Food Smokers and Smoking Tips/Tricks/Techniques

one of these days ill swing by and grab some from ya

 

I might be doing a block party type thing with a neighbor later this month. Lots of BBQ. I'll keep you posted in case you want an even BETTER reason to swing by .

 

ohhhh my yes you need to keep me in the loop on that

 

Ill swing by and pick ya up in the Tundy on the way

 

Don't forget me

 

On my way!

 

Let's do it!

 

A co-worker is supposed to get me some duck and goose breasts. I am not going to even try and cook them as my wife will turn her nose up at eiter. So I plan on curing and aging them into prosciutto.

 

awesome score!Should have told the lady its time you took the man card away from your husband

 

Picked up a 7 bone roast - It's 3 lbs - I'm wondering what a cook time would be for it - Anyone?

 

At 7 bones and 3 lbs assuming its lamb? If so cut that bisch down and make lamb lollipops with raspberry dipping glaze/dipping sauce.

 

7 bone roast is like a pot roast... cook it as such or like a big ass steak.

 

Yes, one of these - Not good for a smoker?

 

Sure... I would smoke it at 225-250 until IT (taken in biggest meat area away from bone) of 110, then reverse sear it a few minutes each side until IT of 125, pull, tent with foil, rest for 10 minutes.

 

For a while I was working on a raspberry chipotle sauce. Made it a couple of times and it was good and getting gooder with each attempt but I have picked up where i left of for quite a while. I do remember it being a good drizzle for chicken, pork, lamb and even as weird as it seems vanilla ice cream. The tart of the vinegar, sweet of the raspberries, smoke and heat of the chipotle in adobo all played well with creaminess of the ice cream.

If I can find my records I'll send you a copy of where I left off.

 

Never heard of a 7 bone roast. I'm sure we have the same thing in my area just called something different. Bone in chuck??

For a piece of beef like that a S&P, splash of Worcestershire, bay leaf and into a vac bag to be Sous Vide'd for 14 to 18 hours at 138 degrees. Then out of the vac bag seared on a screaming hot grill, topped off with a few pads of butter while it rests and I made a au jus out of the drippings in the bag.

Drippings +1 cup red wine reduced simmered until reduced by 1/2. Then throw in a a few sage leaves that you rolled around in your hands (to bruise them) for about 2 minutes to infuse a bit more flavor.

 

This will happen in summertime - With Snow-mo-geddon II on Wed this will be a slow cook in a stove top crock.

 

Already started here, supposed to go for another 14 hours yet. Glad I got the ribs in last night, my sons wanted chicken tonight but might have to wait until tomorrow night for that. Nova says says hi to Dobs. On duty guarding the grills and smoker.

 

Sad, duck is phenomenal when cooked right.