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[CarpeInferi]

Finally got my allotment of Bevo and decided to toss it on the Bullseye after injecting it with liquid smoke, then rubbing it down with mustard, MSG, and Wright's BBQ rub.

And the final result after 12 hours.

 

[rgreenberg2000]

Wild, line caught, King salmon. 450F, 3 minutes, turn 90, 2 minutes, flip. 3 minutes, turn 90, 2 minutes.....eat. This worked out really well for us. The thicker pieces were more med rare (I like!), and the thinner pieces were more medium (wife likes!) Easy, delicious, healthy.

 

[C. Keeper]

Looks great

 

[rgreenberg2000]

Emptying the freezer before we have to tent/fumigate for termites. Found a Coppa/Money muscle I took out of a pork butt a few months ago. Dropped it on the Bull @ 275F until it hit 170F, then cranked the temp to 475. Just left the butt in there as temp ramped, for a total of 20 minutes. Crisped up nicely, and sliced so nice. Tender, tasty, porky!

 

[chadinsc]

well im a bargain hunter and when i seen london broils for less than the price of ground beef i had to try it. i injected the big beautiful hunk of beef with butter and garlic and rubbed it with spg. then i smoked it with lumberjack competition blend pellets for that delicious smoke flavor we all love at 225 until it hit 110 internal. then i put the bull on 500 with the flat side up on the grill grates to see how i liked that sear. i cooked it until 130 and let it rest for just a few minutes so it would hold all those delicious juices inside. guys im not going to lie that cheap london broil had a killer sear crust….but that was the worst steak i think i ever had. it was about as tender as the sidewall of a truck tire. had to cut tinny bites just so i could chew it. and i get to eat the wifes for lunch tomorrow.

 

[Beak]

Good ol pork steaks

 

[chadinsc]

Good ol pork steaks

love those grates! nice touch

 

[C. Keeper]

well im a bargain hunter and when i seen london broils for less than the price of ground beef i had to try it. i injected the big beautiful hunk of beef with butter and garlic and rubbed it with spg. then i smoked it with lumberjack competition blend pellets for that delicious smoke flavor we all love at 225 until it hit 110 internal. then i put the bull on 500 with the flat side up on the grill grates to see how i liked that sear. i cooked it until 130 and let it rest for just a few minutes so it would hold all those delicious juices inside. guys im not going to lie that cheap london broil had a killer sear crust….but that was the worst steak i think i ever had. it was about as tender as the sidewall of a truck tire. had to cut tinny bites just so i could chew it. and i get to eat the wifes for lunch tomorrow.

Please share the sidewall of truck tire recipe.

 

[SmokingJim]

A couple of racks going in for a nap

 

[We'reSmokin'Now]

I just had my mind blown!

I tried Jeremy Yoder's Smoked Lard & Butcher Paper trick...holy *@?&#!!!!

Mad Scientist Smoked Lard & Butcher Paper

 

[BowDown]

Smoked a pork shoulder today, Mexican style pulled pork for tacos.
It was outstanding.

 

[sdynak]

I just had my mind blown!

I tried Jeremy Yoder's Smoked Lard & Butcher Paper trick...holy *@?&#!!!!

Mad Scientist Smoked Lard & Butcher Paper

Thanks for sharing.. looks good . Going to give it a shot this week!

 

[C. Keeper]

Thanks for sharing.. looks good . Going to give it a shot this week!

You all using lard or tallow?

 

[sdynak]

You all using lard or tallow?

Picked up lard today to try it. We’ll see.

 

[SmokingHokie]

My first try at Dino ribs (Wild Fork)...Going on 7th hour at 250*...most spots are probe tender so it shouldn't be much longer

 

[We'reSmokin'Now]

You all using lard or tallow?

I used pork lard for my ribs.

Will use tallow for my next beef cook.

 

[We'reSmokin'Now]

Thanks for sharing.. looks good . Going to give it a shot this week!

You're welcome, and good luck!

I put the pork lard in at the same time as the ribs and let it smoke for the first 4 hours before wrapping in paper.

 

[We'reSmokin'Now]

Picked up lard today to try it. We’ll see.

Make sure it's pork lard.

 

[sdynak]

Make sure it's pork lard.

Yup!!

 

[sdynak]

You're welcome, and good luck!

I put the pork lard in at the same time as the ribs and let it smoke for the first 4 hours before wrapping in paper.

That is what I was thinking of doing