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Finished, Rested and Sliced
An 8 hour cook brought it to an IT of 170°, it probed just about butter tender.
Just the slightest resistance to the probe and it sliced real nice, fork tender, juicy goodness.



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Bacon + Venison = Lunch! Venison backstrap medallions, salt & cajun spice, wrap in bacon. Very hot skillet of olive oil, cook till bacon is crisp. All my venison came out medium or just a tad und

I threw my daughter's graduation party/feast yesterday. I smoked 30 lbs. of beef brisket, 15 lbs. of pork shoulder, 8 lbs. of ham, and fried two 15 lb turkeys. we had homemade mac&cheese, pasta sa

This seems to be pretty popular topic on many sites, lets give it a go. I'll start with today's lunch.       Salted & Seared Venison Tenderloin, medium rare Caramelized onions with lots of ga

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Bringing y'all a little Latin influenced flavors and ingredients.
A nice blend of Sweet and Savory.

Plantain and Grilled Chicken Fritters

4 boneless Chicken Thighs, grilled and chopped into bite sized pieces
(works well with smoked pork belly cubes too)


4 ripe Plantains, chopped
1/2C Onion, minced
1/2C red Bell Pepper, minced
1/2C yellow Bell Pepper, minced
1 Jalapeno, minced
1T Garlic, minced
3T Butter / 4T Butter
Salt, Cumin and Cayenne


In a pan melt the 3T of butter, add in vegetables and spice to taste, saute till soft and just beginning to brown
Boil plantains till soft, mash well, add 4T and salt to taste
Add in Sofrito and mix well


Take a handful of mash and place cube of meat in middle, form ball or patty
Fry till golden brown on both sides in just a little butter or oil




These turned out fairly well, my wife and I liked them.

This is a new recipe for me, one that I saw but didn't have written down.
I've been playing with it and had a little trial and error.
You just need a bit of oil/butter to cook the fritters, too much they get soggy and fall apart.
Patties worked better than balls.
I may need to find a good binder to hold them together better.

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We're having one of our nephews and his newlywed wife over tonight, going to entertain them with a nice BBQ dinner.
Nice young couple, so young, so naive and starry eyed... :rolleyes:
Oh to be young and so energetic again.

The Menu

St. Louis Ribs, Dry Rubbed
Pork Belly Burnt Ends
Grilled Cob Corn
Whup@ss Coleslaw
Fried Plantains with Caramel sauce

Three racks of St. Louis ribs dry rubbed and awaiting the caress of Cherry and Hickory


A rack of Pork Belly ready to be transformed into delectable deliciousness


Oh Yeah, I know you'll be waiting for the final here



More to Come


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Going Flat out, as in taking the Flat to the smoker biggrin.gif
Along with a couple of fat YardBirds on the grill and some killer Bacon/Garlic Brussell Sprouts in cast iron.

I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.

It went into the smoker at 0500, temp 275°-300°, over Hickory.



Three and half hours in



As usual and early start requires a good breakfast


Fresh homemade tortilla chips cooked in scrambled eggs
Garnished with fresh salsa and shredded Chihuahua cheese
Sided with Southwestern Loaded Homefries




Stay tuned for more...

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Brisket Tacos

Yep, my favorite thing to do with leftover meats, make tacos!
Always a delicious lunch the day after.

Brown some corn tortillas with butter in the cast iron.
Take all those yummy trimmings and pieces, a few pats of butter and a teaspoon of water in a container and steam it lightly.
Lay down a bed of shredded Chihuahua cheese, top with brisket and slather with some good hot sauce.


