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Greg Jones · Apr 4, 2021

I took a pre-cooked 8.5# ham butt, scored the fat, and smoked it at 250* until a IT of 130*, then glazed it with a bourbon cane syrup I made, and took it to a final IT of 140*. It took about 5 hours total, and for a challenge I used the Bullseye with a drip pan. Since the ham was pre-cooked/cured, the process was only about infusing some smoke and warming it to eating temp. We were well pleased with the result.

Treborwd22 · Apr 4, 2021

Well... cooked some bone in pork chops for the family on the Stampede. Smoked low and slow with apple wood pellets. Pulled at 130 internal temp and moved over to a cast iron skillet on my weber genesis side burner. Basted with olive oil, butter, rosemary, and garlic cloves. Pulled at 145 internal and let rest 10 minutes. Served with roasted potatoes and steamed broccoli.

sdynak · Apr 4, 2021

Greg Jones said:
I took a pre-cooked 8.5# ham butt, scored the fat, and smoked it at 250* until a IT of 130*, then glazed it with a bourbon cane syrup I made, and took it to a final IT of 140*. It took about 5 hours total, and for a challenge I used the Bullseye with a drip pan. Since the ham was pre-cooked/cured, the process was only about infusing some smoke and warming it to eating temp. We were well pleased with the result.
View attachment 9383 View attachment 9384

Pretty cool how it separated out like that.. those ends must have caused a fight over who got them

Greg Jones · Apr 4, 2021

sdynak said:
Pretty cool how it separated out like that.. those ends must have caused a fight over who got them

You know it!

opus · Apr 4, 2021

It was take-out and only available a couple of months each year but still one of my favorites. Sweep the Swamp pizza!!!!

C. Keeper · Apr 5, 2021

opus said:
It was take-out and only available a couple of months each year but still one of my favorites. Sweep the Swamp pizza!!!!

View attachment 9386

Can't go wrong with pizza

ghuns · Apr 5, 2021

7 Pound prime rib for dinner yesterday. Sorry, no after pics. Things got exciting when I threw it on the Bullseye to sear it. Who knew you could have 4 feet of flames shooting out of a pellet grill? I was all good in the end. Perfect medium rare. And arm hair and eyebrows grow back...

C. Keeper · Apr 5, 2021

Funny how that happens.

opus · Apr 5, 2021

Chris_G said:
Can't go wrong with pizza

Can't go wrong with something that has crawfish on it either!

opus · Apr 5, 2021

It was an expensive weekend. My wife went to visit her dad in the nursing home in Sulphur, LA because they supposedly had lifted the visitor ban to only find out they were only allowing in person visits on Tuesday and Thursdays and she went on Friday. While she was there she picked up a dozen or so packages of Rabideaux's cajun sausage, several jars of Casa Manana salsa, a couple of packages of gumbo crabs, Cajun Power spaghetti sauce and a couple of bottles of seasonings.

C. Keeper · Apr 5, 2021

opus said:
Can't go wrong with something that has crawfish on it either!

Sounds interesting, I'd try it.

Greg Jones · Apr 5, 2021

Prime Rib roast on the Wyldside. Stay tuned!

Greg Jones · Apr 5, 2021

Beautiful spring day, cold beverage, and using the shelf of the Bull as a footrest while the Wyldside cooks my dinner!

C. Keeper · Apr 5, 2021

Tough life but someone has to do it.

Dutchdodai · Apr 5, 2021

PIG CANDY! Bourbon, brown sugar and maple syrup. I am in love with this grill!

Don't tell my wife. Thinking about renaming the grill to "Side Chick" or "Side Piece"

C. Keeper · Apr 5, 2021

Dutchdodai said:
PIG CANDY! Bourbon, brown sugar and maple syrup. I am in love with this grill! Don't tell my wife. Thinking about renaming the grill to "Side Chick" or "Side Piece" View attachment 9402

Sure sounds good.

Greg Jones · Apr 5, 2021

Final results. I have a hard time getting over the big hole in rotisserie cuts like this, but the results are outstanding.

ghuns · Apr 6, 2021

Barnyard buzzards...

Why is it that when you smoke a brisket, pork butt or pork belly it takes a nasty, fatty, unappetizing chunk of meat and turns it into something completely amazing but chicken is just chicken no matter what? I mean, this ain't bad, but it's still just chicken.

C. Keeper · Apr 6, 2021

ghuns said:
Barnyard buzzards...

Why is it that when you smoke a brisket, pork butt or pork belly it takes a nasty, fatty, unappetizing chunk of meat and turns it into something completely amazing but chicken is just chicken no matter what? I mean, this ain't bad, but it's still just chicken.

Looks like a chicken ICU

RoscoT · Apr 6, 2021

Just my third smoke and first pork butt. Added a side of smoked baked beans concoction topped with bacon. Pulled pork was amazingly tender and flavorful. Gonna add more jalapeños to the beans next time.

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