Smokers, the meat kind.

Discussion in 'The Water Cooler' started by Okiebob, Mar 1, 2021.

  1. cls74

    cls74 Legendary Woodsman

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    That's one thing I wish we had around here though, always see people posting amazing deals on Prime grade beef and other items from Costco.
     
  2. Justin

    Justin Administrator

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    I'm spoiled - Costco is literally halfway between my house and the office. Some weeks I stop in on Monday night after work and pick up a 5 pack of ribeyes. I then proceed to eat one every night until they're gone. :lol:
     
  3. cls74

    cls74 Legendary Woodsman

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    Nothing wrong with marinades, I actually use this stuff quite a bit. Just have to watch for flare ups when grilling as you mix oil into it


    download (1).jpeg
     
  4. MnHunterr

    MnHunterr Grizzled Veteran

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    I mixed italian dressing, soy sauce, worchester sauce, garlic, regular Dan-O's/spicy Dan-O's seasoning, and pepper.
     
  5. greatwhitehunter3

    greatwhitehunter3 Grizzled Veteran

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    Jake, have you done chicken thighs yet? Honestly probably my favorite thing on my pitboss so far.

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  6. MnHunterr

    MnHunterr Grizzled Veteran

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    I made chicken breast 2 nights ago. Marinated in pickle juice for 2 days and seasoned with regular and spicy Dan-O's. Some of the best chicken I've had.
     
  7. greatwhitehunter3

    greatwhitehunter3 Grizzled Veteran

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    Try thighs. IMO, 10x better than breasts and I'm a breast man.

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  8. cls74

    cls74 Legendary Woodsman

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    Yep, boneless, skinless chicken thighs slowly becoming my favorite grilled chicken. Fried remains breasts, but on the grill thighs have a lot more moisture and flavor.
     
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  9. cls74

    cls74 Legendary Woodsman

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    Cheaper too
     
  10. Justin

    Justin Administrator

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    I'm 100% in on the chicken thighs on the smoker/grill. Breasts get dried out way too easily.

    When I do cook breasts I always pound them out so they're relatively even thickness, rub them down, and use a temp probe. The minute they touch 163-165 I pull them off. You let them sit too long and they dry out quickly.
     
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  11. Sota

    Sota Legendary Woodsman

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    So tonight I have steaks from Paul and Kathy's boneless top sirloin. Going to cook corn on the grill with the steaks. The local steaks are as good as any steakhouse steak I have had anywhere.
     
  12. greatwhitehunter3

    greatwhitehunter3 Grizzled Veteran

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  13. Birdswacker

    Birdswacker Weekend Warrior

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    Croix Valley sauce it’s the s??t!!
     
  14. cls74

    cls74 Legendary Woodsman

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    Didn't have time to toss them on the smoker.

    Smashed potato tacos!

    FB_IMG_1623552678076.jpg
     
  15. Birdswacker

    Birdswacker Weekend Warrior

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    I threw a couple pork tenderloins on with some Jack Daniels chips.
    Dam them SOB’s were good!!!

    You guys needs to try the Jack Daniels chips they’re made from the barrels they make their whiskey in.
    I get them from the big blue store
     
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  16. jrk_indle84

    jrk_indle84 Grizzled Veteran

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    First time firing smoker up this summer with a prime rib. Usually let them sit in fridge over night after seasoning but I'm impatient today. [​IMG]

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  17. jrk_indle84

    jrk_indle84 Grizzled Veteran

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    Not very big roast so didn't take about 2.5 hours. Got it up to about 130 now just waiting to cut into it.[​IMG]

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  18. cls74

    cls74 Legendary Woodsman

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    Ugh, just bought two of these....


    I'm weak :lol:
     
  19. cls74

    cls74 Legendary Woodsman

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    No sliced pic?
     
  20. axtell343

    axtell343 Die Hard Bowhunter

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