Smokies


 
L

Lewis B

TVWBB Super Fan
Beef/pork smokies my brother in law & I made Saturday. Approx 10 lbs of garlic & black pepper with pepper jack cheese & approx 5 lbs we kicked up with 1 TBS of "devils dust" (dehydrated & ground hot peppers.) Snake method with cherry wood for nice color. 4 hrs smoke time @ 130*& allowing to creep to 175* & finish last hour @ 200*
 

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Honestly, I haven't tried them yet. I'm that guy that doesn't want to eat right away after all the prep & cooking & packaging etc. My brother in law tried them & took some to work & he is getting very good feedback. It's a kit we have used before & we really like. The devils dust was a new experiment & it seems like we got a good ratio.
 
Lewis B said:
Honestly, I haven't tried them yet. I'm that guy that doesn't want to eat right away after all the prep & cooking & packaging etc. My brother in law tried them & took some to work & he is getting very good feedback. It's a kit we have used before & we really like. The devils dust was a new experiment & it seems like we got a good ratio.
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Long production things like that hit me that same way! I’ve spent three days prepping, I need to get away from it for a few minutes!
Now, that said, I would most likely be on them like white on rice Wednesday! Catch your breath, make some buns grill a few off and have a nice cold frosty beverage and send a review.
 
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