🔥 What's Smoking/Cooking on your Pit Boss?

[hankhill11]

What is that like a chili with the meat not in it just over it? Looks good

yeah that's right. Once your meat comes to your internal temp, you break it up and put it in the chili base. I went with 145 degrees.

The theory i see is that the drippings fall into the chili. I'm not sure if that part makes much to big of difference in the end though. Maybe a gimmick, but you do end up giving the meat more of a crust, with an enhanced smoke flavor. So there are some chunkier 'bark-like' bits in the end chili. I broke the wad up, mixed it in, and let it sit on the counter for about 30 minutes before eating.

It worked well, and tastes great. I would stir the base a couple times during the cook if I were to do it again. I think this one took about 4-5 hours. It seems very forgiving, and like all chili, very customizable.

 

[Warthog]

Beef Back Ribs and St Louis Ribs. 2nd cook on the 700FB. Rookie smoker.

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They look delicious

 

[Steelheader1974]

I have a couple things going on atm corned beef flat and trying some over the top chili with ground bison. I’ll see how it turns out sometime today lol. Started it out at 3 degrees earlier but it’s 16 now

 

[Cowboy1955]

I have a couple things going on atm corned beef flat and trying some over the top brisket with ground bison. I’ll see how it turns out sometime today lol. Started it out at 3 degrees earlier but it’s 16 now View attachment 2229

Justtttt so happens I have new napkins for those couple of things
Looks delicious!!

 

[MikeInFla]

@Steelheader1974 you started out at 3 degrees and now it's 16, you've got a heat wave going on!

 

[Steelheader1974]

@Steelheader1974 you started out at 3 degrees and now it's 16, you've got a heat wave going on!

Yeah lol. Prolly be getting cooler again soon.

 

[Steve In Pa]

I have a couple things going on atm corned beef flat and trying some over the top chili with ground bison. I’ll see how it turns out sometime today lol. Started it out at 3 degrees earlier but it’s 16 now View attachment 2229

That sounds really interesting. What do you do to keep the chili from getting overly greasy? And was the bison precooked?

 

[Steelheader1974]

That sounds really interesting. What do you do to keep the chili from getting overly greasy? And was the bison precooked?

It was 93% ground bison and it wasn’t precooked. It was really lean there wasn’t any grease that I could see.

 

[Steve In Pa]

It was 93% ground bison and it wasn’t precooked. It was really lean there wasn’t any grease that I could see. View attachment 2230

Yeah it looks great. The basis for my question about the grease is that I've noticed there are some drippings that come down and I'm presuming that it's from fat when I do a brisket.
But to the chili so then it is actually being fully cooked during the process.
And yes in honor of our friend spell checker I did not make any changes after I saw what it did to my word for g r e a s e.

 

[Steelheader1974]

Yeah it looks great. The basis for my question about the Greece is that I've noticed there are some drippings that come down and I'm presuming that it's from fat when I do a brisket.
But to the chili so then it is actually being fully cooked during the process.
And yes in honor of our friend spell checker I did not make any changes after I saw what it did to my word for g r e a s e.

Yeah I’m sure there was some fat that dripped down. It’s prolly more flavor and meat juices. If I used like 80/20 ground beef im sure that would of been a little more heavier on the grease side.

That was the meat when I brought it in to break it up and throw it in the pot. It had like a little bit of a bark on it. First time I made it. So Im assuming that’s how it gets broken up. I’d make it again but prolly get better cheese lol. I was all into the chili that I forgot I had tortilla chips after 2 bowls lol.

 

[Mike From R.I.]

Bison is leaner and better for you than beef. We used to have a Ted Montana's bison burgers here, but they closed.

 

[Steve In Pa]

Yeah I’m sure there was some fat that dripped down. It’s prolly more flavor and meat juices. If I used like 80/20 ground beef im sure that would of been a little more heavier on the grease side. View attachment 2231View attachment 2232That was the meat when I brought it in to break it up and throw it in the pot. It had like a little bit of a bark on it. First time I made it. So Im assuming that’s how it gets broken up. I’d make it again but prolly get better cheese lol. I was all into the chili that I forgot I had tortilla chips after 2 bowls lol.

Great and good info. Thanks.

 

[USMC Hitman]

8 Lbs porkbutt that went on at 4:30 this morning. Cole Slaw and copy recipe of Rudy's creamed corn will be happening.

 

[Desert_Smokin]

8 Lbs porkbutt that went on at 4:30 this morning. Cole Slaw and copy recipe of Rudy's creamed corn will be

8 Lbs porkbutt that went on at 4:30 this morning. Cole Slaw and copy recipe of Rudy's creamed corn will be happening.

Sounds awesome!!
Would you be willing to share your Rudy’s cream corn recipe? Love that stuff!!

 

[Steve In Pa]

For this weekend cook my wife is requesting for tomorrow, for a family gathering, that I do a smoked pork loin, smoked cream cheese and a batch of jerky.
Looks like the loin will take 2-3 hours at 225. Never did one before, does the time sound about right for about a 3 pound loin? I want to slow and easy do the loin to keep it's moisture.
The cream cheese a couple hours at 250
and the jerky 2-3 hours at 180ish.
So it looks like I'm going to have to get creative with the Pit Boss.
I plan on doing the jerky in the AM, then figuring out the rest as the day goes on.
Maybe do the smoked cream cheese along with the loin and just drag it out 3 hours.
All that with temps in the 20s and a chance of snow.
Sound like a plan?