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***Official Grilling and Smoking Thread*** (1 Viewer)

Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.
 
Last edited:
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.
Link doesn’t work for me
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.
Link doesn’t work for me
Doesn't even seem like a link. If you hover over it, nothing shows up as where it will redirect.
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.
Link doesn’t work for me
Odd. Fixed.
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.

Side note, do you like that website? She was a speaker at a conference I attended last month and super interesting.
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.

Side note, do you like that website? She was a speaker at a conference I attended last month and super interesting.
I do. Feels like there's a lot of content.

I head to facebook (usually reels) to get ideas for things to grill/smoke/cook (I get bored eating the same thing easily). Her recipes probably make up 10-15% of my 'saved' recipes. Pretty strong considering the options.

Other person I tend to save a lot of recipes from is Damn Delicious. Damn Delicious
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.

Side note, do you like that website? She was a speaker at a conference I attended last month and super interesting.
I do. Feels like there's a lot of content.

I head to facebook (usually reels) to get ideas for things to grill/smoke/cook (I get bored eating the same thing easily). Her recipes probably make up 10-15% of my 'saved' recipes. Pretty strong considering the options.

Other person I tend to save a lot of recipes from is Damn Delicious. Damn Delicious

I’ve used recipes from both, don’t think I’ve ever been disappointed with either

I keep a spreadsheet of recipes of stuff I want to try (and if they’re good I keep them as well)
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.

Side note, do you like that website? She was a speaker at a conference I attended last month and super interesting.
I do. Feels like there's a lot of content.

I head to facebook (usually reels) to get ideas for things to grill/smoke/cook (I get bored eating the same thing easily). Her recipes probably make up 10-15% of my 'saved' recipes. Pretty strong considering the options.

Other person I tend to save a lot of recipes from is Damn Delicious. Damn Delicious

I’ve used recipes from both, don’t think I’ve ever been disappointed with either

I keep a spreadsheet of recipes of stuff I want to try (and if they’re good I keep them as well)
Agreed.

Yeah, I'm old school and print them out (hate hitting my phone a bazillion times to read the ingredients/instructions). I'll try it and make notes if necessary. If it passes, it gets a plastic sleeve and into the 3 ring binder it goes. Wife and I have been working on them for decades. I've got a 3" which is main meals busting at the seams, one 2" for cookies (give as xmas gifts), one for drinks/cocktails, one for apps, and the kids have one for smoothies and odd things they like. Works well for us.

Side note, anyone tried Hey Grill Hey's sweet rub and have thoughts on it?

I've usually got a batch on hand and enjoy it on pork, but wanted to get others take. This fall's project is to figure out a homemade rub or two.
 
Smoked Deviled Eggs

Party favorite for those going to cookouts.

Sister and I both made deviled eggs for family Easter last year by mistake. Her's were the 'family recipe', mine the above. I probably made twice as many and went home with less than she did.

I'll have to look at my notes for how I smoke the eggs. I put them on raw, pull, shell, and smoke a second time, just unsure time and temps.

Side note, do you like that website? She was a speaker at a conference I attended last month and super interesting.
I do. Feels like there's a lot of content.

I head to facebook (usually reels) to get ideas for things to grill/smoke/cook (I get bored eating the same thing easily). Her recipes probably make up 10-15% of my 'saved' recipes. Pretty strong considering the options.

Other person I tend to save a lot of recipes from is Damn Delicious. Damn Delicious

I’ve used recipes from both, don’t think I’ve ever been disappointed with either

I keep a spreadsheet of recipes of stuff I want to try (and if they’re good I keep them as well)
Agreed.

Yeah, I'm old school and print them out (hate hitting my phone a bazillion times to read the ingredients/instructions). I'll try it and make notes if necessary. If it passes, it gets a plastic sleeve and into the 3 ring binder it goes. Wife and I have been working on them for decades. I've got a 3" which is main meals busting at the seams, one 2" for cookies (give as xmas gifts), one for drinks/cocktails, one for apps, and the kids have one for smoothies and odd things they like. Works well for us.

Side note, anyone tried Hey Grill Hey's sweet rub and have thoughts on it?

I've usually got a batch on hand and enjoy it on pork, but wanted to get others take. This fall's project is to figure out a homemade rub or two.
My favorite pork rub I’ve found so far


Pork rub

I tried to c+p just the recipe but I couldn’t get it to load right
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.

What was the recipe you used?

I went loosely off one and made some adjustments. Basically:
Butter
Stone ground mustard
Horseradish
Fresh parsley
Ground thyme
Smoked paprika
Sauteed garlic and shallot
Red pepper flakes
Salt
Pepper
Lemon juice
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.

