Fun with the smoker
- Thread starter reefraff
- Start date
bionicarm
Active Member
Potatoes and broccoli? Come on. Is that how you're going to justify the healthy eating aspects of that artery-clogging bomb? Yeaaa, those 'taters and greens' will just suck up all that pork grease. Don't forget to top it off with a ladle full of melted Velveeta or cheddar cheese. Send a picture to that Man vs. Food guy. He'd love to try that concoction.
darthtang aw
Active Member
Add some honey ham in the mix before the crispy bacon next time.
Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.
Darth (Alla doesn't know what he is missing) Tang
Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.
Darth (Alla doesn't know what he is missing) Tang
reefraff
Active Member
Quote:
Originally Posted by bionicarm http:///forum/thread/382702/fun-with-the-smoker#post_3341920
Potatoes and broccoli? Come on. Is that how you're going to justify the healthy eating aspects of that artery-clogging bomb? Yeaaa, those 'taters and greens' will just suck up all that pork grease. Don't forget to top it off with a ladle full of melted Velveeta or cheddar cheese. Send a picture to that Man vs. Food guy. He'd love to try that concoction.
I don't have to justify anything. It's just too rich with pure meat. Does make a great sammich filling. Doing something like this once or twice a year is about as unhealthy as drinking a 12 ounce beer once a day. Also, it's cooked on a pan with holes in the bottom (done about half way though the cooking time) to drain off the grease so while it ain't going to make the gorp health eating cookbook it didn't come out greasy at all.
Someone has suggested putting cheese in the middle. YUCK!!!!
Originally Posted by bionicarm http:///forum/thread/382702/fun-with-the-smoker#post_3341920
Potatoes and broccoli? Come on. Is that how you're going to justify the healthy eating aspects of that artery-clogging bomb? Yeaaa, those 'taters and greens' will just suck up all that pork grease. Don't forget to top it off with a ladle full of melted Velveeta or cheddar cheese. Send a picture to that Man vs. Food guy. He'd love to try that concoction.
I don't have to justify anything. It's just too rich with pure meat. Does make a great sammich filling. Doing something like this once or twice a year is about as unhealthy as drinking a 12 ounce beer once a day. Also, it's cooked on a pan with holes in the bottom (done about half way though the cooking time) to drain off the grease so while it ain't going to make the gorp health eating cookbook it didn't come out greasy at all.
Someone has suggested putting cheese in the middle. YUCK!!!!
ironeagle2006
Active Member
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
reefraff
Active Member
Quote:
Originally Posted by Darthtang AW http:///forum/thread/382702/fun-with-the-smoker#post_3341970
Add some honey ham in the mix before the crispy bacon next time.
Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.
Darth (Alla doesn't know what he is missing) Tang
Mmmmm. Ham. Great idea. Actually we threw a spiral sliced ham in the smoker for Christmas. Lightly sprinkled with brown sugar and kissed with some maple smoke. Holly Crap that was unexpectedly good.
Originally Posted by Darthtang AW http:///forum/thread/382702/fun-with-the-smoker#post_3341970
Add some honey ham in the mix before the crispy bacon next time.
Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.
Darth (Alla doesn't know what he is missing) Tang
Mmmmm. Ham. Great idea. Actually we threw a spiral sliced ham in the smoker for Christmas. Lightly sprinkled with brown sugar and kissed with some maple smoke. Holly Crap that was unexpectedly good.
reefraff
Active Member
Quote:
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
Quote:
Originally Posted by reefraff http:///forum/thread/382702/fun-with-the-smoker#post_3341990
Quote:
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
Originally Posted by reefraff http:///forum/thread/382702/fun-with-the-smoker#post_3341990
Quote:
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
reefraff
Active Member
Quote:
Originally Posted by DragonZim http:///forum/thread/382702/fun-with-the-smoker#post_3342047
Quote:
Originally Posted by reefraff http:///forum/thread/382702/fun-with-the-smoker#post_3341990
Quote:
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
Not at all. Hasn't been really cold though, maybe in the 20's when I did some chicken and it held 225 at about 2/3rds on the heat control. Wind doesn't affect much it either.
Originally Posted by DragonZim http:///forum/thread/382702/fun-with-the-smoker#post_3342047
Quote:
Originally Posted by reefraff http:///forum/thread/382702/fun-with-the-smoker#post_3341990
Quote:
Originally Posted by ironeagle2006 http:///forum/thread/382702/fun-with-the-smoker#post_3341985
Or h3ere is what I do soetimes to really make things FUN. Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon. Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms. Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY. Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.
Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.
You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
Not at all. Hasn't been really cold though, maybe in the 20's when I did some chicken and it held 225 at about 2/3rds on the heat control. Wind doesn't affect much it either.