Food Smokers and Smoking Tips/Tricks/Techniques

Everyone loves Costco!

 

just recently came from rags to riches lol so hold on I'm catching up to you big ballers

 

Now you sound like the government! I swear I don't make what they say! Show me where it is!

 

Almost time for that 4am smoking

 

Piggies headed to market.

48 of them, none lasted till kickoff!!

 

No bullshit. Steak and taters.

Grill marks ain't to par, but taste is on point!

 

Just had a WinCo open up right down the street. Honestly I didn't care. I have 6 full size, full service grocery stores within a 1-2 mile radius of my place. Opposite of a Food Desert - it's a Food Ocean. It's only been open a few days but it's been obscenely busy. I finally went in tonight and was impressed, to say the least.

Tri-Tip is $2.98 per pound. About 1/2 the going rate around here. It's crazy. I bought 1 to toss in the freezer and may get a few more tomorrow. A bunch of bulk spices (saw smoked paprika) and madagascar vanilla beans (bought some for ice cream making). Ribs were $0.98 per pound! Limit three but the normal price is $1.98.

Place is pretty nice...

 

Dang, I'd be all over those packer ribs. I'd "three" them to death, or until the freezer was full.

 

She's 3hrs in.

 

where to buy...what Im reading is there are just as many good reports as bad for you...IDK...

http://store.theingredientstore.com/amesphos.aspx

Phosphates act to increase the water holding capacity ofmeat, by forcing the proteins apart, which in turn allows water to move in between protein molecules. Phosphatesare also very good chelating agents. Phosphates are used in meat products for preservation of natural flavours.

 

Connected on nine doves this morning, and the default method for cooking is some form of ABT. Who here has the best ABT recipe? And do you ever make them in the oven? Not sure I want to fire up the smoker for 18 ABTs.

 

Pork belly has joined the partay!

 

I've made them in the oven before. They wasn't bad, but that bacon takes smoke so well it's just not the same IMO.

 

I've used them a ton for bbq comps. I would inject the shit out of my brisket and ribs with the stiff. Brisket would swell up after 10-12hrs with that crap in it. IMO it changes the tissue structure of the meat. It separates the grain pattern and the meat is just gross. It's kind of hard to explain. When people just start to get the serious bug for bbq they tend to reinvent the mouse trap through science instead of engineering. Meat x heat x time =x that's it.
Most of my best cooks were a good prep. Slapping it on the pit and forgetting about it for 1/2 the day. Just keep it simple with quality meats and fresh ingredients. That's the whole secret.

 

Good advice. I decided to not inject after reading up on it... too much dicking around, plus theres a lot of people that bring up the 40-140 issue. Once you start poking holes, you *should* get it past 140 within 4 hours or you could die and your balls will fall off.

 

Didn't get to take as much pics. Busy cutting meat. Had about 25 people to feed. But happy to say, there at no leftovers. Now time to get some sleep and clean up tomorrow

 

My smoker died today. I went to pull it in from the rains that came in and the rivets holding the base of it gave way. Now it just sits on the ground.

RIP friend. Many a brisket were smoked on your grates. But maybe this was fate telling me I need to quit being a little bitch and to get a legit smoker.

 

Aw man that's sad , what are you thinking about getting next ?

 

We have all been there brother. Walmart is blowing out WSM. Also, Craigslist this time of year usally has a good pool to pull from

 

WSM.