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Prosciutto and Parmesan Stuffed Pork Loin


Stuffed Pork Loin with Veggies, Prosciutto and Parmesan
Roasted Red Potatoes with Onion, Peppers and Garlic
Steamed Veggies
Glazed Apple Tarts with Almonds

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan

Trim fat off loin, butterfly like a jelly roll and pound flat
Salt well
Tip: If you poke a hole, no worries, just cut a 1/4" thick slice of loin and cover the hole(s)

2C chopped Onion
1C each Green/Yellow Bell peppers
2T minced Garlic
Add some tomato sauce
Spread evenly over loin

Layer 1lb of Prosciutto
Layer Parmesan cheese
Roll loin up tightly and truss well
Season outside of loin to taste

Smoke over Cherry at 300°-325° to an average IT of 140°











Roasted Red Potatoes with Onion, Peppers and Garlic

Chop potatoes into bite sized pieces and place in 9x17 casserole dish
Drizzle with EVOO and empty a packet of Lipton Onion Soup mix atop potatoes, add salt and aby other spices to taste, mix well
Bake at 375° for 45 minutes, add in chopped Onion and Bell Pepper and some minced Garlic
Turn temp up to 425° and bake till everything is showing nice color

Steamed Veggies

Brussell Sprouts, Broccoli, Cauliflower, Yellow Squash, Baby Carrots, Bell Pepper, Cherry Tomatoes and Onion
Drizzle with melted butter and whatever spices you like

Glazed Apple Tarts with Almonds

Preheat oven to 400°
Peel, core and slice 4-5 apples, I like Jazz Apples.
In a large bowl drizzle apple with lemon juice and a big pinch of salt, toss to cover slices with juice
In a small sauce pan melt 3T of butter, add 1C of brown sugar and 1t of cinnamon and combine
Add sugar mix to apples and combine to cover apples

Partially thaw two sheets of frozen puff pastry on parchment paper lined cookie sheets
Use a fork to rough and raise edges of pastry
Beat one egg and generously brush pastry with it
Lay out apples atop pastry inside edges
Bake until pastry puffs and is a nice dark golden brown
Nuts can added, I used almonds for this batch
Cool before glazing

2C Powdered sugar in a mixing bowl, add 4T of milk and whisk well
Add milk or sugar to get desired viscosity of glaze
Drizzle glaze over pastries after they cool





Money Shot




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What is your rub and recipe for Brisket? It has been a few months since I've made one.




I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.It went into the smoker at 0500, temp 275°-300°, over Hickory.

Gonna keep it simple...


Steak Nite in the Relleno House!



Grilled Sirloin Steaks with Garlic Butter

Cast Iron Onions

Loaded Baked Potatoes

Broiled Asparagus

Mixed Greens Salad



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"Meet me in St. Louis, Louis,
Meet me at the fair,
Don't tell me the lights are shining
Any place but there,…
Some of the older crowd will know and appreciate that one ^ as sung by Judy Garland.
St. Louis Ribs, dry rubbed and smoked over Cherry
Homemade Scalloped Potatoes
Celery Sticks and Ranch/Bleu Cheese for dipping
The Ribs
Three racks of St. Louis ribs, dry rubbed with my homemade pork rub
Then slow smoked at 225°-240° for 6.5 hours over cherry
Homemade Scalloped Potatoes
5 large potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C bacon, cooked/chopped
2T garlic, minced
Lawry's seasoned salt to taste
Preheat oven to 425°
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft
In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer
Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425° till top is browned
Serves 10-12


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I bought some awesome looking 2" thick New York Strips for dinner tonite.
Reverse Seared New York Strips
Bacon Wrapped Onion Rings
Homemade Scalloped Potatoes
Salted Cucumber Wedges
The Strips
I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron.
First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages.
I do that so they take more smoke before their IT comes up and it's time to sear them.
Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest.
The Rings
Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient
Wrap in thin sliced bacon, it'll take at least two slices on average
If you like, add more sauce/rub to outside
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours
Serve hot-n-fresh
The Scalloped Potatoes
The Finale!
Edited by ChileRelleno
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  • 3 weeks later...

Chile, are you using wild cherry that has the small black inedible cherries? I've never cooked with it but have been cutting a lot of it around the house to burn in campfires

Naw, this is regular'ol Cherry wood.

Packaged bulk chunks sold for smokers along with about a dozen other species.

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Chile, are you using wild cherry that has the small black inedible cherries? I've never cooked with it but have been cutting a lot of it around the house to burn in campfires

Chokecherries are edible even though they're bitter. They make very good wine if you can get enough before the birds. Most of ours are old and very tall. The trees are good for expensive lumber and firewood. Good for smoking, too.

