Food Smokers and Smoking Tips/Tricks/Techniques

I also take a complimentary herb seasoning mixed with room temp butter and shove that paste down behind the skin on the breasts. It really gets the flavor and moisture into the breast meat. Also, use an injector to get some moisture inside the breast meat as well. Pick the flavor profile you are looking for, like some unused brine.

 

In my brine I use salt, brown sugar, and rosemary (just because I have a bush in my yard). Very simple.

 

To clean out the peppers I devised a tool from a old spoon, sharpened it point and edge wise on a horizontal belt sander, then bent the handle to a more suitable shape for scooping out the seeds and placenta. Works perfectly. I may have posted this before but for some of the newer fellows.



As far as mixing your cream and other cheese (I always use shredded pepper jack). Set them both out to soften, dump both in a large ziplock type bag and gently knead the two together. Then press down into a uniform sheet, pop back in the fridge to firm back up. Then divide into appropriate number of strips with a butter knife. Way easier to stuff this way. And don't forget to jam a cocktail wennie in there before wrapping with bacon.

 

This is me also. Well no rosemary I prefer thyme. Because I have 2 thyme plants growing in pots indoors all year LOL so guess same reasoning.

I only brine chicken when doing them whole on the rotisserie. I do not brine when splatchcocking. I do brine turkeys over night in a cooler. I used to use oranges, garlic, and other aromatics but seem to be going simpler as I get older. Once in awhile will still put an orange or 2 on the spit with the bird over it. I also brine pork chops. Any pork chop, same brine- kosher salt, brown sugar, and thyme. Seldom brine pork chops for more than 2 hours at the most though even thick ones seems to be all it takes for them. And whatever I am brining I rinse well when done and try to dry out the skin as much as possible.

Was thinking of doing a couple of chickens on the spit this weekend. Think I'm going to have to now I blame @oscolivar1 damn they look good.

 

I've seen spoons bent like that but they had burn residue on them lol

 

The ones I've seen like that are for floating Guinness...

 

Jesus, I hope you aren't using it for anything else besides peppers. LOL, looks like a heroin spoon.

 

I knew someone would make that leap....

 

Or Absinthe

 

Sign me up

 

I use something like this if I'm doing a bunch of 'em. Also, less of the stink-eye than something like yours.



If just a couple, a paring knife works just fine.

 

Come on over.
I ran out of rye this weekend, so I had a glass. No sugar cubes, but still did the trick.

 

When I forget to brine I shove galric butter mixture between the skin and breast. I also do a peruvian type rub and usually dont brine. Look up a Peruvian rub it's delicious!! Still need to invent is a rotisserie for the weber.

As long as I've been smoking chicken I've never splatchcocked a bird. I know how to do it I just never do it for some odd reason. Think I'll try one on my next bird I Do. I'll be waiting for those pictures this weekend bro!!!!

 

Yeah, don't get stopped by the police with that in your car. You might just get the unexpected full body cavity search that you don't want!

 

Sent a frozen vacuum sealed brisket point to our family friend About 5lbs. What's the easiest way to defrost that since they are excited to eat it and can't wait it let it thaw in the fridge etc ?

 

Best way is sous vide. Apart from that, very very slowly on low power in micro, but there will be a quality drop.

 

Yea I didn't want to go that route. Wasn't sure if there's an oven method ?

I've used a food steamer before, works great

 

This has already been cooked, right?

Drop that bag* in to some boiling water for a bit, then turn off the heat and let it sit in there, covered, for a while longer. Depending on the thickness, 15-20 minutes total? I'm not real good with reheating times. The point gets cooked to 200*+ when you smoke it, so the threat of overcooking it is pretty small.

*Edit: This assumes the bag is designed to withstand boiling water (212*).

 

Yes cooked then vacuum sealed

 

I should have said that in my post too... at this point I equate sous vide with vacuum seal in hot water. Same thing except you don't have precise temp control.