Food Smokers and Smoking Tips/Tricks/Techniques

charcoal?

 

All this shopping talk, had to post some meat pics. Reverse seared a few ny strips. They are resting under a foil tent for five more minutes. Then with some corn and grilled taters and onions.

 

No, sorry. It's the MES 30". Electric.

 

You and @Cold Iron oughta do a bbq/smoking picture book. You both take pictures that make me want to bite the screen

Seriously, why not? Just compile your best pics, combine them, figure out some kind of narrative, then let @bvbull200 sell them on his website. A coffee table picture book but not as fancy, just spiral bound, no big production, just great looking pics to get the (mouth) juices flowing as inspiration for home cooks.

 

Agree with everything you said. And the Iowa corn fed chickens here are the size of a turkey in most the rest of the country LOL. However....

12-14 pound turkeys are normally young hens. And a lot more tender and moist than larger birds after you cook them. The motor on my Weber rotisserie is the old model and rated at max of something like 14 pounds. So I always did small turkeys.



When I finally picked up a rotisserie for the Genesis I got the 40 pound heavy duty SOB. Figure it takes as much work to cook a small bird as a large one might as well have more meat when I'm done.



The larger birds were still good, but not as tender and moist as the smaller ones. Same brine, etc. Turns out if you need to feed a crowd it is generally recommended that you cook 2 smaller birds instead of one large one. Have to agree with that IME.

Damn it that looks so good!! I have a ribeye in the fridge that really should be eaten tonight but it is cold and windy as hell. Screw it will just keep that picture in my mind for motivation. Time to go salt a steak and let it sit on the counter for an hour or so.

 

The google book.

 

Good deals today at PK Grills. Not the cheapest stuff but they're great, I have the original in plain silver...

http://www.pkgrills.com/

 

Thanks for the compliment, but my pictures are nothing compared to his.

They were good, thanks for looking. Even the kid ate 1/2 of one, that’s a lot for him. These were both just under a pound pre-cooked.

That’s the spirit, get out there and make dinner. It won’t take that long, and the grill will keep you warm!!

 

I wouldn't say that. Matter of fact I didn't Alls I know is both of you take mouth watering pictures, and that's a skill and therefore a commodity. Just sayin.

 

Thanks again.

 

Any legit green bean casserole recipes??

 

Here is my recipe, steam some beans, crush onion thingys over them, eat!!!

I don’t like the casserole, cause mushrooms. I think the french’s onion container has a recipe on the back. I would make that and toss it on the smoker to cook it.

http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511-1

 

Ive made this one a few times, very good and not a whole lot of work but a definite improvement over the usual that my mom made...

http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe-1953741

 

That looks better than French’s

 

Bird still feeling frozen......I put her in the fridge on Saturday! I wanted to get her brining tomorrow.

 

Yeah, it's basically a more scratch made version of the French's recipe. My mom and most moms in the 60's 70's 80's 90's probably made the French's recipe. It's easy and quick as hell and plenty tasty, but the Paula Deen recipe just has a few fresh veggies as opposed to canned.

 

It's the butter.

 

Gonna roll with the snake method on the Weber for the bird.....what say y'all? Pardon my questions.....there's just so many damn possibilities!!

 

Weber kettle? Good call, as it will allow max headroom in center for bird.