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A Happy Thanksgiving to everyone on SMF.com

I had a nice 15lb bird just waiting for today and I decided to brine, butter and smoke it.
I also made a wonderful homemade turkey giblet gravy.

The Brine
2gal Water
3C Kosher Salt
1C Brown Sugar
1/2C of my basic rub
Dissolve the salt, then the sugar/rub
Bag the bird/brine and marinade for 12 hours

The Herb Butter
3 sticks of softened butter
1/8C of my basic rub
1/8C Montreal Chicken Spice
2T fresh Rosemary
1T each fresh Thyme and Lemon Thyme
Mix all well and rub under and atop the skin of the bird
Used leftover to baste the bird once during smoking

The Smoke
50:50 Apple/Cherry
275° for the first 1.5 hours
325°+ till finished IT of 170°





Basting after 1.5 hours


Finished and Resting


Turkey Giblet Gravy
Back, neck and gizzard chopped and well browned with thyme, rosemary and bay leaf
Add chopped onion, carrot, celery & garlic and saute with meat
Add 1 can of chicken stock, 1.5t each Soy sauce, Worcestershire sauce and Fish sauce, salt & pepper to taste
Simmer for about 45min
Make a roux, 1 stick of butter and add flour till desired consistency, brown to desired color
Strain giblet stock, add roux and cook to desired thickness, add chicken stock if not enough giblet stock





In the hustle and bustle I failed to get any more pics of the process and final product until plated

Ready to Gobble


Edited by ChileRelleno
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My version of Turkey Bacon
Save all the skin, especially from those oven roasted birds with soggy bottom skin.
Lay it all out and fry it up, no oil or butter, plenty of its own fat to cook in and render out.
The more fat and bits of clinging meat, the better.


Open Face Turkey Sammiche on Pan Toasted Hawaiian Rolls


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I had a hankering, an urge for bacon cheeseburgers, and that itch demanded scratching!
Went to the store and picked up all the fixings, got home and my plan for the traditional burger took a left turn.
I was holding a cold can of Mt. Dew and it struck me, I must construct some Beer Can... Errr...  Dew Can Burgers.
Now me being who I am I decided that these were going to be some seriously big bad belly bombs, with some big heat to them.  I had just the ingredient to make any chilehead happy, some freshly pickled Jamaican Scotch Bonnet chiles.
Threw in a freshly roasted Poblano chile and plenty of Cayenne pepper for some added flavor.
Big Bad Belly Bombs
Two 1lb hunks of ground Chuck 80:20 (mine were 1-1/4lb)
1/2C minced JSB chiles, red onion, bell pepper, and garlic
1lb Bacon, precooked for stuffing and raw for wrapping
4T Bacon grease
1 Roasted and skinned Pablano chile
1 Sliced Tomato
1C Three Cheese blend
Salt and Cayenne pepper to taste
Setup smoker for 275°-300° with whatever wood ya like, I used Hickory
Take one hunk of Chuck and form a big'ol round patty about 1" thick
Insert Dew can and form a pocket, push the chuck high up against the can about half way
Spice with salt and cayenne, fill with 1/4C minced veggies, add 2T bacon grease
Break precooked bacon into 1" pieces and place around the filling like a fence
Wrap raw bacon around the burger and toothpick in place
Smoke on a tight weave rack, e.g. jerky rack for about 1.5hrs
Pull and top with cheese and whatever else sounds good
I did one with just cheese and the other with a thick tomato slice, strips of Pablano chile and cheese
Crank up the heat (300°+) and finish for another 45-60 minutes
Let cool and they can be sliced for presentation
Slices can be put on a bun for traditional burgers, or just plate and chow down



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Roasted Chiles Stuffed with Pork/Chorizo
4 Chiles, roasted and skinned
2ln Ground Pork
1/2lb Chorizo
1/4C each Red, Yellow and Orange Bell Peppers, finely chopped
3/4C Onion, finely chopped
1C Roasted and skinned tomatoes, chopped
1C Roasted tomato salsa
1T Garlic, minced
1/8C Cilantro, minced
1/4lb Queso Anejo
Salt, Cayenne, Cumin and Oregano to taste
Roast chiles, skin, seed and set aside
Brown chorizo, add ground pork and brown
Season to taste with salt, cayenne, cumin and oregano
Add bell peppers, onion, tomatoes and cilantro
Bring to a simmer and cook till onions soften
Set aside to cool before handling to stuff chiles
Stuff chiles with pork mixture and arrange in casserole dish
Top with salsa and crumbled queso Anejo
Smoke with Mesquite at 350°+ till cheese is melted and has a good color
I served mine with Charro Pintos, fresh Guacamole and Chips/Tortillas


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Well, this one eluded my posting it since Tuesday.


