What's cookin' boys?

[PapaJ]

Walmart Tomahawk Ribeye. 225 on the smoker for about 2 hours, 45 minutes. Perfect medium rare, melted like butter with every bite. No sear because I don't have a pan big enough for these.

 

[BigG]

Walmart Tomahawk Ribeye. 225 on the smoker for about 2 hours, 45 minutes. Perfect medium rare, melted like butter with every bite. No sear because I don't have a pan big enough for these.
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To be PC I do believe you will be required to rename these pieces of meat. You will no longer be permitted to use the racist name of Tomahawk Ribeye!

 

[RCW]

Walmart Tomahawk Ribeye. 225 on the smoker for about 2 hours, 45 minutes. Perfect medium rare, melted like butter with every bite. No sear because I don't have a pan big enough for these.

Dang....cooked perfect for me.
Look awesome!

I need to think about this smoker thing....Lots of guys and gals making me look like a rookie....

 

[RCW]

Chicken and pork speidies, fresh herb pasta salad, green salad, caprese, and sweet corn by the fire...

 

[Daren Todd]

Dang....cooked perfect for me.
Look awesome!

I need to think about this smoker thing....Lots of guys and gals making me look like a rookie....

A smoker is pretty easy to transition into, and a basic model that uses firewood or charcoal can be found for around $100.

The char-griller I have with the side box smokes or grills. Just depends on where you put the fire.

I got the side box as a 10 year gift from work. It was listed as a portable grill. But as a coworker pointed out, the portable grill is also used as the side box for the large grill.

So I purchased the large grill from Walmart in the off season and mated the two.

There is a small learning curve for getting your heat right for smoking low and slow.

And you have a large readily available source for Maple wood which I would kill for down here.

I end up purchasing a bag of wood chunks in apple wood, maple or hickory, from Academy Sports in town. I found if I fill the charcoal starter jug with charcoal. Get that going. Then fill the fire box with my chucks of wood (5-7 small chunks) mixed with charcoal (un-lit). Then dump the coals i started on top. I can keep a consistent heat for around 4 hours before I have to top the fire box back off.

I use natural hardwood lump charcoal.

I cheat though and smoke the meat for about 4 hours. After that it needs to be tinfoiled. When that time comes, I put the meat in a tinfoil pan, doctor the meat with more seasoning or sauce/ marinade, cover in tinfoil and finish in the oven set at 250 degrees.

There is tons of info for Cook times, recipes, and suggestions online to keep you out of trouble, and good results right from the start.

 

[Fordtech86]

Roast beef with jalapeños and cheese.

I need to get a meat slicer

 

[RCW]

Daren- I certainly have enough maple. A couple acres of it and all around the yard. Probably generate enough just in dead limb wood.....

 

[SidecarFlip]

Pan fried chicken with fresh Ambrosia sweet corn I picked this morning. Salad with sliced cukes and tomatoes and lettuce from the garden too.

Life is good.

 

[Daren Todd]

Daren- I certainly have enough maple. A couple acres of it and all around the yard. Probably generate enough just in dead limb wood.....

That was my thoughts as well. I get enough small limbs in the winter when I trim my apple tree back to keep me going for a while. I chunk them up small to mix in with the hardwood lump charcoal.

I sometimes just use regular oak firewood off the wood pile. 3 or 4 large chunks with a little charcoal to get them going will handle 8 hrs of smoking. That's where I would kill for your ready supply of maple

I have to lock up the bag of maple chunks when not in use though. Gypsy will dig the bag out and chew on the chunks if left in the tub in the sun room. She's developed a taste for maple like her dad.

 

[RCW]

Gypsy would have a lot to naw on ‘round here....first picture is the 2 acres we bought next door. About 130 taps each spring.
Most is Sugar (hard) Maple.

 

[RCW]

Lemon ricotta blueberry pound cake. Not me; that’s the Mrs.

 

[RCW]

Broiled haddock with some goodies.

 

[PapaJ]

To be PC I do believe you will be required to rename these pieces of meat. You will no longer be permitted to use the racist name of Tomahawk Ribeye!

I think when it refers to a cow, it's deemed ok. But I can't invite a Native American over for Tomahawk steaks. I wonder if the Cleveland Indians and KC Chiefs will stop using the chop at games. If they ever get to play again.

 

[Magicman]

I am seeing some mighty tasty looking vittles.

 

[Fordtech86]

Cajun skrimp pasta with homemade garlic bread

 

[skeets]

That looks like whit I did with the pork shoulder I smoked rice, smoked pork and gravy,, thats good eatin !

 

[Magicman]

Shrimp-N-Grits tonight.

 

[Daren Todd]

Starting a couple days ago, I thawed out two Boston Butts totalling 16lbs. Injected them with Honey BBQ creole seasoning and let them marinade for 36 hrs.

Then fired up the smoker at 3am this morning with a little natural lump hardwood charcoal. Just enough to start some split hickory firewood.

Smoked the butts till 9:30 this morning. Then placed them in a tin foil pan. Doctored them up with some BBQ sauce and some cider vinegar in the bottom of the pan. Tin foiled and placed in the oven at 250 degrees.

Should be ready around 5 pm tonight.

Just in time for our Baby Girls gender reveal party. She's pregnant with her first child, and will make number 3 for grandkiddos

 

[RCW]

View attachment 47048

Cajun skrimp pasta with homemade garlic bread

Dang....I need to know what goes in that...

 

[RCW]

Just in time for our Baby Girls gender reveal party. She's pregnant with her first child, and will make number 3 for grandkiddos

Spicy BBQ = girl.

That's my guess, and I'll put a $0.01 bet on it. Terri always said I was the last of the big gamblers..