Oh fuck it's Super Bowl Sunday and I have nothing planned. Oh fuck.

Brisket/Chorizo chili sounds fucking amazing. I will not be doing that.  I'll try that at a later date when I have a free Sunday of experimentation and can freeze food nobody else in my house will eat.

I need something not heavy/greasy that I can smoke/partially smoke/finish in the oven that my wife will eat. She's all in for Super Bowl (because she loves me) but she's trying to eat right because health reasons.

(long story short she had to change her diet somewhat drastically because she found out her liver hates her and she is in early stages of forming ulcers...lots of veggies and has to cut out fatty foods/heavy/greasy/acidic/red meat/etc)

I'm thinking something that is chicken but not wings. She hates wings. My kids love em but fuck them kids. They'll eat what I put in their feeding buckets. Pork would work but we had ribs last time and we literally did pulled pork and corn bread like a few days ago.

ooooo some kind of chicken/pork tacos? Smoke then finish in the slow cooker? Is that a thing? I'm going to youtube.

Feb 8, 2022 5:01:11 GMT RT said:

Oh fuck it's Super Bowl Sunday and I have nothing planned. Oh fuck.

Brisket/Chorizo chili sounds fucking amazing. I will not be doing that.  I'll try that at a later date when I have a free Sunday of experimentation and can freeze food nobody else in my house will eat.

I need something not heavy/greasy that I can smoke/partially smoke/finish in the oven that my wife will eat. She's all in for Super Bowl (because she loves me) but she's trying to eat right because health reasons.

(long story short she had to change her diet somewhat drastically because she found out her liver hates her and she is in early stages of forming ulcers...lots of veggies and has to cut out fatty foods/heavy/greasy/acidic/red meat/etc)

I'm thinking something that is chicken but not wings. She hates wings. My kids love em but fuck them kids. They'll eat what I put in their feeding buckets. Pork would work but we had ribs last time and we literally did pulled pork and corn bread like a few days ago.

ooooo some kind of chicken/pork tacos? Smoke then finish in the slow cooker? Is that a thing? I'm going to youtube.

Sounds like a solid plan, I would love to try these when I get my smoker...

I’ll probably do some finger foods, usually stuff you can eat, leave, then go back and grab more an hour later. I’ve never made wings but maybe this is the week to give them a try because the kiddo is getting into them.

iNCY beef cheeks are on my to-smoke list. Hopefully this summer if I can track some down!

Feb 8, 2022 3:23:17 GMT Foos said:

Hey @admin , did you get that smoker?!

Move into the new house in a couple of months - waiting until I've got the space for it!

Super Bowl kickoff is 10:30am here. I've taken the day off work to avoid getting interrupted during the game, so I'm thinking I'll make myself some pimped out pancakes or something. Anyone got suggestions?

Feb 8, 2022 18:19:43 GMT Foos said:

iNCY beef cheeks are on my to-smoke list. Hopefully this summer if I can track some down!

iNCY, I found some vacuum sealed beef cheeks when I was in Murica. Threw those in the freezer and will smoke them later this summer. Can't wait!

@admin did you end up doing some sort of fancy pancakes?! I had some cinnamon sugar pancakes that were outstanding.

Fired up the smoker for the first time in a few months. Decided on pork chops. I've never smoked pork chops before. Growing up I despised pork chops as they were always overcooked, dry, tough. Just awful. But they were on super sale so I figured why not.

Brined them over night, then patted dry. Put on some rub and seared them real quick on the cast iron. Then into the smoker they went until 140. Beauty.

I also smoked up a batch of my Manitoba famous beans. Two cans pork and beans, onions, brown sugar, grape jelly, Dijon mustard, apple cider vinegar, and bacon. In the smoker at 225 for about 3 hours.

Looks great. I loved baked beans.

Apr 4, 2022 1:47:56 GMT Gyro LC said:

Looks great. I loved baked beans.

How do you make yours?

Apr 4, 2022 2:45:44 GMT Foos said:

Apr 4, 2022 1:47:56 GMT Gyro LC said:

Looks great. I loved baked beans.

How do you make yours?

I pay someone to do it for me.

I love the look of those pork chops Foos, but I despise Beans in all their many forms.... It's the wallpaper paste of foods.

I forgot to take pictures but I’m doing a pork shoulder for Father’s Day pulled pork.

