u/VibratingNinja

Got all the bells and whistles now!

Smoked at 225F until 130F internal. Then rested as I preheated my cast iron griddle to sear it.

I plan to refrigerate it and slice it thin with my meat slicer and make french dip sandwiches.

Smoked at 225F until 130F internal on my recteq pellet grill with hickory pellets. Then rested as I preheated my cast iron griddle to sear it.

I plan to refrigerate it and slice it thin with my meat slicer and make french dip sandwiches.

Coated with my homemade seasoning, smoked at 225 for 14 hours then wrapped and rested in a cold oven for 2 hours.

I pulled it at 198 because it was probe tender. Whole cook was unwrapped until the resting.

Used my pellet smoker with hickory pellets

Holy shit I was not expecting this spice level from any fast food place. Sauce actually tastes wonderful, bright and fruity. I like to think I have a high spice tolerance, and this had me sweating.

I recommend it.

3.5 lbs ground beef
1 28oz can crushed tomatoes
2 sweet onions, diced
2 carrot, diced
3 ribs celery, diced
2 bell peppers, diced
1 can pinto beans
1 can black beans

1T Smoked Paprika
2t cayenne
1t each arbol, ancho, and chipotle powder

1t garlic powder
1/2t onion powder
1/2t cumin
1/2t black pepper

I also added 2 cups of beef stock

Cooked on smoker at 325 with the meat on a rack over the dutch oven until meat reached 150F. Broke up the meat and added it to the chili, and back on the smoker with the lid on the dutch oven for 30 more minutes.

Wanted to try something a bit different.

2lb ground beef
1lb ground pork
1c bread crumbs
1c whole milk
1 sweet onion, diced
1 bell pepper, diced
2-1/2 T of my homemade bbq seasoning
1/4c ketchup
1-1/2T Worcestershire sauce

Smoked at 200 for an hour, then at 375 until 150 internal. I used a water pan underneath.

First time making ribs. Much better smoke than I was expecting from a pellet grill

Went to Costco this morning and spotted a beautiful pack of ribs. So I decided that's going to be my first cook on my new flagship

We're doing tri tip tomorrow!

Dry brined for 4 hours. Slow cooked until 125, then seared on cast iron.

Everything was working fine for the first hour or so, and then it just would not stay connected.

Dried overnight in the fridge. Smoked at 165 for two hours until it hit 145 internal. Shocked it in cold water and ice. Reheated at 275.

Beef short ribs. 225 until 160, wrapped and cooked until 203.

Absurdly tender.