washguy Posted October 16, 2016 Report Share Posted October 16, 2016 Awesome Shepp.....and ill be sending you this oakridge jerk rub....tried it once after you posted up the pic...had to have it. but I guess im not a jerk type after all...Ha......pm me your addy again in case ive lost yours Wash Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted October 16, 2016 Report Share Posted October 16, 2016 I took a can of pineapple chunks, ate about half of them :D but used the rest and all the juice, a can of mango nectar, started those boiling. Chopped and added all the peppers, some cilantro, ,some garlic, salt, a little bit of vinegar, some lemon juice, some added sugar. Let it simmer an hour or so, then ran an immersion blender through it and let it continue to simmer down to where it got to the thickness I wanted it (sort of wing tossing sauce grade). Its hotter as a sauce than the buffalo wild wings mango habanero but fairly close (not quite flavor wise, but hotness wise). Quote Link to comment Share on other sites More sharing options...
MikedaddyH Posted October 17, 2016 Report Share Posted October 17, 2016 Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted October 17, 2016 Report Share Posted October 17, 2016 2 hours ago, MikedaddyH said: Is that one of those scary clowns? Quote Link to comment Share on other sites More sharing options...
shepp Posted October 19, 2016 Report Share Posted October 19, 2016 1-3/4 quarts of hot sauce, gotta let it age a few weeks but right now it tastes like franks or Tabasco Quote Link to comment Share on other sites More sharing options...
Sisco Posted October 27, 2016 Report Share Posted October 27, 2016 Son is coming home for a couple of days. time to smoke some meat and hit the gun range! Quote Link to comment Share on other sites More sharing options...
shepp Posted November 24, 2016 Report Share Posted November 24, 2016 Oak ridge Black Friday sale Quote Link to comment Share on other sites More sharing options...
DNP Posted November 25, 2016 Report Share Posted November 25, 2016 Anybody who is anybody....already got that email. turkey ey day is tomorrow for us out here in the dunes. Waiting on TomAss to get out here. Today was wings Quote Link to comment Share on other sites More sharing options...
shepp Posted November 25, 2016 Report Share Posted November 25, 2016 20 minutes ago, DNP said: Anybody who is anybody....already got that email. turkey ey day is tomorrow for us out here in the dunes. Waiting on TomAss to get out here. Today was wings I know, but I figured I would share! Those look good I cut some death dust with some secret weapon on some chicken boob the other night ???? Quote Link to comment Share on other sites More sharing options...
DNP Posted November 25, 2016 Report Share Posted November 25, 2016 We did salt/pepper/garlic and onion powder, secret weapon, and death dust. 3 kinds. People loved the secret weapon. I I like the idea of a mix of the two....I'm trying that next time. Quote Link to comment Share on other sites More sharing options...
beantown Posted November 26, 2016 Report Share Posted November 26, 2016 DNP is that a Traeger? If so how do you like it. I might be bringing one home this afternoon. Quote Link to comment Share on other sites More sharing options...
DNP Posted November 26, 2016 Report Share Posted November 26, 2016 (edited) It is a Traeger. It works great and does a fine job, but I would seriously consider some of the others unless you're getting a deal you can't pass up. I don't think the traeger gets as hot as some of them and there have been some issues with the controls, but I think they have resolved that in the newer ones. Guys like their green mountain grills and pellet pro has some nice options. Edited November 26, 2016 by DNP Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 26, 2016 Report Share Posted November 26, 2016 Green Mountain 150* - 500* I love that grill. Quote Link to comment Share on other sites More sharing options...
