Food Smokers and Smoking Tips/Tricks/Techniques

Alright party was a success.

Ended up only eating the 18 pounder with 13 steaks.

Waiting for salt penetration.



On the smoker



The Grill



The FEAST



First album on the turntable.



And the rest of the tunes.

 

When's the Tacoma world meetup.... Looks real good and like it was a success

 

Were any of those delicious Avery barrel aged products in attendance?

 

No Gold Foils, the clown at the end of the table brought the Banquet beer. I had IPA, Real Peal, White Rascal, El Gose, Hog and Lilikoi. I have over 40 different Barrel aged beers in the cellar but we went for scotch and bourbon instead.

 

I see plenty of the green foils around here but rarely the gold. Been hoping to come across the Peanut Porter.

 

What no Pearl Street or City Brewing Company?! Don't blame you, Turtle Stack is supposed to be pretty decent but haven't stopped there yet. I know a number of people that make the run to Wi. just for the New Glarus but not me.

Have never seen or heard of Pork Pleasoning on this side of the River will have to check that out sometime.

 

Bacon cured with pitfaced spicy ftmfw

 

I know the folks at Pearl Street, but I don't think they get outside WI. Here's a shot of the steaks on the grill, the drippings flared up pretty quick but they didn't stay on long. I'm the old man 4th from the left in back.



Pleasoning moved their store to Ward Avenue. I buy the 4 lb tub on-line.

 

It's a Coconut Porter, no peanut beer yet.

 

I was thinking of this one.

 

Right after the first person showed up to eat, it became a whirlwind. I only got one picture of the food. 4 briskets about 15-17 lbs each. 2 pork shoulders about 10 lbs each. Served about 75% of that. Got some really cool news about the prospects of what we're doing. Might share in the rub thread.



Which I had a picture of the pork shoulder. Rubbed with our Meat Massage, had a wicked bark and smoke ring, and made some delicious pulled pork.

What a great idea for a party. Looks like everyone appreciated the work you put in to it, too. There used to be a restaurant around here, called U R Cooks, that had a similar concept. Your execution is way better, though.

 

Ah, I forgot the Nutty Professor was peanuts. That's Travis Rupp, he works at Avery in the Barrel aging group we call "Specials". He also a Professor at CU and teaches about the history of beer among other history classes. He's considered one of top Beer Historians.

 

RBM has the right idea. And that music collection, magerd how great. Nuge, Priest, Cohen, Kraftwerk, all of it, A+++ for outside the box. Looks like my iPod. iPod? Oh yeah, I still have a few of them

 

I can agree that mesquite could be an undesirable wood for some. It, along with hickory and oak, probably have the most distinguishable smoke flavors of any of the woods. The more distinguishable, the better the chance for it being a love/hate sort of taste. I've gone through a lot of oak during 15-20 cooks, trying to find its place on my palate and I just can't find it. Aaron Franklin has built an empire cooking with the stuff, though.

I don't know anything about martinis or vermouth's place in their creation, but in reading the comparison, I would disagree that mesquite can't be used in "proper" BBQ. At least, I hope that's the case, lest I have wasted a significant part of my life as a fraud .

 

Haha

 

A proper martini should be a quality gin (chilled over clean ice) served in a martini glass and garnished w/ a couple olives that are stuffed w/ pimento or bleu cheese. Nothing else.

Also appletini, vodkatini, chocolatini etc. and anything other than a above its not a martini. Its a girly drink served in martini glass.

 

I prefer anchovy stuffed olives, or a Gibson with cocktail onions.

Chilled martini glass also.

 

Your version is called gin in a glass. Martinis have vermouth, albeit only a little.