What was the recipe you used?

I went loosely off one and made some adjustments. Basically:
Butter
Stone ground mustard
Horseradish
Fresh parsley
Ground thyme
Smoked paprika
Sauteed garlic and shallot
Red pepper flakes
Salt
Pepper
Lemon juice

I can see how that might not be good. Like lots of social media driven recipes, it seems some go to the "more ingredients the better" idea.
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.

What was the recipe you used?

I went loosely off one and made some adjustments. Basically:
Butter
Stone ground mustard
Horseradish
Fresh parsley
Ground thyme
Smoked paprika
Sauteed garlic and shallot
Red pepper flakes
Salt
Pepper
Lemon juice

I can see how that might not be good. Like lots of social media driven recipes, it seems some go to the "more ingredients the better" idea.

Any suggestions?
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.

What was the recipe you used?

I went loosely off one and made some adjustments. Basically:
Butter
Stone ground mustard
Horseradish
Fresh parsley
Ground thyme
Smoked paprika
Sauteed garlic and shallot
Red pepper flakes
Salt
Pepper
Lemon juice

I can see how that might not be good. Like lots of social media driven recipes, it seems some go to the "more ingredients the better" idea.

Any suggestions?

If I were going to do something like that, I'd make it just Garlic and Butter. But I like the Classics.
 
Made some cowboy butter last night for steaks. I don't get the hype. Seems like too many competing flavors. Made enough to freeze but tossed it in the trash.

What was the recipe you used?

I went loosely off one and made some adjustments. Basically:
Butter
Stone ground mustard
Horseradish
Fresh parsley
Ground thyme
Smoked paprika
Sauteed garlic and shallot
Red pepper flakes
Salt
Pepper
Lemon juice

I can see how that might not be good. Like lots of social media driven recipes, it seems some go to the "more ingredients the better" idea.

Any suggestions?

If I were going to do something like that, I'd make it just Garlic and Butter. But I like the Classics.
Yeah I like these compound butters: (edit: not actually in any order)

1. Garlic
1B. Roasted garlic
2. Garlic and Parsley
3. Parsley and Lemon
4. Salt
5. Garlic and Salt
 
I’ve been an old school charcoal/wood smoker but have just gotten my first pellet smoker. Actually looking forward to not having to babysit the smoker all day.

Question - what is your favorite pellet blend? A particular brand you prefer? Does it matter?
 
I’ve been an old school charcoal/wood smoker but have just gotten my first pellet smoker. Actually looking forward to not having to babysit the smoker all day.

Question - what is your favorite pellet blend? A particular brand you prefer? Does it matter?
The flavor of the pellets i find don’t make a huge difference. But i do go with the higher quality pellets that are 100% wood like cookin pellets or lumberjack. I’ve heard of people having issues with some of the cheaper brands.
 
I’ve been an old school charcoal/wood smoker but have just gotten my first pellet smoker. Actually looking forward to not having to babysit the smoker all day.

Question - what is your favorite pellet blend? A particular brand you prefer? Does it matter?
The flavor of the pellets i find don’t make a huge difference. But i do go with the higher quality pellets that are 100% wood like cookin pellets or lumberjack. I’ve heard of people having issues with some of the cheaper brands.
I'll slightly disagree that it doesn't matter on flavor.

I find a few guidelines are great:
1. I always do apple with pork. Sometimes half apple half maple or apple with some "competition mix" but always apple
2. I like maple with poultry
3. I use a standard competition mix from like traeger or someone for beef. I do agree it matters less for beef. But I love mesquite and post oak.
 
Was making my smoked cheese it’s and on a whim took a bag of Gardeto’s rye Christy bread things and decided to use them up.

Tossed bread thingys into bowl. Tossed in oil, then seasoned with Dan Os spicy and cheesoning seasoning liberally.

Great flavor for what they are. This isn’t a world beater but any means, but it was pretty damn tasty. Took some into work and they were devoured.

Will be taking some to add as a ‘crouton’ to salads which is where I think will knock it out of the park.
 
I’ve been an old school charcoal/wood smoker but have just gotten my first pellet smoker. Actually looking forward to not having to babysit the smoker all day.

Question - what is your favorite pellet blend? A particular brand you prefer? Does it matter?
The flavor of the pellets i find don’t make a huge difference. But i do go with the higher quality pellets that are 100% wood like cookin pellets or lumberjack. I’ve heard of people having issues with some of the cheaper brands.
I'll slightly disagree that it doesn't matter on flavor.

