Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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I got the whole family coming over tomorrow and emptied out my freezer for Mother’s Day. 5 lb brisket, filet tenderloin, pork butt, and wangs. Starting at 4:00am with brisket and p butt. Hoping for a 2:00pm feast.
Taste much better than it looks.... guac and sharp cheddar n jalapeños on everythang
Chicken burgers
Beef burgers
Weiners
Fresh Red salsa chicken tamales ?
#team let's fest !!
Chicken burgers
Beef burgers
Weiners
Fresh Red salsa chicken tamales ?
#team let's fest !!
Looks good homie, who made the tamales?
If your putting guac on a hot dog then put it on a tortilla.
Iirc he has an electric smoker. If so, kinda hard to fuck it up. But I’m with you, I want pics lol
Lmfaooo you Mexican AF hahaha ?
Yes!! True. Hotdog tacos are incredible....we buy hotdogs Buns for the kids as they act Bran Nu to hotdog tacos....it was a little odd putting guac on a bun ?
Bro, I have been eating Mexican hot dogs for probably 25yrs lol. At my guys crib I'll throw them on a tortilla with his moms homemade salsa, and guac shit be fireLmfaooo you Mexican AF hahaha ?
Yes!! True. Hotdog tacos are incredible....we buy hotdogs Buns for the kids as they act Bran Nu to hotdog tacos....it was a little odd putting guac on a bun ?
It’s a lump charcoal gravity feed smoker with all the latest doo hickies controlled on phone app. Brisket, Filet, and P Butt came out awesome. Wife carmelized the wings 10 minutes too long still were delish once the sauce was put on. My sis brought extra JJ Fish hot sauce for the wings…yum.
I like how you got a smoker and started putting it to serious work right away. Looks like a lot of good grub coming out of your casa. Nice work man.
But it is an electric smoker, correct? You set the desired temp and it does everything for you. You don’t have to control vents to achieve and maintain a temp, correct?
Food looks delicious
I Guess it’s like driving a manual transmission vs and automatic transmission. My smoker is noob friendly.
That’s what I hear and what has kept me away from them. Although my brother bought that Weber Smokefire (pellet fed) and he swears by it. It’s like $1300 though and not something I want to buy if I’m sacrificing flavor. I’m gonna swing by his house next time he does a brisket or a shoulder. My WSM, isn’t that difficult to control temps for the most part and I always get a shit ton of flavor.
Maybe on pellet smokers but mine is lump charcoal. I use lump charcoal from Sam’s club and it’s imported from Mexico and Argentina.
I am in love with my offset smoker. It's more work but the flavors. Oh, the flavors. Done right, the smoke is just the right amount. My wife is even happy with the food and she does not like smoke. I used pecan wood for these.
I smoked these thick cut pork chops at 250*, pulled them at 135* and then seared them on the HOT Weber. I brined them ahead of time and used a BBQ rub and Montreal Steak Seasoning. Ended up at 145*-150* and got a lot of compliments. I have been using the left overs in Cuban sandwiches. Ham, pork thinly sliced, pickles, swiss cheese and a mustard/mayo sauce. Smashed them down with a heavy pan in a cast iron pan with butter to crisp up the Cuban bread. Not bad at all. Next time I will add a mojo sauce for even more flavor. Amy says why add the mojo sauce but you guys know why. LOL Quest for perfection.
I smoked these thick cut pork chops at 250*, pulled them at 135* and then seared them on the HOT Weber. I brined them ahead of time and used a BBQ rub and Montreal Steak Seasoning. Ended up at 145*-150* and got a lot of compliments. I have been using the left overs in Cuban sandwiches. Ham, pork thinly sliced, pickles, swiss cheese and a mustard/mayo sauce. Smashed them down with a heavy pan in a cast iron pan with butter to crisp up the Cuban bread. Not bad at all. Next time I will add a mojo sauce for even more flavor. Amy says why add the mojo sauce but you guys know why. LOL Quest for perfection.
Can you add wood to the fire chamber? Charcoal is better than pellets but wood is best.
It’s actually burnt wood not charcoal. I also add either apple or cherry wood chunks mixed in
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