Barbecue Season(Show me your Supper)

[Lightningmike]

I'm not an expert Mike as I have only done these things once. Pistonbroke may have a little more experience and chime in.
It appears that you use a "ribbed" thicker tube pasta called rigatoni or penne.

I used cannelloni or manicotti. They are quite thin. I noticed some crunchy spots when they were not quite done and also where the bacon didn't cover the pasta.
What did you use for spices?

I wondered if the shell was a bit thicker. All my grocery getter could find. Have to look around when I'm allowed back in the world. Lol

As for seasoning I kinda used what you listed and another recipe. Didn't help that I couldn't smell the seasonings though so no idea if too much or too little.

 

[Pistonbroke]

I'm not an expert Mike as I have only done these things once. Pistonbroke may have a little more experience and chime in.
It appears that you use a "ribbed" thicker tube pasta called rigatoni or penne.

I used cannelloni or manicotti. They are quite thin. I noticed some crunchy spots when they were not quite done and also where the bacon didn't cover the pasta.
What did you use for spices?

I used canneloni tubes which are pretty thin, and was skeptical how they were going to actually cook! I think the key was being generous with time and making sure the water tray in the smoker was full, steaming the pasta.

Looking forward to the next chance I get to put these in front of a crowd.

 

[zal]

I used canneloni tubes which are pretty thin, and was skeptical how they were going to actually cook! I think the key was being generous with time and making sure the water tray in the smoker was full, steaming the pasta.

Looking forward to the next chance I get to put these in front of a crowd.

Which recipe did you use?

 

[Pistonbroke]

Which recipe did you use?

Smoked Shotgun Shells - Learn to Smoke Meat with Jeff Phillips

I first heard about these smoked shotgun shells sometime last year but didn't really get around to trying them until recently.

www.smoking-meat.com

Dat one Timmay!

 

[Lightningmike]

I used canneloni tubes which are pretty thin, and was skeptical how they were going to actually cook! I think the key was being generous with time and making sure the water tray in the smoker was full, steaming the pasta.

Looking forward to the next chance I get to put these in front of a crowd.

That is what I forgot was the water tray.

 

[ferniesnow]

I just got off the phone regarding my unit. From the sound of what's going on, the technician was quick to point out that in his experience, it is the auger motor that has some plastic gears stripped. It is being shipped from the Edmonton warehouse and it is on warranty.

Sure nice to talk to someone speaking good English and very efficient with the warranty process.

Talked to Pit Boss on the 17th and I received new motor today (on warranty), the 28th. They said, "10-15 days". So I have another job to do!!

Two bottles of new, to me, rub complimentary of the Edmonton warehouse. Pretty good company to deal with!

 

[mclean]

I've only heard good things about their customer service.

 

[TylerG]

Talked to Pit Boss on the 17th and I received new motor today (on warranty), the 28th. They said, "10-15 days". So I have another job to do!!

Two bottles of new, to me, rub complimentary of the Edmonton warehouse. Pretty good company to deal with!

what kind of rub did they gift you Doug?

 

[ferniesnow]

what kind of rub did they gift you Doug?

Haha...............the golden years are lovely??

I forgot to add the image Tyler but I have since edited it. A combination of dried garlic, dried onion, and salt. There are also extracts of paprika and spices which are not listed.
Always exciting to try new rubs!!

 

[Tchetek]

I do electrical maintenance work for that warehouse. They have hooked me up big time!

I like this new mustard based rub, and sweat heart. Prob get the saracha one next.

 

[mclean]

Home made lasagna on the Kamado Joe. Wanted to smoke one for a while and tonight was the night. I love this thing.

 

[ferniesnow]

View attachment 246596
Home made lasagna on the Kamado Joe. Wanted to smoke one for a while and tonight was the night. I love this thing.

That looks amazing! The flavour will also be over the top!!

 

[mclean]

It was amazing. Can't wait to build on this. It had just the right amount of smoke in the cheese.

 

[TylerG]

Did my first large brisket on the Traeger this week. It was 5.7kg before I trimmed it up and all cooked up I got 4 packages at about 1.5 pounds each.

Meat Church Holy Cow & Holy Gospel rubs. 180° with super smoke on the grill till 170 internal then wrapped it and finished it at 220° to 200 internal.

It's delicious. More pepper taste than the last one I did but it's the mixture of two rubs.

 

[Lightningmike]

Did my first large brisket on the Traeger this week. It was 5.7kg before I trimmed it up and all cooked up I got 4 packages at about 1.5 pounds each.

Meat Church Holy Cow & Holy Gospel rubs. 180° with super smoke on the grill till 170 internal then wrapped it and finished it at 220° to 200 internal.

It's delicious. More pepper taste than the last one I did but it's the mixture of two rubs.

Looks awesome bud

 

[pipes]

Did my first large brisket on the Traeger this week. It was 5.7kg before I trimmed it up and all cooked up I got 4 packages at about 1.5 pounds each.

Meat Church Holy Cow & Holy Gospel rubs. 180° with super smoke on the grill till 170 internal then wrapped it and finished it at 220° to 200 internal.

It's delicious. More pepper taste than the last one I did but it's the mixture of two rubs.

what you wrap it in? When I did mine I used butchers paper.

 

[TylerG]

what you wrap it in? When I did mine I used butchers paper.

Pink butcher paper Ron.

 

[pipes]

Pink butcher paper Ron.

looks like it turned out great. Always a good feeling when you unwrap it for the first time and see all that juicey goodness. I made a small video of when I unwrapped mine. I will have to see if I can post it up.

 

[zal]

Pork belly burnt ends going into the smoker. Topped with Croix Valley Sweet Heat rub, to be finished off in Bullseye Blazin’ Chipotle bbq sauce, roasted garlic butter and honey.

 

[broke'n'nuts]

Pork tenderloin with different rubs. Tried the braided style for 2 but not sure I’d do it again cause they braids cook faster than the main