Mrs RT made stout salt a while back so I seasoned it with that, pepper and garlic powder. Yellow mustard as a binder.

Smoked it for about 4.5 hours and spritzed it a few times with apple cider vinegar to keep it from drying out too much. I know having a hard crisp bark is the thing but it isn’t for us. I wait until there’s a nice crispy skin on it then I spritz it. Basically treat it how I treat ribs.

It’s raining out and kind of cold today so I had to wrap it. Decided to finish it off in the oven. Going to check it in about half an hour.

Going to toss it in gold BBQ sauce. I don’t know what makes it gold I found it at the grocery store. It has mustard, brown sugar and apple cider vinegar in it. We’re going to make tacos with kale slaw, goat cheese and cilantro lime crema. Wooooo

I gave in and bought an electric smoker today. Went with electric because I don't want to tend a flame and Traegers are too expensive. Probably going to do pork shoulder first.

Jul 2, 2022 22:23:51 GMT Gyro LC said:

I gave in and bought an electric smoker today. Went with electric because I don't want to tend a flame and Traegers are too expensive. Probably going to do pork shoulder first.

Electrics are pretty sweet. Very cost effective because you don't have to buy pellets/wood. One of my friends back in Saskatchewan has one and loves it.

Pork shoulder is a good starting point too. Very hard to fuck up as long as you make sure it's up to temp (202-205F) and let it sit for a while before you try to pull it apart. The first one I did was at temp but I didn't let it sit long enough and when I pulled it apart it was still kinda gummy/fatty. Possible it was just a shitty piece of meat too.

I shredded it best I could and put it on a tray and threw it in the oven for about 15 mins and that worked. Small tip for anyone that does pork shoulder and screws it up like I did. :lol:

I had a crappy smoker years ago. Just a thin metal box with zero features. I did brisket in it which turned out ok.

I got the last big piece of meat at the grocery store- a brisket flat - so I’ll be starting with that rather than pork.

Brisket rub applied and sitting in the fridge for the morning.

Jul 2, 2022 22:23:51 GMT Gyro LC said:

I gave in and bought an electric smoker today. Went with electric because I don't want to tend a flame and Traegers are too expensive. Probably going to do pork shoulder first.

Yay! ONE OF US ONE OF US ONE US

What's the model? Have you smoked that pork shoulder? I've done quite a bit of smoking in the 3+ months since I've been around here. Beef ribs are now my favourite meat to smoke. 

We are roasting a pig this Saturday for about 50 people does that count? Can I join this smoked sausage party now?

Jul 20, 2022 1:54:51 GMT iron maiden said:

We are roasting a pig this Saturday for about 50 people does that count? Can I join this smoked sausage party now?

Yes. Pictures please. And process. 

Jul 20, 2022 1:26:46 GMT Foos said:

Jul 2, 2022 22:23:51 GMT Gyro LC said:

I gave in and bought an electric smoker today. Went with electric because I don't want to tend a flame and Traegers are too expensive. Probably going to do pork shoulder first.

Yay! ONE OF US ONE OF US ONE US

What's the model? Have you smoked that pork shoulder? I've done quite a bit of smoking in the 3+ months since I've been around here. Beef ribs are now my favourite meat to smoke. 

I got a Masterbuilt vertical smoker, nothing fancy. Digital 711-Sq in Black Electric Smoker www.lowes.com/pd/Masterbuilt-Digital-Electric-Smoker/5001374837

The only big piece of meat at the grocery store was a brisket flat. It was 4th of July weekend and I was late to the shops. My rub was kosher salt, black pepper, paprika, garlic powder, onion powder, and sugar. Pretty standard. The smoking process became a comedy of errors. First, I didn’t have the wood chip pan on the heating element, so there was barely any smoke. Then, I forgot about the Stall and didn’t wrap it. So despite putting it in at 8:30 AM, it didn’t reach temp until midnight. To get past the stall I cranked the heat to max (275F) which resulted in the sugar in the rub scorching. Still, it was tender and we ate 1 AM brisket. It was fine.

The wood chip pan was way too small and I had to keep opening the smoker to refill, which slows down cooking, so I got a smoke box attachment so I can keep the smoker closed. It works quite nice. www.masterbuilt.com/products/masterbuilt-slow-smoker-1

The next weekend I got a pork shoulder. I found the old spices I used on the brisket to be pretty flat so I bought some new, slightly fancier paprika and black pepper. I wanted to use apple wood but the store was out, so I stuck with hickory. This rub was salt, pepper, paprika, cumin, and garlic powder. I sprayed it with apple cider vinegar until it hit 165, then I wrapped it and moved it to the oven. It was excellent.

