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This is actually a chili cheese dog on a Chedder bay biscuit.
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Wait a second here, are those the poor man steals? Pork steaks? That is a St. Louis thing
Yea just some Pork chops and pork tenderloin. I have been searing the tenderloin first and then bringing to a set internal temp and then sauce on for last few minutes and it caramelizes with the seared crust. This was pre sauce.
Nice! I just make pork tenderloin last night. I do the same, sear it and then I place it in the oven for 375. Carnitas are this weekend
Spatchcocked smoked chicken. I brined it overnight, seasoned it and on the smoker at 350° for 90 min. My best whole chicken yet! Brining made all the difference. Juicy inside, crispy outside.
My wife and daughter said still too smokey, so I think I will try 375° next time.
Love doing chicken like that. Brining is a game changer!
Bourbon and butter glazed salmon...
Pulled the trigger on one of these today.
looking forward to making a few pizzas and I guess Steaks are also good.
Usually cook every Saturday for supercross at my house. Makin a few different enchiladas tonight. One pan will have a mystery chilada…
What kind of wood you using? If you use mesquite wood or something strong, it can be over powering.
I use mostly apple wood. It’s got a nice mellow flavor. Good with chicken also. You can’t really over smoke it with Apple. But you definitely can over smoke with other stronger woods.
Pit Row
It's a pellet smoker. I've been using Pit Boss Competition blend. You make a good point, I should probably try a milder wood flavor. I used to switch between apple and comp blend, but didn't think I noticed much of a difference? I think women notice those things more.
This looks good. Care to share recipe?
This too!
Post a reply to: Home Cooking Too Good Not To Share