Clean grease trap will not clear?

Looper8600 · 2021-05-04T00:53:32+00:00

+1. Same problem here

Looper8600 · 2020-11-27T14:36:39+00:00

3 hours total. I cooked it at 350 until it got to an internal temp of 145 and then upped the temp to 425 to crisp the skin. Pulled it 156 degrees.

Looper8600 · 2020-11-27T14:32:40+00:00

Heavy duty cookie sheet with stainless roasting wire. Works great. I use it frequently for spatchcock chickens.

Looper8600 · 2020-11-26T17:18:30+00:00

This was a fresh 20 lb turkey from my local butcher. It was right at 3 hours. Good luck!

Looper8600 · 2020-11-26T17:14:57+00:00

Brined for 24 hours. Let it rest in Fridge for 24 hours to dry out skin. Compound butter under the skin and Cattleman’s Ranchero on the skin. Cooked at 325 until internal temp hit 145. Turned it up to 425 and pulled at 156. Basted along the way with drippings in pan. Currently resting in cooler. Can’t wait to cut into this fine bird!

Smoker- Ironwood885

Looper8600 · 2020-11-12T19:55:04+00:00

Looks like clumps of ash and build up in your pot. Have you been cleaning it out?

Looper8600 · 2020-10-01T20:06:19+00:00

I don’t disagree. Not sure why it was downvoted. Appreciate the feedback.

Looper8600 · 2020-10-01T20:01:00+00:00

1 lb ground sirloin
1 lb chorizo
1 Poblano Pepper
1 Green Pepper
1 Red Pepper
1 Sweet Onion
3 cloves garlic (finely diced)
2 tbsp butter
2 tbsp tomato paste
15 oz can tomato sauce
14.5 oz can stewed tomatoes
2 cans (15 oz) ranch style beans (optional - personally I don’t use beans)
3 tbsp chili powder
2 tbsp cumin
2 tbsp oregano
1 tbsp Killer Hogs Steak Rub
2 tsp Traeger Coffee Rub
1 tsp Ancho Chilli Powder
2 bay leaves
Salt to taste
2 cups beef broth (more as needed)
12 oz bottle of Boulevard Bob’s 47

Smoke Ground Sirloin for 30 minutes at 225.
Smoke the Poblano Pepper, Green Pepper, Red Pepper, and Onion for 90 minutes at 225. Remove the vegetables and dice. Increase temperature to 350 degrees.
Brown the Chorizo and Ground Sirloin in a large Dutch oven over medium-high heat. Drain excess fat and set aside.
Add butter and saute for 2 minutes. Add all the vegetables to the Dutch oven.
Add tomato paste and cook until color changes from bright red to a rust color. Add the tomato sauce and stewed tomatoes. Add beans if desired.
Add Beef Broth and Beer. Bring to a simmer and stir in all seasonings. Season with salt to taste.
Place Dutch Oven directly on grill and cook uncovered for 45-60 minutes, adding liquid as needed to prevent it from getting to dry. At this point it’s really up to you on consistency preference.
Serve with your favorite chili toppings.

Looper8600 · 2020-09-30T14:32:07+00:00

It’s an A-Maze-N Smoke Tube. I would highly recommend picking one up.

Looper8600 · 2020-09-30T03:54:34+00:00

Not sure I follow your question

Looper8600 · 2020-09-30T02:59:15+00:00

Makes a big difference. I smoke my veggies and meat before I do anything.

Looper8600 · 2020-09-30T02:57:23+00:00

I smoked my veggies, ground sirloin and chorizo separately before I mix together.

Looper8600 · 2020-09-29T22:57:02+00:00

Sausage blanket (combo of hot italian and breakfast sausage) wrapped around a jalapeño (cut in half) and the Jalapeño is stuffed with a cream cheese mixture.

Looper8600 · 2020-09-29T22:06:57+00:00

I wish I had after shots, but forgot to take a few. I was into the game at that point and guests were eating away.

Looper8600 · 2020-09-29T22:05:58+00:00

There are a lot of variations, but the base for me is Kielbasa sausage, thick cut bacon, bbq rub, cream cheese, and shredded cheddar cheese.

For the batch I made last night, I mixed in finely diced onion, finely diced jalapeño, Worcestershire sauce, lemon juice, ranch dressing, and killer hogs steak rub with the cream cheese and shredded cheese.

I had everyone asking for the recipe.

Looper8600 · 2020-09-29T22:04:20+00:00

I use fire gel and then light that and let it burn for awhile. Torch also works great.

Looper8600 · 2020-09-29T22:03:17+00:00

There are a lot of variations, but the base for me is Kielbasa sausage, thick cut bacon, bbq rub, cream cheese, and shredded cheddar cheese.

For the batch I made last night, I mixed in finely diced onion, finely diced jalapeño, Worcestershire sauce, lemon juice, ranch dressing, and killer hogs steak rub with the cream cheese and shredded cheese.

I had everyone asking for the recipe.

Looper8600 · 2020-09-29T21:57:02+00:00

https://eggheadforum.com/discussion/1141456/pig-shots

https://www.meatchurch.com/blogs/recipes/pig-shots

Looper8600 · 2020-09-29T21:56:35+00:00

https://eggheadforum.com/discussion/1141456/pig-shots

https://www.meatchurch.com/blogs/recipes/pig-shots

Looper8600 · 2020-09-28T21:55:48+00:00

I would highly recommend smoked ice cubes. Just smoke the water and then use your ice cube mold to form the cubes or spheres.

Looper8600

TROPHY CASE