Well, I'm just going to say it. There's some nice looking meat on this page:-):-):-)
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A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds!

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A Big Beautiful Brisket. She was a porker I tells ya though. Took 3lbs of fat off in trim.

ImageUntitled by kydsid, on Flickr

ImageUntitled by kydsid, on Flickr

All seasoned up to go on tomorrow so shes ready for Monday.

ImageUntitled by kydsid, on Flickr
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Yowza!
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I have the same one. I've been through 3 of those POS Mavericks. Pure garbage. The thermoworks is GREAT. And they have the wifi add on due out anytime now.
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32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH!
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:-)...Nice Caddy Jason:-)
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What size poncho does the Lang wear?
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Did some stuffed portobello mushrooms.

Started out with a can of low sodium black beans, drained, rinsed, tossed with olive oil, then spread out on a perforated tray in the pellet grill, cooked at 400F until they are dry (about 20-25 minutes). Most will split open and be a little crunchy (they will re-hydrate from the juices in the filling mix)

Mix dried beans with some skinned, fire-roasted chopped poblano peppers, diced onion, a can of seasoned tomatoes in sauce, smoked mozzarella, garlic, basil, oregano.

Threw the stems in the container in the freezer for making vegetable stock, then stuffed the portebella caps with the mixture above. Put back into the pellet grill on max (425F ish) for about 30-45 minutes or so, until the mushroom softens a little bit.

Normally I would have run them on the smoke setting for an hour or so before cranking the temp, but I was running behind so I added some smashed up kingsford briquettes to the pellet mix in the hopper.
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Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth.:-)
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Above or below the meat?
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I go above the meat. Don't like anything in between the smoke and my meat if I can help it. This is with a vertical smoker FYI. Would work fine on a typical grill or standard barrel/pellet smoker by putting it beside the meat......hey we're still talking about what I think we're talking about right? :-)
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Best new toy is my smoker. I've been working on Tri-Tip. I have a sweet spicy dry rub and wrap my Tri-Tip in bacon. It's been fairly good so far. I've also used maple syrup to keep my dry rub on. Any tips are welcome.

Thank you,

Alyce
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This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing.

Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the **** ups can taste good sometimes.
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:-):-):-)
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Hadn't used the Mini UDS in a while...2 3lb chuckies seemed like the perfect reason to dust it off!...SPOG with some Bovine Bold and a sprinkle of coffe rub....RO lump with some hickory....ran 275-300....foiled in a pan with some beer at 170....pulled and rested at 195....these were juicy and pulled/shredded easily....piled high on a toasted bun and topped with a dill pickle slaw my daughter made...TASTY!!

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Looking tasty Keith, bark looks awesome!
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Pit Barrel Turkey this weekend.

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Used the seasoning TioGato sent me in the Troop Support Auction.
Thanks, Jeff, it was mighty tasty. :-)
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I want to buy one of those pit barrel smokers so badly. I think if I got a fourth grill/smoker my wife would make me live in one of them.....:-)
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Nice....how big of a bird/how long of a cook?
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