Food Smokers and Smoking Tips/Tricks/Techniques

PitFaced BBQ rub Mexican style dogs....

 

I heart Costco.

 

Here you go @Misplaced Nebraskan
https://austin.craigslist.org/for/d/webber-charcoal-grill/6288208776.html

https://austin.craigslist.org/app/d/working-fridge-dishwasher/6291884493.html

 

Man that looks good

 

What dem?

 

Looks like he got them outside of Staple's Center in downtown L.A. after a Laker game.

 

The flip done happened

 

Mexican style dogs.....bacon wrapped hot dogs. Grilled onions.

 

Yeah Buddy!

 

Looks awesome, i'm inspired to trim out my own capsteaks the next time I buy a Ribeye. It is easy enough to peel that muscle off of a full primal ribeye if you are ok with a smaller ribeye steak without the cap on it. I've never seen that muscle market as such, but I like the idea. I usually prepare me and the wife a single thick cut ribeye steak that I divide up for us and I always give her that outer cap portion. I remove the gristly layer that separates the "capsteak" from the "eye" and remove the thick tissue off the eye before it hits the grill.

Trimming a ribeye by removing the whole capsteak first makes it easier to remove the gristle layer from the capsteak. At that price I assume they removed the grisltle layer? I can see a whole capsteak seared to rare like a flank steak. I'm like this more and more as I type.

After the capsteak is off the "eye", then it's easier to fillet out the entire layer of thick tissue off the "eye" before portioning into thick eye only steaks.

Damn I have a freezer full of ribeye steaks already and it will be at least a month before I can trim out a ribeye as described.

Need another whisky, what's it gonna be?

 

That performer is gone though... Friend from work texted me about a new grill he got. That's what I get for talking about looking for a grill with coworkers

 

230 am burnded endz lol
Pre breakfast of champions

 

Couple hours later than I wanted but the smoke is roll'n now!

 

Ready for delivery

 

Brisket is on. Injected most of it with the left over marinade juice, and did the tip with some Cajon Injector Creole Butter that I had bought for a turkey and then never used.

 

Pork shoulder went on at around 5:15 this morning. Nothing beats the smell of meat smoking first thing in the morning! I also had some chicken thighs brine over night that I'll do for lunch.

After using a propane smoker for the last several years this is my first time using my $20 craigslist weber kettle. I'm pumped about the new potential this thing offers but damn it's tricky to stay in the correct temperature range. Like anything, I'm sure practice makes perfect.

 

And it begins. Deboned 9lb pork butt. Rubbed down with yellow mustard and some PitFaced rub. Injected with orange juice, pineapple juice, and Wsauce. Going to turn into burnt ends. Happy Football Monday People. GO JACKETS!!!!

 

Get to work son