WELCOME TO RIVER DAVES PLACE

This place is smokin!

FishSniper

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First time doing rack of pork. Came out good.
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DWC

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Fired up the Traeger for the first time in quite awhile. Went with some chicken breasts. Plopped on with Lemon, pepper and garlic salt. Finished off on the grill with some teriyaki sauce. Served with grilled corn/rice combo. 😋

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Kachina26

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Porterhouse, reverse sear. They were on sale a few months ago, so I bought a few. I like the ones with the bigger filet side.
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Kachina26

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Yeah I hear ya, mines the same way and well you can see how it gets cooked, certainly not the rare I’d prefer!!!
Cook it how you like and then sear it off in a skillet to the way she likes. Everyone's a winner.
 

Skinny Tire AH

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Damn I love to smoke and eat the results.

I’m about 75% retired now. I wanted to get a Jambo Pits wood smoker and learn the art of wood.

I decided I’d gain 100 pounds doing that so I really only smoke Salmon and Chilean Sea Bass now.
 
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FishSniper

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For anyone in Havasu Smiths has baby backs on sale for 2.97 a pound. Wasn’t planning on using the barrel this weekend but couldn’t pass that up.
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DWC

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Guy Fiery’s babyback recipe. Almost 5 hours on the Traeger. Pull apart with just enough bite. Tough to screw up.
Added some grilled corn, baked potato, peach salad and corn bread. Glad i skipped lunch. 😁
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blue wonder

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Smoked corn on the cob is the shit!!!…I peel back the husks, spray it with “I can’t believe it’s not butter” spray, season them with garlic salt and pepper, pull the husks back over it and let them smoke away, pretty damn tasty
 

DB / HAV

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Smoked corn on the cob is the shit!!!…I peel back the husks, spray it with “I can’t believe it’s not butter” spray, season them with garlic salt and pepper, pull the husks back over it and let them smoke away, pretty damn tasty
At what temp and for how long? I love bbq’d corn, I’ll have to try this.
 

blue wonder

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At what temp and for how long? I love bbq’d corn, I’ll have to try this.
I usually just do them at whatever temp I’m doing my main cook…if it’s 225 then they take longer than @ 350 obviously…it’s somewhere between 45 minutes to an hour and a half, just use a sharp knife and poke a kernel after awhile, you’ll feel when there done
 

DB / HAV

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I usually just do them at whatever temp I’m doing my main cook…if it’s 225 then they take longer than @ 350 obviously…it’s somewhere between 45 minutes to an hour and a half, just use a sharp knife and poke a kernel after awhile, you’ll feel when there done
Perfect! Thank you!!
 

SpeedyWho

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One is

Baby Bella mushroom and 1/2 Swiss 1/2 Munster cheese

Other is

Onion, Bell Pepper, Garlic, and Havarti cheese

The meat is 1 lb GB and 1 tube of Jimmy Dean pork sausage mixed together the weave is 1lb of bacon
 

Bpracing1127

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Two pork tenderloins and half rack of baby backs started at 9 this morning. Almost done
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FishSniper

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Some beef short ribs which are now in a braising liquid after being on the smoker. Did some ox tail a few weeks ago the same way that came out really good.
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Foscheck

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Bitchen looking reverse flow patio smoker. Is that a BLO finish? Looks well made enjoy that thing.
It’s actually just raw steel with a clear coat. Looks different in the picture. Kinda the Rat Rod of smokers.
 

Brokeboatin221

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Meatloaf, Filipino skewers, and some good old legs….
 

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ltbaney1

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Some beef short ribs which are now in a braising liquid after being on the smoker. Did some ox tail a few weeks ago the same way that came out really good. View attachment 1123189
how did you serve the ox tail? I’ve only had it pho and I really like it. I’ve seen some Jamaican recipes but they all look super spicy which I’m not a fan of.
 

FishSniper

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how did you serve the ox tail? I’ve only had it pho and I really like it. I’ve seen some Jamaican recipes but they all look super spicy which I’m not a fan of.
Did it on the smoker then into a braise with some vegetables, red wine, beef broth and served with mashed potatoes. Turned out real good actually think it turned out better then the short ribs I did yesterday.
 

Bpracing1127

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Simple but got a Santa Maria inspired tri tip on the smoker with baked potatoes and asparagus in the oven
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185EZ

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Pork tenderloin stuffed with pork sausage and shishitno peppers
Brown sugar balsamic vinegar glaze
Didn't realize those peppers was so frickin hot👹
Stop on by
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