Smoking (BBQ etc) thread. Not grilling ?

[Jmgunn0124]

Got this monster tritip going on the recteq (rectec) tomorrow morning before church. Injected it tonight and will be smoking it up to 210ish and serving chopped brisket style. Ridiculously good, can’t recommend it enough.

and the finished product... stupid good

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[RLW]

@Hossamus Prime

Never done bologna
Never even thought about it.


So what exactly do you buy, where do you buy it from, what do you do to it?
Would love to try it.

 

[dingle87]

@Hossamus Prime

Never done bologna
Never even thought about it.


So what exactly do you buy, where do you buy it from, what do you do to it?
Would love to try it.

Not to hijack the answer, because I'm also interested in his technique, but I've seen this before. Search it on youtube, but I'm interested to hear his answer. His pic on the saltine looks much better than the videos I've watched on youtube.

 

[Blitzinger]

Did smoked wings for football Sunday.
Top half was marinated in Fajita sauce and then sprinkled with a chipotle rub and the bottom is prmesean sauce with lime garlic jalapeño rub. Smoked 215 for an hour, cranked to 300 for another hour, air fried for 10m at 350

 

[RLW]

love smoking bologna!! Arkansas Prime Rib. l like to make smaller logs, therm use my SlotDog on them, when done slice them and eat them on some saltines with spicy pickles.

So are you cutting the logs into quarters to get the look in those pictures?
I think that looks like way to go. More rub and more smoke on each bite/slice that way. If you leave it whole the center just seems like it is still regular bologna. When sliced just the outer half inch is the good smoky part.

Anybody put bbq sauce or some other glaze on it for the last 30 min to hour?
That seems really good as well.

I think this will be my project tomorrow. I'll update when done.

 

[Hossamus Prime]

So are you cutting the logs into quarters to get the look in those pictures?
I think that looks like way to go. More rub and more smoke on each bite/slice that way. If you leave it whole the center just seems like it is still regular bologna. When sliced just the outer half inch is the good smoky part.

Anybody put bbq sauce or some other glaze on it for the last 30 min to hour?
That seems really good as well.

I think this will be my project tomorrow. I'll update when done.

I think its actually 1/8ths. And I do glaze time to time.

 

[RLW]

Cut a 5lbs bologna into 4 parts.
Did them 4 different ways to see which I like best.
2 at the left of the tray have a glaze. Far left bbq glaze and the other a honey and hot sauce.

Edit: they were all delicious. My favorite was the one with the honey and hot sauce glaze.
Great appetizer idea. Serve with some cheese and peppers or pickles, like a sausage and cheese plate.
very sausage like the way I smoked it.

 

[TroutTrooper]

My absolute favorite thing to smoke is wild turkey breasts. A whole deer ham is also great. This along with all the standbys, of course. Pork butt, etc.

I cheat and use a pellet grill.

 

[RLW]

So question to the smoking masters out there as I’m new to this.
We are having a dinner party next weekend. 7 adults and 6 kids all below 4 yrs. So kids don’t really count.
Options are:
smoke 2 ducks ?
Or smoke 2 turkey breasts bone in?

have both in my freezer.
And I have had both, most recently duck the other weekend.

I’m thinking duck ? would be more “impressive” as it’s uncommon.
But the last time I did turkey it was 2x better than the duck. Duck was good, but the turkey was incredible.

so taste vs unique and still good?

I’m leaning taste with ?

 

[TroutTrooper]

So question to the smoking masters out there as I’m new to this.
We are having a dinner party next weekend. 7 adults and 6 kids all below 4 yrs. So kids don’t really count.
Options are:
smoke 2 ducks ?
Or smoke 2 turkey breasts bone in?

have both in my freezer.
And I have had both, most recently duck the other weekend.

I’m thinking duck ? would be more “impressive” as it’s uncommon.
But the last time I did turkey it was 2x better than the duck. Duck was good, but the turkey was incredible.

so taste vs unique and still good?

I’m leaning taste with ?

This is a tough call. Depends on the crowd you hang out with, but you probably can't go wrong with the turkey.

 

[RLW]

Did some bacon ? on the smoker this am.
Smoked at 250 for an hour ish. Maybe an hour and 15-20 minutes.

turned out great.
I highly recommend if you haven’t tried.
Easy cleanup as I put the ? directly on the smoker. Also don’t have to worry about the smell in the house which makes the wife happy.

 

[Thed]

I absolutely love smoked meets and always wnated to get in to it but never knew where to start. I might need some advice guys, because this thread is really giving me the itch.

 

[DarthTod]

Ribs are my go-to, sadly this hasn’t been the year to do up a big batch for company. I use an Oklahoma Joe side box smoker, usually with apple because there always seems to be someone that’s lost one in a windstorm. Nothing like wood for a season for the price so an afternoon helping a person that doesn’t have a chainsaw or a truck.

 

[Used2jeep]

Trying my hand at a grill session today, 4 lb top round. Going to try for medium rare on the fat part. Going to use for sammiches. 2lb says 1 hour, turned frequently, direct. Not sure about that though. I'm going indirect with a water filled catch bucket until the thermometer goes off.

 

[phnttom]

Did some bacon ? on the smoker this am.
Smoked at 250 for an hour ish. Maybe an hour and 15-20 minutes.

turned out great.
I highly recommend if you haven’t tried.
Easy cleanup as I put the ? directly on the smoker. Also don’t have to worry about the smell in the house which makes the wife happy.

I do mine at 225 for 60-90 mins and half way through add some maple syrup, yes I'm Canadian...lol.

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