I found myself finishing all my pork shoulders in the oven. Next time I do brisket, I don't think I'll wrap it. I'll try the foil boat method once the stall hits and see how that goes.

The one thing I've learned Gyro LC is that for large pieces of meat like brisket and pork shoulder, you have to let it rest before slicing/pulling. Like I mean hours. Of course, that's easier said than done at 1:30am. I had a brisket ready at about midnight. I wrapped it in towels and put in the cooler overnight. Was still piping hot 8 hours later when I sliced it for some breakfast brisket with eggs. I know I have some pics on my phone, I'll post some tomorrow. I know poor @ness has been missing my meat.

Gyro LC! Where are your bbq pictures? All34LOL? Anybody?



My newish Napoleon kettle. Man cooking with charcoal is so underrated. Damn that Hank Hill and his propane propaganda.





Some baked beans and beef ribs that I smoked recently. Beef ribs are the way to go guys.



Side ribs. Delicious.





Pork belly burnt ends! Still a favourite in the Foos household.



Smoked wings finished on high heat on my grill to crisp up the skin.



Smoked block of cream cheese. Makes a truly awesome appetizer. Add some red pepper jelly NOMS.



Wagyu steak. My first one. Not sure it's worth the extra money but I thought I'd give it a try.

RT did the smoker make it to Edmonton? Looking forward to a new house smoke! Get those ribs on, or try some over the top chili. Or of course brisket!

Funny you mention it, iron maiden and her mom are coming over for dinner tomorrow and I’m smoking ribs. Have to buy pellets and stuff today.

Your post gave me an idea and I think I’ll finally do barbecue beans with it. I might also try that cream cheese thing. I loooove red pepper jelly and that would be an awesome appy. I’ll run it by Mrs RT when we go shopping later. She can only handle so much smokey foods at once so we’ll see what happens.

Only advice on the beans is that if you add onions in them (personal preference of course) is to sauté the onions first and get them nice and soft and reduced before adding them to your bean mixture before it hits the smoker.

Looking forward to your food pictures and am obviously jealous you get to cook for iron maiden and Mommaiden.

Man I gotta do some burnt ends one of these days… never tried it. I’ll snap some pics of my smoker and grill and send them to you via messenger or something… I’ve basically forgotten how posting pictures to message boards work. And honestly I’m to old to relearn. YOU KIDS GET OFF OF MY LAWN!!!

Aug 19, 2022 17:12:17 GMT Foos said:

Only advice on the beans is that if you add onions in them (personal preference of course) is to sauté the onions first and get them nice and soft and reduced before adding them to your bean mixture before it hits the smoker.

Looking forward to your food pictures and am obviously jealous you get to cook for iron maiden and Mommaiden.

So what I do is: fry some bacon, ever how much you think your beans can stand. In the bacon grease I sauté the peppers and onions, crumble/chop the bacon throw it back in the pan. Oh wait side bacon for you Canadians is the type bacon I mean. in same pan I dump my beans mustard, ketchup, apple cider vinegar, bbq sauce and seasonings. Stir and get um bubbling, transfer whole pan to oven. Bake low and slow… opinions vary on how long. I do 3 hours at 275 if I have the time. Two hours at 350 works too though… in a rush.

Sounds awesome spotty. Very similar to what I do too. Side bacon and onions in it afterwards. I omit green peppers though. If I have molasses around that goes in. If not, grape jelly. Also brown sugar. I like my baked beans a bit on the sweet side.

You send me pictures I'll post them for you!

Aug 19, 2022 17:40:17 GMT Foos said:

Sounds awesome spotty. Very similar to what I do too. Side bacon and onions in it afterwards. I omit green peppers though. If I have molasses around that goes in. If not, grape jelly. Also brown sugar. I like my baked beans a bit on the sweet side.

You send me pictures I'll post them for you!

Oh brown sugar in mine too. Molasses works too though. Didn’t give the whole recipe… secrets and what not.

White pepper!!

Aug 19, 2022 17:54:06 GMT Foos said:

White pepper!!

White pepper is a must.

Every day, PW makes me feel hungry 😭