oct 7, 2021 23:02:07 GMT Foos said:

Also I smoked a turkey last year for Thanksgiving. Everything turned out great except for the skin. A little rubbery. I should have cranked the heat near the end to crisp it up. Otherwise I say go for it!!

I'll remember this for the chicken in case it needs it.

Wings

Click the pic for the thread

Nice work RT!

When's the next brisket smoke happening?

Oct 10, 2021 1:28:56 GMT Foos said:

Nice work RT!

When's the next brisket smoke happening?

Hopefully soon. Next time I go back to that butcher shop I was talking about I'm going to see what they have. It was a Sunday and they weren't fully stocked when I was there. Will go on a Thursday or Friday after work and check it out.

Oct 10, 2021 4:40:08 GMT RT said:

Oct 10, 2021 1:28:56 GMT Foos said:

Nice work RT !

When's the next brisket smoke happening?

Hopefully soon. Next time I go back to that butcher shop I was talking about I'm going to see what they have. It was a Sunday and they weren't fully stocked when I was there. Will go on a Thursday or Friday after work and check it out.

Let me know about anything fun you find (but not actually buy). That's how I discovered pig wings! Beef shank and beef cheeks are on my to-smoke list next summer, but they're both special orders. 

This not working at home anymore has killed my smoking. Just too busy on weekends with two small children to be able to truly focus. I may try an overnight smoke, as I have a brisket point, brisket flat, pork butt, and pork belly sitting in my freezer. 

Oct 11, 2021 1:40:05 GMT Foos said:

Oct 10, 2021 4:40:08 GMT RT said:

Hopefully soon. Next time I go back to that butcher shop I was talking about I'm going to see what they have. It was a Sunday and they weren't fully stocked when I was there. Will go on a Thursday or Friday after work and check it out.

Let me know about anything fun you find (but not actually buy). That's how I discovered pig wings! Beef shank and beef cheeks are on my to-smoke list next summer, but they're both special orders. 

This not working at home anymore has killed my smoking. Just too busy on weekends with two small children to be able to truly focus. I may try an overnight smoke, as I have a brisket point, brisket flat, pork butt, and pork belly sitting in my freezer. 

My friend has cooked beef cheek in the past. It is super duper chewy. I don't know if slow cooking will be enough. He coarse ground it and used sous vide and it was still super chewy. He had to use a fine grind to make it not a jaw workout.

Oct 11, 2021 2:42:57 GMT Gyro LC said:

Oct 11, 2021 1:40:05 GMT Foos said:

Let me know about anything fun you find (but not actually buy). That's how I discovered pig wings! Beef shank and beef cheeks are on my to-smoke list next summer, but they're both special orders. 

This not working at home anymore has killed my smoking. Just too busy on weekends with two small children to be able to truly focus. I may try an overnight smoke, as I have a brisket point, brisket flat, pork butt, and pork belly sitting in my freezer. 

My friend has cooked beef cheek in the past. It is super duper chewy. I don't know if slow cooking will be enough. He coarse ground it and used sous vide and it was still super chewy. He had to use a fine grind to make it not a jaw workout.

Nooo... If cooked properly, Beef Cheek is the food of the gods and it melts in your mouth.

I have a fantastic recipe for Beef Cheek, it is not BBQ but it is amazing


millins.com.au/recipes/braised-beef-cheeks/