What's on the smoker today?

[Nick87]

Did a test run on 5 lbs of geese. Pepperoni pizza; pepperoni seasoning, italian seasoning, and mozzarella cheese. 25% pork trimmings. Wanted to try something different turned put pretty good. Only 70 pounds to go plus 2 deer.

 

[jbseamus83]

Did a test run on 5 lbs of geese. Pepperoni pizza; pepperoni seasoning, italian seasoning, and mozzarella cheese. 25% pork trimmings. Wanted to try something different turned put pretty good. Only 70 pounds to go plus 2 deer.

Nick - What kind of casings dis you use for that?

 

[wytex]

Spanish peanuts and cheese on the smoker this morning.

 

[ssmusicman]

Some ribs, well, just because....

 

[Nick87]

Nick - What kind of casings dis you use for that?

Hi mountain collagen casings 19 or 21mm I think. Lem is another one I've used, seem to be identical.

 

[Four22]

Pork loin on the treager

Was really good, just needs more rub on it next time

 

[/sw]

Misses came home with 8 fryer chickens today because, "they were on sale." We're gonna have chicken coming out of our ears.

 

[EYJONAS!]

Misses came home with 8 fryer chickens today because, "they were on sale." We're gonna have chicken coming out of our ears.

I get 4 Amish chickens sometimes cause of the sale.

Little lawrys and chili powder stuff em with fresh sage and a onion. little butter...... 350 for 1.5 hours on traeger..... bueno

 

[Valley1320]

View attachment 170877

Love it

 

[/sw]

I get 4 Amish chickens sometimes cause of the sale.

Little lawrys and chili powder stuff em with fresh sage and a onion. little butter...... 350 for 1.5 hours on traeger..... bueno

I like the fresh sage and onion idea, will try one that way.

 

[MarvB]

Got the ‘straps rubbed and heading fir the smoker. They will be shredded and beer braised before turning into the street tacos for the game tomorrow.

 

[noharleyyet]

Marinated sirloin..

https://flic.kr/p/2kzwmsH

 

[Jjw4413]

What would be the best wood pellet to use on backstops. Also and advise on time and internal temperature.

 

[WestKyHunt]

What would be the best wood pellet to use on backstops. Also and advise on time and internal temperature.

Personally I wouldn't smoke backstrap unless I was doing a reverse sear.
For reverse sear, smoker temp around 200-250.
Meat temp about 120-125.
Throw in a smoking hot pan or grill to sear. Will have a finishing temperature of ~135 (medium rare).

Pellet flavor is a personal choice. Personally I prefer nut bearing trees for venison. I mostly use hickory and pecan

 

[Nick87]

Finished the last of my geese today. Last few batches were jalapeno cheddar, turned out real good.

 

[JakeInVegas]

Celebrating my son's 17th birthday.

16lb brisket
8lb pork butt
5lbs of pork belly for burnt ends
Chicken quarters will go on later.

No wild game today but we smoked then seared a bunch of venison steaks this week.

 

[Nick87]

Just put a couple pork butts on

 

[noharleyyet]

...a rack of pork ribs & a couple of finger & a half Salt Lick & lemon marinated T Bones later this afternoon. A thawing out mini celebration.

 

[Nick87]

Salt Lick & lemon marinated T Bones

Gonna need more details and pics of that!

 

[noharleyyet]

Gonna need more details and pics of that!

Add fresh squeezed lemon...pour a generous amount of marinade in a baggie to saturate T's, flip sides intermittenly. I use one baggie per tbone. Salt Lick is a BBQ joint south of Austin...first time I've used. The lemon is for tenderizing...

https://flic.kr/p/2kDqEn6