Recent content by BigButtSmoke

Couple jalepeno garlic chickens on the rotisserie on the 🎯 today. Also have some brats I cut open stuffed with pepperjack cheese sticks and wrapped in bacon hanging out on the grate! Should be delicious!

Trying Bologna for the first time on the 🎯. Mayo binder, killer hogs hot on one, porkosaurus on the other. Brushed with Louisiana hot n spicy bbq sauce on one and Kc on the other. Just about to pull them off let them cool over night and slice in the morning!

It was very good! Personally I didn’t feel like it was hot at all. My entire family ate it, kids and all and not one of them said anything about it being spicy. I personally would like more heat but the flavor is very good!

They both turned out really great! I was a bit lazy on these ones and left the fat cap. I usually trim it all off as there is so much fat in the butts to keep the meat moist and you get much more bark without it. The 16 hours on xtreme gives the bark a real deep smoke flavor that i really like...

Nothing wrong with that! I like cooking butts because it’s easy and it feeds a lot of people, I also don’t really have to pay attention to it so that’s a plus! I’ve started experimenting with various sandwich meats. Just did some roast beef out of an eye of round that came out pretty darn good!

Couple pork butts I put on yesterday at 2 pm. Meat church honey hog and hot honey hog. 12lb and 8 lb. 16hrs on xtreme smoke. Now time for wrap and bump to 225 untill i.t. Of 203. Going to be feeding the whole shop around noon!

Yeah I wasn’t really going for a clone to bacon. Just something different. We raise our own hogs and my butcher makes some of the best bacon and side pork around. I’ll definitely make it again and try and play around with some different seasonings and what not and see what happens!

Here’s the result of my first try at buckboard bacon! Couple pork roasts cured with hi mountain buckboard bacon cure. Cured for 10 days in the fridge, 200 degrees with smoke tube on the 700 and hickory pellets to 140 internal. Let set in fridge for 24 hrs then sliced and vac sealed. Fried up...

It sure is! I’m very happy with the grate from aura on it.

The bull and bullseye putting in some work tonight for a quick smoke on some Cajun 2 step seasoned Mexican chops!

First cook on the new griddle! Freshly seasoned, now in to 2 lbs bacon!

You could very well be correct on that! My brother in law splurges at the Mexican meat market and brings me a whole mess of random things, I enjoy trying new things out and hey who doesn’t like jerky! This one is definitely a favorite.

Starting to come off! Porkosaurus adds a nice kick of heat!

Hahaha hey that would be one way to get rid of them annoying things!

Seasoning the bullseye griddle today, figured why not fill the bull up with some cecina jerky! This stuff is a hit with everyone I offer it to! Cut cecina into desired size strips, I dusted this batch with a little porkosaurus but it is excellent without it any added seasonings too. Xtreme smoke...