What are you smoking??

What time shall I be there?

 

Thanks, you just ruined my leftover enchiladas.

 

Not smoking anything, but mocking up my Santa Maria style grill. Just the burn box, hopefully more by the end of the week.

 

There really is nothing better than a trip tip done in true Santa Maria style over coastal red oak. It cannot be beat!

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Right now a bomb indica




Oh shit this is about smoking meats not refer

Nothing to see here move along

 

What does the celery seed do exactly?

 

Oh boy I can’t wait for grads post

 

I see what you did there


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My go-to ! So easy ..and so good! Sandwiches.. Breakfast... Leftovers in some chili..

 

Hand rub season ... salt , pepper, garlic salt "knock the horns off " ion two sides over searing hot oak, sous Vida to 140* or..... cook it on high level above the oak coals to about 130* Then wrap it in foil and stash it in a small dry ice chest for about 20 min..... VERY Important learn the proper way to cut it (you tube)

 

Just about to test the new grill.

 

Yes there was light rain right around the March air reserve base/Moreno Valley...Plus Daryl of 96.7 kcal fm said light rain over certian parts of the IE / Mountain areas.

Our smoker is fired up too right now with filet mignon steak with carne asada seasoning cut up for soft tacos for tonight.

 

Does yesterday count?
Smoked s prime rib. Course sea salt, black pepper and rosemary. Low and slow to start, than cranked up to get internal temp to 130*. Pulled off and rest for an hour wrapped.

 

The Devils Lettuce.

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Hanging with Daryl

 

Nuttin Fancy

Smothered in Spencers Makenzies Sweet Chili Sauce

 

Easter consisted of tri tip and ribs.
.99 lb. for the bones and $2.99 lb for the tri tip. We usually do prime rib but hey, a sale is a sale.

 

Easter Tri Tips, chickens, and a few potato’s on the smoker. Good dinner, and some leftover proteins for a few days.

 

Yea, pretty wild, my house too.

 

Wow that looks good, @Gelcoater can smoke my meat anytime!

 

you forgot a little sumptin sumptin so I thought I'd help ya out a little.

 

Don’t bogart that , that, ya! Indica tri-tip! Lol

 

Kingston is waiting patiently, don’t have the heart to tell him that he doesn’t get any.

 

Homemade..........

 

Did some teriyaki honey beef jerky Monday and doing a new batch tonight!

 

Salmon and a couple of chicken breasts. The salmon barely fits on the pan! Chicken is going to need finished on the grill because I’m trying to keep the smoker around 160 for the fish and I’m getting hungry lol.

 

Brisket and turkey breast.

 

Did a Tri tip last night. 225 smoke until internal temp of 135. Reverse sear on grill.








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Smoking a potbelly pig today along with some chicken and corn on the grill

 

Never really thought eating “potbelly” pig. Always thought it was a more of a pet. Now if it was lechon wouldn't have thought about it.

Looks good, post a finish pic.

 

Hybrid

 

Cooking up a ribeye roast on a offset smoker today.

 

Well that's just sad.

 

Ribs

 

Update: Just took them out of the foil and put the glaze on.

 

Done: Cutting them up, buddy flaked more ribs for us.

 

12lb pork shoulder. Yum!

 

Now thats a Smoker....

 

Beef short ribs cooked on this 250 gallon offset smoker. Fully insulated firebox.

 

Yesterday a group of DC3's left for a nostalgic trip from all over to Normandy to relive D Day. My friend has a DC3/C47a that he keeps out of Chino airport. Very possible this is him. www.daksovernormandy.com

 

Chicken and Ribs for Mother’s Day