Food Smokers and Smoking Tips/Tricks/Techniques

I've already told my wife we need one. Now I just need to find someone to buy mine lol.

 

Kids be crazy man. Don't know what their missing. Mine doesn't like ketchup/mustard/mayo. None of that stuff, Can't say much there because when the meat is really good that stuff just masks the taste. Did some REALLY good steaks at the inlaws once and my B-I-L smothered it in A1, I looked at him like he had three heads and was mentally unbalanced.

 

Having cooked on it now I can say I'm even more impressed than just seeing it on the floor. Held temps spot on, during a 100* afternoon in the sun. I'm debating between the 850 or the 1300 since it's only a $300 difference

 

Personally I would go with the 1300, all the reviews I've seen on them so far have been great. I'm sure at some point I will end up with a new one but after spending so much on this one a couple summers ago the wife might not like me spending what they are asking lol.

 

Ya man, mine is the same minus the lettuce meat, cheese and bun. That's it. One day we even tried wiping ketchup on that we didn't realize the place put in there. She put it to her tongue and said NO WAY.

 

Oh man that's my wife and my daughter both right there. Me I'm like ya whatever it's all going to the same place.

 

Got a recipe for said "Brunswick Stew"? I ate it 4-5 times a week when stationed in N.C., damn it was good! I have tried several recipes in the past, but none have come close to what I remember.

 

gotta try that chicken one... you have any kind of recipe or did you totally wing it?

 

Is Parkers in Greenesboro?

 

I winged it. I have done normal CDB in the past and I sort of based it off that.

The biggest part was getting the ground chicken to the place where I know it would hold up. The crackers did that but also helped keep the meat moist. I was surprised it was the first to fully go.

1 lb of ground chicken
8-10 saltines crackers crushed and then put in the food processor
To the crackers I added some seasoning salt, some dry chicken base, some garlic powder and pulsed until it was a nice fine consistently
Mixed the cracker base (add some then mix, add some more) you want a consistency that it like a meatball holds together

Put that in a gall zip lock and rolled out thin, put in the fridge for about 30 mins to setup

Laid it out on some saran wrap put a layer of cheese, layer of ham, layer of cheese, layer of ham

Rolled it up and rolled it to firm it up

Let it set about 30 mins, then smoked for about 2 - 2.5 hours till it was about 165 in the center.

This is now part of my recipes moving forward lol.

 

Oh man. My foods stay separated and eaten one at a time off the plate until completely gone and then I move onto the next item. I'm a self admitted weirdo, my wife makes fun of me for it.

 

Thank ya, I didn't do the bacon wrong for the other two. I wanted their flavors to stand by themselves and not have bacon overpower it. I had some leftover breakfast fatty and some leftover 3 cheese taters for my lunch today lol.

 

I don't mess with my wife or daughter about it I just kind of smirk and eat my food. What's that saying happy wife happy life?

 

Thanks very much, perfect. Will try. And I agree with Scott... you're looking like the new fatty king round these parts

 

I totally save the best for last too

Truth!

 

Ya I think that's a huge part of this obsession/hobby(some of both?) Do things until it meet's your want's and needs. Thinking this weekend we may do some smoked pizza's haven't done them in a little while.

 

Man that's an awesome idea. Would totally make a killer Food Network show also. Call it like Puff Puff Nosh

 

No doubt there lol.
Got the perfect one for them too, dorrito, frito chili, cheese fatty. Served with a fried twinkie.

 

I know where Wilson is, kind of squished in the middle of nowhere. When I was stationed in the Tidewater area lived down in Currituck. Ex MIL lived in Wilmington so drove 17 more times than I care to recall. My sister and mother live in Wake Forest area and Ex SIL lived in Zepulon. No matter how you drive any of those routes you see signs for Wilson, but never go through it. Didn't know what I was missing.

Wait did you say Vinegar based pure bliss??! Ah that's right coastal region. Drag 'em to the West and by the time you hit the foothills it turns to tomato base. Get up in the mountains and it turns even a bit sweeter and is perfect! About the only thing more of a religion in NC would be basketball and not even going to touch that one LOL. I do like the Eastern whole hog BBQ though. Hell I like it all from one side of the State to the other! Slaw, sweet tea, corn bread. In Mn. they consider pepper a major spice Moved here from Asheville and eventually will go back or at least Western NC.

Fried twinkie on a stick is always one of the best selling things every year at the Mn. State fair. Some claim it started there.



Hmmm... LOL.

Don't forget the Krispy Kreme fried doughnut bacon burger at the Miss. State Fair what stoner could pass that up?



I try not to eat any carbs but it usually ends up an exercise in futility. Krispy Kreme has tried twice to open locations here and both times failed. Problem with living in a city named Med City.