Smoking Sunday or Sunday Smoking

[C.O. Shooter]

 

[C.O. Shooter]

 

[C.O. Shooter]

Chicken 3-ways! Wings, Breasts, and Thighs.

 

[C.O. Shooter]

The wing and thigh glaze consist of 3/4 cup of killer hogs bbq sauce, 3/4 cup killer hogs vinegar sauce, 2 tablespoons of killer hogs hot bbq seasoning and a small jar of Yuengling Lager jelly. Delicious!

 

[C.O. Shooter]

 

[adk hunter]

Dang! I have to give those a try!

 

[C.O. Shooter]

Last nights thighs. Great flavor, not as good as the last ones I made. Different quality thigh.

 

[C.O. Shooter]

Smoking a London Broil today. Using Killer Hogs TX Brisket Rub. Started at 275 but was heating up too quickly. Reduced it down to 225.

 

[Old Rooster]

I wasn't hungry until I opened this thread!
C.O.Shooter you are the man buddy!

 

[M1A1ABRAMS]

I wasn't hungry until I opened this thread!
C.O.Shooter you are the man buddy!

I try to stay away from this thread. Just because of that. No invites from C.O.Shooter just makes me hungry. lol

 

[C.O. Shooter]

Cooked for 2 hours at about 250. Pulled and placed in foil pan. Made a broth of County bobs steak sauce, butter, olive oil, beef cubes, onion, and garlic. Poured over roast and covered. Back on the smoker at 275 for an hour. After the pan slices, sliced again to bite size pieces and put over butter/garlic pasta! Very good.

 

[Old Rooster]

Looks amazing!

 

[C.O. Shooter]

 

[C.O. Shooter]

Already cooked turkey breast.

L: Rubbed with butter, salt, pepper, thyme.
R: Rubbed with mustard and Heath Riles garlic butter rub.

Smoking for 1hr @350.