🔥 What's Smoking/Cooking on your Pit Boss?

[sparkyv]

YUM! Tell me more about those taters, acroyle724.

 

[acroyle724]

YUM! Tell me more about those taters, acroyle724.

Cubed, put in pan with butter and Blanco from Meat Church. Smoked until soft.

 

[sparkyv]

Thanks! I will try this; I'm all about no-fuss.

 

[acroyle724]

Thanks! I will try this; I'm all about no-fuss.

We use a whole stick of real butter

 

[acroyle724]

Thanks! I will try this; I'm all about no-fuss.

Stirring around every 20 minutes

 

[Geek13]

Smoking 2 rolled meatloafs with ham and Swiss cheese inside. Pick is pre glaze.

 

[Cowboy1955]

I love me a meatloaf smamich thrown in a skillet to get a char on it

 

[Geek13]

Finished product

 

[ANT0407]

Now thats a masterpiece

 

[sparkyv]

Would you please share your recipe, Geek13?

 

[mrchicks]

Wow @Geek13, I agree, please share your recipe. That's some food porn there.

 

[Geek13]

Would you please share your recipe, Geek13?

I took about 3lbs of lean ground beef and added pepper, salt, garlic, onion, worcestershire sauce, a little bbq sauce, 2 eggs, seasoned bread crumbs, and a little dry rub seasoning. I devided them in half and patted them out flat on wax paper. Added sliced ham and Swiss then rolled them up and closed the meat over the ends. The cheese and ham I placed in a single layer covering the flattened meat so it makes the pinwheel when rolled and cut. LSmoked at 325 till internal temp reached. Around the 125 degree mark I glazed it with a little ketchup and BBQ sauce. When I do it again I will take pictures of the process.

 

[ANT0407]

I just put on a 12 lb butt. Im smoking it for the American Legion New Years party. Im using basic SPG for a rub and hickory pellets. I layered the smoke tube with pellets and apple/cherry wood chips. Currently im running at 225. When its done I'll rest, pull, and vac seal it until its time to deliver it.

 

[Navy Vet]

3.5 lb Tamahawk Ribeye. Started frozen and used a smoke tube. Smoked 7 hrs at 150 deg with hickory (115 internal). Used a spicy mustard binder (mustard, dill pickle juice, pureed red habaneros), Mansmiths, Lowerys, Rosemary and course black pepper. Transferred to an indirect gas grill, removed at 128 deg to rest.

 

[ANT0407]

I just put on a 12 lb butt. Im smoking it for the American Legion New Years party. Im using basic SPG for a rub and hickory pellets. I layered the smoke tube with pellets and apple/cherry wood chips. Currently im running at 225. When its done I'll rest, pull, and vac seal it until its time to deliver it.View attachment 12761View attachment 12763View attachment 12768View attachment 12770

Stuck in the stall at 155. Not wrapping, letting it run.