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Smoked pastrami burgers with guacamole and pepper jack cheese Sent from my iPhone using Tapatalk
Let me think on this and see what i can come up with
Smoked pastrami burgers with guacamole and pepper jack cheese
So, Bobby...being the calculating trained warrior NCO that you are. Take the appropriate action, Execute!
your standard grunt level CQB is just putting rounds and rounds on scary stuff till it stops scaring you!
Don suggested it so I thinkest he owns it....Sent from my iPhone using Tapatalk
Oh the things to put on a smoker Went and made smoked Chex mix, 1/2 cup butter1 cup brown sugar1/4 cup light carol syrup 1/4 cup of chalula and franks red hot (I ran out of chalula) 1/4 teaspoon baking soda 2 cup Chex mix 2 cups cheddar bugles 1 cup cheese-its. White cheddar Make sure to use enough cracker ish things to not make the sauce to thick I bubbled my sauce for 1 min, smoked on 185 for two hours ish until they were hard candy likeSent from my iPhone using Tapatalk
Thanks Nate- yeah I saw that comment. So I think one way "around that" if using a Camp Chef (I too want the flexibility to use pots etc. ) is with a thicker gauge flat top....it would spread the heat better no? I tried to find the gauge of the CampChef one but it doesn't say, but basing on the weight and size it appears the Camp Chef version is around 3 gauge (almost 1/4"- a 16"x24" griddle weighs 28 lbs.). The Blackstone one is lighter (7 gauge) but that lighter metal probably still works due to the difference in the burners? I'm probably overthinking this anyway (shocker I know! ) I do want the ability to use pots/pans so the camp chef still seems like the best way to go.
Nate tell me about the chuck roasts? I've never seen them done on a smoker. Sent from my iPhone using Tapatalk
Also, what's is all yous alls experiences of differences on bone in or boneless pork shoulders? Couple of coworkers been having a debate about it. What say ye?Sent from my iPhone using Tapatalk
This whole thread makes me smile! And now Im hungry for some reason. I smoked some wings Sunday using only charred hardwood briquettes. They were the best wings I have ever had! I keep looking at electric smokers for the whole low maintenance thing but I love the smell of real charcoal. Keep up the good work fellas!