Recent content by Beerlord

16.5 pounder, 300 for 4 hours. Pretty damn tasty. I kept the seasoning simple for those in the gang that like a more traditional turkey. Took all the meat off, grabbed the bones and making a stock for smoke turkey, andouille gumbo tomorrow. Turkey really does make a better gumbo than chicken...

This is pretty much what I'm doing for Thanksgiving. 16.5 lb, spatchcocking with a smoke tube for the first 2 hours at 300 (that may change). Then the next day, the leftovers go into my annual gumbo. It's tough to have to live like this. :)

I have 3 friends with Blackstones and they all love them and recently another friend found a very similar item at Sams that I've not seen yet but he said it's definitely not made as well but it sure cooks good for him. Maybe give that a good look.

I've been a homebrewer for over 20 years. Much like cooking/smoking, you get to enjoy and share the finished product with everyone. I also love music. I play guitar, mandolin and am trying banjo. I don't play professionally but every Wednesday night (band night) we meet at a friends house for...

I'm a homebrewer so anything I have on tap. I like IPA's, the hoppier the better but really enjoy almost all types of beer. A nice, refreshing homebrewed Pale Ale goes well with almost anything smoked.

I started doing more fish and chicken because my cholesterol was starting to go up. :) Last week while doing a ton of chicken thighs, I put in an aluminum pan of sliced onion with a little EVOO and let it sit the whole time until the chickens were ready. After they cooled, I put them in a...

Before one of our closest Ace Hardware stores closed, I bought 6, 3 packs of those to use. Not quite large enough but it gets the job done.

My first try was 10 times better than I thought it would be. I couldn't stop eating them and I know these aren't the healthiest cut of meat but being Father's Day and all, I did what I had to do. I even made my own BBQ sauce which I smoked for 2 hours as well. I'm not sure I'd change a thing...

The Bull is the Bomb! Have a ball and share your creations.

Yea, ain't rocket science. Even if I screw up, it'll be awesome, right? Happy Father's Day!!!!

Can't believe I've never done burnt ends before but while at Costco today, I grabbed some pork belly, already sliced in 1 1/2" strips. So for Father's Day, with many beers in hand, I'm smoking some. I was thinking of doing something like this: but I'm open to suggestions from anyone who's...

Hot damn! Looks awesome!

I finally have it down a bit better to cover it but getting it off is still problematic. I'll tear this cover up before it wears out. I too hate to gripe about it but there are times I just keep it off a few extra days more than I would. I'd take a simple 'dress' cover without the detail and...

No time to dress up pics, just threw them on here. This was the best brisket I've had, mine or otherwise, in over 12 years! Some like the thicker pieces, the juciest. The flat is going to be reborn in brisket tacos tomorrow. The Bull, he don't disappoint!

Set at 225 at 8:30 CST last night and at 7 this morning woke up to this. Its 175 now so I wrapped and bumped it up to 250. Maybe around noon it'll come off and sit till 3 when I was originally planning for it to be ready. Thanks for the backup!