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

[Oneilln]

Making a smoked double BBQ onion ring topped burger for dinner. Smoke mode until around 100f internal then seared to medium. Same time doing an experiment and seeing if smoking on that rack will be a lower temp than on the grates right above the burn pit with the sear plate closed. I know heat rises but the main grate is right above the burn pit so maybe moving it away is cooler? We will see. Right now I’m seeing 161 grate and 171 upper rack.

 

[Oneilln]

I did not dog burnt ends today. I got the quarter pound all beef dogs from Sam's Club and they're decent. A far cry from anything close to burnt ends but they'll be a great treat for the grandkids.hot

I did not dog burnt ends today. I got the quarter pound all beef dogs from Sam's Club and they're decent. A far cry from anything close to burnt ends but they'll be a great treat for the grandkids.

hot dog burnt ends?!?!?!? That sounds like an incredible twist on a classic

 

[Mark38090]

 

[Oneilln]

I’m kinda thinking do them whole just like that and plate it like a normal hotdog? I can’t imagine that wouldn’t be better than a regular grilled dog

 

[Mark38090]

I’m kinda thinking do them whole just like that and plate it like a normal hotdog? I can’t imagine that wouldn’t be better than a regular grilled dog

Like a candied hot dog. If I do it again I'll use a rub with some heat instead of so much sweet. I used something called Heath Riles Honey Rub and Sonny's Sweet BBQ sauce.

 

[Mark38090]

Stuffed pork chops last weekend. This was a test run for a large meal for 60 I did yesterday. Really good and really simple other than cutting the pork loin into chops, that took a while. I seasoned 4 with Kinders Black Cherry Chipotle, 4 with Weber Sweet Coffee, 2 with Weber Steak and Chop, and 4 with Mccormick Brown Sugar Bourbon. The Kinder Black Cherry Chipotle got the best flavor followed by the coffee. I stuffed with regular stove top stuffing, I did half before cooking and the other half after cooking for 45 minutes. I was worried that stuffing before might dry out the stuffing but there was almost no difference. I cooked them to 140 at 250 and it took around an hour and 15 minutes for most of them.

 

[hankhill11]

This was a test run for a large meal

I really like this idea if you have the time and can spend extra on more meat for you before the big gig. Sometimes you just have to know it'll work out and learn something along the way to make your final product even better. They all look great!

 

[touras]

Stuffed pork chops last weekend. This was a test run for a large meal for 60 I did yesterday. Really good and really simple other than cutting the pork loin into chops, that took a while. I seasoned 4 with Kinders Black Cherry Chipotle, 4 with Weber Sweet Coffee, 2 with Weber Steak and Chop, and 4 with Mccormick Brown Sugar Bourbon. The Kinder Black Cherry Chipotle got the best flavor followed by the coffee. I stuffed with regular stove top stuffing, I did half before cooking and the other half after cooking for 45 minutes. I was worried that stuffing before might dry out the stuffing but there was almost no difference. I cooked them to 140 at 250 and it took around an hour and 15 minutes for most of them. View attachment 4507

They look awesome!

 

[touras]

Double smoked ham yesterday (for our family reunion / golf tournament today). Haven't been able to try it yet.

Did a glaze with butter, apple cider, brown sugar, Dijon, and maple syrup.

 

[ANT0407]

8 lb butt going in the drum. It's running at 275 with Honey killer bee rub, and hickory chunks

 

[touras]

8 lb butt going in the drum. It's running at 275 with Honey killer bee rub, and hickory chunksView attachment 4528View attachment 4529

That is a serious looking machine!

 

[Oneilln]

That is a serious looking machine!

Does it come with a space helmet?

 

[ANT0407]

Does it come with a space helmet?

It should It's a cool smoker. Something to learn and play with while I wait for my stick burner.

 

[Oneilln]

St.Luis style ribs. With my small smoker I have to cut it in half and use a rib rack to fit more than one. Seasoned overnight with PB Maple Chipotle rub and smoking around 225 and apple juice sprits when needed. At 165 I’ll foil with brown sugar, butter and local honey until around 190/195. PB Fruitwood pellets

 

[ANT0407]

8 lb butt going in the drum. It's running at 275 with Honey killer bee rub, and hickory chunksView attachment 4528View attachment 4529

Added some wings for fun!