imschur Posted August 11, 2013 Author Report Posted August 11, 2013 Im cooking up some chicken chests with a Sams Smoker Pro. it's way heavier duty than most devices of this nature.
imschur Posted August 12, 2013 Author Report Posted August 12, 2013 They were tasty. I had neighbors yelling at me out their windows. I guess I was making everyone hungry
shepp Posted August 12, 2013 Report Posted August 12, 2013 I love a day over the smoker my bread sucks up all that smoky goodness lol
EasyEJL Posted August 12, 2013 Report Posted August 12, 2013 Im cooking up some chicken chests with a Sams Smoker Pro. it's way heavier duty than most devices of this nature. hmm I could use one of those
bubbasks Posted August 12, 2013 Report Posted August 12, 2013 (edited) My usual monday night grilling for sammiches for the week . Edited August 12, 2013 by bubbasks
EasyEJL Posted August 12, 2013 Report Posted August 12, 2013 we've lately been doing pressure cooker pulled pork + chicken. Not quite as nice as grilling or smoking, but it is pretty fast and turns out nice.
washguy Posted August 12, 2013 Report Posted August 12, 2013 My usual monday night grilling for sammiches for the week . Sweet lookin! What cut of meat? Wash
bubbasks Posted August 13, 2013 Report Posted August 13, 2013 Tri-tip. Its california thing. They dont do brisket here...or beef ribs....and im a Texan... needless to say i gotra work with what i got. Tritip is alot leaner than brisket. Still good
planeflyer21 Posted August 13, 2013 Report Posted August 13, 2013 Go to the Carnicerias or Mexican supermarkets...you have a whole different choice of beef and pork offerings.
BLKSHEEP Posted August 13, 2013 Report Posted August 13, 2013 Tri-tip. Its california thing. They dont do brisket here...or beef ribs....and im a Texan... needless to say i gotra work with what i got. Tritip is alot leaner than brisket. Still good There's only 2 things that could drag a Texan to Californiastan Good $$ or Good <hump> So...........? :))
washguy Posted August 13, 2013 Report Posted August 13, 2013 Tri-tip. Its california thing. They dont do brisket here...or beef ribs....and im a Texan... needless to say i gotra work with what i got. Tritip is alot leaner than brisket. Still good yep I thought it was a tri tip! We go to an old school butcher shop.they have em,as a matter of fact we smoked two of them last week.....they are easier to smoke than a brisket ...pretty doggone tasty Wash
washguy Posted September 10, 2013 Report Posted September 10, 2013 (edited) Hi Guys So ive been wanting to do a brisket point instead of a whole brisket,but my butcher wont sell just the points...daaamnSo me and Char were doing the wally world walk and lo and behold in the meat dept they had a couple of brisket points!bought a nice 5 pounder and saturday nite we rubbed it and put er in the fridge....since its no 15 lb brisket i figured it would be done in 7 hours...so no need to start in the middle of the nite. started out at 165 degrees with nice smoke.....after a few hours cranked up the heat a lil then when the internal got to 165 we foiled it and put in 1/2 cup of beef bouillon...and cranked up heat to 250 oh i forgot...we injected the beef bouillon too as we put it in the smoker.......when the 7 hour mark hit the internal was at 199...perfect! pulled it off and let it rest for an hour.....mighty tasty :) Wash Edited September 11, 2013 by washguy
Armed Eye Doc Posted September 11, 2013 Report Posted September 11, 2013 I'm glad you're in Dallas now. I'll be there in an hour. I'll bring beer. :D
washguy Posted September 11, 2013 Report Posted September 11, 2013 I'm glad you're in Dallas now. I'll be there in an hour. I'll bring beer. :D[/quote Come on over! I wonder if you could be my Eye Doc? he's big into guns too! he did both of my eye implants......he put in a 8x32 lens on my right eye so i dont need a scope.....lol :) Wash
unforgiven Posted September 11, 2013 Report Posted September 11, 2013 :drool: Just showed Mida so now I gotta do it.Way to go brother Jeff.
Armed Eye Doc Posted September 11, 2013 Report Posted September 11, 2013 Come on over! I wonder if you could be my Eye Doc? he's big into guns too! he did both of my eye implants......he put in a 8x32 lens on my right eye so i dont need a scope.....lol :) Wash I don't do surgery so it can't be me. Plus, I'm down in Corsicana. It would be cool to have a scope implant though.:D
washguy Posted September 11, 2013 Report Posted September 11, 2013 (edited) Hi Doc my eye Doc has an office in Gunbarrel city and Dallas too....hellava surgeon and a heck of a shot too...plus he is a super nice person! Wash the 8x32 implant does have some drawbacks though,,,,,lol Edited September 11, 2013 by washguy
Boerboel guy Posted September 14, 2013 Report Posted September 14, 2013 Bacon Fire poppers. Sorry, no pics of it. Take habaneros with the stem and part of the top cut off and stuff them with cream cheese, mexican cheese blend, and chorizo if you want it. Take a slice of bacon and cut in half. Place in an X. Place the Habanero down on the Bacon X and fold the ends of the bacon up over the Hab and stick in place with tooth picks. Grill until bacon is cooked to desired level, slather in favorite BBQ Sauce towards the end.
unforgiven Posted September 15, 2013 Report Posted September 15, 2013 Habenero??? You are a fire eater brother.We get banana peppers and core them to remove the seeds.At that point you can tell from the perfume they give off thier heat level.We then put in a thick slice of chihuahua chesse.Grill till soft.Then heat flour torts on the grill.The level of heat is a crap shoot.The last batch we had were intense,my head almost burst into flames.Gets to a point the heat overpowers what is being eaten.I like the bacon angle.I call these Aztec candies.
washguy Posted September 15, 2013 Report Posted September 15, 2013 Had to wipe the lil beads of sweat off my forehead just reading this lol Wash
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