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Pipe Smokin' Piranha
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5,485 Posts
Meals past...

Low Country Boil...




Venison Tenderloin, Sauteed Green Beans w/garlic, Baked Potato w/sour cream and shredded white cheddar ...






Slow smoked Venison Hind-quarter with fresh corn and rice pilaf....






Smoked Chicken Breast with steamed broccoli and brown rice....




BBQ'ed Pork - aka. Pulled/Chopped Pork


 

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Pipe Smokin' Piranha
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5,485 Posts
Yesterday, Pork Shoulder (aka: Boston Butt), done 2 ways - Jerk seasoned in a crock pot & hickory smoke BBQ'ed, baked beans, fried cabbage, coleslaw, and deviled eggs.

Leftovers today. :D
 

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Pipe Smokin' Piranha
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5,485 Posts
And again today as leftovers... About ready to pop after GF's granddaughter hand fed me half a loaf of the cheesey garlic bread... Uggggggh!

Side note... A local grocery store has frozen turkeys for $0.31 a pound. We picked up 2.
 

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Pipe Smokin' Piranha
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5,485 Posts
For myself, I like the smoker around 230 to 240 degrees.

I want the country style ribs to get to internal temp around 165 then in the foil they go for an hour. This is where the meat tenderizes and gets that "fall off the bone" effect. Then uncover and back on the rack for final baste and/or glazing... Takes about an hour.

Total smoker time is about 4 hours. YMMV
 
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