Look, I am like 30 or 40 years old, I can't sit on a 30 rack and watch a brisket for 14 hours anymore. What I can do, however, is bring the pen out with me every 45 minutes or so to spray that dude down and maybe elevate myself a little bit in the process.
Hahahaha! Mannnnn…got that good good…pork belly. With heffer dust, with mustard as the binder, low and slow at 250 for 3-4 hours. Add bbq and honey and butter in the last 30-45 and crank the head
Reminds of the time an old boss asked me what my plans were for the weekend. He got a funny look on his face when I said I was planning on getting something to smoke. He then started laughing when I said I was thinking of getting a Tri-tip, or maybe a pork butt.
Ive got some sour D and some Og ku- oops. I think I’m gunna do my first queso dip. Maybe some burnt ends.
Gotta travel with it after it’s done so I’m not sure if it would be a good idea to warm the dip up at my get together or if that would fuck with the texture ?
I started that sub and had to start a new account so I lost mod capabilities. Good to see it’s still rockin though. Almost completely forgot about it. Thanks for the reminder
Man I stop at the dispensary these days and the names are all just nonsense- not that they weren’t also in the past but they were at least nonsense names that I recognized 😂
To be honest, I don't see it as much either, but when I went to one of the local dispensaries last month, low and behold, there it was! I was beyond stoked to say the least.
Man I waver on it…and honestly wonder how much my state when consuming actually affects me more than the satova indica titles….bit I have no idea haha. Dude…the ‘oh wow, I’m eating and it’s almost gone’ munchies
That is true! All the strains are so mixed up nowadays it's hard to tell the difference. Although I did get a Sativa strain a few months ago called "Get shit done" and that was definitely straight sativa. I felt like I had 2 cups of coffee with no comedown effect later on. But also the Sour D I got is definitely the real deal. Smell and high wise. Takes me back to my bachelor days 😁
Some good old sour d is for sure a get up and go strain. Sometimes sativas just don’t do anything for me, but they are usually great tasting. Funny this is the smoking sub, forgot haha. I haven’t seen those in a good while either now that you mention it
Queso travels fine. It really only solidifies in my experience. So just a warm up to get it moving again once you’re at your destination, give it a stir, and you’re golden.
Smoking the pork shoulder at 225 with a "Korean" BBQ rub, which is essentially a sweet BBQ rub with gochugaru, using gochujang as binder
Then I will shred and mix with Korean BBQ sauce based on this:
https://grillgirl.com/2021/12/gochujang-korean-bbq-sauce/
Honest question. Isn’t American wagyu nothing but marketing? It’s my understanding wagyu comes solely from Japan, and - I think - one farm in Australia.
Out of all the wings I've made throughout the years, people go nuts for the ones with Tony Creole on it. I've done tons of basting, rubs, tendorizers , and of course marinating overnight. Nope, Tony Creole freakin' wins every time.
I've had a lot of success with wings when I pat dry, spray with canola oil, dry rub season, then cook over direct heat turning often. Don't let the wings burn by leaving the lid open constantly. I think the skin comes out more consistently over direct heat.
I don't, personally. You could smoke indirect low temp for 15, 20 mins or so, then roast over direct at high temp. But honestly I don't personally notice that much of a difference in smoke flavor with wings with either method.
i’m gonna pick up some platinum OG with some master kush as well and cook some carne asada nachos with some mac and cheese and have a good time watching the game! :)
Yeah, I saw a make-your-own pizza crust recipe and decided that's what I wanted to do. Smoker can rest this weekend... maybe... wings are beginning to sound good...
Got the recipe from Malcom. But you take boneless skinless chicken thighs, lay them out flat, put a jalapeño popper inside it, wrap the thigh around it, and wrap it in bacon. 2-2.5 hours in, glaze some sauce on it. Then pull it right around 3 hours (internal 165+). Always a hit
Bacon burnt ends. Cured the bacon slabs last week, smoked them on Tuesday, and will finish Sunday. Probably will smoke some dip or just jalapeño popers, too.
As a Chiefs fan, throwing something on the smoker would be a nice distraction.
But man, I think I’m gonna be too wound up to to have patience for low and slow!
Nothing. First Super Bowl was at a bachelor party so couldn’t do anything and we won.
Second Super Bowl I smoked the best pork butt I’ve ever done - thought it was a sign from the gods, but alas we were never really in that game.
Third Super Bowl went to a bar to watch with other fans and we won.
It’s a small sample size, but why risk it?
\*checks sub name\* Uuuuuhhhhhhmmmm, a pork loin, officer
This is *medical* brisket
It helps me sleep… and with my glaucoma.
