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Old 05-02-2013, 01:43 AM   #1011
Tnoodle
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Mar 2011
Tulsa, Oklahoma
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Turned out great, took the bacon and chopped it up to use in mac and cheese.

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Old 05-03-2013, 03:15 AM   #1012
Gixxer
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Mar 2012
Columbia, SC
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Another pork shoulder gets the nod this weekend. Injected with Cajun butter, rubbed with famous Dave's rib rub. Blue K with a couple chunks of apple.
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Old 05-03-2013, 03:38 AM   #1013
KingBubbaTruck
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Feb 2008
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Picked up a gen 1 MasterBuild 30 the other week. Been really using it a lot.

Brewed up some pale ale last saturday while I smoked a chunk-o-brisket in it.

Made Hot smoked salmon last night.

Got a little AMNS thing coming tomorrow, so going to do some ribs in it Sunday.

Just wish I had some homebrew to go with it. Oh well, I'm filling the pipeline by brewing on Saturday.

 
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Old 05-03-2013, 04:02 AM   #1014
DirtyOldDuck
 
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Jan 2012
Portland, Oregon
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Going to do some bone-in chicken thighs this weekend. I sprinkle them with homemade rub and then smoke them for about an hour with hickory. After an hour I baste with some sauce and throw them on a grill for a few minutes to crisp up the skin and caramelize the sugar in the sauce.

Also going to do some twice-baked potato skins to go with the thighs. Bake potatos and then cut in half lengthwise and scoop out the potato. Sprinkle a little rub on the skins and throw in the smoker for 30 to 45 minutes. At the same time smoke/roast a head of garlic with olive oil. While smoking the skins, make mash potatoes and when the garlic is done add the roasted garlic to the mashed potatoes. When the skins are done, fill them with the roasted garlic potatoes, chives, bacon bits, and shredded cheese and put back in the smoker until the cheese is melted. Be sure to make a bunch because the potatoes will be even better the next day after a night in the refrigerator. Yum.

 
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Old 05-03-2013, 01:48 PM   #1015
jkingery79
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Sep 2012
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Wow those skins sound fan-freaking-tastic. I'll have to give me a shot sometime soon.

 
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Old 05-03-2013, 05:08 PM   #1016
DirtyOldDuck
 
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Jan 2012
Portland, Oregon
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Quote:
Originally Posted by jkingery79 View Post
Wow those skins sound fan-freaking-tastic. I'll have to give me a shot sometime soon.
They are one of my family's favorites. I forgot to add that I usually sprinkle a little more rub over the skins before I put them back in the smoker to melt the cheese. I hope you enjoy them as much as we do.

 
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Old 05-06-2013, 01:31 AM   #1017
DirtyOldDuck
 
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Jan 2012
Portland, Oregon
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Smoked and then grilled chicken thighs with smoked potato skins stuffed with twice baked potatoes.
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Old 05-14-2013, 03:57 PM   #1018
Genuine
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Nov 2011
Putnam, CT
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Old 05-17-2013, 12:10 PM   #1019
JonM
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Milwaukee
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Helping the in-laws with a landscaping project on Saturday, so I'll probably throw a pork butt on the WSM in the morning so we can have sandwiches at the end of the day. Yep, I'm a pretty kick-ass son-in-law.
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Old 05-17-2013, 02:04 PM   #1020
jammin
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Jun 2011
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Run'n 3.5lbs of "Eye of Rib" through the egg for some more beef jerky. Finally starting to get some jerky I'm proud of

One of the keys to getting good slices for me, has been [semi] freezing the meat and using a deli slicer. The jerky comes out uniform and the slices look great.

 
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