What is the best way to smoke trout & do you need to brine or put a rub on it & woodchips to use-Ken:shrug:

I was told by an old timer the other day that dried up corn cobbs are good for smoking......thoughts?

Following this weekend's seemingly tasty theme, I had this. A pile of thick ribeyes. Heavy rub down with Tatonka Dust. Seared, then I direct until 130IT. Served up with some grilled veggies, pasta salad and green salad. I'm here to tell ya, Tatonka Dust is killer on beef!!!

I'll load the pics as soon as my connection is restored.

What do you do with a Pot Belly Pig..... Smoke it of course, this is eating High on the Hog:roflmaoha0:

http://www.youtube.com/watch?v=7U6r94w6pyY

I had a choice Angus strip and a Prime ribeye in the freezer. They were callin' my name Fri. afternoon. Soooo...



The strip is under the RE. Me and Mrs. Shoots shared the two. My plate also starred fingerlings EVOO'd, seasoned and roasted on the Viking and fresh sliced maters. Fresh horseradish sauce topped the steak.

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:Drool2::Drool2::Drool2:

Thanks for stoppin' by!

Did a cook for one of my customers the other day. All on the drum 32 hours total.
30 lbs. butts, 16 slabs of baby-backs, 16 lbs. of sausage.
Lot of work for sure. Came out spot on.

Boneless ribeye hinkled, grilled asparagus, tator, bread, and a nice cab.
Dessert is a J Fuego and a scotch.
Life is good...

Last week I happened on a 2 lb. end of a rib roast I had FoodSavered and put in the freezer for future reference.
Since this is the future as far as it is concerned I thawed it.
Trussed it up with some butcher twine and gave it a mix of three rubs I had small amounts of, just mixed them up.
Smoked it on the drum with hickory and it turned out most fine.
We had some left over smoked taters and Jane cubed them up and fried them in a bit of bacon grease with some Vidalia onion.
Threw in a salad apiece and some tall iced teas.
Good eats right there Maynard!!!
Here ya go -

On the plate -

Jane brought home a "Smart Chicken" (I told her all smart chickens are still alive) yesterday. We had been talking about a spatchcocked chicken on the drum.
This afternoon I fired up the old drum and set the GURU for 325°. Then I spatched the chicken and gave it a good sprinkle of Jack Stack Seasoning all over.
I also repeatedly stabbed two large sweet taters with a fork and precooked them 5 minutes in the wave.
Once the drum was up to temp. the chicken and taters went on. The chicken was great, nice and juicy. Taters were great also, we like 'em.
Only got one pic. :shrug:
Here it is -

Wanted to try a different flavor profile this weekend and decided to go with a cherry rub on a rack of pork, with gorgonzola bacon mac'n cheese, and bacon wrapped asparagus. With a cherry chipotle sauce.

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Hello,I am almost done building my first smoker(250 gallon drum,horizontal build/direct heat) I would like to know(since I've read alot on direct & indirect heat) if smoking my first 100lb pig over direct heat will be alright? Also,should I wrap ears and the like in foil for the 1st 6 hours to prevent burning?) I'm open to all suggestions and comments. I don't want or need to have an epic fail when I have my 1st pig pickin july 6th! :msn-wink:

Hello Everyone,New guy here to this forum. Looking forward to learning a few things while I'm here! :essen::essen:

I removed the steel post that were rusted through at the bottom,with 4x4 post pt .Gots 7 more to do ,Gonna put pvc 4x8 sheets lattice up to cover the whole bottom.

Im fixin to tile the top instead of wood,