Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
I need to send you some of my AP spice rub. Put some of that inside and out. WhooiieeeTrying another cheese stuffed smoked meatloaf. Doing cream cheese this time...
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I mixed some rub and bbq sauce in with the meat and binders.
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Pennywise827
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Well a thread I can sink my teeth into.
I smoke meat usually once a week. I have 4 smokers (one in the works) and all of them make meat differently.
Here's my current build:
She started out as a 500 gallon propane tank. I have a cab over Mack truck to haul it once Its finished.
Alas, were talking about smoked meat so here's a recent dinner.
I smoke meat usually once a week. I have 4 smokers (one in the works) and all of them make meat differently.
Here's my current build:
She started out as a 500 gallon propane tank. I have a cab over Mack truck to haul it once Its finished.
Alas, were talking about smoked meat so here's a recent dinner.
Pennywise827
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Yeah I stuff em with sausage and 2 types of cheese. Atomic buffalo turds!
Hello, friend.
Hell yeah!
Pennywise827
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Ok so I put these together for my Buffalo themed dinner. Since I was making atomic buffalo turds I would post some how to with it.
I start with splitting and de seeding 12 jalepenos. I then put a cube of Monterey and a cube of sharp cheddar in each half.
After that I top it with regular old breakfast sausage. I do this to add another dimension and help hold the cheese inside.
Then I finish it off with a full slice of bacon
About an hour prep time so dont expect to fly through it. Here's the full tray.
Put em on the smoker for 2 and a half hours at 225.
Finished product.
I'll let @GoBison tell ya if they're any good...lol
I start with splitting and de seeding 12 jalepenos. I then put a cube of Monterey and a cube of sharp cheddar in each half.
After that I top it with regular old breakfast sausage. I do this to add another dimension and help hold the cheese inside.
Then I finish it off with a full slice of bacon
About an hour prep time so dont expect to fly through it. Here's the full tray.
Put em on the smoker for 2 and a half hours at 225.
Finished product.
I'll let @GoBison tell ya if they're any good...lol
Never seen them with the breakfast sausage, that's new for me. Gonna have to try that, it sounds and looks dang good
Pennywise827
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Yeah a little twist I added when I was making these and fat boys at the same time. Had extra sausage and figured this would be better than a cream cheese that pushes out faster than the cheese!
Are you using pork belly? Pork burnt ends with belly is awesome!
Pennywise827
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And the finale, baby back ribs
Not my best ever, but definitely good. I dont sauce, leave that up to the individual.
Not my best ever, but definitely good. I dont sauce, leave that up to the individual.
Pennywise827
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Meaning...? I always 3-2-1, but they stayed in the smoker the whole time.