Food Smokers and Smoking Tips/Tricks/Techniques

http://www.foodnetwork.com/videos/grilled-striped-bass-0150875

 

I've used it to make Cochinita Pibil. Go to your local Mexican restaurant, ask to buy a block. Works for me every time

 

This is the one I think was on the show.
http://www.foodnetwork.com/recipes/tikin-xik-fish

 

FYI: According to the Lowe's circular I got in the mail yesterday, they are doing 2 18# bags of Kingford for $12.99 until 4-5. Not sure if those specials vary by region but I'm in Memphis if that matters. I believe I've seen them run 2 21#bags for $9.99 every once in a while but either way it's a good opportunity to stock up if you you use the plain blue bag Kingsford (which I do in my kettle and WSM).

 

Ditto! here...looks like Im going to Lowes in the next few days

 

Lowes carries Stubbs... Stubbs ftw.

BBQ/GRILLING - WHAT CHARCOAL DO YOU USE

 

Cant beat that price...I know the stubbs works as well but Im cheap in the charcoal respect. They have a weber charcoal as well but at $20. a bag...no thanks...

 

If Im smoking a brisket i get the bag of the mesquite chunks. Home depot has the bigger stuff. http://www.homedepot.com/p/Kingsford-350-cu-in-BBQ-Mesquite-Wood-Chunks-100524110/206442473

 

yeah I have chips in apple, cherry, hickory, and mesquite

 

What do you use the Pear on? I dont think Ive used that. I like Pecan too...Im out of that though

 

I've got nothing against Stubb's but I've never noticed an ammonia smell when I use Kingsford and it's cheap and consistent. To each their own as far as I'm concerned. Cook it however you want (unless it's putting a pork shoulder and a bottle of KC Masterpiece in a crock pot for 8 hours and calling it pulled pork, that shit is wrong).

 

Ya it's got to be at least 9 hours.

One weekend we were having a party my wife said we can do pulled pork in the crock pot. She looked at me and said right away forget I said I it. Smoker it is.

 

No doubt not the best pulled pork but it would suffice just for something to eat...Wrong is putting ketchup on steak or burritos...

 

My brother in law drowns his steak in A1 sauce. I look at him as if he has 3 heads. If you need sauce on your steak like that then you need to get a better cut of meat and someone who knows how to cook it.

 

Or anything for that matter.

 

At least you are getting some smoke on it. If I can't do the smoker for pulled pork then it usually gets done in the oven low and slow. Crock pot stuff is ok in a pinch but I would rather make too much for a meal and then freeze it in a vacuum bag and reheat later.

 

I've actually been using salt and pepper on them toss them on the smoker for about 30 mins at low heat, then fire it up nice and hot and finish the cook on the steaks. Some of the best steaks I've had, you get that nice touch of smoke taste added into it. Had more compliments on my steaks since I've been doing them this way the last year or so than ever before.

 

I plan to do some smoking next weekend (taking little one to a water park this weekend). Going to overcook on amount so we can freeze. Was thinking about trying it with the Sous Vide method once it's frozen when we reheat. Should keep all those juices in there from when it's cooked on the smoker and not overcook the meat. Wonder how long I would need to run it to bring the meat back up to temp after it's thawed.

 

Oh ya that nice sear on them is awesome.

When it's freezing cold here and I don't want to brave the temps (need to get back to FL lol) I will take the cast iron grilling pan and get it NICE and HOT and then cook em up on there. One of the last times I did that I had made up some garlic butter (roasted garlic smashed and mixed into the butter then set back up for a day or so) and cut some pats off that then let it melt over the steak while searing then a little pat on top when it was plated.

 

I'm sure crock pot pulled pork isn't the end of the world, I just think messing with the smoker and drinking some beer is half the fun. It's crazy that if you type pulled pork recipe into google, you get a whole page of crock pot ones.

There's a few touristy BBQ places here in Memphis that don't have a pit anywhere in sight. They could be doing the same thing for all I know, or at least in a covered pan in the oven. I prefer the places with a brick pit out front and pars on the windows. How do you know the foods any good if they don't have to keep people out.