Offset Smoker Experiments & Cooking.

[clkeiper]

So, I have opened this on three different devices and can't open one picture on any post. Is it TV or my server?

[Worth1]

You were sent some.

The last batch of wet brushing mixture is dark soy malt vinegar brown sugar and 1/2 shot of my world famous ghost pepper sauce warmed up to melt brown sugar.
The consistency is that of a thick glaze.
Dark soy sauce is nothing like the salty thin watered down table stuff.

This as some of you know, it (((WILL NOT))) be pulled pork as I dont care for it that much.
Not saying I wont eat it graciously but not my cup of tea.

[upcountrygirl]

Recipe and cooking/smoking directions for the lamb, please sir?

[Worth1]

Originally Posted by upcountrygirl

Recipe and cooking/smoking directions for the lamb, please sir?

I'll try later just wolfed down a giant Anaheim pepper Monterrey jack cheese smoked grilled hamburger I cooked.
Complete with kettle cooked potato chips and coleslaw.

[clkeiper]

I got them, thanks, it looks yummy! and finally they loaded.

[Rajun Gardener]

That looks good Worth! It's been a while since I fired up a smoker, I think they're getting lonely and I might do that tomorrow. I found a deal on crawfish so I'm forced to boil a sack but I'll survive.

[Worth1]

Thanks folks.

[Worth1]

Originally Posted by upcountrygirl

Recipe and cooking/smoking directions for the lamb, please sir?

I used about 2 cups of brown sugar a half or full handful of fresh ground black pepper half that of salt and and red pepper and garlic powder.
More or less on all of the ingredients.
Rubbed it down with the rub and smoked at around 170 to 225 for a long time.
The wet slather was like I described above in another post.
You can even wrap it in foil after you get your amount of smoke on it.
None of this is set in stone and can be adjusted to your taste.

The pork roast I just cooked went for 20 hours or so.
The bone pulled out and I froze it.

[Worth1]

Dinosaur ribs pork ribs or both this weekend I can't make my mind up.
What do y'all recommended?

[matereater]

pork ribs get my vote

[Rajun Gardener]

Pork ribs for me too although you could do both so you have leftovers during the week.

I'm surprised you don't cook fatties, it's basically a stuffed meatloaf wrapped in bacon but you can change it up any way you like.

https://www.youtube.com/watch?v=_weh9B3W4PQ

[Worth1]

I will save dinosaur ribs for brazing.
And I have never had a fatty more do I want to eat one.
Not my cup of tea.

[Worth1]

But it gave me an idea.

[Rajun Gardener]

The fattie is just a slang name for a kicked up meatloaf. The breakfast sausage isn't appealing to me but a good smoked meatloaf could be good for sandwiches.

[Worth1]

Thinking about smoked meatball poppers.
Gonna be mostly at night doing this sort of thing for the rest of this week and next.
Dont want to get off schedule with work.