Chicken avocado poblano burgers. Topped two with pepper jack and two with chihuahua cheese. Damn tasty. First time making them. Next time I’ll go heavier on the poblano.
What’s on your Smoker or Grill today?
- OP 🔹 Patriot
- Start date
Chicken avocado poblano burgers. Topped two with pepper jack and two with chihuahua cheese. Damn tasty. First time making them. Next time I’ll go heavier on the poblano.
Grilled Hot dogs
Potatoes salad
Corn on cob
German chocolate cake w/ice cream
Potatoes salad
Corn on cob
German chocolate cake w/ice cream
Pics or it didn’t happen
It goes on tomorrowPics or it didn’t happen
Not grilling at 11pm lol
Optimus🤖
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Which lift and shocks did you go with?Kebabs in the rain
Fred Flintstone Dino Ribs on the M1 stick burner. Snake River Farms finest. Gonna be guud.
Cheers!
Cheers!
cheatin today
instant pot
baby backs
bottle not labeled
1/2 & 1/2
instant pot
baby backs
bottle not labeled
1/2 & 1/2
an hour later
eating already
eating already
Excited to learn more from you guys on smoking. Picked up a Traeger Woodridge pro yesterday. Smoked a tri tip last night and it turned out perfect! Getting prepped for a big bbq tomorrow afternoon with friends and family. Got a 21lb brisket from Costco. Got it all trimmed up and I would guess it’s finished at about 17lb.
Been reading last night and this morning on tips and tricks. Here is the plan considering the weight of it.
225 degrees on super smoke mode
Put it in around 6pm tonight
Pull it around 165-175 early tomorrow morning. I’ve heard to stick my temp probe between the flat and point? Correct?
Wrap in paper with tallow applied.
Turn the smoker up to 250 and let it ride out to 202 degrees internal. Rest it for an hour or so in a towel.
Plan is to be ready around 1pm tomorrow afternoon.
Thoughts or suggestions welcome!
Fingers crossed I have a nice barked brisket tomorrow.
This shit is nerve racking!!
Been reading last night and this morning on tips and tricks. Here is the plan considering the weight of it.
225 degrees on super smoke mode
Put it in around 6pm tonight
Pull it around 165-175 early tomorrow morning. I’ve heard to stick my temp probe between the flat and point? Correct?
Wrap in paper with tallow applied.
Turn the smoker up to 250 and let it ride out to 202 degrees internal. Rest it for an hour or so in a towel.
Plan is to be ready around 1pm tomorrow afternoon.
Thoughts or suggestions welcome!
Fingers crossed I have a nice barked brisket tomorrow.
This shit is nerve racking!!
Bbq rub rotisserie chicken earlier now got 3 slabs of ribs on grill…
bbq on grill
pinto beans
Collard greens
7 layer salad
Corn on the cob
Can’t wait to eat in about 90 min to 2hrs…
Really hope I don’t get called into work lol
Was that "LUNCH"?
Dry rub for me
Kinder hickory brown sugar for my son
Sweet baby Ray OG for wife
Didn’t get pic on the grill as natives where hungry and restless… had to hurry and get food in as I was fearing my well being. lol
Optimus🤖
Leader of the Autobots
Tremor of the Month 🏆
Meetup Organizer 🎲
Founding Member 📜
GB Coordinator 📢
- Sep 20, 2023
- 13,225
- 35,913
- I always respond first.
- Double Deuce Carbonized Gray F250 Platinum 7.3L Tremor
- She's still riding...
Love it! I will not post the dry rub I had but this looks great
.Haha.Love it! I will not post the dry rub I had but this looks great
Happy wife happy life…
She liked the rib rub so much she helped tug the meat and bones later
- Feb 22, 2025
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No pics cause it hasn’t happened yet but after work today we started preparing for Saturday. Myself and two college buddies are roasting a whole hog on a concrete block pit. It’s been WAY too long since we did this - 5.5 years - need to get back in the loop and do this more often. Nearly everyone we invited said they’d be here, so we are feeding about 60. Decent crowd, weather should be sunny and 75 Saturday, but tmr (Friday) apt to be raining while we finalize prep. I’ll get some pics up on Saturday of the cook!
Everything looks good as far as your plan. Hopefully it turned out delicious!Excited to learn more from you guys on smoking. Picked up a Traeger Woodridge pro yesterday. Smoked a tri tip last night and it turned out perfect! Getting prepped for a big bbq tomorrow afternoon with friends and family. Got a 21lb brisket from Costco. Got it all trimmed up and I would guess it’s finished at about 17lb.
Been reading last night and this morning on tips and tricks. Here is the plan considering the weight of it.
225 degrees on super smoke mode
Put it in around 6pm tonight
Pull it around 165-175 early tomorrow morning. I’ve heard to stick my temp probe between the flat and point? Correct?
Wrap in paper with tallow applied.
Turn the smoker up to 250 and let it ride out to 202 degrees internal. Rest it for an hour or so in a towel.
Plan is to be ready around 1pm tomorrow afternoon.
Thoughts or suggestions welcome!
Fingers crossed I have a nice barked brisket tomorrow.
This shit is nerve racking!!
View attachment 212063View attachment 212064
Only thing I'd suggest it letting it rest much longer. Couple hours at least. You'd be surprised how much juicer it is just by leaving it alone.
