Food Smokers and Smoking Tips/Tricks/Techniques

or any invites to eat at his place...

 

Keep him away from the Pitfaced assembly kitchens.

 

I’m new to smoking food, internet recipes are my go to for now. The mayo made it a little wangy, but in a good way!

 

Probably don't want my BBQ tasting like a wang.

 

My 26lb brisket trimmed down to 16 . Damn that was a lot of fat . Going on smoker tomorrow.




Done.

 

Wangy is good. I know wut u mean.

 

I live about 35 miles from Big Bob Gibson’s, and God knows they throw down some awesome Q’. I’ve met Chris Lily, their pit master and competition cooker at a national level. However, I’m fairly certain that’s not their recipe (I’ll even read the labels of the stuff they sell tomorrow). Mine, no my Mom’s is ten times better. I actually have nothing written down as it’s a “taste” thing. Mayo (the only way I ever eat it), Kraft only, lemon juice, white vinegar, worcestershire sauce (Lea & Perrins) fuck all others, and tons of black pepper. If it gets a bit “loose” I’ll fold in some corn starch just to tighten it up. Big Bob’s consistency is about like milk. Mine is similar to ranch dressing in consistency.



I keep this on hand all the time. It’s kinda an Alabama standard, especially a northern Alabama. I just empty the bottle, add the liquids, shake to get all the residue mixed in, then add it back to the other vessel (cool whip bowl) blend then pour back into the original mayonnaise bottle.

 

Alabama white sauce didnt make it out of north alabama until the last 10 or 15 years. I still dont know if i love it or not. Growing up it was all about dreamland's soppin sauce and my dad and his friends would search out other bbq styles. There was a place near legion field that had a super hot damn it to hell sandwich that was apparently delicious. I remember my dad and his friends raving about this hole in the wall.

 

Well, you’re lost!!! Big Bob Gibsons has been around since the late 50’s early 60’s.. And Dreamland (the Bammer redneck haven) is the shittest food ever!! They tried to expand, every single location failed in less than a year!!!

 

I did mayo on a chicken one time. That was one time more than I want mayo on my chicken moving forward. Just didn't like what it adds and to be honest I am not as fan of the oily texture mayo add's once it heats up.

I prefer my BBQ sauce sweet, red and with booze in it (thats how I make it).

 

What’s brisket cost per lb in HI??

 

Did you save the fat? Put it in cast iron, covered on low, and let it render down for a while. Pull the chunks out, turn up the heat, then deep fry the best damned french fries you've ever had!

 

My brother in law took the fat and put it in a crock pot overnight then ran it through the food processor then basted and injected it into the meat as it smoked.

BOOM!

 

pro tip... put mayo on the outside of grilled cheese sandwiches before you plop them on the griddle. best grilled cheese you'll ever have.

 

Not a bad idea, either!

 

May try that. I'm sure my wife would love it she LOVES mayo.

 

Was $3.17 a pound . Last one I picked up was about l $2.80 a pound . Pick it up at Sams Club.

Didnt save it .That sounds good though . Gotta remeber that one.

 

it doesn't come out looking like mayo on the outside. mayo is just oil and eggs. it makes the outside crispy.