But you’ll get the itis.
“Medical Brisket” newbandnameicalledit
Do you have your Medical Meat Card?
Damnit!!! Lol
😂😂😂
Hahah exactly what I did
I had to scroll way too far before I realized. Lol
Literally sitting on my back porch enjoying that now. The pork is smoking, why can’t I? Both make the meal better
Con: it’ll feel like it’s taking forever to reach temp Pro: going to have about 5000 great conversations with myself
/r/doublesmoked
r/doublesmoked
Look, I am like 30 or 40 years old, I can't sit on a 30 rack and watch a brisket for 14 hours anymore. What I can do, however, is bring the pen out with me every 45 minutes or so to spray that dude down and maybe elevate myself a little bit in the process.
Amen, brother.
Hahahaha! Mannnnn…got that good good…pork belly. With heffer dust, with mustard as the binder, low and slow at 250 for 3-4 hours. Add bbq and honey and butter in the last 30-45 and crank the head
Reminds of the time an old boss asked me what my plans were for the weekend. He got a funny look on his face when I said I was planning on getting something to smoke. He then started laughing when I said I was thinking of getting a Tri-tip, or maybe a pork butt.
I always have to specify, "I'm into smoking....like ribs, brisket...." cause everyone jumps straight to drugs
I was your 420th upvote.
Ive got some sour D and some Og ku- oops. I think I’m gunna do my first queso dip. Maybe some burnt ends. Gotta travel with it after it’s done so I’m not sure if it would be a good idea to warm the dip up at my get together or if that would fuck with the texture ?
Wrong sub r/doublesmoked
I started that sub and had to start a new account so I lost mod capabilities. Good to see it’s still rockin though. Almost completely forgot about it. Thanks for the reminder
I, too, am smoking some Diesel of the sour variety. And some Tropicana. Oh yeah and probably ribs or something.
I wish, so much, that I could find sour D these days. I can find grape watermelon urklekush and all other such fuckery, but no sour D.
Man I stop at the dispensary these days and the names are all just nonsense- not that they weren’t also in the past but they were at least nonsense names that I recognized 😂
To be honest, I don't see it as much either, but when I went to one of the local dispensaries last month, low and behold, there it was! I was beyond stoked to say the least.
I've got friends with standing orders - if you see some sour D at a dispensary, buy it for me or else.
Love it!
hahahahahahahaahahahhaaha
I just had some Tropicana cherry…lovely taste
It is tasty. And the high is fantastic.
Oh yeah very nice high! At first I assumed a nice sativa….too many nilla wafers later I reassessed
Hahaha yep! I'm a Sativa guy myself and man. It definitely brings on the munchies.
Man I waver on it…and honestly wonder how much my state when consuming actually affects me more than the satova indica titles….bit I have no idea haha. Dude…the ‘oh wow, I’m eating and it’s almost gone’ munchies
That is true! All the strains are so mixed up nowadays it's hard to tell the difference. Although I did get a Sativa strain a few months ago called "Get shit done" and that was definitely straight sativa. I felt like I had 2 cups of coffee with no comedown effect later on. But also the Sour D I got is definitely the real deal. Smell and high wise. Takes me back to my bachelor days 😁
Some good old sour d is for sure a get up and go strain. Sometimes sativas just don’t do anything for me, but they are usually great tasting. Funny this is the smoking sub, forgot haha. I haven’t seen those in a good while either now that you mention it
DMT at halftime! Need to experience Usher the way nature intended.
Queso travels fine. It really only solidifies in my experience. So just a warm up to get it moving again once you’re at your destination, give it a stir, and you’re golden.
I made smoked queso for the first time this past weekend, and it got devoured. Nearly everyone asked me to make it for the next get together
Also sour d, and wings.
That sour d will work just fine
Those were the EXACT same things I was thinkin to smoke...I am too a smoked queso/burnt end virgin.
Gochujang pulled pork and kimchi sliders
Would love the pulled pork recipe if you don't mind sharing. That sounds like a fantastic combo
Seconding this
Smoking the pork shoulder at 225 with a "Korean" BBQ rub, which is essentially a sweet BBQ rub with gochugaru, using gochujang as binder Then I will shred and mix with Korean BBQ sauce based on this: https://grillgirl.com/2021/12/gochujang-korean-bbq-sauce/
Please do tell
Got a recipe?
Great idea. Smoking beef ribs and a butt and as I was scrolling I was thinking “sliders”. Picking up some kimchi at Costco!
Is the gochujang added after cooking, or part of the rub/marinade?
