Smoking FACEpelt Outdoors

11/17/2024

08/12/2024

My take on a smoked meatloaf:

Japanese A5 Wagyu ground beef
Beef chorizo sausage
Diced fire roasted green Chiles and sweet onions
Minced smoked garlic
Coarse Kosher Salt, coarse black pepper, granulated garlic, smoked paprika for the seasoning
W Sauce FireShire as the binder

Approximately 4 hours cook time at 225° using P7 on the ; up to an internal temp of 160°.

When it was just short of being up to temp, approximately at 150°, I sauced it with a smoked honey Chipotle and red Chile barbecue sauce. This might possibly be the best thing I've ever tasted, comfort food with an amazing Southwestern flair!

08/05/2024

This morning's edition of won't actually get to be enjoyed for at least a week, and most likely two. Cold smoking some cheese on the . First day, in a long time, that the outside temp has been low enough to actually do these.

Peace, prayers, love, and smoke y'all
🤙🏼🙏🏻🫶🏼 💨

08/02/2024

Garden fresh smoked salsa is on the today!

07/31/2024

Someone posted earlier this week in one of the pellet grill groups In part of that they had tried the 0 - 400 chicken wing method several times and become frustrated with how the skin was turning out. They said they modified the method by going for 2 hours at something like 200° or 225°, turning them every half hour or so, then cranking it to like 400° or 450° until the internal temp was reached to get a crisper skin.

Well, I'm gonna give THEIR method a try today... This is my first chicken wings attempt on my , keeping my fingers crossed. Simple SPG for the seasoning, will dust mine with Kosmo's HOT Buffalo Wing Dust when they are done. Probably leave the rest "naked" and let each person dip their wings into whatever sauce they may want.

Stay tuned! Results to follow.

EDIT - These turned out fabulous! So much smoker flavor and so tender and juicy!!

07/30/2024

This was back on July 12th. Homemade "zesty" peppered beef jerky. This was some of the best jerky I've ever had! Texture and flavor were fabulous.

07/28/2024

Time for ?!

Tonight I'm doing cherry smoked Honey Chipotle bbq chicken thighs!

Cheers 🤙🏼🫶🏼🙏🏻🧡🔥

07/26/2024

Page & YouTube channel REBOOT! I have decided to try and revive Smoking FACEpelt Outdoors... with a twist. Instead of outdoors, backpacking, hiking, camping, and survival gear and skills, I want to do outdoors smoking/cooking/grilling/griddling!

I am in the process of building out my backyard patio/kitchen space, and I figured that this was a fitting, albeit different, use of my dormant platform.

I have done several things on my Pit Boss Titan and Member's Mark Flattop since I got them; including fire roasting garlic, and jalapeños from my garden to make a compound herb butter, Japanese A5 Wagyu steaks, a Prime whole packer brisket, a whole turkey, and smoked beef jerky (all on the smoker). In the flattop I have made fried rice, cheesesteaks, smash burgers, breakfast burritos, I melts, and other dishes as well.

So, I am thinking as the initial release for the revival of SFO, of doing a slow smoked, green chile Wagyu meatloaf, with sweet vidalia onion barbecue sauce glaze (instead of ketchup)! Hit the emojis and comment to know what y'all think. Are YOU interested in seeing SFO come back under this new direction?

🤙🏼🫶🏼🙏🏻