A Bigger And Even Better Smackdown Is Now Planned!….Clear Your Calendar Folks!

[WayneT]

A Nightcap or Smackdown preview?


Smoked some water.


Strained the water through cheese cloth.


Nice amber color to resulting water.


Froze smoked water in a muffin tin.


‘Smoke on the Water’ Old Fashioned, with a nod to Ritchie Blackmore and Deep Purple. The faint hint of smoke from the ice cubes works very nicely with the Woodford Double Oaked. As the ice melts, a more pronounced smoke flavor results. Cheers!

[Allon]

Looking good!

[Bad Hat BBQ]

I like this !!

[CaptainMike]

Me and a couple of my firefighter buddies once made up a batch of smoked ice cubes. While it wasn't bad, none of us could get over how it smelled and tasted like the overhaul of a structure fire. Those who have done that would know.

[Michael_in_TX]

My Chimp has smoked through some serious, albeit short downpours, I still might be able to do this...

[WayneT]

Yikes! I've used my gasser in a downpour but not my pellet smoker. I have no desire to become the world's greatest conductor.

[Panhead John]

As the entire world awaits this monumental event, I’m having media outlets across the globe contacting me for details and the latest scoop! They’re clamoring for details and insight into the private lives of all the participants. The only thing I’ve relayed to them so far, is that fewer than half our participants are known gang members, and only about 30% are active drug dealers. Roughly 10% of those use Ice Cream trucks to ply their wares. Other than that, I ain’t telling em squat.

[glitchy]

Dang, I thought I had all those details hidden.

[WayneT]

Well, I do have a (bad) reputation to protect. Thanks for putting that out there PJ.

[RiverJeff]

And keep it that way you might get a chance to swim wift the fishes!

[Michael_in_TX]

I am going to try to get something in, especially as I was under the weather for the PBC<-->Bronco thing.

But this weather along the coast! (I am not totally complaining.....my grass is happy....and by happy I mean has a chance at life!)

[Jfrosty27]

Beef ribs ready to go on the Recteq. Trying a new cut from Wild Fork. The full plate rack is too much for me and wifey. This is basically the rack cut across the bone into four pieces, two per package. Half a rack at half the overall price of a full rack. 🤞
I’ll post results and details of the cook later.

[Panhead John]

Jfrosty27 Looking good my friend! I’ll be starting the "official" Smackdown post for all the pics soon. If you can, put these pics over there too.

[Panhead John]

Ok everyone, the official Smackdown post has started. From here on out, please post your photos and commentary here at this link….

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1286281-pellet-poopers-vs-stick-burners-smackdown-begins-judges-now-accepting-bribes

[RichieB]

Quick question and idea. Can I use the smoke tube filled with pellets on the gasser? Sorta like a pooper.

[Panhead John]

🙄🙄🙄 Only if I can burn splits in my Bronco…..

[Dadof3Illinois]

Our weekend plans changed several times and I really didn’t think I was going to get this cook in. We hosted a family cookout today and after cooking all morning and being the host all day I ended up sneaking it in.
I didn’t want to do the normal beef or pork ribs, butts or briskets. So I decided to do something a little outside of the box. I ended up doing beef tacos, but not your normal shredded or ground beef. I did lengua (tongue) taco meat and boy this one turned out as one of my better flavored ones.
I need to apologize for the lack of pictures, I was trying to do this while hosting our extended family of about 25 people at the same time.
So here’s my cook, started by cleaning and removing any fat and weird stuff off the underside. Then into my pressure cooker along with some onion, jalapeños, bell peppers, taco seasoning and a quart of beef broth. Set it for 25 mins just to hurry the tenderizing process up a touch.
Then I fired up the Camp Chef Woodwind to 225 and lit the smoke tube as a helper. Put some taco rub all over it and 3 hours later it hit the 155 internal temp and off to the cutting board we went.

After the instapot:


Here’s where I peeled off the skin (tastebuds):


On the Pellet Pooper:


Heres the final product all sliced up and ready.


This ended up a pretty rushed cook but man these turned out great!! If you’re never tried these your missing out IMO.
Usually I’ll make this as shredded meat but this time I wanted to try sliced so I only left it in the insta pot for about 1/2 the normal time and it came out better than expected. The wife loved the tacos but my daughter wouldn’t touch them after she seen it come off the grill…😂😂.
Thanks for letting me participate in another great event here on Amazing Ribs!!! Hope everyone has a great Labor Day!!