The Grill and BBQ thread

[theutvolunteers]

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[BearCat204]

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How long did you have to smoke those?

 

[theutvolunteers]

I kept them indirect for about an hour. Then I moved them to semi direct for 15 or 20.

 

[BearCat204]

I kept them indirect for about an hour. Then I moved them to semi direct for 15 or 20.

That's it? Total of hour and a half? Never tried them before, but I like those smoking times lol

 

[Coug]

Shrimp Dock in Farragut has a "Mother Earth Meats" counter and refrigerator. They stock Benton's.

Thanks kd!

Jalapeño stuffed with cream cheese and cheddar cheese, inside hamburger meat and wrapped with bacon

Nice, sounds creative. Looks like you had a nice tight bacon wrap around those guys too.

I had some shipped to Texas along with a whole country ham.

How did they both taste? I've heard some complaints of saltiness or the ham being leathery.

.

How much did each tenderloin weigh out of curiosity?

 

[Boca Vol]

I've partially answered my own question. Apparently Butler and Bailey Market at Rocky Hill sells Benton's. If anyone knows any other places feel free to share.

Depending on how much you want to buy it's worth the trip to buy it from Benton's in Vonore. B&B charges $16/lb! Ouch!

 

[vols72]

Got a chubb of bologna to smoke this afternoon

 

[theutvolunteers]

That's it? Total of hour and a half? Never tried them before, but I like those smoking times lol

Tenderloins are quick and easy.

 

[theutvolunteers]

Thanks kd!



Nice, sounds creative. Looks like you had a nice tight bacon wrap around those guys too.



How did they both taste? I've heard some complaints of saltiness or the ham being leathery.



How much did each tenderloin weigh out of curiosity?

We love the bacon. It's decadent, so you'll typically eat less slices than just run of the mill bacon.

The ham was a gift for my father in law, and I haven't had any yet.

I think they were a poundish each.

 

[vols72]

Bologna on

 

[BearCat204]

Bologna on

That's some huge meat

 

[vols72]

That's some huge meat

 

[volinbham]

You said chubb

 

[Nerd-Vol]

Raunchiest thread in all of VN.

 

[BearCat204]

Attempting to smoke some ribeyes tonite

 

[BearCat204]

Love the local meat market cuts

 

[BearCat204]

Trying out my new toy Igrill thermometer and it's pretty accurate and links to my phone.

 

[volinbham]

isn't smoke going to over power those ribeyes?

Also, what are you cooking at 88 degrees.

I'll hang up and listen

 

[BearCat204]

isn't smoke going to over power those ribeyes?

Also, what are you cooking at 88 degrees.

I'll hang up and listen

Using apple and from people I have talked to who have done them, they swear by the smoking method with ribeyes. That's the current meat temp. My smoking chamber is at 250-275

 

[BearCat204]

Some of the most tender steak I have ever eaten

 

[vols72]

Some of the most tender steak I have ever eaten

That looks awesome man

 

[VolNRaleighNC]

Some of the most tender steak I have ever eaten

How long did you smoke it?

 

[Sandvol]

Never thought I'd see a thread with people showing photos of cooked meat.

 

[BearCat204]

How long did you smoke it?

An hour

 

[BearCat204]

Never thought I'd see a thread with people showing photos of cooked meat.

Then get out. I'm sure there is a thread where you can cry for two weeks that Dave Hart is ruining UT.