washguy Posted November 26, 2016 Report Share Posted November 26, 2016 (edited) 1 hour ago, unforgiven said: Green Mountain 150* - 500* I love that grill. Yep... its badazz...customer service is outstanding... mine is 6 yrs old and a firebox fan finally went out...called em and they sent me a firbox fan and hpper fan..no charge...wouldnt let me even pay for shipping ..Wash 1/2 way done......my final pic is a dark crispy bird...im lookin for it....juicy on the inside pulled at 165 breast temp smoked at 325 with hickory and pecan...even used the smoke daddy for xtra smoke...used applewood in it Edited November 26, 2016 by washguy Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 26, 2016 Report Share Posted November 26, 2016 That looks delish brother. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted November 26, 2016 Report Share Posted November 26, 2016 4 hours ago, washguy said: Yep... its badazz...customer service is outstanding... mine is 6 yrs old and a firebox fan finally went out...called em and they sent me a firbox fan and hpper fan..no charge...wouldnt let me even pay for shipping ..Wash 1/2 way done......my final pic is a dark crispy bird...im lookin for it....juicy on the inside pulled at 165 breast temp smoked at 325 with hickory and pecan...even used the smoke daddy for xtra smoke...used applewood in it Nice looking bird Wash, Did you get it all eaten? Quote Link to comment Share on other sites More sharing options...
washguy Posted November 26, 2016 Report Share Posted November 26, 2016 Thanks Mrmac.....its done....just got back from tossing the last of it in the trash.. its pizza nite for sure....lol Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted November 27, 2016 Report Share Posted November 27, 2016 Made a big pot of stock while watching football today, If you have a pressure canner you can can it, if not freeze it. Smoked turkey/chicken remains make awesome stock for chili or soup. take all your left overs after you've picked the meat off, bones, skin, giblets (minus liver) break up if need be put it in a pot with a coupe carrots and parsnip unskun and washed, one onion quartered with skin on, fresh parsley and tyme, few sticks of celery (with leaves) few Bay leaves, pepper corns and few cloves of garlic cover completely with water and simmer all day when done pull out large bits and strain (I like to cool it put it in the fridge over night then skim the fat off the top once it hardens). Quote Link to comment Share on other sites More sharing options...
Magwa Posted November 27, 2016 Report Share Posted November 27, 2016 Did a 7lb prime rib on the new traegor for thanksgiving man this new pellet grill is the cats ass..... Quote Link to comment Share on other sites More sharing options...
sketch Posted November 27, 2016 Report Share Posted November 27, 2016 First time deepfried bird and crockpot ham with maple glaze! To much food! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 27, 2016 Report Share Posted November 27, 2016 Deep fry a bird next year is on my to do list. Quote Link to comment Share on other sites More sharing options...
mineralman55 Posted November 28, 2016 Report Share Posted November 28, 2016 On 11/26/2016 at 9:16 PM, unforgiven said: Deep fry a bird next year is on my to do list. That's a big thing down here. It produces a wonderful bird, but is very non-cost-effective unless you get several families together to share the cost of the peanut oil and someone already has a large deep fryer. First time I ever had a deep fried turkey was in Africa in the spring. We got a shipment of turkeys in with our other supplies, and one of the contractors had the equipment. I thought it sounded weird to deep fry a bird, especially as a Yankee who had always had a roast turkey up to that moment. Was I ever wrong! If you've never had a well-seasoned, Cajun fried turkey you are really missing out. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted December 7, 2016 Report Share Posted December 7, 2016 Back to grill-ing and smokers. Any of you regular smoker guys ever used a CampChef ? Camp Chef SmokePro SE Pellet Grill (Amazon $399) Quote Link to comment Share on other sites More sharing options...
washguy Posted December 7, 2016 Report Share Posted December 7, 2016 Hi Mrmac Merry Christmas to you and your family! looks like a traeger clone....you can get a traeger for almost the same price...im not a big fan of traegers though...I think if they have their flame out and wild temp variations worked out in the latest models they would be gtg..... Wash Quote Link to comment Share on other sites More sharing options...
mrmackc Posted December 7, 2016 Report Share Posted December 7, 2016 (edited) Thanks Wash, I saw one on FB and went to their Camp Chef website. Price was $499 , went to Amazon they have the older exact model. as pictured for $399. In case anyone is interested Edited December 7, 2016 by mrmackc Quote Link to comment Share on other sites More sharing options...
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