Food Smokers and Smoking Tips/Tricks/Techniques

I’ve never once injected meat

 

Which was?

 

Drizzled Honey over it

 

Crust is crunchy with a sweet zing at the end

 

As long as you don't want the pig candy I made today... plus wife fe;d up a pound of crawdad tails... a little of thaht new seasoning, why not use a whole bunch?!! Might as well throw a handful of salt in it for good measure. Arg!
At least my mistake was less costly than hers. Supper tonite was a disaster all around.
4 hours in at 150* then turn up to 350* for a bit, right? Nope! Not for 15 minutes.

 

is that one of those grill mats?

 

bury it in the back yard for future archaeologists to ponder...

 

Yes, and it will burn your food if you are stoopid like me,

 

lol! I was just going to feed the critters.

 

least it wasnt expensive steak or something else Stuff happens...

 

Did I mention wifey f'ed up way worse than me? Well, this time....

 

Super eager to try this pitface massage, so I pulled some NY’ers out the freezer. Added a little pitface to my family marinade. Gonna smoke them to temp and then reverse sear on the cast iron.

 

Rib eye Roast
Oak and a little Hickory

I wanted to use my rotisserie.



3 Hours to 140 then let it sit a while wrapped in foil.





Steamed some corn. By the time I noticed it in the fridge the coals were cold.
Made garlic mashed potatoes.

 

That looks very good!

 

That looks... yeah.

 

Decided to go with the propane grill sear instead of the cast iron

 

you should have entered! looks tasty!

 

Ha one day!

 

I have used a lot of honey over the years. On fowl, in fowl, ham, ribs, but never on a butt. Not sure why thank you, it would add another layer that is perfect! Lately have gone to 50% raw turbinado sugar when brown sugar is called for, and the more I think about it honey would be the perfect compliment to it

Oh man! That is an issue with using sugar, turn often, turn often, pretty sure I said that? Every 3 minutes? Well it is after dark so if you had a drink in your hand then your forgiven . Not even going to broach the wives fe:ed up. Next time you will get it down. Beware the sugar. Any sugar and heat, very fine line. But a line worth toeing IMO.

Hey wait a minute where is the bone in the meat you talked about earlier?!



Roti. Prime Rib. -2 right now here. Spent 7 years stationed in Southern California a long time ago. Your pictures and setup drive me absolutely nuts. That is NOT green grass in the background. Must be irrigation and Photoshop to boot (tongue in cheek obviously). What a beautiful job all the way around. You have one of the most perfect setups I have ever seen. Your plated meal certainly looks like it turned out exceedingly well. Have to admit, I am extremely jealous. Not that I would ever admit it out loud...