Food Smokers and Smoking Tips/Tricks/Techniques

Pit barrel cooker strikes again.

Costco new york strips from start to finish.

Seasoned with kosher salt, pepper, and a splash of worsteshire.

Smoked on the PBC to a medium rare, reverse seared in garlic and butter on cast iron, then a 10 minute rest.

Perfection

 

Perfection indeed.

 

Turkey day brisket sounds good!

 

I don’t want to be anywhere near anything that you’re scratching.

 

I love the smell of Prime Ribeye being reverse seared in the morning...



With a side of bacon mushrooms and onions



If there was a female in the house I could hear her saying "it is going to be one of those weekends." And she would be correct.

 

Going the in laws today so I fired up the MES

You guys think it will be okay in a cooler for 1.5hour drive ?

 

Without a doubt. I usually rest my birds for 3-4 hours before cutting into them. Though I leave them on the counter and not in a cooler.

 

Those would be the worst years of my life....

 

Finally got concrete poured yesterday for my BBQ porch instead of wheeling them in and out of the garage!!!! I will be happy to have some shade!!!!

 

Yes, it’ll still be plenty warm, however I notice the skin will get a little rubbery.

 

Same here. If I had nothing, I'd spring for the Thermapen, maybe. With the Thermopop, there isn't enough value for me to upgrade. When the Thermopop goes 'poof' (my last one took a ride in the garbage disposal), I'll go ahead and grab an mk4, I think.

Hand to God, that might be the juiciest NY strip I've ever seen. I gave up on those for being dry and tough (comparatively speaking), but it must be me, not the meat .

Fantastic.

Beautiful. Morning steaks are so great.

 

Another shindig tonight. I'm signed up for pork belly burnt ends, but I have another little treat. The host and I have talked before about how REALLY spicy BBQ isn't much of a thing. Rubs with a little heat (like Spicy Meat Massage ) exist and are awesome for just the right amount of kick. Otherwise, people execute the heat with some super spicy BBQ sauce. That's cheating.

Every time we get together, I cook him a rack of ribs that are VERY spicy. I mean bordering on "free t-shirt if you finish in 6 minutes" spicy. Death Nectar + Dave's Insanity is added to an apple juice based injection. The rub is Spicy Meat Massage, topped with ground ghost peppers and ground habanero peppers. The wrap will include the typical honey & brown sugar, but will get another light painting of Death Nectar mixed in to melted butter (plus rub). The glaze sets up nicely, is deceptively sweet immediately on the palate, and then a wave of delicious, sweat inducing, tasty, fire breathing, wonderful, challenging heat comes over you. I know it sounds "bad" to some, but I assure you that flavor isn't sacrificed one bit. They are delicious, but damn they're hot.

I don't do these often, because I don't normally look for a challenge when eating ribs (I save that for chili and chicken wings), but it is a hell of a lot of fun to do from time to time.

 

6 lbs of 10 in the smoker, doing the other 4 tomorrow.



Finished, 2.5 hours on light apple wood smoke. Didn’t take on much color, just a nice little hint. It smells fantastic. Can’t wait to try it in a month.

 

But the damn ruts in my yard are going to chatter my teeth while mowing.

 

My brothers new smoker. Gonna fire it up tonight!


Edit: we're smoking 9+ racks of ribs, a few pork butts and some big ass beef ribs for our brother in laws birthday. Just in case anyone was wondering. Probly post some pics tonight and tomorrow.

 

Damn nice finish in that pad.

 

Thank you. Hopefully many good times to come!