Post your Meat P0rn!!
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PapaSop Look here for the recipe. https://meatgistics.waltonsinc.com/topic/4420/smoked-meat-loaf
Idaho Smokey
Duh. Can’t believe I missed that. Thanks. -
Tri-tip 
Sliced Tri-tip 
One of 3 briskets 
Sliced Brisket 
Johnny Trig style baby back ribs.
Smoked meat loaf. 
S’mores pie.Idaho Smokey - It all looks amazing
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Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
Idaho Smokey Good looking spread. Looks like someone has some pretty good handle on doing it right
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Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
“A smooth sea never made a skilled sailor.”
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Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
Surg said in Post your Meat P0rn!!:
Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
You and me both buddy!!! That meatloaf that Idaho Smokey posted is calling my name
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Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
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HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
Dr_Pain those ribs
look great. -
Grimpuppy Absolute works of art.
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I am about to fire of the pit for the Thanksgiving meal with my parents, bird is about to be pulled out of the brine and seasoned with just salt and pepper. I think I am going to spatchcock it.
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I am about to fire of the pit for the Thanksgiving meal with my parents, bird is about to be pulled out of the brine and seasoned with just salt and pepper. I think I am going to spatchcock it.
HerbcoFood don’t forget a few pics if you have time. That sounds great.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
HerbcoFood You’re way ahead of me. Mine’s on the brine.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
HerbcoFood Looking good, never thought to spotchcock a turkey, have done chickens before.
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I spatchcock and dry brine the turkey and then smoke it. They turn out really good.
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I spatchcock and dry brine the turkey and then smoke it. They turn out really good.
Idaho Smokey That does look fantastic. For Thanksgiving I have to do it in the oven because I have to have stuffing, but often in the summer we cook one on the grill so might try one then.
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Idaho Smokey That does look fantastic. For Thanksgiving I have to do it in the oven because I have to have stuffing, but often in the summer we cook one on the grill so might try one then.
bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey Looks too good to eat! Enjoy your Thanksgiving!
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey that is one tasty looking bird. Enjoy.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey I fill the turkey cavities and put the left over in a pan, I can’t get enough.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey great looking bird.
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