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  1. W

    Moroccan Spiced Lamb Chops

    Delish! well done.
  2. W

    First attempt at smoked duck

    Also, if you want to get the skin crispy heat your grill up to 500-600 degrees and sear the skin until crispy...it works!
  3. W

    First attempt at smoked duck

    I cook hunt and cook quite a bit of duck during the hunting season using my WSM 18.5. I have found that the KEY to successfully cooking a duck is to brine it for 24 hrs. prior to smoking. Duck has a very low fat content on it and must be brined to assure the meat stays moist. Also, I smoke it...
  4. W

    I guess the heat shield works.

    Nice cook!
  5. W

    Sunday Smoked Sockeye Salmon

    Threw this bad boy on the WSM tonight. Used applewood for a light smoke flavor...Brined for 2 hours but would've done 24hrs. if I had the time. Pre-Smoke Post-Smoke...145 Internal Temp.--Thermapen Mission Accomplished. Roasted Broccoli and Feta Orzo for some sides.
  6. W

    First Whole Chicken

    Perfect color. 3hr smoke sesh?
  7. W

    Playoff Wings

    love meeee someee wingsssss! look delish.
  8. W

    Din for me lunch for the wife

    gotta keep the women happy...looks delish.
  9. W

    Whole Smoked Chicken

    thank ya! legs are the besttttttt.
  10. W

    Whole Smoked Chicken

    Thank y'all!
  11. W

    SL Ribs yesterday

    Nice work! Those poppers look awesome too.
  12. W

    Beer Stuffed Mushrooms

    very nice. love me some mushrooms.
  13. W

    Whole Smoked Chicken

    that's the olive oil workin' i believe. Thanks!
  14. W

    Whole Smoked Duck

    Thanks guys! I love all wild game but smoked duck is one of my favorites.
  15. W

    Pork Shoulda'...mmmm.mmmm

    Appreciate it man.
  16. W

    Pork Shoulda'...mmmm.mmmm

    Thank you!
  17. W

    Whole Smoked Duck

    haha i'm new to tvwbb and will include the ole WSM in future photos. Thanks for checkin out my post!
  18. W

    Whole Smoked Chicken

    1. Brine for 24hrs 2. Brush Skin with Olive Oil for Nice Color 3. Rub with desired spices (I prefer a cajun chicken) 4. Smoke for about 3 hours. 5. I prefer applewood for a mild smokey flavor. Ready to slice.
  19. W

    Pork Shoulda'...mmmm.mmmm

    Smoked this 9LB baby in the 18.5 WSM for about 13 hours. Laid the sweet n' spicy rub on thick and used applewood. Wrapped and let sit for about an hour. Great bark results on this run. Removed from smoker when reached internal temp. of 200 degrees. There she is! Undressin' her!
  20. W

    Duck L'Orange with Herbed Pommes Frite

    Load up your shotgun and find a swamp or river and start callin' in your dinner!

 

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