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Why So Serious?
Smoked turkey for Thanksgiving.
A smaller bird that I decided needed to be rubbed down with butter.
Some grilled Chicago style pizza with homemade dough.
When and where is supper?
What all did you stuff it with slut?
If I remember right, I think it was just parsley, garlic and onion. I also injected that little slut with butter.
I like to stuff mine with sausage and peppers while smoking.
No I did not lose a sig bet, but I am really really really ridiculously good looking.
Nice. I like to deep fry mine. And smoke the ham. May reverse the order next time. Heard good reviews on the deep fried hams.
Oh, snap. Sausage is a great idea. I wanted to do peppers, but I was cooking for my sister's little kids also, so I couldn't spice it up.
Ya know, I've never smoked a ham and hadn't even thought about it. I'm always trying to think of different things to smoke. That's gonna be my next.
I will start contributing to this thread. All of my pics are on my old (ruined) phone.
Golden is better then Jimbo... I feared it was true. He is going to hoist a crystal ball there - fsufsu
Here are some ribs I smoked not too long ago
This post was edited by BayTider 14 months ago
God, give me patience today. If given strength I may beat someone to death.
Yeah, I like a rib rub, overnight it and smoke it 6 to 8 depending on size and heat.
Edit to add, prefer pecan as my choice of wood flavor.
This post was edited by BurydaBone 14 months ago
Always a winner
I did find one pic of some grouper I cooked recently.. Muy bueno.
Smoked bacon encrusted pork loin
Dayum. That looks great. Any excuse to eat bacon works for me.
I don't know why I'm reading this thread right now when I'm freaking starving. Bad idea.
This. Anyone have any experience grilling pizzas? Gotta be idiot proof right?
One tip if you don't have a stock pile of wood or if good smoking wood is hard to come by for you. Meat stops taking smoke after about 5 hrs, so if you have smoked at least 5 hrs you can finish it in the oven if you don't want to waste more wood. Doesn't change the taste at all.
I prefer doing it on my propane grill over the oven because you can get the grill hotter. I get that sumbitch up to about 500 and put it in there.
If I'm doing homemade, I usually do Chicago style and use a cast iron skillet, but you could do thin crust on the grill using a pizza stone.
I've also done thinish crust directly on the grate at around 350-400 and just brushed the grate and bottom of the pizza with some oil. So yea, it's basically idiot proof.
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