Food Smokers and Smoking Tips/Tricks/Techniques

Went on about 10 mins ago, been marinading since yesterday afternoon.


Bacon wrapped scallops & lobster tails joined them.

 

All done.
Took the loins to 140 and pulled them. Took the side of beef to 110, then seared to 138. Gave both a 10 minute rest under foil.
Whipped up some mashed and green beans. First time doing that reverse sear stuff, will do it again. That was probably the best steak I have ever made, according to the wife. We like it at at least medium. I took the end pieces which were med well, they were still juicy and tender. Pork was good as well.

 

Looks very tasty!!

 

I'd say mine was a success, everyone is fat & happy with clean plates. Haha

 

That steak was awesome. I grabbed the thin end of the loin, a little dry, but still good flavor.

 

Damn, looks good.

 

Thank you sir!

 

10 pound pork butt cooked 10 hours, armadillo eggs, and homemade beans. Both Moms were happy!

 

So how long were the scallops in? I would think they would overcook by time the bacon was done but apparently not.

 

A little over an hour at 210°. I used thinly sliced bacon but it still didn't get crispy. The scallops got to 145°.

 

Damn those ribs were good extra meaty. Sorry no pics guys

 

But they were good, would do again? Uncrispy bacon not necessarily a bad thing unless it was still raw-ish.

 

I would do it again, it wasn't raw-ish.
The bacon definitely did it's job & kept the scallops moist.
This is the recipe I loosely followed, mainly temps & time. Mine looked the same when done as the pics.
http://www.smoking-meat.com/5-29-2014-bacon-wrapped-smoked-sea-scallops

 

Nice, will try. Thanks.

 

No problem! Hope you enjoy them like we did.

 

it was spitting snow here this morning!WTH!! then we had grapple or whatever its called this afternoon...ridiculous...

Hawaiian rolls...mmmmmmmmm

 

Damn I had no idea King Hawaiian made garlic rolls let alone King rolls. I need to drive further and find a new grocery store.

Played around with the ATC and WSM last night for a couple hours seeing what the minimum temp I could maintain without closing the damper on the blower. Looks like she will hold steady at 160* which is perfect for jerky, and can always close the blower damper down if needed. Now to put my idea for a jerky rack into production.

After a couple hours hit me why waste charcoal even though it was getting late. Didn't want to take the time for bacon wrapped onion rings and fatties like I planned. So did some quick ABT's and SPAM. Deep scored the SPAM and packed brown sugar into it and smoked for an hour.



Then after an hour packed and covered the SPAM with crushed pineapple for another hour.



What a perfect compliment to each other! Still burping and tasting ABT's this morning and not complaining. Spam and eggs for brunch in a little bit.

 

I think we've had about 6 days of nice weather since spring started....no accumulating snow but cold wet rain...then I think it frosted over night which isnt too uncommon just tired of the cold weather.

 

It will change over here soon, at least I hope so. Usually by mid June its in the 90's.

 

I ended up throwing some big ole ribeyes (bone in) on the smoker for about 30 mins with a little rub on them (used bone suckin sauce) after the 30 mins of smoke pulled them brought it up to high them and then grilled them. Didn't get any pics of the food because it was late. We got home from camping later than expected so everything was in fast forward mode. Served the steaks with some twice baked potatoes, fresh green beans and some corn meal dusted fried squash. Was a darn good meal.