What's cooking tonight?

[tRidiot]

Gotcha. For my 2-3-1 ribs, I run it at about 165 degrees. That's for baby backs.

I could see that... my smoker will run 160-180 or so on the "smoke" setting... maybe I'll give that a try, who knows.

 

[doctorjj]

I could see that... my smoker will run 160-180 or so on the "smoke" setting... maybe I'll give that a try, who knows.

I must have been drunk when I wrote that. I run the egg at 210 or 215. Not 165. But anyway, dome temp of 210-215 and I usually have to increase the middle time to 3 hours, foiled, to get them as tender as I like.

 

[n423]

Got a big roast and pinto beans in the crockpot for tonight,can't wait, smells good!

 

[diyprepgirl]

Looks like smoked bacon wrapped corn (first time to try this) and steak in a coffee based rub.
A friend came up with the rub recipe.
Shot or two of tequila for the cook?

View attachment 49756

I have a recipe you should try! I can't take the credit for it, but it's baconliscious! My hubby came up with this artery clogging delicious ride on the express train to cardiac arrest! He simply calls it "Redneck Sushi".
Take 1 lb. Of bacon and make a lattice. (Basket weave, or bacon weave! ) Take 1 lb of ground beef, or ground venison and season to taste. He uses salt, pepper, Cavenders Greek seasoning, liquid smoke, worcesteshire sauce, and 1/2 onion (minced). Once you have all that mixed up, spread it on top of the bacon lattice. Top with finely chopped fresh spinach and mushrooms. Cover with your favorite cheese. Then start to roll the ingredients (like you would Sushi or a pinwheel ). Place in smoker for about 2.5 to 3 hours on 250 to 275 degrees. We recommend a cold Shock Top beer to accompany this culinary delight! Enjoy!! Send pictures of your attempts! [emoji12]

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[diyprepgirl]

I did rosemary and garlic pork chops, sous vide, in hard apple cider. Then took the excess liquid and made a reduction sauce. That with some sautéed apples. I have outdone myself!

Drooling!

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[dennishoddy]

I have a recipe you should try! I can't take the credit for it, but it's baconliscious! My hubby came up with this artery clogging delicious ride on the express train to cardiac arrest! He simply calls it "Redneck Sushi".
Take 1 lb. Of bacon and make a lattice. (Basket weave, or bacon weave! ) Take 1 lb of ground beef, or ground venison and season to taste. He uses salt, pepper, Cavenders Greek seasoning, liquid smoke, worcesteshire sauce, and 1/2 onion (minced). Once you have all that mixed up, spread it on top of the bacon lattice. Top with finely chopped fresh spinach and mushrooms. Cover with your favorite cheese. Then start to roll the ingredients (like you would Sushi or a pinwheel ). Place in smoker for about 2.5 to 3 hours on 250 to 275 degrees. We recommend a cold Shock Top beer to accompany this culinary delight! Enjoy!! Send pictures of your attempts! [emoji12]

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Thanks for the recipe. I can't think of one meal on the smoker or grill that has been with the samoo recipe. We are always open to new things.

 

[tRidiot]

I have a recipe you should try! I can't take the credit for it, but it's baconliscious! My hubby came up with this artery clogging delicious ride on the express train to cardiac arrest! He simply calls it "Redneck Sushi".
Take 1 lb. Of bacon and make a lattice. (Basket weave, or bacon weave! ) Take 1 lb of ground beef, or ground venison and season to taste. He uses salt, pepper, Cavenders Greek seasoning, liquid smoke, worcesteshire sauce, and 1/2 onion (minced). Once you have all that mixed up, spread it on top of the bacon lattice. Top with finely chopped fresh spinach and mushrooms. Cover with your favorite cheese. Then start to roll the ingredients (like you would Sushi or a pinwheel ). Place in smoker for about 2.5 to 3 hours on 250 to 275 degrees. We recommend a cold Shock Top beer to accompany this culinary delight! Enjoy!! Send pictures of your attempts! [emoji12]

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What you're describing is one variation of a "fatty"... I have done several of these, usually with sausage wrapped in bacon. Fillings vary from Philly cheese steak, to breakfast (eggs and such), pizza toppings and much much more. I've also done some wrapped in pizza crust on the outside. It's a nice experiment to try various different kinds.

Here's a whole forum section on them:

http://www.smokingmeatforums.com/f/175/fatties