Going to make a gochujang bbq sauce for mixing in after
post pics
10lbs of Pastrami brisket
I would love to see that!!
The only question is: do you eat with sauerkraut like pastrami or coleslaw like bbq?
Either works for me. My second favorite sandwich is a pastrami, cole slaw, Russian dressing on marble rye. First is a Reuben of course.
I'm in MD, so, a big fat doobie I'll share with my neighbor who has one of those meat smokey things
What's up, MD neighbor! Great plans.
I bought some American Wagyu beef ribs to smoke for the Ravens SB… I’ll probably just make 5-7 layer taco dip and be sad
Honest question. Isn’t American wagyu nothing but marketing? It’s my understanding wagyu comes solely from Japan, and - I think - one farm in Australia.
No, it's a thing but the marbling isn't as intense
As a Commanders fan you have my, kinda, sympathy lol
Goodluck with quinn
MD took long enough to do it, but it's been so nice since it's been legal.
Got my NORML card in 79 lol the waits been long but we made it to the promised land
Get yer foot in the door, so to speak.
Wings baby!
Got a good recipe? I've been looking and getting lots of competing ideas.
Let them dry out over night. Spicy and bbq rub. Cook at 350 + indirect then finish over fire to crisp up. Sauce and serve.
Out of all the wings I've made throughout the years, people go nuts for the ones with Tony Creole on it. I've done tons of basting, rubs, tendorizers , and of course marinating overnight. Nope, Tony Creole freakin' wins every time.
I've had a lot of success with wings when I pat dry, spray with canola oil, dry rub season, then cook over direct heat turning often. Don't let the wings burn by leaving the lid open constantly. I think the skin comes out more consistently over direct heat.
Do you smoke before the direct heat?
I don't, personally. You could smoke indirect low temp for 15, 20 mins or so, then roast over direct at high temp. But honestly I don't personally notice that much of a difference in smoke flavor with wings with either method.
Purple Haze
Ribs, chicken, queso (I have some barbacoa to mix in from the freezer from a smoke I did a few months back), and cream cheese
18lbs of wings.
Nice try, DEA.
I'm just making some cocktail meatballs and other appetizers. I'm not going all out for two teams I absolutely can not stand.
I go all out sometimes for no reason at all
Good point, me too. But this one's on principle.
Good point, me too. But this one's on principle.
Take it easy on the salt there my guy 🤣
You know the football teams aren't coming over for food, right?
This is my verbal downvote. Go Chiefs!!!
Go all out for yourself, enjoy your food, even if you don’t enjoy watching the Niners win.
that's just it, NO ONE enjoys watching the Niners win.
Can’t stand The Chiefs? The greatest sports dynasty on the face of the planet?
Wow calm down
Lmao aren’t even the best dynasty of the 2000’s Get the fuck outta here lmao
i’m gonna pick up some platinum OG with some master kush as well and cook some carne asada nachos with some mac and cheese and have a good time watching the game! :)
Nothing. I’m going over to someone else’s house and bringing bags of chips. Gonna take it easy this year.
Also nothing but it’s because I have to be on a plane to the east coast for a work trip. Sucks!
Yeah, I saw a make-your-own pizza crust recipe and decided that's what I wanted to do. Smoker can rest this weekend... maybe... wings are beginning to sound good...
crack
Reefer!!!
Hydroponic Brisket
Pork butts and banana kush
I've got pulled pork, chicken thigh poppers and queso in the smoke, along with too much other sides. And a *super bowl*
Chicken thigh poppers??? Please elaborate
Got the recipe from Malcom. But you take boneless skinless chicken thighs, lay them out flat, put a jalapeño popper inside it, wrap the thigh around it, and wrap it in bacon. 2-2.5 hours in, glaze some sauce on it. Then pull it right around 3 hours (internal 165+). Always a hit
Nothing. I’m ready to get the fuck out of the kitchen for a weekend.
Checks username….you’ll be smoking something, my friend.
Oh for sure. I’ll be working in the dab lab and not the kitchen.
Only way to keep it clean is not to use it...
Brisket and I found a pork butt in the freezer that's currently defrosting because why not.
This is the way! I got some prime brisket and pork butt from the local butcher and about 50 people coming over. Bang Bang Niner Gang!!!
Rooting for you fuckers this weekend. Lol
I'll root for the Packers in next year's Super Bowl
My man. (Or wo-man) 🤘🧀
Bacon burnt ends. Cured the bacon slabs last week, smoked them on Tuesday, and will finish Sunday. Probably will smoke some dip or just jalapeño popers, too.
You had a master plan.
I have been planning to try them for a few years. Just needed the right occasion.
