m3n00b
Well-Known Member
Just threw 2 rack of babies on the smoker. Gonna whip up some abts and put them on the rack above.
Just threw 2 rack of babies on the smoker. Gonna whip up some abts and put them on the rack above.
Remmy said:Here is a blog I started over a year ago that has the recipe. Haven't updated it in a while!
http://remmysque.blogspot.com/2012/02/smoked-meatballs.html
I am doing these tonight for a church potluck tomorrow. Thanks for the recipe!!!
Pics or it didn't happen.
Sounds like an awesome time. Wish I was smoking today. Cheers, brotha.
Smoked pork roast! Filled with apples and sage, smoke roasted with cherry. Yum!
I'm i too late for dinner?Smoked pork roast! Filled with apples and sage, smoke roasted with cherry. Yum!
So I smoked 4 butts and 2 briskets over the last 2 weekends and now I have a crap ton of meat leftover. Anyone have any good recipes for some beef tacos? Chili Verde?
Oh I will be doing that too.......with beans.......... But I have a lot left!
If you have a vacuum sealer, seal them up in individual portions and freeze them. To reaheat, boil in the bag for 10 minutes (don't microwave!). Open bag and eat. It will be exactly as it was when you took it off the smoker.
this is such a great idea
If you have a vacuum sealer, seal them up in individual portions and freeze them. To reaheat, boil in the bag for 10 minutes (don't microwave!). Open bag and eat. It will be exactly as it was when you took it off the smoker.
That sounds amazing.
I have already done that, they are in the freezer now. Just looking for some alternate things to do with them besides chili or putting it on abun. I do nachos with it also.
ChefRex said:How about pulled pork tacos? I like them on a corn tortilla topped with picked onions,hot peppers and Sriracha.
Nice.
I make smoked pulled pork tacos, too. With corn tortillas an homemade salsa verde (I roast the peppers and tomatoes).
I have a bumper crop of tomatillos coming in, salsa verde and a green chili are both in the works.
I have a bumper crop of tomatillos coming in, salsa verde and a green chili are both in the works.
Pulled pork tacos, you say?
Do it up!
Any way to keep the temp steadier?
Grimster said:I got tired of the constant temperature battle several years ago and bought one of those digital controlled electric smokers from Lowes (about $300) and the quality of what I was able to smoke went up exponentially. It felt like cheating.
I have one of those too. I don't feel like its cheating I prefer to think of it as smoking food for really busy/lazy people and I'm kinda both. I've had awesome results with mine.
Brings a tear to my eye,Pulled pork tacos, you say?
Do it up!
16 pound brisket going on the mak tomorrow afternoon, going to do the no foil method again, will keep you guys updated!
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