Imagine your inspectors x 10.Sooo...that’s what it’s going to take
Well Idk. You probably got it worse.
It would probably take 10-15 state inspectors to make a change. Or 1 cop I guess
How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Well Idk. You probably got it worse.
It would probably take 10-15 state inspectors to make a change. Or 1 cop I guess
OP
I guarantee your inspectors are worse, ours can be bought.
8 hour brisket on my Kamado Joe. A little on the small side but we did three of them.
2lb ribeye and Jalapeños
Reverse Sear on Cherry Wood
Reverse Sear on Cherry Wood
Did ABT's (atomic buffalo turds) Basically small peppers halved and stuffed with doctored up cream cheese, cheddar topped with bacon and smoked for 2 hours at 250. Had normal peppers, jalapenos and habaneros (sp???)....really hot!
Followed that up with country pork ribs, smoked for a few hours, sauced then seared on the grill for some nice crust.....sorry no pics of them.
Followed that up with country pork ribs, smoked for a few hours, sauced then seared on the grill for some nice crust.....sorry no pics of them.
I did! I also kicked up the cream cheese filling with cyanne pepper, siracha sauce and a powder I had lying around called "Death Rain Nitro"...they were hot! have some left overs for tomorrow
Nice, has my scalp sweating...lolI did! I also kicked up the cream cheese filling with cyanne pepper, siracha sauce and a powder I had lying around called "Death Rain Nitro"...they were hot! have some left overs for tomorrow
Got some ribs on the smoker this morning, family going to be here for dinner.
OP
Roasted Garlic Herb Chicken and Roasted Potatoes
Had bacon explosion with ocra in it while at our facility outside of New Orleans. I’ll have to try this.
Nice! no Ocra around here! Had a nice trip out of Orient Point NY today and did some nice striped bass and sea bass on the griddle tonight. Also hit a nice local brewery on the way home.
Put two pork shoulders on the smoker today.
Smoked at 225 till they hit 160.
Then I wrapped them in foil and filled the foil bowl with apple cider.
Wrapped em up tight and turned up the heat to 250.
Pulled them when they hit 205. Then let them rest for 30 min.
Shredded them up and 7 hours later, dinner is served.
Smoked at 225 till they hit 160.
Then I wrapped them in foil and filled the foil bowl with apple cider.
Wrapped em up tight and turned up the heat to 250.
Pulled them when they hit 205. Then let them rest for 30 min.
Shredded them up and 7 hours later, dinner is served.
3 lbs of skirt steak, red peppers, jalapenos, onions, mushrooms, and fajita seasoning.
Sizzling on a cast iron griddle.
Served with corn tortillas.
OMFG, it was so good!
Sizzling on a cast iron griddle.
Served with corn tortillas.
OMFG, it was so good!