HotRod55

I just watched that last night, Some good bourbons to go with some killer meat. I have been watching meat church for awhile and had some killer food  I done on my traeger.
 
BTW love the holy cow rub and Vodoo rub also.
 
Another good video With Goldee's bbq

It’s that time of year. Made a double batch of HOT CROSS BUNS today. Dropped them off to 4 different relatives. Here are a few pictures. They are made with a white flour yeast bread. Filled with raisins and currents ( you can use any dried fruit) spiced with Mixed spice and cinnamon. I glazed them with sugar water and fresh lemon juice for a sweet/tart kick. The crosses are powdered (icing) sugar with water and the fresh lemon juice and a bit of Vanilla.
A very big hit here. They’re a big sweet in the UK during lent or the Easter season. 
 

so we have a few more times to get all the colors in and this part of the arm is the hardest to do work on .when your older but it will all turn out great
 
                                    

Nice, I am waiting to put more money away to do a tattered flag with my dad's dog tags below it.

Nice!!!! I go next week for my next one, back of upper arm, getting an hour glass with 2 skulls in top half morphing into the sand in the bottom

Lots if fun tonight, good seeing everyone!
@blk_plague with the double 'whammy' was in rare form last night!

Guess who finally bit the bullet and ordered a computer? Yay! Can't wait to freeze ya again. 

Age is only a number.  It’s being happy with your self that counts.  

Here is for all that know the map.
 

Here is for all that know the map.
 

Just get better  

We have a smoker in the garage, takes up space imho, and it has 5 shelves  and if it were up to me I would not bother.  But oh my goodness the smoked foods my hubby puts out... example:  Smoked salmon (with toast points, and a  dill caper onion sauce)  HEAVEN.  Ours works great, I have nothing to do with it, or grilling anything for that matter, but this link should help those looking for one find a great one.    https://bestreviews.com/patio/smokers/best-electric-smokers
Recipe for smoked salmon on toast points:
6 oz. cream cheese softened ▢2 tablespoons chopped fresh dill ▢1 teaspoon fresh lemon juice ▢4 slices whole grain sourdough bread toasted ▢¼ lb smoked salmon thinly sliced ▢¼ cup thinly sliced red onion ▢2 tablespoons capers ▢1 tablespoon finely chopped fresh chives ▢salt and pepper to taste INSTRUCTIONS
    Add the cream cheese, dill, and lemon juice to a small bowl and stir until combined. Season to taste with salt and pepper and stir again. Spread the cream cheese mixture on the toasts. Top with the smoked salmon, red onion, capers, and chives.

Turned out decent. 
Rubbed with Meat Church Gospel.
250°, 9+ hours smoked, sprayed every 45min/hour. 

Reseasoned and buttered at 160°, then pan wrapped. 
 
Leftover will probably be better, reseasoned and added Traeger’Que, and some of the rendering.
 

Picked up two pork shoulder’s. One from Costco. Almost 17lb. Another one from the local store, just over 4lb. 
 
The plan is pulled pork. First time for this, so any tips, best rub, your cook time per pound? Tacos recipe, sandwich recipe?
Is the 4 lb one enough for a family of 6? Generally we go through 2-2 1/2 lbs for steak. 
 

LoCo
you been watching too much warner brothers wile e coyote for signs of 

and for the blind to read fine print

 

And the finish product. I think I went to long by about 10 degrees. Good taste but fell off the bone to easy. Ran at 275 till temp was 170 then wrapped to 200. Pulled let rest in ice chest. Roughly 8 hours to cook.  Oh and homemade mac salad.