I find a few guidelines are great:
1. I always do apple with pork. Sometimes half apple half maple or apple with some "competition mix" but always apple
2. I like maple with poultry
3. I use a standard competition mix from like traeger or someone for beef. I do agree it matters less for beef. But I love mesquite and post oak.
Agreed. I pretty much only buy fruit pellets now. Hickory sometimes. I bought post oak once and it seemed pretty strong compared to the others I mentioned.

@Beef Ravioli Part 2
I buy Pitboss pellets. They’re dirt cheap on Walmart site and free shipping after I think $35 and they come faster than my Amazon orders

ETA: $8.97 for 20lb bag
 
I need to smoke something. Kids’ 5th birthday in a couple weeks. Think I’ll fire up some ribs. Kids like ribs, right? No? More for me then.
 
5 lb bone in butt going on bright and early for the games tomorrow 😃
Was 5 1/2 lbs. Tried hot and fast for the first time. 300 degrees. Wrapped at 165 after 4 hrs, pulled at 201 after 6 hrs

Wrapped and in cooler sitting in the sun. After 2 hours…..we will see. Sure was probing soft
 
5 lb bone in butt going on bright and early for the games tomorrow 😃
Was 5 1/2 lbs. Tried hot and fast for the first time. 300 degrees. Wrapped at 165 after 4 hrs, pulled at 201 after 6 hrs

Wrapped and in cooler sitting in the sun. After 2 hours…..we will see. Sure was probing soft
This turned out as good as any butt I’ve smoked overnight and half the next day at 225. The next time I plan to smoke a 12 lber I believe I’m going to have the butcher cut it in half and smoke both halves at the same time at 300. So much easier
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)
I use an Apple juice-based brine and hot smoke at 350. It's amazing. Use it for chickens as well.
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)
I smoke but only breasts
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)
I smoke but only breasts
Saw that upthread and will definitely be trying it. I've smoked breasts before, but I know there's a lot of room for improvement.
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)

My family's favorite has been Kenji's spatchcocked mayonnaise herb turkey. Sounds weird, but it's so good.
 
Interesting.

Also, if anyone needs a new thermometer, Thermoworks has some pretty good deals going right now. Thermapen for $69, and several leave in options.
 
Bumping for those thanksgiving ideas/recipes, primarily turkey. I'll post one later that I deep fried last year. It was fantastic.

Will do that for fried again this year, but have a second bird, Could fry both, but never tried smoking and it's tempting. Went back to 2021 in this thread looking for ideas @Hawks64 you mentioned smoking one back then. Have a recipe or technique? @Ron Swanson saw comment about spatchcocking and hot and fast.(y)
I smoke but only breasts
Saw that upthread and will definitely be trying it. I've smoked breasts before, but I know there's a lot of room for improvement.
So I've got it down pretty good.

1. Brine
2. Dry rub. I do a paprika, a tiny bit of chili powder, garlic, black pepper, and salt. Salt and pepper should be coarse.
3. Smoke at 275 for around an hour. Maybe 90 mins, but definitely not past like 145 internal
4. At that point, should have great color. Take off, and have foil ready. For a normal sized breast (like 3 pounds), I take a stick of butter and slice in half lengthwise. Put half on the foil. Set breast on top of it. Then put other half on top of the turkey. Wrap in foil. Flip over ,and wrap again (to seal everything in).
5. Put back on until internal hits 160. Take off, let sit for 15-20 mins, internal should hit 165. Carefully open and dont lose the smoky butter...slice, then pour the smoky butter all over the slices before serving


I was watching some videos and they're pretty much on this, except one today adds a little bit of chicken stock to the foil at step 4, and they put all the butter on the bottom and only did one big foil wrap. I may try that this weekend on a test breast.
 
God Bless Texas.

Looks like someone went for some turkey!!! I think smoked turkey is the dark horse for best TX BBQ. Never really seen it elsewhere and would take great smoked turkey over great brisket all day every day.
I love to smoke turkey thighs. Huge PITA to "carve" compared to a breast, but better flavor and much easier to keep moist.

Added bonus, lots of bones for stock or collard greens.
 
God Bless Texas.

Looks like someone went for some turkey!!! I think smoked turkey is the dark horse for best TX BBQ. Never really seen it elsewhere and would take great smoked turkey over great brisket all day every day.

Agreed. Texas does smoked Turkey it seems way more regularly than I see it in other places. It's underrated.

I still prefer great brisket though. It's just so different than regular brisket you get in other places.
 

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