Food Smokers and Smoking Tips/Tricks/Techniques

I got my Popeye arms from spinach

 

Well duh, how else would you get Popeye arms? Oh, wait...

 

Recipe doesn't say how big the peppers need to be, probably should. It's written for like 3" peppers. I've made it before with big 4-5" peppers and the filling doesn't go nearly as far. Plus the bacon doesn't fully wrap. But they still disappear in 5 minutes. Hard to f these up. Butt the open ends together on the grill to minimize cheese spillage, and use a metal spatula to remove them from grill when done. Tongs will just squeeze them like an expensive zit.

 

Weekend food porn. Bacon dripping on awesome smoked chicken thighs, Brisket after 10 hours (needed 3 more on the flat and 5 more on the point), and Bimmer waiting for his share. LOL.

 

Looks like you have some Stickley style furniture and trim in the house, very cool.

 

Thanks and yes. I have a 1909 A&C Bungalow in Indianapolis. None of the woodwork or built-ins were ever touched or painted (rare!). So I tried to match the furniture to the house. Got a bit at Simply Amish but some at other places. I especially like Wright style lamps, I have quite a few of those. Cheers!

 

But if you don't mix it you don't get the rub all up in it.

I leave the stem on so it's like a canoe and holds all the goodness in.

 

True, just harder to clean the peppers but does a better job of holding it all in.

 

I'm not appreciating the Bill's statement, although I LOVE your recipes, but you did "buffalo wings" proud!! JK buddy, I was excited to see the Anchor bar sauce, AND you were using blue cheese for dipping

 

Hey been 17 years since we have made the playoffs, I'm not appreciating it either LOL. Yeah I know....



No Ranch or carrots allowed with Wings in MY house

 

I don't even dip in dressing. I watched every snap yesterday and hope they can improve as the season goes on.

 

For ATB's I find myself using Anaheim peppers more and more. So guess they are more a small tactical nuke instead of a full blown ATB.

I take the cream cheese out of the fridge even before I even load the smoker or prep any of the food. I normally cut up green onions to mix with it. And use little smokies with cheddar cheese.



I use thin cut bacon and lay it lengthwise and fold it in over the top of the pepper. Then spiral wrap the outside.



I also normally use Meatheads Memphis rub on them.

 

Hell, that works too! Love the idea of wrapping bacon from the ends, solves 90% of the spillage problem. Brilliant.

 

People say chicken is the hardest to cook...pretty sure I've mastered chicken By the looks of it.



Apple wood

 

This just in:

Yup - three cans of it - sorry for the dino sized pic...

 

I want to do chicken again soon. But I need to find a decent brine recipe.

 

Mine isn't complicated at all....
Disgusting amount black pepper and same for granulated garlic, unmeasured scooper I use for my sugar, and use the same scooper for my salt (probably around a cup??) Stir over low heat, add ice if brine is to hot. Taste your brine!! Been doing this for years now....if I know it's more on the saltier side I just decrease the amount of time in the fridge.

I don't even measure my water I know when to stop so it doesn't overflow with my chickens in the pot.

Some people add oranges, apples and a bunch of other things which I don't think does anything to the brine moreso with the chicken. That's just me tho....

Don't over complicate is how I like to think. BBQ should be simple imo.

Good luck!

 

I'm one of those who does the orange thing. I use orange and local honey in my brine with some brown sugar and salt in it. I have also added garlic (I prefer it fresh crushed) in there. Heat it all to combine the flavors then chill it down with the ice and then in goes the chicken (been using brining bags) and make sure the chicken is fully covered with the mixture and water. Usually put it in the fridge at least over night.

 

+1 for honey. I forgot that does make a difference last time I used some. I usually brine chickens for 12hours. Minimum for me is 8.

Rinse the chicken, and pat it dry and put in the fridge to dry out the skin a bit. I usually add Cajun season or a seasoning that doesn't have to much salt because of the brine.

I cook at 300ish, usually take 1.5 or more to cook them through and pull them at 165-170