Grilling

washguy · January 2, 2016

Wrapped one. Got em almost even now.

good grillmeister move !

DNP · January 2, 2016

They are in the cooler now. There was one small casualty. One butt fell apart in transfer.

washguy · January 2, 2016

Pulling em.

Hell yes ! a lil meat rest...then its claw time! too funny...I was gonna ask if you got your insulated gloves in yet in cause if you dont use your hands the butt will fall in pieces.....yes...been there done that LOL I know you had to chomp on some...so? tasty moist ? why sure Wash

Edited January 2, 2016 by washguy

washguy · January 2, 2016

We had shrimp/sausage gumbo last nite.....took char 8 hrs to make the roux...she wouldnt even let me in the kitchen or ask any questions daaaaamn Wash

Edited January 2, 2016 by washguy

mrmackc · January 2, 2016

Wash that looks good enough to EAT!

My not so new analog wind-up alarm clock B-B-Q timer from Bulova:

Edited January 2, 2016 by mrmackc

shepp · January 3, 2016

We had shrimp/sausage gumbo last nite.....took char 8 hrs to make the roux...she wouldnt even let me in the kitchen or ask any questions daaaaamn Wash

omg tell char I want some!!!!

shepp · January 4, 2016

Cold smoked 5#'s of locally made string cheese tonight.

think I'm going to try making some smoked sea salt next.

DNP · January 4, 2016

That looks killer. I'm still in a pork coma. Going to cook the ribs up this week. More stuff showing up this week too. Should get my ribs from oak ridge and the smoke daddy. Going to call traeger tomorrow about the controller issue. Probably wind up trying he p-0 settings for a bit and if that doesn't help I'll swap the controller in it. Bummer. Cheese sounds bitchin Shepp. My wife has become lactose intolerant and she's going to hate me the first time I smoke cheese.

shepp · January 4, 2016

That looks killer. I'm still in a pork coma. Going to cook the ribs up this week. More stuff showing up this week too. Should get my ribs from oak ridge and the smoke daddy. Going to call traeger tomorrow about the controller issue. Probably wind up trying he p-0 settings for a bit and if that doesn't help I'll swap the controller in it. Bummer. Cheese sounds bitchin Shepp. My wife has become lactose intolerant and she's going to hate me the first time I smoke cheese.

your going to need a cold night to do it, you've gotta keep your grilling area under 90*. You might beable to maintain that though your smoker is different than mine. I can only smoke cheese fall-spring because of that issue

shepp · January 4, 2016

Got any left over pork butt DNP? One thing I like to make is BBQ pork pizza

I normally just get a store bought pizza crust, put down some BBQ sauce, sauté up some onions and mushrooms spread them out then put down your pork and some cheddar cheese, good shit!!

another think I like is to make enchiladas with it!

DNP · January 4, 2016

Excellent call. Yeah...there's some left. Scrambled a bunch in with eggs yesterday. Never thought I'd like BBQ sauce on eggs.

DNP · January 4, 2016

As far as the cheese, it almost always under 90 here in San Diego! Got a smoke daddy on the way....I will definitely make an attempt. If not, I'm just going to have to mail cheese to you.

shepp · January 4, 2016

As far as the cheese, it almost always under 90 here in San Diego! Got a smoke daddy on the way....I will definitely make an attempt. If not, I'm just going to have to mail cheese to you.

lol it's almost always under 90 here too but you can't make smoke with out fire ;)

washguy · January 4, 2016

Daaamn that looks good Shepp...I still cant get off my lazy azz and do cheese....one of these days though...yep smoked sea salt is good...havnrt done it myself but have had some Wash

DNP · January 5, 2016

Ok wash....you're responsible for this one. I need something tasty to try the habañero death dust on. Pretty sure my wife ain't gonna eat that. Gonna need a brisket this weekend too...

washguy · January 5, 2016

Ok wash....you're responsible for this one. I need something tasty to try the habañero death dust on. Pretty sure my wife ain't gonna eat that. Gonna need a brisket this weekend too...

AWESOME ! just want you to know the Deathdust is Hot!...I use a few pinches in with my chicken/pork rub...do not use it by itself ! and the brisket is the hardest cut of meat to get right...just sayin......I think your best bet is babyback ribs for the second go around..... yep get you a couple of racks of babybacks....Dominator sweet rib rub....boom.....best babybacks ever you done good Wash

mrmackc · January 5, 2016

He could do a couple of pork kidneys...just cook the piss out of them!?

DNP · January 6, 2016

Oh daddy...thank you mail man.

washguy · January 6, 2016

NOW your smokin. ! Be wise where you place the kahuna. Did you actually talk to Dennis the owner and tell him what you have or did you just order online? Wash

DNP · January 7, 2016

No, didn't call. Just watched some videos. Listened to his recommendation in one of them. He was cooking with the same grill I have...except there was no Traeger lid. He said he got his from the same supplier "some other companies" do. This was the one he had on it. Says he gets 2.5-3 hours of smoke out of a full load.

shepp · January 7, 2016

No, didn't call. Just watched some videos. Listened to his recommendation in one of them. He was cooking with the same grill I have...except there was no Traeger lid. He said he got his from the same supplier "some other companies" do. This was the one he had on it. Says he gets 2.5-3 hours of smoke out of a full load.

I've never come close to that on a full load

planeflyer21 · January 7, 2016

So how's that work? Like a giant version of those e-cigs?

washguy · January 7, 2016

nana nana poh pooh my pumps bigger than your pump smelling bbq smiley Wash

shepp · January 7, 2016

So how's that work? Like a giant version of those e-cigs?

there is a cap on each end bottom cap has hole for draw about 1" from the bottom of the pipe is a mesh to hold the chips in. At the top there is a 3/4" black pipe that treads in and goes into your smoker, there is also a rod at the top the air pump hooks to to push/ creates draft the smoke into the smoker