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**Canadiansmokesman** · April 3, 2021, 06:43 PM

Hickory smoked burgers
homemade umami rub

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**Michael_in_TX** · April 3, 2021, 07:18 PM

I give you Malcom Reed's grilled chicken tacos: boneless chicken thighs marinated in oil, lime juice, cilantro, onion, cumin, and garlic; grilled over pecan, finished with a lime-zest crema, onions, cilantro, Mexican hot sauce, and cheese.

(Direct grilled to get some color/char, then finished indirect to 180-185.)

**Rocinante** · April 3, 2021, 07:28 PM

I have been wanting to do something different with a Butt, other than pulling. I smoked a butt then wrapped up and put in the fridge until the next day. I then sliced into 1/2" cuts and tossed on my Napoleon with grill grates. These things were fantastic. I just wished I would have cut them thicker, but they were a hit.

Looks like I will be doing these again....

**BradNorthGA** · April 3, 2021, 08:33 PM

Another tomahawk ribeye! With asparagus

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**rickgregory** · April 3, 2021, 08:40 PM

So I did a pork ribs (baby back) with pastured pork from a local farm and a rub that's new to me, Three Little Pigs Memphis. But I didnt smoke them (super busy day). The rub is THE BOMB... and today I used it on smoked chicken. Sprinkled the rub on a noon, tossed it on the kettle at 3pm with some apple wood. 2 hours at 250 and it was at 155 and the coals were fading since I'd underestimated a bit. I finished them for 10 minutes in a 450F oven:

The skin, surprisingly, was crisp even out of the smoker and more so after it spent time in the oven.

The rubs are here, btw, though I have a local source: https://three-little-pigs-bbq.com/sa...s/traditional/

**SheilaAnn** · April 3, 2021, 11:21 PM

Porterhouse revearsed sear.

the NY side is on top, filet is bottom left and bone is bottom right. Sorry for no formal plate up. Served with roasted asparagus and Brussels.

**Ernest** · April 4, 2021, 01:08 AM

I THINK I GOT IT!!! Oops CAPS
Who can I call at Panda Express?
I used spicy honey and fish sauce for this honey

**ItsAllGoneToTheDogs** · April 4, 2021, 06:57 AM

The MAK was busy yesterday. Found some stupid cheap pellets at Wally World, 6 bones for 20lbs. Also told someone on here I'd finally try red hotdogs. And then had some frozen t-bones and left over shrimp to tale care of.

These things performed very well. Still need to do a max temp test later today, but smoke production and time from smoke to 500 was very good and the ash production isn't too bad.

Smoked the dogs 225 for almost an hour. The tortillas are what I use to test the smoke taste. The smoke from the blend is pleasant and not overpowering. I suspect there might be an oil used but the packaging claims 100% wood and 100% USA... which I doubt at this price point.

The dogs arent terrible. Slight vinegar taste but Id eat them again and I don't like pickled sausages. However I still prefer cased franks of the non-red variety.

On to dinner.

Let the shrimp reheat but not cook in the warming box, steaks to 110 IT at 215 and then cranked the MAK up to 500.

**bradl11** · April 4, 2021, 07:21 AM

Did an 11 pound ham shank on the Pit Barrel Cooker. Trimmed most of the fat off and started applying Chris Lilly’s Spiced Apricot Glaze after the first hour and every half hour thereafter. Total cook time was 3 hours and fifteen minutes. Pulled at 140 degrees. Inside was very tender and the glaze turned out perfect.

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**barelfly** · April 4, 2021, 07:28 AM

We are south at the lake for the weekend, and I offered to cook up the ham on my $30 wonder kettle - which, I’ve never done, but seemed easy enough. It turned out well she had it all ready to go, I got the kettle going and dialed in at 325* and rotated the foil pan every 30 minutes since it was over a portion of coals. Well, as we started the Dr. Pepper glazing, the temps got away from me and when I came out........the glaze on the bottom was a charred mess

ha! But, we were able to manage and had no waste. I do feel there was a bitterness from this, but no one else said there was. We served with loaded mash taters and asparagus. But I only have one pic in that I had to act quickly and get the ham out of the pan.

**JCGrill** · April 4, 2021, 10:06 AM

This was a cook from a few days ago, sous vide chuck roast. 24 hours at 131 degrees.

**Troutman** · April 4, 2021, 10:28 AM

I'm kind of an odd egg, when holidays roll around I think of anything but ham or lamb or even roast beef. I head to the coast and get me some seafood. Now I know seafood isn't as popular here as the three alternatives I mentioned, but with a nickname like Troutman, what's a poor boy to do?

I give you Scottish Salmon marinated in a combo of soy sauce/brown sugar/spices. Smoked at 275* with a couple of chunks of apple wood (such a great combo). With that are some Oysters Rockefeller. Raw oysters on the half shell with garlic, bacon, parmesan, a splash of white wine and a pat of compound butter. Apple wood smoked for about 15 minutes after the fish was done.

Served with cheesy scalloped potatoes, this meal put a smile on the Troutman's face !!!

**Henrik** · April 4, 2021, 10:40 AM

In Sweden we have a cut of beef labeled â€˜roast beef’. It’s a cut of beef, not the dish. They both have the same name. It’s located right below the ball tip. I don’t know the American name, but after a ton of googling I settled on rump roast. It’s super tender, almost like beef tenderloin, but cheaper. Easy to cook, the fibers run kind of diagonally, so you need to pay attention when slicing. Other than that, low n slow and then a good ole sear is the way to go. I rocked this one with coarse ground black pepper only. Took it up to 129 deg F, let it rest 10 mins, then slice. Meat heaven!

This bad boy was smoked on my PK with cherry wood. Good times. Fancy a slice? I served it with a Taboulleh and red wine.

Here’s the meat, with black pepper:

And this is what I served. Keep it simple 😄