ARTIE KATZ Posted March 18, 2021 Share Posted March 18, 2021 1 hour ago, Seatofmypants said: I got you .....LOL Yup. Was worth no discount since the mustard did not break this time. Have not had a chance to use the rubs yet but they smell awesome and are good on the "finger taste" test. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted March 18, 2021 Author Share Posted March 18, 2021 20 minutes ago, ARTIE KATZ said: Yup. Was worth no discount since the mustard did not break this time. Have not had a chance to use the rubs yet but they smell awesome and are good on the "finger taste" test. We use Prime and Works the most. Although the Bold was excellent for tacos. 1 Quote Link to comment Share on other sites More sharing options...
ARTIE KATZ Posted March 18, 2021 Share Posted March 18, 2021 Some nice heat in the Bold. 2 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted March 18, 2021 Share Posted March 18, 2021 I think you should make a variation on this. Fin awesome 1 Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted March 19, 2021 Advertising Member Share Posted March 19, 2021 15 hours ago, Angry ginger said: I think you should make a variation on this. Fin awesome We're working on a honey flavored rub....but we have to get pricing hammered out. Quote Link to comment Share on other sites More sharing options...
ckf Posted March 24, 2021 Author Share Posted March 24, 2021 I have some boneless country style ribs on the smoker. I usually use Works for the rub, but I am using Prime this time. I'm thinking UTZ Memphis for the sauce for a little kick. Quote Link to comment Share on other sites More sharing options...
ckf Posted April 3, 2021 Author Share Posted April 3, 2021 I have a 3lb chuck roast on the smoker. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 3, 2021 Share Posted April 3, 2021 Pork loin today 8 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 3, 2021 Author Share Posted April 3, 2021 24 minutes ago, dz246 said: Pork loin today Looks great. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 3, 2021 Share Posted April 3, 2021 16 minutes ago, ckf said: Looks great. Really liking the 1050 Also, I broke the front wheel off my gmg, so it's got a nice lean to it... 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted April 4, 2021 Platinum Contributing Member Share Posted April 4, 2021 Have a boneless turkey breast on the kettle smoking with apple wood and the snake method.. 3 Quote Link to comment Share on other sites More sharing options...
Skeeter21i Posted April 4, 2021 Share Posted April 4, 2021 Using a different type of stick burner today... 4 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 4, 2021 Author Share Posted April 4, 2021 32 minutes ago, Rigid1 said: Have a boneless turkey breast on the kettle smoking with apple wood and the snake method.. I love smoked turkey 28 minutes ago, Skeeter21i said: Using a different type of stick burner today... That's extremely popular here in VT and NH lately. I have several friends that are in to it. 1 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 5, 2021 Share Posted April 5, 2021 Fired up the smoker for the first time. Did wings on Friday and brisket on Saturday. Wings were good, brisket was not as tender as I'd have liked it to be, but it had good flavor and wasn't like chewing on my Red Wing. Not sure which brisket method I should have followed, but it wasn't the one I did, I guess. Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 5, 2021 Share Posted April 5, 2021 4 hours ago, racinfarmer said: Fired up the smoker for the first time. Did wings on Friday and brisket on Saturday. Wings were good, brisket was not as tender as I'd have liked it to be, but it had good flavor and wasn't like chewing on my Red Wing. Not sure which brisket method I should have followed, but it wasn't the one I did, I guess. I run mine at 250, then wrap in foil when it hits 165-170 internal temp. Pull when it's probe tender, usually somewhere around 200-210. Let it rest in a cooler an hour or 2 Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted April 5, 2021 Advertising Member Share Posted April 5, 2021 On 3/24/2021 at 2:29 PM, ckf said: I have some boneless country style ribs on the smoker. I usually use Works for the rub, but I am using Prime this time. I'm thinking UTZ Memphis for the sauce for a little kick. How were the ribs? Country style ribs are my all time fav..... Quote Link to comment Share on other sites More sharing options...
ckf Posted April 5, 2021 Author Share Posted April 5, 2021 11 minutes ago, Seatofmypants said: How were the ribs? Country style ribs are my all time fav..... They came out great! Prime is awesome on anything. Quote Link to comment Share on other sites More sharing options...
ckf Posted April 11, 2021 Author Share Posted April 11, 2021 I just threw a 4lb corned beef smoking on the Camp Chef and set it to "high smoke" , 220°. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted April 11, 2021 Platinum Contributing Member Share Posted April 11, 2021 Got some country ribs going on the kettle shortly 1 Quote Link to comment Share on other sites More sharing options...
Bontz Posted April 11, 2021 Share Posted April 11, 2021 Not necessarily BBQ, but I did some pizzas the other night with the GMG pizza attachment. For those of you who like woodfired pizzas, and have the patience to convert the smoker from BBQ to the oven attachment ... it's a pretty sweet setup. I know we'll be doing some get-togethers this year with this pizza setup (and beer, of course!). Quote Link to comment Share on other sites More sharing options...
ckf Posted April 11, 2021 Author Share Posted April 11, 2021 22 minutes ago, Rigid1 said: Got some country ribs going on the kettle shortly They cook much faster, and are just as good, if not better than a full size pork butt Quote Link to comment Share on other sites More sharing options...
ckf Posted April 11, 2021 Author Share Posted April 11, 2021 Just now, Bontz said: Not necessarily BBQ, but I did some pizzas the other night with the GMG pizza attachment. For those of you who like woodfired pizzas, and have the patience to convert the smoker from BBQ to the oven attachment ... it's a pretty sweet setup. I know we'll be doing some get-togethers this year with this pizza setup (and beer, of course!). I don't have an attachment for my Camp Chef, but I cooked a lot of pizza in it last summer. I can get it up to 450°-500° most of the time and the pizzas came out great. We even baked in ours when it was to warm to run the oven. Fresh Blueberry muffins in the morning without having to heat up the house on a warm morning was awesome! 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted May 5, 2021 Platinum Contributing Member Share Posted May 5, 2021 Finally got this to Canada. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 5, 2021 Author Share Posted May 5, 2021 1 hour ago, Blackstar said: Finally got this to Canada. Nice! Those are my go to sauces and all three rubs have their place with Prime being my favorite.The Bold is excellent for Taco 🌮 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 26, 2021 Share Posted May 26, 2021 Page 11 wtf you slackers, managed to climb out of truck early and fired up the pit boss couple of steaks with some nice fat content 1 Quote Link to comment Share on other sites More sharing options...
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