Food Smokers and Smoking Tips/Tricks/Techniques

Ended up picking up some pork tenderloins last night. Will be doing those tonight. Will try to remember to do some pics of them before they get eaten.

 

Newspaper at work. Yup I’m taking it to my office

 

Nice. I’m sure they’ll be awesome.

 

Snake River Farms finally got the beef short ribs back in stock so i used my gift card. 21 days wet aged, each pack has two pieces, 1.5 lbs each. way bigger than the crap i found at kroger. And got an email coupon so a free pound of American Wagyu ground beef and free shipping. Getting delivered next thursday so will cook next weekend.

 

http://www.snakeriverfarms.com/northwest-beef/specialty-items/short-rib.html

 

It's good to know I'm only a short distance to great bbq.

10 miles exactly from my driveway to some of the best grilled eats I've had in ages. A buddy had five of us over his new place yesterday for some serious chilling & grilling.

Super fun time.




He brought this over from his old house and it stands proudly in his new backyard.







It was an all Weber day of grilling, too. He'd fired up these two at 7:00am. He's been so pleased with these WSM & DigiQDX2 BBQ Guru controllers that I was convinced to do the same. I've really enjoyed mine and am always amazed at how easy it runs...and runs steady.






He had his both running vastly different temps at times....and there was a lot going on watching him work between the Webers.



Wings & sausage were first up on his 4-burner Genesis. This monster rocks a hyooge grilling surface and it really works well. He's got a cast iron griddle that he drops in there for breakfast, sliders and such.

Smoke Stack rub was super on the wings.









It was fairly cool and airish....so the gasser was used to keep stuff warm in between our grazing runs.








After cooking, he broke out this water filled brush and ran the temp up and scrubbed grates clean with minimal effort. I'll have to find out more about that brush.

 

After we supplemented our suds with wings & grilled sausage a while....we moved over to peek at the Weber Smokey Mountains that were really smelling great.



One of them was loaded with country style ribs, baby back ribs and four pork bellies.






The other WSM had a brisket....then after more careful inspection....I see it actually had a pair of packers in there !!!

 

He'd injected the packers with this stuff......




I know I've generally been against the practice of injecting my brisket or butts.....but my boy, JC, has opened my eyes. His point was, "Dude, you inject your whole yardbirds sometimes....and you inject your full pork shoulders......why not extend that to butts & briskets?". I had no answer other than to keep raving over the flavors he put on the table for us. We were five strong.....who ate and drank like two dozen, lol.



These were the two rubs he used on the brisket. I think one was a base and the other a kicker rub. He added a third rub on his burnt end pan.





JC runs some competition cooks and has done well in them, too. I see why.


His new house is really nice....he showed me one of his most proud spots in the place........

 

I thought I knew how to do pork bellies....after all, I'd been using his suggested rub & temps (Malcom Reed / Killer Hogs).


I learned some crucial steps I'd not been doing.


An electric sword was used to thinly slice off layers of fat (he saves this for cast iron cooking).






Once the larger layers of fat were removed....he sliced the remaining belly into nice sized chunks and dropped it in a pan that had some warm sauce in it.










The sauce was a mix of two different Blues Hog sauces cut with pineapple juice.











Best use of this pocket knife to date.







I think I ate a dozen of these....we all agreed they were the show stealer.....and just prior we agreed the country style ribs had been the best thing.....it just kept getting better all day long.














The country style ribs were the best I've ever had.








Sweet Baby Rays with some rub blended in was brushed on in layers several times before we jumped on them.

 

We feasted mighty on wings, sausage, country style ribs and pork bellies......chased everything down with suds for a few hours and then it was time for the next course.......





Baby back ribs.....









Brisket......











Same crowd that I have sessions with when we head out to another guy's house to shoot guns on his backyard farm's range and grill on his 34 year old Weber kettle.

Fun times. Next level eating.

 

Damn good posting and pics there @DubfromGA enjoyed reading it

 

Thanks man....my boy Johnny Clay showed out on that cook. He nailed everything perfectly.

 

Looks like he showed you fellas a damn good time

 

LOL I hate you!! Not really....

Been looking all over for Sirloin Cap, Culotte steak, aka picanha and likely order some from a place in Texas before it is all said and done. And now SRF has it. Not only has it but has it in a grade above Prime. Black grade Wagyu

But they cut the fat cap off it! Which I am sure is great for most people but I want to do a traditional picanha on the rotisserie. And they have skirt steak in stock now too, both Wagyu and choice or better...

That is a really good price on the short ribs for the quality of the meat your getting, enjoy!

 

Great series of posts. Kudos and thanks.

 

Thanks man.


Cooked some wings & thighs yesterday....on my last day off from work. Gorgeous weather !!!!


Made up a quick salad for my wife then got busy on the real meal.











Loving this combination of rubs on wings and other chicken.



















The Ultras were leftover from the day before at my grillmaster buddy's house, lol.

 

Dayum!!! Think you can get his recipe for baby backs? I got some in the freezer that need to be cooked. And I'm gonna get me some ButcherBBQ pork injection. Thanks!

 

Only worked a 1/2 day today and am making the most with this perfect weather and keeping the bbq train smoking along.



Got a meaty pair of trimmed spare slabs on Ole Red now. She's running where she wants to run and I'm not going to fool with her.

Simply pushed back dinner time on this wonderful Friday night.





















Just flipped them.

 

I'm sure it top notch, but it's out of my league... er budget.