What to put in the smoker this weekend?

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11-20-2018, 22:59
Great-Kazoo

Quote:

Originally Posted by meatman

This past weekend, we picked the last of the jalepeno peppers in the greenhouse. They were different varieties of jalepeno, but I lumped them all together, sliced them in half, and smoked them with pecan chips in the electric smoker at 180 degrees until they were dried. Then I ground them up with a coffee grinder tonight to make chipotle powder. Just in time for chili season.

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How do you like the results from pecan, if you use it for any other food? I've had mixed results, not sure what's going on.
11-21-2018, 08:42
meatman

Quote:

Originally Posted by Great-Kazoo

How do you like the results from pecan, if you use it for any other food? I've had mixed results, not sure what's going on.

I typically use it on the peppers, but I did a test turkey in the Big Green Egg on Sunday using pecan and had good results. I'll be using it again tomorrow. I did it as more of a flavoring smoke at the beginning of the cook and it put really good flavor into the turkey skin and the carrots and onions in the drip pan.
11-21-2018, 09:10
Great-Kazoo

Quote:

Originally Posted by meatman

I typically use it on the peppers, but I did a test turkey in the Big Green Egg on Sunday using pecan and had good results. I'll be using it again tomorrow. I did it as more of a flavoring smoke at the beginning of the cook and it put really good flavor into the turkey skin and the carrots and onions in the drip pan.

Thanks.
11-21-2018, 09:59
Mtneer

Put a pork shoulder on an hour ago.

FWIW Oakridgebbq.com offers excellent rubs. Use BLACKCYBER18 on checkout for 20% off through Monday, with free shipping over $35. No affiliation, just a happy customer.

Beware that the Habanero Death Dust lives up to its name; I like serious heat but it's too much for me. Even the Jamaican Jerk can be overpowering.
11-21-2018, 10:41
TFOGGER

I have an 8 lb prime rib roast set to go on the Pit Barrel Thursday. My wife doesn't care for turkey, and I'm not crazy about it. Gonna use cherry for flavor.
11-22-2018, 20:14
TFOGGER

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.ne...b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.ne...51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....
11-22-2018, 21:04
Great-Kazoo

Quote:

Originally Posted by TFOGGER

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.ne...b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.ne...51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....

Bueno.
11-22-2018, 22:26
wyome

Quote:

Originally Posted by TFOGGER

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.ne...b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.ne...51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....

I recognize them hooks.... hello PBC goodness
11-22-2018, 23:03
Irving

I have the round version of those plates.
11-23-2018, 09:25
TFOGGER

Quote:

Originally Posted by Irving

I have the round version of those plates.

Yeah, the plates are round, the serving dishes are square...oddly enough