This good cooking weather had me outside all day again. Ground up a chuck roast to make over the top smoked chili. Also tried out a new corn bread recipe with my cast iron on the smoker.
by KtheC_cookin_Que
3 Comments
KtheC_cookin_Que
Smoked @ 225°F with post oak lump and chunks. About a 5 hour smoke.
TankApprehensive3053
Looks good
Sir_SquirrelNutz
Do you need to degrease a bit? It has been an issue with any of my OTT cooks with fatty meats.
3 Comments
Smoked @ 225°F with post oak lump and chunks. About a 5 hour smoke.
Looks good
Do you need to degrease a bit? It has been an issue with any of my OTT cooks with fatty meats.