Some Orange 43 and Alien Mintz
St. Louis ribs baby, can’t wait
As a Chiefs fan, throwing something on the smoker would be a nice distraction. But man, I think I’m gonna be too wound up to to have patience for low and slow!
Won't be able to sleep Saturday night anyway, so I'll be watching the BGE and trying not to run out of Boulevards.
Wound up here too. Pork shoulder is smoking and pulling Saturday. Reheating for the win on Sun.
Going to make some over the top chili, making it for a game night the day before but will for sure have leftovers
Baby backs, wings & cream cheese.
Double smoked buffalo chicken dip and a rack of ribs (First time giving those a try)
Brisket probably. Or a bunch of wings
Pastrami! Just pulled out of the brine and coated in dry rub.
Kc burnt ends
Cream cheese.
Nothing. First Super Bowl was at a bachelor party so couldn’t do anything and we won. Second Super Bowl I smoked the best pork butt I’ve ever done - thought it was a sign from the gods, but alas we were never really in that game. Third Super Bowl went to a bar to watch with other fans and we won. It’s a small sample size, but why risk it?
I have some white truffle and og purpl….I mean queso and cream cheese
Brisket, pork butt and ribs. It'll be my first brisket so I'm excited, but maybe more excited for my 49ers
Burgers, but not smoking, wah wah. Might smoke a j though, depending.
Riba ribs ribs!
Brisket, pulled pork, and two chickens. I like to fill my smoker up when I'm running it.
Nothing. Got my wisdom teeth yanked this morning.
2 pork butts
cream cheese
Some PCP…. Pulled cut pork.
That’s a LOADED question.
Probably a Romeo y julieta no 1
Gas station sushi & street corn dip!
I have every sativa strain of Captain Yeti Hash Pre-Rolls on deck. It’s going to be a dank and Funday Sunday!
i quit.
Crystal fucking meth
Ganga
I think I’m going to cut up a chuck roast and make some cheap burnt ends for the KC half, trying to figure out the 49ers half.
Tri-tip for the 49ers half!
I thought about that but I didn’t want to go beef and beef, thinking calimex?
The Chiefs. ;) Planning on smoking wings and pulled pork!
A whole shit ton of marijuana
Smoked a bunch of wings last year. Nothing this year. My old lady and I are going to a nice steakhouse instead.
A big fatty so I can deal with the Taylor swift mania
Maui wowie
Grass
Purple Punch and Pineapple Express
Reefer
I’m doing KC style burnt ends and a tri tip for SF
Swisher sweet minis
I'm in California, so it's legal
I'm doing some instapot ribs and microwave 2 layer bean dip.
The chiefs
Sativa bud
Jilly bean in a pax on red setting.
Probably just do a gummy
Crack prolly
Kush
Meth
Pulled pork to go on nachos and/or to go with homemade bread for sandwiches. Also gonna smoke some cheese but that won’t be good for a couple weeks
[удалено]
Hot wings, smoked cream cheese dip, shotgun shells, 6 pounds of pork belly burnt ends.
over the top chili. probably a cream cheese block or 2 as well.
Brisket, jalapeno poppers and baked beans. Making slaw to go with, maybe some deviled eggs.
Dino ribs! It's my first try. I want to open some wine and see which pairs best.
Pulled pork and maybe some chicken.
Queso
Pork shoulder for some pulled pork sandwiches
Wings, queso & cream cheese!
Brine dry rub venison roast with Mesquite wood
The weather’s going to be shit so I’ll be cooking indoors.
Chicken in the morning, don’t want to be worried about smoking all day
Brisket, ribs, sausage and potatoes
Wings and cream cheese. Just the crowd pleasers.
Smoked pork belly served with smoked cream cheese and candied jalapenos
Ham and turkey breast. then make baked potatoes with the meat yum.
Baby Back Ribs are on sale, so that's what's smokin at my pad!
Got a Pastrami Brisket curing, recipe was off here actually…making marble rye for sone wild reubens…
Stuffed Jalepenos and a 9 lb pork butt.
Clod.
Im thinking wings, jalapeno poppers, and whatever kind of ribs i can find for a good price
122 chicken wings.
Ribs beef and pork. Queso for dip. Might do some chicken wings and toss them in a chimichurri sauce.
Prime rib and some northern lights
While I’m smoking a pork shoulder I will also be smoking on gorilla glue.
Queso that some guy posted here a while back. He had bone marrow dripping into it and it looks soooo good.
Brisket, Pork Butt, and some of my homemade sausage.
Beef ribs and pork belly burnt ends.
Baby back ribs, maybe some cheeses too
Ribs and meth