The Official Smoker Thread!

Working at moms today. Going old school with the wood burner for some tbones this evening for supper
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Just Tripp said:
View attachment 759573Grilled/Smoked these on the Weber yesterday. Turned out amazing!
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I've cooked wings, legs, and thighs this way using two charcoal baskets in the center. I recently got a vortex, and it's easier to use and gives you room for more wings. Now if somebody would just put wings on sale again. 🙂
 
Just Tripp said:
View attachment 759573Grilled/Smoked these on the Weber yesterday. Turned out amazing!
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RR said:
My favorite way to cook wings.
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I have never had wings that tasted better or were easier to cook than this Vortex method. The very best in texture, doneness, and flavor. I love adding a rub to mine the day before and leave them in a ziplock bag in the fridge for cooking the next day. Add the sauce about 10-15 minutes before the finish line and you're the man of the day once everyone sinks their teeth in.

Another one of those @Geezer and Wahoo (RIP) tips I picked up a few years back.
 
Anybody got any magic chicken recipes that does something so chicken does not taste like the some ole chicken?
 
yellolab said:
Anybody got any magic chicken recipes that does something so chicken does not taste like the some ole chicken?
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I like to either inject it with some Creole injection or marinade it in something. They sell bottles of Mojito marinade in the Mexican section and that is a decent change of pace without getting too crazy. Lots of options. Just depends what kind of flavors you like.
 
yellolab said:
Anybody got any magic chicken recipes that does something so chicken does not taste like the some ole chicken?
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Try finding a clone of the El Pollo Loco recipe.
 
One of my brothers, from Alabama, has never been to my NC house before, but he's coming today! (Sadly, he's not bringing any of my hot cousins with him.) But, first time at my house means I have to try to impress him with smoked meat.

I picked up TWO picanha roasts from O'Quinn's in Pittsboro. They have been in the fridge, overnight, rubbed down with salt, pepper, and an herb blend that my wife brought home last time she was in Argentina.

I also made some fresh chimmichuri, from scratch. I've tried to make it before, and failed, but this time I think it's gonna be perfect. I followed this recipe: https://theforkedspoon.com/chimichurri-recipe/

Here are the guidelines I'm using to smoke the Picanha later... https://www.simplymeatsmoking.com/recipes/smoked-picanha-on-pit-boss/

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Meat went on at 2pm:

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Mac N Cheese and Asparagus (truffle oil) went on at 3pm.
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The Picanha roasts finished 20 minutes earlier than I expected. Luckily, I was paying attention to the internal temp and was able to catch them before they overcooked. One of them is slightly larger than the other. The smaller one hit 150 internal and the larger one only got to 140. I forgot to take a pic before I wrapped them to rest, but they looked and smelled amazing! I'll try to remember to take more pics when I slice them.

Final edit! The bread got a little burnt, bit the picanha was perfect! Everybody loved it, and the chimichurri sauce!

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Alabamacoastie said:
Sadly, he's not bringing any of my hot cousins with him
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We know yall Alabama guys like to keep the hot cousins for yourselves it's like the west Virginia of the south 🤣 just kidding around. You know how they circumcise Alabama boys? Kick there sister in the chin🤣 you know how to tell a Alabama man is married? There's tobacco spit on both sides the car. I heard these jokes from a good friend from Alabama and who still lives there.
 
HandyDave said:
We know yall Alabama guys like to keep the hot cousins for yourselves it's like the west Virginia of the south 🤣 just kidding around. You know how they circumcise Alabama boys? Kick there sister in the chin🤣 you know how to tell a Alabama man is married? There's tobacco spit on both sides the car. I heard these jokes from a good friend from Alabama and who still lives there.
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Those are two good 'uns! You tell all the Alabama jokes you want. If anyone complains, you tell them, "It's OK. I've got a friend that's from Alabama!"
 
1030am / 64 degrees and the kids are already in the pool!

My two girls and a blue haired friend who slept over last night...

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Alabamacoastie said:
My whole life, I don't think I've ever had lamb... They look good!
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Where my Mom grew up there was a pretty good amount of Greek deli’s. I remember eating lamb at some of those with my hard ass, whiskey drinking Grandmother. I only have it about once a year as my wife isn’t a fan. But it’s good stuff.

Give it a go sometime. Chops are small so you can just do a few of them when you smoke something else to see if you like them. Here’s the recipe I used. I pulled at 130 as I like them a bit more rare. But medium is fine with lamb. And I marinated them overnight instead of just a few hours.

heygrillhey.com

Smoked Lamb Chops with Rosemary and Garlic - Hey Grill, Hey

If you want tender and smoky lamb, my Smoked Lamb Chops with Rosemary and Garlic are the ticket. Oh, and they're ready in just over an hour.
heygrillhey.com heygrillhey.com
 
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