Food Smokers and Smoking Tips/Tricks/Techniques

Made a rack of beef ribs and 3 racks of St. Louis ribs from Costco out at King of the Hammers this past week. This was the only pic I managed to snap as I was loading in the WSM on the bottom rack. Too much drinking and other fun stuff going on out there.

The best part was that I was able to feed part of the Esab welding crew out there as a thanks for hooking up my friend with a temp. rear driveshaft so our trip did not have to end early.

Also, I get to love the WSM more and more each time I use it. I have not had to use my thermo pro for the last few smokes and am getting accustomed to it. The probes in the pic are not hooked up to anything.

 

I hope I don’t come across as conceited, but my Mom concocted a twist of his white sauce about 45 years ago (BBG opened the first store in the 1950’s I think)? Hers’ ours’ mine what ever is WAY better than his IMO. Her variation made it more of a thick dipping sauce, instead of the way it started, if that makes sense. I’d wager 95% of posters on this thread would agree. I keep it on hand almost all the time.

 

Recipe?

 

Posted a few pages back. I have absolutely nothing written down. Nor did my Mom, brother or sister, actually all discussed this over our awesome meal this evening. It starts with Kraft mayo (I don’t even eat that crap) I buy the upside down bottle, whatever that size is, Lea & Perrins Worcestershire sauce, white vinegar, lemon juice, and a ton of black pepper. Again, I have nothing written down, just add till it “taste” right. I’d guess, a ounce of lemon juice, a teaspoon of black pepper, two ounces of vinegar, one ounce of Worcestershire sauce added to they mayo. Mix/blend until smooth. If thin, fold in some corn starch to tighten things up. Add whatever to suit your tastes. Sorry for a vague recipe, but I don’t know what you like....

 

Thanks. Guess on mayo amount? Or are you saying a whole bottle of the squeeze?

 

Sorry, I just ran out. Using it on the last batch of walkers I did last week. I didn’t even post up a pic cause they all look the same. Give me a sec, it’s like 24oz I think?

Last batch. Finished them off last night as smoked chicken tacos....mmmmmm

 

@Cold Iron I pulled the trigger on an Insta pot. Thanks for making me spend money. Money well spent, I'm sure.

 

Looks like the 22oz bottle.


I squeeze all the contents out as best I can, add other ingredients to the mayo bottle and shake vigorously (attempting to pick up all the mayo left) then pour into a old “cool whip” type bowl, and to taste. Then pour back into the mayo squirt bottle. Enjoy!!!

 

Nice! Thanks again, will make.

 

It’s solid gold on smoked yard bird!!!! I hope I didn’t seem like an ass, but I literally have no fixed recipe, I mix to taste, then offer my spouse a taste to confirm.

 

You can thank me later!!!

 

All good. Do you brush the bird with it while cooking or after? Mayo can get weird under heat.

 

I don’t. The “original” proprietor
of this sauce does, as coldiron said he actually dunks his half chickens in a version of this sauce then back on smoke.

 

So do you use it as a marinade only then don't put on any more after that?

Ag. Dept. at Cornell University came out with a white sauce recipe to help chicken farmers sell more chickens. It was all the rage in the 60's and 70's and everyone used it in backyard cooks and every Volunteer Fire Dept. sold chickens with it on the weekends. It is quite thin made with oil, vinegar, poultry seasoning, egg and salt and pepper. You marinade overnight and then also use it to baste while cooking. And it is quite flammable LOL. Made some a couple of years ago and wasn't near as good as I remembered it. Looking forward to trying yours.

Glad to help Yeah I haven't used my crock pots since got it, and it has a lot more versatility. Going to start warming up here soon and likely use it less and less but will still see some use. Not really instant the times are misleading when they say 20 min. chicken, etc. Takes time to come up to pressure and then there is usually 10-15 min. natural pressure release. But still pretty darn fast and convenient.

 

I don’t marinate with it at all, strictly treat as a condiment. I know more than one person that eats it as a dip with “Ruffles” type potato chips, and it doesn’t suck.

I want an InstaPot, torn between one of those and a “air fryer” thingy. I’ll end up with both, just not certain which will be first...

 

I sooner have a sister in a whorehouse than eat anything with mayo in, on or around it. It is the most repugnant condiment every devised.

 

You could always solder a couple of wires in there and run them out to a toggle switch. Even go with a nice low profile marine grade one.

 

Today's meatloaf is tomorrow's meatloaf sammich

 

Going to end up with both of them here also. I want the Instapot and wife wants the air fryer.

 

No need to go to all that work I just need the humidifier to be "on" whenever power is put to it via the controller. Honestly if I were a more patient type I'd have returned that humidifier and order another off of Amazon with a on/off rocker switch. But since I didn't have anything else to do I cracked open a beer and set to work with the screw driver and soldering iron.