Food Smokers and Smoking Tips/Tricks/Techniques

What exactly are you looking for? Marinade? Seasoning? Cut of meat?

 

All of the above I suppose. I know best cut is going to be flap or flank or skirt... so mostly marinade I suppose. Looking to throw it on the traeger on Saturday

 

Fckng derp. Meant 125. Fat fck fingers.

 

Ok so I tried to read as much of this thread as I could but I think I'll just ask now..

How or do any of y'all smoke goose/ duck and how do you prepare and go about it. I've tried dehydrating like the jerky root but I think smoking it will taste better..

And I would call my self a "beginner smoker", I'll keep reading the thread but atleast I planted the seed haha

 

We talking wild fowl or store bought?
@Threerun does some good looking sausage with his if I remember correctly

 

I don't see too much Tri Tip around here unless I go to Trader Joe's. The normal stores will have a Tri roast occasionally but it's so expensive, I'd rather use a Sirloin tip or even Sirloin steaks.

But those Trader Joe's marinated Tri Tips are usually a good price and delicious. I typically just grill them until about 135ish internal. ThermaPen is a big help with that.

 

LOL.... that makes way more sense to me. Again, I wasn’t calling you out, was just thinking that would be dry AF.

 

Yes, it would be. Thanks for calling it out. Gotta slow down when I type.

 

I got confused with how many carne asada recipes I came across, so I just came up with one. This combo worked out well, wife loves it and asks for it all the time

Notice my wife is giving the thumbs up

 

I finally found a butcher shop with tri tip, might give it a go this weekend. What are you guys seasoning it with? I'm thinking some spicy pitfaced, but not sure if that'd be too overpowering for the beef? Never done it before so I'd like to not screw it up too bad lol

 

I don't do sugar with tri tip, just equal parts kosher salt, black pepper, paprika, onion powder, garlic powder.

 

The faster you run out of Pitfaced BBQ rub, the faster I can sell you more (), but go with @horstuff 's suggestion, here. Especially for your first one. It is more steak-like than anything, so go with a simple flavor, then start deciding what other flavors you want to add to it!

 

Made some Hawaiian Smoked Meat the other day...

 

Tritip holds up with super bold marinades too. I think its because its a fairly thick cut.

 

That’s mighty fine!

 

Good golly Miss Molly... any recipe tidbits? Looks great.

 

What is it? Recipe??

x10

 

Gracias! I'll give it a go tomorrow. How long should it marinate for? Couple hours?

 

How about this bargain.
https://dallas.craigslist.org/dal/app/d/po-man-charcoal-grill-smoker/6339705899.html

 

Thanks!

5lbs of pork butt or shoulder
3 Cups soy sauce (I use Aloha Shoyu)
1-2 cups of sugar (depends how sweet you want it)
Minced ginger (2-3”)
5 or more Hawaiian Chilli Pepper (Thai Chilli Pepper should work)
Hawaiian salt (Kosher salt should work)

Mix everything together in a bowl or pot besides the Pork and Hawaiian salt. Stir until sugar is dissolved. You can also heat it up on the stove to help dissolve the sugar. Taste it and see if you want to add more sugar or peppers, etc. Once you’re satisfied with taste put the marinade aside.

Cut the pork into 1”-1.5” strips. Sprinkle the salt on the meat and mix it around. Don’t need to put too much salt just enough. Put the meat in a one gallon zip loc bag. Add the marinade in the bag and seal it with squeezing all the air out possible. Let sit in fridge and marinate for a couple days or longer.

Once it’s ready put it on the smoker at 200* for approx 4hrs. You don’t fully cook it. Pull It off and let it sit til it’s cool enough to slice it. When you’re ready to eat it you finish cooking it in a pan. Don’t need to use oil or anything the juices and marinade will come from the meat. I usually just add onions in the pan but you can add other stuff you want. Cook til it’s done. It should caramelize from the marinade. Whatever is left over that I don’t cook I usually vacuum seal it and freeze it. It’s a good breakfast type food or you can eat it whenever. Enjoy!