I was all by my lonesome what with the wife and kids being down at the Mouse's House.

So I decided to keep it real with a solid Steak and Potatoes meal.


A big, thick Chuckie marinated for six hours in a mix of Pineapple/Orange juice and a healthy dash of Worcestershire, then well rinsed, patted dry and dry brined with salt for a few hours.

Then on to a blazing hot grill for a heavy charring with a couple of huge Jalepenos to keep it company.

Pulled it at 145° and it was pretty darned tender, tasty and satisfying.




I also made some really nice Roasted Fingerling Potatoes with Squash, Zucchini and Onion with lots of fresh Rosemary, Sage and Thyme.




The Money Shot



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A week ago I put a 12 lb. venison neck roast into the CampChef at high smoke setting at 10 am. Wrapped it at 4 pm for two hours, then put it in a roaster with 5 halved onions, two large sliced green bell peppers, two cans of beef stock, and a bag of baby carrots and back in the smoker until the internal temperature reached 200. I easily tore it apart with rubber gloved hands. We ate some then and cryopacked the rest for freezing. The wife took a package out for tonight. OK by me, but more importantly her wanting more in a good indicator. When it comes out this tender it becomes YUM Sandwiches!





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  • 2 weeks later...

Looks really good YOT, can't deny it if Mama likes it.

Pig Candy is a time consuming labor of love to make, but the rewards are well worth it if you've the time to invest.
Today I made it Three Ways, Plain Candy (1.5lbs) , Candy w/Cayenne (1.5lbs) and Chocolate with Nuts/Salt (1lb).
I've made Pig Candy several times before and I think I've finally have it down, these batches had the hard, crunchy, candy glaze that I've been striving for.
My favorite SiL is staying with us through Christmas and she loves the stuff as much as I do, so needing no further excuse it was time to get it in gear.
4lbs Bacon, thickest cut you can find
1L Pure Maple Syrup
2lbs Brown Sugar
1C Melting/Dipping Chocolate
1T Sea Salt, coarse
1/2C Pecans, crushed
1T Cayenne, powdered
Dip a slice of bacon in Maple Syrup and let excess run off
Dredge in Brown Sugar, coat the bacon very generously
Lay on rack and smoke at 350°-375° till the bacon is obviously rendered and the candy glaze is well caramelized, approx 45min to 1 hour
Remove and place on cooling rack for glaze to dry, add cayenne or black pepper to taste
When fully cooled you can coat with chocolate and add nuts and/or salt as desired
Now I started this cook at 1100am, and it took about five hours to complete the four batches.
This meant a good lunch was needed to fuel my efforts, so I grilled up some Ribeyes, onions and jalapenos.
Aaaah, the first batch hits the cooling rack and gets dusted with cayenne!
The Plain and Cayenne piled up
The Chocolate with Nuts/Salt
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  • 3 weeks later...

Best danged venison roasts I've ever cooked.
Banging good, bursting with flavorful juiciness!
I took extra time and care with these starting with heating a heavily spiced brine, in which I brined the roasts in for 15 hours.
Kosher salt, seasoned salt, mixed peppercorns, garlic, onion, bay leaf, celery seed, sage, thyme and rosemary.
Then I rubbed them both thoroughly and wrapped with thick cut bacon, added more rub and stepped back admire them.
Fired up the smoker to 280°-300°, fed it some Hickory and filled the water tray.
Put the roasts in and thought to myself...  Breakfast!
Smoked for three hours to an IT of 145°, pulled, wrapped and rested for an hour before slicing.
Plated with fresh hothouse cucumbers and vine ripened tomatoes, and the bacon.
Edited by ChileRelleno
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