Food Smokers and Smoking Tips/Tricks/Techniques

You would certainly be hard-pressed to be that great deal, did you get it?

 

I would, just for little shit when the main unit is occupied.

 

Definitely! I started out with one many moons ago.

 

This! It's the only way I do it now. Whole prime ribeye roast from Costco usually. Here's the last one I did. I dry aged it for 28 days. Sooooo good. and way cheaper than buying pre-cut steaks.

 

You have a dry aging environment? Sweet.

 

I wish

I tried this system out: https://www.drybagsteak.com/

Liked it a lot and worked great. was a random youtube find one night and decided to try it out.

 

I can't find the other pics from that process, but it was super easy and I loved the results. This is where I learned of them

 

That bottom pic gives me a chub...

 

I'll give you a chub

 

Ya it's the best way to go. It works out cheaper and I also get to cut MY steak to the thickness I like.

 

You can do it in your fridge with some things you already have. We do it with whole Prime Rib. Make sure the fridge is below 40 degrees. unwrap the loin wash it and pat it dry. Once that's done wrap it in 3 layers of cheese cloth, put it on a roasting rack, set the rack on a rimmed cookie sheet and into the fridge. Every day or two unwrap and rewrap it. No supposed to go beyond 7 days before you freeze or cook it with this method but my f-i-l changes out his cheese cloth and he has gone like 2 weeks doing this.

If you get sick doing this I ain't responsible lol.

 

I have 3 of them. A large, mini and chimnea.

The BGE isn't the expensive part it's the 1000's of pounds of charcoal I have burned in them that has surpassed the cost of the base equipment.

Life it too short to cook on a soulless gas grill

 

All I see is a rib shot

 

It was one of the most perfect morsels of pork belly I've ever had. There was a little craft fair up at the office today. I cooked pork belly ends to help move a dozen jars of rub that we made up for this event. Ended up selling 22, with 10 people hopping on a waiting list. I have a love/hate with cooking for work. I love having delicious BBQ in the office, but I hate cooking in the wee hours of a work day and having a hard stop on when everything has to come off so that I have time to come in. I'm beat, but it was a good day!





These were some wine bags and Tooth Fairy pouches that my wife made for me to bring.

 

Very nice. Looking world class.

 

just cooked a brisket on a gas grill. 10 hours. man is it delicious..