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  1. #101

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    Lucky me!

  2. #102
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,851

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    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  3. #103
    Join Date
    Oct 2010
    Location
    Gods Country, Colorado
    Posts
    2,993

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    Quote Originally Posted by JohnCushman View Post
    Hank, there's a slab with your name on it
    I'll swing by on my way home from Lamar tomorrow and pick mine up..
    God's trying to bless America, there's just too many people getting in the way.

  4. #104
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,851

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    I still haven't gotten my house cleaned up good enough to have people over, dude. It's embarassing.
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  5. Default

    Looks delicious, my favorite part of the hunt.

  6. #106

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    Hotdogs yesterday, but I'm too embarrassed to post a picture.

  7. #107
    Join Date
    Oct 2015
    Location
    Front Range of Colorado
    Posts
    304

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    I smoked 4 racks of baby back ribs for the 4th....used the 2:2:1 method with a dry rub. Turned out decent but a bit over cooked. First try on a smoker (borrowed for the day). Think I'm going to have to save my pennies for one.

  8. #108

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    We have done a lot of Tri Tips lastly.

    Salt, Pepper and a little of tri tip rub. Smoke at 250 until 130-140 depending on liking. Rest 15 minutes in a cooler and then reverse sear on black iron skillet.

  9. #109

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    Plan is to rustle up some belly's to commence curing with Cush's smoked bacon recipe.

  10. #110

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    Just did 2 salmon filets for dinner for me and my wife....first try at salmon and it came out great. Brown sugar/kosher salt/pepper dry cured for about 8 hours with a 1 hour rest at room temp and then an hour in the smoker at 200-225. Will for sure do this again.

  11. #111

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    Yesterdays 150lb hog roast for my old mans retirement party.

  12. #112
    Join Date
    Dec 2013
    Location
    Decatur, OH
    Posts
    1,144

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    Pork ribs and beef rib cutlets today. Made enough for dinner this evening and some to take to work tomorrow. Smoked with applewood.
    Attached Images Attached Images   

  13. #113
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    8,851

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    When it's 100 degrees and you don't want to cook inside.Name:  KIMG0193.jpg
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    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  14. #114
    Join Date
    Jan 2008
    Location
    Eastern Idaho
    Posts
    1,463

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    Did some bacon wrapped antelope steak over the weekend, turned out great. My supply of antelope is dwindling........
    Attached Images Attached Images  
    "If you can read this...Thank a teacher. If you're reading this in english...Thank our military"

  15. #115

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    Damn bacon wrapped antelope sounds great! Bacon, thin smoked ham, black olives, and some low moisture mozz on the GM....

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  16. #116

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    Quote Originally Posted by Eric.MN View Post
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    Yesterdays 150lb hog roast for my old mans retirement party.
    Nice, was it a feral hog?

  17. #117

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    Had my smoker pretty busy the last 10 days; brisket, a pork loin roast, and a bunch of sea salt.
    3 1/2 lbs of pecan sea salt, about 1 lb of oak sea salt and had some mesquite from earlier I made into ghost chili sea salt. 3 ghosts ripened over the last week so I dried them and ground them with the mesquite. I think I will add some more mesquite salt, it is quite hot and very flavorful I'm told.
    If I can find the right chiles I plan to do some smoked paprika late summer.

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  18. #118

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    Baby backs, lightly rubbed with sea salts & other spices

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    smoked with alder and apple wood 3 hr, wrap in foil with angry orchard and onion chunks 2 hr, another half unrapped on the rack. 225 deg. all the way

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    I was going for fall off the bone, pretty close

  19. #119

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    Quote Originally Posted by wytex View Post
    Nice, was it a feral hog?
    Was not, local farm raised.

  20. #120

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    Moose Top round or "London broil"

    Mrs BF informed me yesterday that I would be cooking dinner Today. She has an appointment to get her nails done.

    I got two packs "London Broil" from the freezer to thaw. They were 2 pounds each. Usually she grills them and they are always good.
    I planned to smoke them. Never did that before.

    Heated 1-1/2 cup water with 2 beef bullion cubes and let it cool.
    Added 1/4 cup cider viniger
    Threw it all in a gallon baggie to marinate overnight.
    Pre-heat Masterbuilt smoker set at 195 degrees
    I injected the meat with marinade, coated with olive oil, sprinkle sea salt, pepper, and jalepeno garlic.
    Used hickory chips, with some cider viniger in the drip pan

    90 minutes, one was 138, the other 140. Removed from smoker, wrapped in foil and let rest 30 minutes.

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    Very pleased, nice smoke flavor

  21. #121
    Join Date
    Aug 2016
    Location
    Bixby Oklahoma
    Posts
    181

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    I’d eat that in a pinch. Looks great!

  22. #122
    Join Date
    Aug 2016
    Location
    San Antonio TX
    Posts
    107

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    Not on the smoker, but on the grill
    3 1/2 tomahawk ribeye, room temp, extra virgin olive oil, super hot bed of mesquite coals, coarse sea salt n fresh ground pepper, nice n rare w a good crust

  23. #123

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    [QUOTE=wytex;2657516]The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
    Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
    Anyone else fire up the smoker today?

    Everyone that I have talked to said that wild turkey is so tough its nearly inedible. We finally got around to smoking one of them we had in the freezer and it was awesome. I wouldn't call the leg tender like the breast was but it was not tough. Very tasty with mesquite wood smoke and whatever seasoning my gal put on it. I recommend giving it a try if you hunt turkey.

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