Smoking Meat -- Tips, Opinions, Recipes

[TrailHunter]

Teriyaki Chicken

 

[TrailHunter]

Brisket Barbacoa Tacos

 

[AZVAJKU]

I’m smoking some items for dinner tonight as well as for use during week.

Beef Riblets with Hatch red chili powder, garlic powder, and Old Bay.





Avocados to be made in to guacamole.






Mac & Cheese




Potatoes with olive oil, garlic powder, and Hatch Red pepper pow



Pepper Jack, mild cheddar, and Mozzarella cheese



Pork sausage from the local hog we just bought.

 

[OverlanderJK]

Jalapeño balsamic marinated skirt and some dry brined pork chops.

 

[Speedy_RCW]

Waiting for pellicle so I can get this sockeye on the smoker.

 

[TrailHunter]

Brisket Barbacoa Tacos getting started… 2 hours then into a pan with the Fixins.

 

[OverlanderJK]

Wings

 

[TrailHunter]

At 197*... almost there. It's too hot out for this shit, but it will be worth it.

 

[OverlanderJK]

Sauced and back on

 

[CalSgt]

Wings
View attachment 379083

No rub?

 

[OverlanderJK]

No rub?

Nah fuck that. They don’t get crispy. I lay them on a pan in the fridge for 24 hours to dry them out so the skin gets crispy. I’m a purest from central NY, franks only.

 

[CalSgt]

We know you rub franks Adam.

I wasn't thinking about them not getting crispy in the smoker, I've always just grilled them. Too much BS to get the stick burner up to temp for a few dozen wings.

 

[TrailHunter]

I know it's a little early... but I'm thinking about Thanksgiving Turkey... I'm trying to decide between Rotisserie or Spatchcock on the Kamado Joe.. I've never tried either method. What do you Chefs like the best?

 

[OverlanderJK]

I know it's a little early... but I'm thinking about Thanksgiving Turkey... I'm trying to decide between Rotisserie or Spatchcock on the Kamado Joe.. I've never tried either method. What do you Chefs like the best?

Rotisserie because you do the opposite of what I say. Lol

 

[TrailHunter]

Rotisserie because you do the opposite of what I say. Lol

You think you know me.. I’m gonna pull it at 115* just for you.

Is the Spatchcock more tender?.. I was thinking of doing it in a pan with onions n shit .. then using those juices for a gravy. Or is it better right on the grill With a catch pan underneath?

 

[WJCO]

I know it's a little early... but I'm thinking about Thanksgiving Turkey... I'm trying to decide between Rotisserie or Spatchcock on the Kamado Joe.. I've never tried either method. What do you Chefs like the best?

Rotisserie because you do the opposite of what I say. Lol

17 day smoke?

 

[TrailHunter]

17 day smoke?

You have my attention..

 

[OverlanderJK]

You think you know me.. I’m gonna pull it at 115* just for you.

Is the Spatchcock more tender?.. I was thinking of doing it in a pan with onions n shit .. then using those juices for a gravy. Or is it better right on the grill With a catch pan underneath?

No idea. I don’t have a rotisserie on my egg and like a spatchcock so that was my vote.

 

[HighwayTrout]

Should be an okay lunch/dinner.

 

[Jackboeker83]

Cooked these the other day.