Food Smokers and Smoking Tips/Tricks/Techniques

I have the chef alarm and love it.

 

Most of the time around here when I see duck it's in a soup or stew (gumbo mostly). I've had duck breast grilled only once and it was quite delicious. It wasn't smoked... kind of marinated in something and then grilled over direct medium heat. It was smaller chunks of it cooked in a basket or something if I remember correctly. The guy called them "duck nuggets"

 

I usually cook the tenders in bacon fat and serve with eggs over easy.

I've made this with chunks of goose breast - they got nicknamed "Goose Treats"

 

Reverse seared flat iron coming up!!

 

Pulled at medium, rested, ended up med well that we like. Was really good. Wife and kid destroyed it.

 

That last pic...

 

I don't know what a reverse seared flat iron is...But when cooking flat iron steak I get the hardwood lump read hot, stir the coals to knock off the ash and then throw the steak directly on the coals. After 3 or 4 minutes flip for another 3 or 4 minutes.

 

I put it on the smoker until it hit 110 internal temp, then over the coals to sear and bring to final temp.

 

Me too.

 

1 of many reasons I don't cook a lot of red meat.

They had whole briskets for $1 less per pound.

 

Price?

 

8.69/lb for tri tip and $7.99/lb for brisket flat

Crazy expensive compared to what I see people post on here.

 

I've tagged him before... Am I at risk

 

You are now....

 

EWWWWWWWWWW lol

 

Yes, Scott is the Typhoid Mary of TW.....

 

Ah, coal as in charcoal... now I get it.

 

Black & orange Thermapens are 20% off for anyone needing one:

http://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=6

 

That is steep.

 

Cooking for a motorcycle show tomorrow. Well, I start cooking tonight and serve tomorrow.

~65 lbs of brisket (4 of them)
~20 lbs of pork shoulder (still need to buy those)

In the interest of providing varied tastes, the most likely rundown will be:
Salt & pepper with mesquite & pecan wood for the brisket
Pitfaced BBQ Meat Massage with pecan, mesquite, and cherry wood for the pork shoulder

My partner is cooking some ribs. We will have some ready at serving time, with some others on the smoke during the event for the sight and smell of it all. Might go ahead and throw a pan of beans underneath the ribs, too, while we're at it, but we'll have to see.

Some trimming/prep pics are soon to come!