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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 800 of 2831
  1. Dec 10, 2017 at 7:08 PM
    #15981
    bvbull200

    #15981
    bvbull200 Well-Known Member

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    Fresh wiper fluid
    I appreciate the plug, @horstuff ! :D
     
    bvbull200, Dec 10, 2017
    #15981
    CBoy808[QUOTED] likes this.
  2. Dec 10, 2017 at 7:09 PM
    #15982
    horstuff

    #15982
    horstuff Re-member

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    :thumbsup:
     
    horstuff, Dec 10, 2017
    #15982
    bvbull200[QUOTED] likes this.
  3. Dec 10, 2017 at 8:33 PM
    #15983
    wilcam47

    #15983
    wilcam47 Keep on keeping on!

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    does look juicy. Glad it works for you! :)
     
    wilcam47, Dec 10, 2017
    #15983
    WBF610[QUOTED] likes this.
  4. Dec 11, 2017 at 4:45 AM
    #15984
    WBF610

    #15984
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Both the wife and I grew up eating them that way. I’ve tried med rare, just can’t do it.
     
    WBF610, Dec 11, 2017
    #15984
  5. Dec 11, 2017 at 4:46 AM
    #15985
    308savage

    #15985
    308savage Well-Known Member

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    Masterbuilt electric, $99 Wal-Mart special! I didn't want to pay much for one in case I didn't like it, should've sold the grill and put that money into a nicer smoker! I don't think the grill will be used much now!
    3 lbs salmon, smoked for 1.5 hours at 250 degrees, no water in the water pan. Everyone at work went on about how good it smelled when I heated it up for lunch!
    upload_2017-12-11_7-40-10.jpg
     
    308savage, Dec 11, 2017
    #15985
    wilcam47, grdgz97[QUOTED], scottalot and 1 other person like this.
  6. Dec 11, 2017 at 7:07 AM
    #15986
    Kanyon71

    #15986
    Kanyon71 Well-Known Member

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    Kanyon71, Dec 11, 2017
    #15986
    wilcam47, bvbull200 and scottalot like this.
  7. Dec 11, 2017 at 7:18 AM
    #15987
    308savage

    #15987
    308savage Well-Known Member

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    Hens were brined for two hours, then mayo slathered on and some Texas dry rub I found at Food City. Deer roast was brined overnight and has the same rub as the hens.upload_2017-12-11_10-16-28.jpg
     
    308savage, Dec 11, 2017
    #15987
    oscolivar1, RickS, 12thmanhawkfan and 3 others like this.
  8. Dec 11, 2017 at 7:48 AM
    #15988
    bvbull200

    #15988
    bvbull200 Well-Known Member

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    Thank you, thank you! You folks have been pretty damn creative with how the rub gets used, that's for sure!

    New logo for Pitfaced BBQ Body Lotion:

    [​IMG]

    :laugh:
     
    bvbull200, Dec 11, 2017
    #15988
    scottalot[QUOTED], nDub, RickS and 3 others like this.
  9. Dec 11, 2017 at 7:51 AM
    #15989
    Kanyon71

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    Kanyon71 Well-Known Member

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    Or else it gets the Pitfaced BBQ Branded Hose.
     
    Kanyon71, Dec 11, 2017
    #15989
    Misplaced Nebraskan likes this.
  10. Dec 11, 2017 at 8:03 AM
    #15990
    bvbull200

    #15990
    bvbull200 Well-Known Member

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    Get your entire line of Pitfaced BBQ torture tools now!

    :rofl:
     
    bvbull200, Dec 11, 2017
    #15990
    Cold Iron, scottalot, greeneggsnspam and 3 others like this.
  11. Dec 11, 2017 at 8:58 AM
    #15991
    Misplaced Nebraskan

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    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    takemymoney.jpg
     
    Misplaced Nebraskan, Dec 11, 2017
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  12. Dec 11, 2017 at 10:58 AM
    #15992
    greeneggsnspam

    #15992
    greeneggsnspam ಠ_ಠ

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    Had a good brisket smoke last weekend. The guys from the brewery loved having warm brisket for their stout release party. They also think I don't sleep because it was fresh off the smoker at 10am.

    Meanwhile, I was asleep in bed for most of it.
     
    greeneggsnspam, Dec 11, 2017
    #15992
    RickS, scottalot, wilcam47 and 3 others like this.
  13. Dec 11, 2017 at 12:04 PM
    #15993
    la0d0g

    #15993
    la0d0g Its 4 o’clock somewhere

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    Mayo? I'm not sure how I feel about this.
     
    la0d0g, Dec 11, 2017
    #15993
    scottalot and wilcam47 like this.
  14. Dec 11, 2017 at 12:57 PM
    #15994
    bvbull200

    #15994
    bvbull200 Well-Known Member

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    Not the first time I've heard of using mayo on the skin of chicken/turkey, though I've never tried it.

    Just acts as a binding agent, best I can guess, like mustard does. I don't anticipate it doing much to the flavor.
     
    bvbull200, Dec 11, 2017
    #15994
    scottalot and wilcam47 like this.
  15. Dec 11, 2017 at 1:08 PM
    #15995
    wilcam47

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    wilcam47 Keep on keeping on!

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    worked good on some MD rockfish...put on with some old bay and it was delicious!
     
    wilcam47, Dec 11, 2017
    #15995
    scottalot likes this.
  16. Dec 11, 2017 at 1:13 PM
    #15996
    horstuff

    #15996
    horstuff Re-member

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    horstuff, Dec 11, 2017
    #15996
    grdgz97 and scottalot like this.
  17. Dec 11, 2017 at 1:59 PM
    #15997
    la0d0g

    #15997
    la0d0g Its 4 o’clock somewhere

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    I know white sauce just never heard of it being applied prior to heat.
     
    la0d0g, Dec 11, 2017
    #15997
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  18. Dec 11, 2017 at 2:26 PM
    #15998
    greeneggsnspam

    #15998
    greeneggsnspam ಠ_ಠ

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    The only way I know how to apply white sauce

    :jerkoff:
     
    greeneggsnspam, Dec 11, 2017
    #15998
    la0d0g[QUOTED], scottalot and bvbull200 like this.
  19. Dec 11, 2017 at 2:48 PM
    #15999
    horstuff

    #15999
    horstuff Re-member

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    [​IMG]
     
    horstuff, Dec 11, 2017
    #15999
    grdgz97, la0d0g and scottalot like this.
  20. Dec 11, 2017 at 3:00 PM
    #16000
    bvbull200

    #16000
    bvbull200 Well-Known Member

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    I think I'm going to be turning a skeptical eye towards any post by @greeneggsnspam about injecting or basting meat for the foreseeable future.

    :laugh:
     
    bvbull200, Dec 11, 2017
    #16000
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Page 800 of 2831

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