Food Smokers and Smoking Tips/Tricks/Techniques

Bark may be a little lighter, but damn they look good nonetheless.

 

I'll let you know when they are done. Still pushing through the stall in the oven.

 

@OCD 08 come on home...

 

First time we're hosting a get together and I'm not smoking... Friend doing pulled pork... Going crazy sitting here living vicariously through y'all right now...

 

Yessir...

http://www.food.com/recipe/red-chili-sauce-to-be-used-with-traditional-tamales-15301

She also has the tamale recipe on that site, separate from the red chili recipe. It's nasty tasting by itself so don't be alarmed... it works great in the tamales.

 

Good looking cooks going on! I'm on call and got a late start. Even though I got called at 0530 so started seasoning my screens on the gas grill soon after. They are really working well and seasoning nicely nothing sticks so far. Did them again after this too LOL.



Top grate of WSM has chicken cordon bleu. 4 with rub a dub and 2 without.



Bottom rack top screen with Anaheim peppers, cream cheese, green onions, cheddar cheese little smokies. Wrapped in bacon of course and more rub a dub.



2 screens below that with vidalia onion rings, sriracha sauce wrapped with bacon and more rub a dub.



Hoping that the onion rings will be catching the cheese that always drops out of the above items. Going to grill some veggies on the gas grill in a little bit have to at least pretend that I don't always cook with bacon. Although I'm a big believer in all great recipes start with first you cook a pound of bacon. OK not all, but many.

 

That's the one I was going to use To start with. Just got back from grocery store, no chiles, fresh or dried.

 

Honestly...only thing better than starting with a pound of bacon is starting with two pounds of bacon.

 

So my buddy wants me to come over. But I've got a butt sitting in the smoker. It's at 152. Was gonna foil it up at 160* cook to 170* uncover and cook to 200*. But I want to take this over. What's my choices here? Can I throw it in the oven to expedite? I know this isn't idea but I need to figure something out so I can go get drunk with friends.

 

The oven might not expedite things. You'd have to crank it up high to get it done quick. Mine have been in the oven awhile now at 275, and are only at 186.

Maybe take as far as you can, wrap it up, put In the buddies oven.

 

Dang. It's my friends friends girlfriends house haha. And I don't know her. Might not be able to make it

 

So the meat isn't for that party?

 

It is now

 

Well I was just going to stay at home originally and smoke (which I'm doing) but then my buddy hit me up to come over and I couldn't just let the meat go to waste. If I can finish it up soon ish I'll bring it over.

 

Chicken is done!
Brisket is sitting at 150 degrees so it will be a couple more hours.

Wow. This chicken is awesome!!!

 

Ha I like how you think. I started with 5 pounds of bacon and ran out wrapping the chicken at the end. So the last 2 had to use thick cut bacon (no rub and toothpicks to hold it together) that I had in the fridge for breakfast. An hour and half in so far and have cheese leakage which I knew I would. I can live with that and used to it. If had more would have done a bacon weave wrap properly.



Not that I am complaining Between the meat bargains I hear of on here and the amount of bacon I go through am thinking of joining Costco's.

 

Definitely worth joining, not just for meat obviously. I go once a month and stock up on essentials and save a ton vs grocery stores.

 

Having said that, their meat selection is by far the best and most consistent I've found, usually cheapest too by a fair margin.

 

First try attempting the spatchcock chicken (in direct of course) and added some corn.

Using the Weber Kettle today

Happy 4th everyone !

 

Niiiiice.