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Got to try out the Old Smokey with a pork shoulder! Seemed appropriate for Memorial Day.

Sous vide from frozen, 161 degrees for about 18 hours with 1.5 percent salt in bag. Pulled from sous vide and rubbed with yellow mustard, New Mexico red chile powder and garlic powder.

Smoked with a couple chunks of hickory for about an hour at 250-300ish on the Old Smokey. Basted once with a mixture of G. Hughes sugar-free BBQ sauce, ketchup, Sriracha and juices from the sous vide bag.

Served with sugar-free coleslaw.

Ate way too much and am now lying in bed resting 🤣.

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Unofficial WHS Handicap: 9.8 (Last Updated July 12, 2020)

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Driver: :cobra-small: Cobra SpeedZone Xtreme (9°, set to 7.5°), 44.5", Aldila Rogue Silver 60 (110 MSI) Stiff, Lamkin Sonar Connect
3W: :cobra-small: Cobra SpeedZone (15°, set to 13.5°), -3/4" SHORT, Aldila Rogue Silver 70 (110 MSI) Stiff, Lamkin Sonar Connect
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2 hours ago, MattF said:

Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

PMBE.jpg.7ca9b0babf381d59246f6b884c46ffad.jpg1588466705_PMBE2.jpg.19af1bf16350ef55915adc627d42933b.jpg989982447_PMBE3.jpg.700bb79f13d0895429dd33c77790a219.jpg1231776335_PMBE5.jpg.9df4301f9ad952e04e24a9791da6b7ac.jpg750810501_PMBE6.jpg.4e13ec50e711e7788e6d356889805cbd.jpg254068879_CabbagePancake.jpg.5fd978c3f9737c24def04795fce89068.jpg1073322980_CabbagePancake2.jpg.5bd96627834f6037bf3d0a07006cee31.jpg2041472574_PMBE7.jpg.727e07919ea50b519e06e05e94656b07.jpg

I would gladly clog all of my arteries for this meal holy **** that looks good dude

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3 hours ago, MattF said:

Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

PMBE.jpg.7ca9b0babf381d59246f6b884c46ffad.jpg1588466705_PMBE2.jpg.19af1bf16350ef55915adc627d42933b.jpg989982447_PMBE3.jpg.700bb79f13d0895429dd33c77790a219.jpg1231776335_PMBE5.jpg.9df4301f9ad952e04e24a9791da6b7ac.jpg750810501_PMBE6.jpg.4e13ec50e711e7788e6d356889805cbd.jpg254068879_CabbagePancake.jpg.5fd978c3f9737c24def04795fce89068.jpg1073322980_CabbagePancake2.jpg.5bd96627834f6037bf3d0a07006cee31.jpg2041472574_PMBE7.jpg.727e07919ea50b519e06e05e94656b07.jpg

Cabbage looks interesting. Might have to try that. Anything goes great with bacon in it...

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Unofficial WHS Handicap: 9.8 (Last Updated July 12, 2020)

2020 MGS #COBRACONNECT CHALLENGE PARTICIPANT - Check out the pre-chatter thread!

#CC4 WITB (Cobra Black/Yellow Ultralight Cart Bag)

Driver: :cobra-small: Cobra SpeedZone Xtreme (9°, set to 7.5°), 44.5", Aldila Rogue Silver 60 (110 MSI) Stiff, Lamkin Sonar Connect
3W: :cobra-small: Cobra SpeedZone (15°, set to 13.5°), -3/4" SHORT, Aldila Rogue Silver 70 (110 MSI) Stiff, Lamkin Sonar Connect
17° Hybrid: :cobra-small: Cobra SpeedZone, -1/2" SHORT, UST Recoil 480 ESX F4, Lamkin Sonar Connect
4-GW: :cobra-small: Cobra SpeedZone, 2° Flat, -1/2" SHORT, KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
54°, 58°: :cobra-small: Cobra KING Black, 3° Flat, -1/2" SHORT (54°), -1/4" SHORT (58°), KBS C-Taper Lite 115 X-Stiff, Lamkin Sonar Connect
Putter: :taylormade-small: TaylorMade Spider X, 33", Golf Pride Tour Only Red Star
Ball: :Snell:Snell MTB-X Optic Yellow (Also: :srixon-small: Srixon Z-Star XV Tour Yellow)
Tracked By: :Arccos: Cobra Connect powered by Arccos

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Smoked baby-back ribs and Tater Salad yesterday.

