Food Smokers and Smoking Tips/Tricks/Techniques

It's still be good I'm sure, just no smoke. But good call. Think I'll do it since it's thawed

 

That's the spirit. I mean, what else are you going to do today, it's thawed.

 

When you have to bbq, nothing stops you

 

Oh snap. I get it brutha. Be safe

 

3 more Costco stores...
http://www.10news.com/news/more-reports-of-worms-in-salmon-at-san-diego-area-costco-stores

 

4 more weeks lol

 

Anyone have any experience with one of these?


Edit: Finally found a review for a similar one. Cheaply made. I guess it's what I figured

 

Who needs a marketing company when you guys take pictures like these?!?!?

 

Those look highly edible! Just the oven right?

 

Last practice brisket before we go get our asses kicked in competition

Gave this one the full trim.

Taken out of the freezer after 1 hour:


Top side has a few little stragglers that will be cleaned up just before it gets rubbed:


Underside of the flat/top of the point:



This flat is pretty thin. Look how far down that point goes and how thick it is! Glad we aren't taking this one to comp.

Want something really depressing? Here is all of the trimmings, including the bit removed to get a uniform width:



4 pounds, 5.6 ounces of "stuff" removed. Damn near $10 worth and this was a pretty cheap brisket. The same on a Prime will be worth almost $20.

I'll melt the fat down and use it to make some really kick ass french fries, at least.

 

Seems legit

 

Fight night eats. Trying shoulder cushion for 1st time instead of butt roast for pu lled pork. Just came out at 203°. 11.5 hours at 225. Resting in cooler for a couple hours, then attack with bear claws.

 

ribs turned out to be acceptable but on the over cooked side of things - the rub/sauce was appropriate for the setting.
I'll do it again to make sure someone isn't fickle...

 

They were super funky chops. The color in the pic of that fat cap, was the ACTUAL color. Kind of freaked me out.

 

Beautiful! And nice knife

I hate you now. I have the 9.5" carver but all of a sudden feel like I can't live without the Premier Chief knife to go with it LOL.

Will be using the carver soon. Waited until 6 hoping to catch a break from the rain, nope. After that talk about smoked Sirloin roast just had to try it.



Prime Top Sirloin. And the manager gave me a price break to boot. $10 a pound and 6.5 pounds. SPOG rub sit for an hour and on smoker finally. Going to 120* and ice bath then fridge. See how the steaks from it turn out tomorrow. Carrots, onions and beef stock sitting in a pan below it. Seem to be getting a fair amount of use out of that silicone condom for the WSM this summer.

 

ok all, I received my pittfaced rub yesterday, took my 3lb boneless pork loin from the freezer, thawed it, rubbed it down with olive oil and pittfaced rub, put it in a zip lock bag for 15 hrs in the fridge, took it out 1.5 hrs before smoking, got it to room temp, set the smoker up with Applewood chips - soaked them in apple juice, used the apple juice for the smoker too. set the smoker to a temp of 250*f, put the loin in and smoke it for 2.5 hours to a meat temp of 160*F. Had my GF and her brother over for dinner and OH MY GOD, the loin was incredible. I owe it all to Pittfaced rub, this is the best rub I have used. I have only used my smoker twice so far, but by far the Pittfaced rub is what made the meat awesome.

Thanks Pittfaced BBQ, I will pass the word on to all my friends.

 

Can't remember the last time I had Crawfish

 

That's an endorsement