Whatcha making?

[Dave R]

Folks often ask what your making on this board. I’m making a family fav… rotisserie turkey on my modified kettle grill. Not done yet, but I will share the final result.

[Dave R]

Dave R final product.

[craigrice]

Dave R I did a dry rubbed brined turkey this week let it sit overnight in the fridge smoked it hot for 2 hrs. beer can style then finished it in the oven do to timing was very juicy and a big hit with the family

[craigrice]

Dave R love the trussing very good

[Joe Hell]

Dave R That’s looks absolutely perfect! That color is gorgeous!

[Jonathon]

Dave R as craigrice said that’s some good trussing, Joe Hell also has some really nice examples of trussing st home…I might make a post about that on social media this week, you guys deserve the recognition!

[Dave R]

Jonathon thanks

[Dave R]

Joe Hell thanks

[Dave R]

craigrice sounds awesome

[KansasDad]

I couldn’t find where we were asked last week about what we were cooking over the weekend. So I decided to post this here. We found 5 roasts of about 2-2.5 lb in the freezer, and decided to get them out and smoke them for the coming week. Unfortunately, forgot to take pictures before they went out to the smoker. Cook them at 225 F and took them up to 160 F. Put them in a big roaster pan and covered them with salsa and monitored one of them until they reached 205 F.

They were not quite tender, so my son put them in a crock-pot and cooked until pulled beef tender. If you’ve never tasted smoked salsa, it is a game changer. Not only was the beef smokey tender, but the salsa definitely had a gentle smoky flavor. My family said, you WILL make this again!!

I hope this picture gets downloaded:

[KansasDad]

KansasDad Maybe this way: )

[Jonathon]

KansasDad Smoked salsa? That sounds interesting, I just started making homemade salsa and now I feel like I have to try smoking it. How did you smoke it, just in the pan with the roasts?

And the biggest question…cilantro or no?

[Joe Hell]

Jonathon You could simply roast the veggies over coals and chips to get them smokey and charred. Steam in a paper bag for a few minutes after grilling to help remove the charred skin. Cilantro for sure but I would advise against smoking it! LOL

[Jonathon]

Joe Hell Why not smoke cilantro? There is a joke in there somewhere I am sure! I can’t picture the taste of smoked cilantro…now I want to try it.

Pre smoking all the ingredients might be a good way to do this. Recently I have been using Serano Peppers, Red Onion, Cumin, Salt, Pepper, Roma Tomatoes, Geen Chille Peppers (diced), and Cilantro all tossed into my food processor. Fresh salsa is so good!

[Dave R]

Joe Hell Jonathon I like my veggies lightly smoked, with cilantro. I really enjoy smoked tomatillos in a salsa verde. You might want to research smoking cilantro, I’m not sure if it’s legal in your state.

[Joe Hell]

Jonathon I love fresh salsa…I planted a huge amount of all of the above this year! I just wish I could enjoy it with large amounts tortilla chips like I used to!

[KansasDad]

Sorry, we used commercial salsa, and yes, we just put the roaster pan in the smoker with the roasts in and the salsa. No lid or cover for 2-3 hours while the roasts came up to temp. The taste was Fantastic!!! Sorry, I tried to upload my pictures, but couldn’t get them to work.

[KansasDad]


[Joe Hell]

Dave R I live in Washington! I’m pretty sure it’s legal here!

[Dave R]

Joe Hell lol, not in Minnesota.