Smoked some grub for long weekend

[Roscoe]

Fired up the Masterbuilt yesterday evening. Veggies for smoked salsa, 6lb spatchcocked chicken and 10lb butt.

[lmartin5]

Looks awesome!

[poisonedbrew]

well I wasn't hungry.....thanks. lol.....looks awesome!

[Roscoe]

Smoked some grub for long weekend

You may not be able to get quite the bark & smoke ring with an electric that you can with a stick burner, but not too bad.


I'm a fan of Carolina style pork BBQ, so I added a little George's.


Love me some pulled pork BBQ!

[Smart]

Looking **** good Roscoe!

How'd the veggies turn out?

[Roscoe]

Thanks Jason. The smoked salsa was a big hit around the house last night. I will be doing that again for sure.

[ajm2nac]

wasn't hungry till now

[Smart]

Thanks Jason. The smoked salsa was a big hit around the house last night. I will be doing that again for sure.

I've grilled them lightly but never smoked them. How long and at what temp?

[Sticks&Strings]

Details on that salsa please sir!

[Roscoe]

Smoked some grub for long weekend

225* for about 3.5hrs with mesquite pellets.

I had tomatoes, onions, garlic cloves, jalapeños in the smoker.

I veined and seeded the peppers after smoking cause my bride does not like super spicey. Put it in a food processor afterward down to a consistency she liked, just a little chunky. She Added a little salt, sugar, lemon & lime juice and a splash of apple cider vinegar.

It's really about what you like in salsa. The largest part of the flavor will be the smokiness. Everything else in terms of heat , onion, cilantro ect is up to you by adjustment.

I had never thought about making smoked salsa before. I saw it on a Smoker Facebook page I'm a member of. I'll be doing it again for sure.

[Smart]

225* for about 3.5hrs with mesquite pellets.

I had tomatoes, onions, garlic cloves, jalapeños in the smoker.

I veined and seeded the peppers after smoking cause my bride does not like super spicey. Put it in a food processor afterward down to a consistency she liked, just a little chunky. She Added a little salt, sugar, lemon & lime juice and a splash of apple cider vinegar.

It's really about what you like in salsa. The largest part of the flavor will be the smokiness. Everything else in terms of heat , onion, cilantro ect is up to you by adjustment.

I had never thought about making smoked salsa before. I saw it on a Smoker Facebook page I'm a member of. I'll be doing it again for sure.

Thanks Roscoe....I'm going to give that a shot as well..

[Roscoe]

10-4. Hope you like it. I think this batch was about 6 cups finished. 2 of us ate dang near all of it last night. If we hadn't run outs chips.... Lol

[SwampRabbit]

That looks great. Gonna have to try the salsa.... only problem is I needs the salsa while I am waiting for the meat

[Kevin Smith]

Looks great.

[Buckshot-73]

Gonna have to try that salsa.