Food Smokers and Smoking Tips/Tricks/Techniques

I just heard from my wife that her sister in FL cooked a brisket in the crock pot yesterday. They are all from Missouri and should know better. Brisket is definitely not my favorite, but that's sacrelege to do that to a cut of meat that expensive.

 

And why I won't get a prime rib to cook well done for the in-laws!!

 

Yummmmmm

 

If you don't mind me asking, I curious how much that set you back? We had the same thing USDA Prime, Prime Rib, it was about $12/lb. But completely worth it.

 

I'm in TN. They like bland stuff, so I'm not sure I can trust their opinion of anything being "good".

 

It was 14.99 a pound, about $122 total. A bit more than I intended but oh well

 

This commercial for our local grocery store has been running non-stop during the holidays. This prime rib has to be $500.

https://www.youtube.com/watch?v=CHjHZwJ4viI

 

Hot damn that's a good deal. Publix had theirs at 12.99 a pound (choice), so I just went with the prime.

 

I don't think they are worried about the price of meat with that backyard kitchen haha

 

Given the history, I'm surprised they didn't boil it or make it into a casserole. For some reason, Midwesterners like to boil meat. I had someone from Wisconsin ask me if I boiled pork ribs to cook them, because she did....Wtf. who the fuck is out there boiling ribs besides her?

 

Many European countries do that. Ugh.

 

I don't usually buy smokewood, but just a heads up that the big bags (1.5 cu ft, or about 30 lbs) of Pecan, Hickory & Mesquite logs are $15 at Academy Sports right now. I don't know if that's a good price or not, but I have bought a gallon bag of pecan chips for like $7 before when I was in a pinch, so I figure this is a better deal. I picked up 2 bags of pecan. The wood is kiln dried and sawn into <1 ft logs. I'll split a log into quarters and that's enough smoke for a load of ribs (3 to 4 racks) on the Akorn. Should last the winter.

 

I totally agree. Ive done A LOT of tri tips in my life. Heavy with the kosher salt. Give it s chin check with the pepper. Sit for an hour on the counter. Give her another dusting of S&P. Slam it on the cooker. Around the 100 mark hit it with worcestershire or soy.That's on you. Yank and wrap between 140-145...Another well learned tip! Nothing will cook a tri tip better then a Weber kettle or Primo period.

 

$9.99 is what I pay here on sale for choice, $19.99 for prime. Picked up one about that size and did part of it Saturday on the grill. I cut the bones and boil them for 8-9 hours to reduce the water for beef broth and Au Jus sauce and freeze most of it in canning jars. Have more than half of the meat left and need to throw that in the freezer too. Hate to but as long as I don't let it sit too long it doesn't harm it too much. Seldom sits in the freezer long though!

Well I'm in Mn. and close to Wi. don't know anyone that boils ribs or any other meat around here except bones for that matter. And I know a lot of Wi and Iowa jokes LOL. Take that back boil Brats in beer before you grill them.

Now coming down off the Mountain from Asheveille, NC as soon as you hit SC they sell boiled peanuts by the roadside. That is one I don't understand but the locals seem to really really like them.

 

Tri tip to 145? Doesn't that just make it jerky?

 

Boiled peanuts are good. They are, after all, legumes and not really nuts at all.

 

Nope! Its all about the sweat.

 

Hmm... same theory as brisket?

 

Challenge...next time you guys/gals fire the cooker up for a long run. Put a raw(farm fresh) egg in the Shell on for about two hrs. Rest then peel.salt pepper= Full of win.

 

There you go grass hopper. Someone is learning.