Recent content by barelfly

Just about a week out until the holiday. What does everyone have planned for their meals? Always a fun week to see what everyone is cooking/smoking. Doesn’t have to be smoked, anything goes here! Let’s hear about it! For us, thinking a rib roast if we can find one. Monday I’ll be going to...

Been a bit since I smoked a brisket. Couldn’t find what I wanted at Costco so went to a local butcher and was able to find an 11lb packer, choice grade. After trimming and rubbing with Oak Ridge Black Ops, got this going at 2am at 250*. Pulled just after 12pm with everything being probe tender...

Anyone on the board make paella? I know it’s not something we would use the Smokin-it for, but I know we all have other cookers. I made a Paella last night, although - had to resort to the stove top and oven due to the damn wind! Was gusting over 30mph yesterday afternoon/evening, so inside...

Made some English Cut ribs in the #3D today. Really enjoyed these! Been a while since I last made these. Dry brined over night then rubbed with Oak Ridge BBQ Black Ops and smoked with oak and apple chunks. Served them up with a baked potato and green bean salad. Cooked at 250 for about 6-7 hours...

Used the 3D for some tri-tip today. The tri-tip comes from a local ranch here in New Mexico that I found a few months back - they have shop in town and the quality is outstanding! I think its comparable to American Wagyu, marbling has been great on the different cuts I’ve had and most everything...

In my years of life, meatloaf is something I grew up eating and we occasionally eat here at home. My son loves it with what he calls my wife’s grey gravy (although last night it was perfectly creamy white!). But something we have never tried is smoked meatloaf. I read a few threads here and on...

Hey all, I came across a very cool app recently called Paprika Recipe Manager 3. Another board I read posted about it, so I purchased it for $2.99 (was on sale, not sure if still is). I use to keep quite a few web pages always open on my phone and iPad of recipes, I’d add to favorites and my...

Used up the other 5lbs of belly for some brown sugar cured, pepper bacon! Man this smells great! I went more wood chunks than I have before, added some in later in the smoke to get a little more as I wasn’t seeing much smoke. Will see how it tastes after chilling in the fridge for a day or...

Will start with today - took a small packer brisket and split it up for Corned Beef for St. Paddy’s day, the other half for pastrami Reuben sandwiches with some of my home made kraut. Didn’t get a sammich pick but some nice sliced pastrami here! When I smoked the side, I took it to temp, about...

Made some sausage recently, brisket and pork butt with jalapeño. This is the second time I’ve made this sausage and really like it. Let it go through the 3D for a few hours and got some great smoke on it - great color and wonderful flavor!

Tried two new bacon flavors this go. On the left is spicy garlic jalapeño and on the right is a sweet bourbon bacon. Also got to try out the DIY fan to help with air circulation with the lower temps. If it was so late, I’d fry some up now! But the nibble taste is showing spicy and sweet!

After making charcuterie earlier this year, my buddy and I wanted to try sausage. We really like a jalapeño smoked sausage we get at a local BBQ joint so gave it a whirl with our own recipe that we came Up with after researching. 8.5lbs brisket 1.5lbs pork butt 25 charred jalapeños, finely...

My daughter is graduating in two weeks! So, party at our house! Had to call in backup and borrow my Dad’s #2 to help with the load. On the left in the 3D are two prime briskets, 18.05lbs on top and 18.97lbs on the bottom. Rubbed with Meat Church “The Gospel” all purpose rub. On the right in...

For the past few years, I’ve had this itch to make charcuterie. Last year I bought the Umai Dry charcuterie kit but never made time or planned a day to make the meat. Well, today was the day. My good friend and I made 15lbs of charcuterie today. Traditional pepperoni, salami soppressata, and...

Went for another round of bacon the past few weeks. Did the same box cure process (actually just out in 1/4 cup of cure into zip bag with 4.3lbs of belly)but went 10 days waiting for the firmness to be right. One slab was  4.3lbs of Brown sugar flavored and other was 4.3lbs of my spin on a...