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

[WT2121]

Welp, just looked up a video so I could see what the heck those are, and now I'm needing some!

Smoked 250 degrees for an hour. Flipped and brushed on more barbecue sauce for another hour. They were delicious

 

[Upinmygrill]

Shotgun shells today.

This is something I gotta try.

 

[touras]

This is something I gotta try.

Adding this to my rotation

 

[WT2121]

Friday ribs. Combined Cabelas bourbon garlic seasoning and Good Shit seasoning. Used barbecue sauce on one rack last hour. Campers loved them. Future cooks are a walleye fish fry with grilled brown sugar pacific salmon for fourth of July. Brined smoked Turkey and smoked pork shoulder on other weekends.

 

[Lynn1953]

Friday ribs. Combined Cabelas bourbon garlic seasoning and Good Shit seasoning. Used barbecue sauce on one rack last hour. Campers loved them. Future cooks are a walleye fish fry with grilled brown sugar pacific salmon for fourth of July. Brined smoked Turkey and smoked pork shoulder on other weekends.

I wished we had walleye down here in Tide Country

 

[WT2121]

I wished we had walleye down here in Tide Country

We don't have fresh gulf shrimp or red snapper here though.

 

[Smokeyholler]

 

[Upinmygrill]

Somebodies eatin’ good tonight.

 

[Smokeyholler]

Somebodies eatin’ good tonight.

Yes it was

 

[bobissmokin]

View attachment 13619

Picture Perfect! Those look deeelicious!

 

[jaykav]

View attachment 13619

I just ate wings and now i want more wings after seeing this picture....side question anyone ever use killer hogs ap seasoning on wings.... its like crack its so addicting lol

 

[hankhill11]

Fathersday is at our house. This year I am doing pulled chicken, hot dogs and brats. Maybe a chuck roast if I have time.

I smoked about 6-7 lb of thighs and quarters this past weekend. Dusted the night before with Killer Hogs "The BBQ Rub" and Yardbird. Smoked around 2-2.5 hours or so, i can't remember. I had to mess with the smoker more than usual.. but piled them in a foil pan when IT was about 180. Then, let them hot hold at about 150 for another hour or so.

I rested it on the counter for another hour or so after that to cool a little. And, for an unconventional twist, I harvested all the pan juices and piled all the skin with juices in a pot. Added a little extra rub, about half tsp each of chicken and beef better than bouillon and a cup of water. simmered that for at least 30-45 minutes im guessin, to reduce and extract all the goodness from the skin. flavors, fat, collogen. When i shredded the chicken i reincorporated the strained sauce. vac sealed it and stuck it in the freezer til next weekend.

I think it'll turn out good. The flavor was amazing before sauce, and the sauce its self was great. The after smoke pic of all the parts would have been good but sadly, i didn't take it.

 

[bobissmokin]

Fathersday is at our house. This year I am doing pulled chicken, hot dogs and brats. Maybe a chuck roast if I have time.

I smoked about 6-7 lb of thighs and quarters this past weekend. Dusted the night before with Killer Hogs "The BBQ Rub" and Yardbird. Smoked around 2-2.5 hours or so, i can't remember. I had to mess with the smoker more than usual.. but piled them in a foil pan when IT was about 180. Then, let them hot hold at about 150 for another hour or so.

I rested it on the counter for another hour or so after that to cool a little. And, for an unconventional twist, I harvested all the pan juices and piled all the skin with juices in a pot. Added a little extra rub, about half tsp each of chicken and beef better than bouillon and a cup of water. simmered that for at least 30-45 minutes im guessin, to reduce and extract all the goodness from the skin. flavors, fat, collogen. When i shredded the chicken i reincorporated the strained sauce. vac sealed it and stuck it in the freezer til next weekend.

I think it'll turn out good. The flavor was amazing before sauce, and the sauce its self was great. The after smoke pic of all the parts would have been good but sadly, i didn't take it.

Yeah, I think it'll turn out good too! Damn man, I'll be trying this asap! Thanks for sharing!

 

[Smokeyholler]

Got a work appt n progress going

Had to push em a little. Still good just a bit of char on the bones.

 

[bobissmokin]

Love me some ribs and those are some pretty ones!