IMG_1272.jpeg.a9ad03eea65c6e50288cc8fe7f5d1c24.jpeg

 

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We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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I love to cook and recently cooked the first time the French onion soup. This is just one of the best soups I've tried, I wonder if anyone has his signature recipe for this soup?

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On 5/23/2020 at 10:48 PM, tommc23 said:

I'm glad I ate something else because this went on at 7 pm and just came off now. Cooked it to 200 internal and she felt great to the hand when I pulled it off. Can't wait to try it tomorrow. 

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Tried it today at work and the guys who tried it liked it. I think she turned out good all I gotta do is cut back on the cayenne it has more spice than my rub does with pork.

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Doing chilli dogs and tater tots for the guys at work tomorrow night. Making the chili from scratch with dried peppers is a chore but I like the taste better gotta find the right heat ratio of the dried peppers

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Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm

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18 minutes ago, sirchunksalot said:

Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm

We have 3 locally owned ranch and home stores in our region that carry several brands of pellets in every kind of flavor imaginable, and the prices are cheaper than I can buy online.  When I bought my pellet grill, I thought I would have to keep a stock of pellets on hand, but now I can just drive a mile down the street and get what I want!!

Let me know what you think of the Alder wood.  I haven't tried that one yet.

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We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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Anyone smoke in a kamado? I'm thinking about getting one when we buy a new house *hopefully* next year. Leaning towards a Primo grill if I can get one shipped to the rock without taking out a 2nd mortgage.

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4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

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I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. 

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I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. 
Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure.

Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin.



the more I practice, the luckier I seem to get..

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12 minutes ago, azstu324 said:

Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure.

Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin.



the more I practice, the luckier I seem to get..
 

It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. 

 

The chicken and tenderloin sound amazing!

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@azstu324 I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! 

20200531_184708-01.jpeg.96a5e3830c0d55803a3a6aa5be07c0fe.jpeg My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. 

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[mention=76102]azstu324[/mention] I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! 
20200531_184708-01.jpeg.96a5e3830c0d55803a3a6aa5be07c0fe.jpeg My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. 
That's awesome man! Yeah I think the alder is a perfect wood for those who don't have a smoke-heavy pallet. I find it mixes very well with hickory too.. which is how I'm smoking both the loin and chicken

the more I practice, the luckier I seem to get..

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3 hours ago, sirchunksalot said:

It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. 

 

The chicken and tenderloin sound amazing!

Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. 

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Just now, tommc23 said:

Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. 

I appreciate it. I almost ate too much, it was so good. 

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I couldn't find bone-in short ribs anywhere, so I grabbed some boneless ones. Gonna braise them in the dutch oven tonight for this week's dinner protein. They're brining in the fridge right now, I'll post pics when I'm done!

edit: nomination for ugly delicious, this came out great

Developed a nice fond in the Dutch oven then threw in the mirepoix and tomato paste. Deglaze with some cheap cab, reduced all of the alcohol out, and put the meat back in. Garlic, bay leaf, Rosemary from my mom's garden, and thyme. About 4 cups of beef stock (no salt) brought to a boil. Then covered and braised in the oven for 2 hrs. After that an additional 30 without the lid. Removed the meat and rounded the sauce off with cold butter and a little salt.

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Doing grilled chukar and brussel sprouts 

20200602_180329.jpg

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I figure this thread would be a good place to post my brand new set of blades..





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the more I practice, the luckier I seem to get..

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