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Thread: Labor Day Cooks

  1. #11
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

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    Time to wrap!




  2. #12
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

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    Ribs are in.


  3. #13
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

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    4lb Pork Belly. Starting the curing process. Will smoke next weekend.






    Following the recipe provided by CudjoeBBQ in the recipe section.

  4. #14
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    696

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    Quote Originally Posted by bigwalleye View Post

    Also, you may call me "Lefty" from this point forward......since the miners mix tasted so good I started gnawing on my fingers!!!!!

    I'll provide an update early next week on the results on actual chicken wings.
    Pretty tasty wings right now here. Pics to follow. I'll be buying more!!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  5. #15
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    140

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    Rave reviews from all, especially as I wound up in an unannounced BBQ cookoff.

  6. #16
    Join Date
    Dec 2015
    Location
    Des Moines, WA
    Posts
    2

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    I did another pork tenderloin this time using a bourbon accented marinade. Alas, no pics this time and got too much smoke, but still tastes great. Looking to try another pork butt soon as I think I need to make room in the backup freezer as I think my main fridge has gone TU...dang.

  7. #17
    Join Date
    Nov 2013
    Posts
    78

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    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  8. #18
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    696

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    EFGM, that's a good looking brisket!!

    I'd really like to show you pictures of my wings, but they're in my phone and I forgot i need to open the link before I snap the photo. Once the smoker door opened, I had one photo opp, and it didn't last long. Neither did the the wings!!!

    I also ran a couple picnic hams, one for me, one for the neighbor!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  9. #19

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    Looks amazing, was it enough for all your guest?

  10. #20
    Join Date
    Jul 2008
    Location
    Adamsville Tn
    Posts
    92

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    Quote Originally Posted by Sodaking27 View Post
    4lb Pork Belly. Starting the curing process. Will smoke next weekend.






    Following the recipe provided by CudjoeBBQ in the recipe section.
    Plan on trying this out this winter. Should be great on the SmokinTex.
    Pete
    Proud owner of one of the first of 1500's sold when they were more like a test smoker
    Doctor told me years ago to quite smoking, So I quit cold turkey. But will never quit smoking with my Smokin Tex 1500

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