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What's hitting the smoker today?
Posted on 11/11/23 at 8:22 am
Posted on 11/11/23 at 8:22 am
Looks like a wet cook today. Wife is out of town so having the guys from work over for a tailgate and cookout. Going with 3 racks of ribs, smoked bologna log, and smoked queso. Getting everything started around 3. GO DAWGS!!
Posted on 11/11/23 at 8:31 am to bbqdawg
I got a pork shoulder on but I’m lazy so I’m doing this thing where I just set it in a throw away pan with some beer and orange juice and it kinda smokes and braises it at the same time. Always comes out perfect this way and I don’t even have to watch it.
Posted on 11/11/23 at 8:45 am to retooc
235° and the braising liquid speeds the process. Once it takes smoke for 4 hours I’ll cover the pan with foil. I put it on at 9. By the time I pull it off and let it rest a while we will be having pulled pork sandwiches before kickoff. 7-8 hours cook time on a 6 lb butt and let it rest for 2 hrs. Could be shorter but that’s what im thinking with this cold wet weather.
Posted on 11/11/23 at 9:28 am to bbqdawg
Ribeyes w/ a side of pork belly burnt ends
Posted on 11/11/23 at 9:53 am to bbqdawg
Picked up a bag of Golden Flake sweet heat fried pork skins at Amoco. Anda bag of cajun spicy roasted hot peanuts in the shell. Both pair well with Stella and also Coors. For gametime, i’ll be airfrying some wings. Have a brine prepared that I need to get them in soon. Thanks for reminding me
Posted on 11/11/23 at 10:07 am to bbqdawg
Smoked many things, never done the Bologna! Sounds phenomenal, gonna need some pics!
Posted on 11/11/23 at 10:39 am to shallowminded
quote:
Bologna! Sounds phenomenal, gonna need some pics!
Seconded
Posted on 11/11/23 at 10:47 am to retooc
Coming along but I’m gona let it roll uncovered a few more hours. Not building bark like it want it to. Idk why but I always have trouble smoking in weather like this.
Posted on 11/11/23 at 11:18 am to Jefferson Dawg
What model of air fryer do you have now? I need to upgrade. Got an older ninja that works but need more capacity.
Posted on 11/11/23 at 11:32 am to K9
I have a Ninja Foodie that’s probably 4 or 5 years old. I believe its the original model. Still works as good today as it did on day 1 as far as i can tell
Posted on 11/11/23 at 11:33 am to Jefferson Dawg
It kind of looks like R2D2’s head, but in black
Posted on 11/11/23 at 11:40 am to Jefferson Dawg
Gotcha. I see they have a another version that looks like a big toaster oven. Looks like the capacity on that one is huge.
Posted on 11/11/23 at 11:48 am to K9
The Kalorik oven is a game changer.
It's an oven and air fryer and it's badass
It's an oven and air fryer and it's badass
Posted on 11/11/23 at 11:58 am to retooc
Damn. That thing looks sick.
How's the homestead going? Got any cool pics you can share?
How's the homestead going? Got any cool pics you can share?
Posted on 11/11/23 at 6:05 pm to K9
Went with the sliders. Too nervous to eat more than one right now and don’t want to lose my buzz.
Posted on 11/12/23 at 9:41 am to K9
quote:
How's the homestead going? Got any cool pics you can share
I'll post some up soon.
We decided to remodel the home that was on the property after realizing the foundation was in good shape. Sure looked like a tear down, but them old growth hardwoods are badass.
Posted on 11/12/23 at 9:53 am to bbqdawg
Didn't get a pic of the finished ribs, but they turned out good. Bologna was awesome with the white bread, dukes, and slice of cheese. Queso...really good. And a little kicker board at the end just to keep it healthy!
PIC HEAVY
PIC HEAVY
Posted on 11/12/23 at 10:35 am to bbqdawg
Bologna looks dope!
Cream of mush in your queso? What's that about?
Cream of mush in your queso? What's that about?
Posted on 11/12/23 at 10:52 am to retooc
quote:
Cream of mush in your queso? What's that about?
I think it keeps the cheese smoother longer after taking it off the heat. You could also use cream of jalapeno for an extra kick. I pour the juice from the can of nacho jalapeno in the mix as well.
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