What's on the smoker today?

[INMT]

End result. View attachment 415025

That looks fantastic. How’d you prepare it?

 

[Caseknife]

With the garden coming along nicely, thought of smoked salsa.
View attachment 414192
Smoked onions, bell peppers, tomato cut in halves. grilled peppers & more tomato.
Grilled Sweet peppers, jalapeno, Serrano, & couple of small roasted habanero.
Chopped & blended. Salt, pepper, cider vinegar.
View attachment 414193

Smoked salsa is great, adds a unique flavor.

 

[elkfanatic]

That looks fantastic. How’d you prepare it?
[/QUOT brown sugar brine for five days

That looks fantastic. How’d you prepare it?

Brine for five days
Mustard as a binder and cover with a bbq rub
Smoke low and slow @ 150°-165° till internal temp hits 135-140. Apply my glaze and put back in at 250° till internal hits 145°. Cover with foil and let sit for 30 minutes.
Takes all day but worth it!

 

[Dave N]

Pellet grill pizza!

 

[shannerdrake]

Smoked/seared elk backstrap. Peter Luger Tomato Salad (garden tomatoes). BBQ sweet potato wedges. Cast iron mushrooms with garden peppers, onions, and herbs. Homemade horseradish sauce and blue cheese butter.

Garden tip, I buy the whole peeled garlic bags and all spring and summer have been burying the funky ones in my raised beds and trimming the green sprouts and using like and instead of chives or green onions. Really something special.

 

[shannerdrake]

Yesterday’s elk backstrap; today’s sandwich