Food Smokers and Smoking Tips/Tricks/Techniques

https://youtu.be/LdAQLiX_hX4

 

Make your own ground beef and then make patties with it. It's a good but of work but worth it and you can get the exact fat ratio you want.

You can use a food processor to do a coarse grind. Alton Brown has a video with steps.

 

I'd trade my BT Anova sous vide, Coleman stackable cooler\cooker, and IKEA stainless racks for one!

Anytime I make pizza it usually turns out like lasagna. Hmmm lasagna with longanisa, you might be onto something here....

 

Look like great accidental calzones!!

 

After just shy of 80 hrs over smoke and a few days resting we have Jowl Bacon. The texture is different than belly bacon it more tender and crumbly.

 

Been on a bit of a TriTip binge lately.

 

Get some of these: https://www.grillgrate.com/ Just got 'em for my GMG and have used them once for steak and once for burgers. I'm completely satisfied. 11 out of 10!

 

Wings for lunch on the rec-tec.

 

FF 18 hrs out of the SV and onto the BGE for a char:

 

Mmmmm eagle rare

 

X2 on the grillgrates, although I have only run them with charcoal. Not only for steak, burgers, chicken, etc. but also for wings. Not giving up the vortex for the kettle anytime soon. But the grillgrates do a pretty decent job for wings too.

 

Trying something I've wanted to do for a long time. Gonna London Broil a ribeye cap with a reverse sear. I peeled the ribeye cap off a prime ribeye that I bought back in October, it's been wet aging since then in the fridge. Plan is to smoke it at 180F for an hour or so to bring it up to 120F, then toss it on very hot grill for a minute or so per side.

Here is the ribeye before opening, and then the peeled ribeye cap, and finally after trimming. It's now back in the fridge with salt and Pork Pleasoning spice, my go to steak seasoning.

The remainder of the ribeye I removed all the silver skin and connective tissue cover on the eye and portioned into double thick steaks for another time.

Showing of the Shun Classic Boning/Fillet Knife too, it made for easy trimming.

 

I've done 8 tri-tips in the last 6 months or so, can't beat it when the price is right, I never pay more than $5/lb.

 

Knife has been added to the wish list.

 

Looks great! My two that are dry ageing look much different

 

After resting and carving it came out perfect. It reminds me of NY Strip roast and is nice and tender. The mustard potato's didn't come to fruition as we were out of enough oil to make a mustard vinaigrette so they just got sprayed w/ cooking oil, dusted with pepper and Tony C's. Cajun spice and into the oven.

Leftovers are vac packed and ready to be warmed up for tomorrows dinner. Another beautiful thing with the SV cooker is you can warm stuff up w/o cooking it anymore unlike the stove, oven or microwave.

 

I kno right. I want that one for cleaning up deer meat

 

Great knives are a necessity for quick processing. I've recently started stocking up wish lists to add to my shun 10"

 

Guess I should say "sharp" knives...

 

Also perusing the internet today I found some threads on plow disc woks. I rallied the troops and off to Tractor Supply to buy a disc. A 3mm thick 18" diameter disc was $19.99. Got home and belt sanded the edge to make is less sharp and cut a plug for the axle hole. Tuesday I'll get the plug welded in and will cats paw the welds down to match the contour of the disc. I need to bed up some handles and get them welded on then season and cook up a batch of fajitas.

I have a steel wok that I really like to cook on but it is really thin and doesn't hold heat very well. With a 3mm disc heat retention should not be an issue