"Happy Phriday Pharkers,what's Smoking this Weekend?"

[Smoking Piney]

I'm batching it tonight. I'm liking the sounds of vortex wings with that Alabama white sauce too. Gotta find a recipe for that stuff. Yup, that's what's on the menu tonight! I must now go get beer!

Here's the recipe I use for white sauce:

Makes almost 4 cups


2 Cups Mayo
2 Tbsp (or more to taste) Horseradish
1/2 cup Distilled White Vinegar
1/2 Cup Apple Cider Vinegar
2 Tsp Black Pepper
1.5 Tbsp Lemon Juice
2 Tsp Kosher Salt
2 Tsp Cayenne Pepper
1 Tbsp Worcestershire Sauce
2 Tbsp Sugar
1 Tbsp Garlic Powder

Whisk to mix well. Place in fridge for 2 hours so the flavors blend.
Brush on smoked chicken the last 30 minutes of cooking or use as a dipping sauce.

 

[BuffettFan]

Happy Weekend Pholks!
Lephtover pizza last night, Easter Pheast with the pham today.
The next generation has taken over cooking the main dish, I'm the coach these days.
Not entirely sure I was ready to pass the torch, but it's a lot less work!
Phreezer dive will provide something phor tomorrow.
Have a great weekend everyone!

 

[Smoked&Baked]

Made some smoked meatloaf and meatballs yesterday. Today I'll likely do carne asada on the Santa Maria. Then we have a family member visiting Sunday who doesn't eat meat or pork so I'll likely do kettle fried chicken. nothing fancy this weekend

 

[gtr]

Lamb shoulder this weekend.

Happy Easter weekend to Phu and crew and all y'all Pharkers!

 

[Itsdone]

On the smoker for 2-4 hours of cold smoke.

 

[Smoking Piney]

On the smoker for 2-4 hours of cold smoke.

How are you cold smoking?

 

[Itsdone]

How are you cold smoking?

My PB KC Combo hybrid. Gas chamber is a consistent 100F below Pellet chamber. So smoke mode is 90F-100F in gas chamber.

 

[Itsdone]

Done. I sliced one while hot cuz i couldnt wait. Oh man, so good.

 

[LYU370]

Picked up a couple ribeyes. So it'll be Jake from steak farm for dinner.

 

[Drew]

Photo from Saturday's cook, unfortunately, no finished pic, as the family started getting into them before I was able to take any photos.

 

[larry4406]

Rotisserie beef roast on the Weber Kettle Performer - first time use of this device!

 

[Smoking Piney]

My PB KC Combo hybrid. Gas chamber is a consistent 100F below Pellet chamber. So smoke mode is 90F-100F in gas chamber.

That's a serious looking rig.:-D

 

[Itsdone]

That's a serious looking rig.:-D

Yeah it was a pain in the butt cutting out 3.5 inch holes for the smoke stack and the holes between the pellet chamber and gas chamber. I got lucky that PB sandwiched the bottom portion where they meet, so i didn't have to put a spacer inbetween.



But damn that metal was hard to drill. Had to buy a Spyder tarantula carbide tipped hole saw just to get through.