Food Smokers and Smoking Tips/Tricks/Techniques

Country brine cured cold smoked bone in pork chops:

Days 1 thru 6 curing:

8 - Bone in 1" thick pork chops

1 Gallon clean, cold, potable water
½ cup plain (non-iodized) regular table salt
½ cup sugar
½ cup brown sugar
1 oz. of cure #1 curing salt
Juniper berries as many as you like
Whole pepper corns as many as you like
Whole clove as many as you like

Mix brine until all salt sugar is dissolved. Put chop in and put a dinner plate on top to keep chops under the fluid level. Move chops around the brine every couple of days.

Day 6 remove from brine and put on racks in fridge to air dry for 24 +/- hours.

Day 7 late evening set up smoker to cold smoke for 12 hours (overnight) over apple

Day 8 early am remove chops from smoker and back into the fridge to flash off for 10 hours.

Day 8 vac pac and freeze 6 of the 8, the other 2 go into a 132* sous vide batch for 90 minutes then a quick fry in the pan. At about 7:00pm I'll know how they turned out. Anticipating them being a cross between ham steak and pork chops. Will post pics if I remember.

 

Final product.

 

Lets see a bend photo

 

wow...delivery then a tip...

 

Recipes for thick cut pork chops in a Masterbuilt 30” electric smoker?

 

Too late. It's all been eaten.

 

@ovrlndkull pork belly!

 

@bvbull200 meat massage!

 

About that fungi thing...

2 bacon cheddar portabellas and 2 crab & cheese, next to the bacon wrapped ribeye cap steak of course.



Steak is only at 105° wish it would hurry the hell up, I'm hungry.

 

Chicken

 

They were pretty good. I threw them together last minute, so I didn't have good onions, which is kind of important . These were medium-ish yellow onions. Really big white or red onions are the best. Still, though, even pretty good bacon wrapped onion rings are quite a treat.

There is about 30 inches from fire to rings in that picture, so directly over, I suppose, but nothing like grilled. The bottoms cook too quick that way. With this short of a cook, I didn't need the diffuser.

Those cheeseburger ones look really interesting! Last night, along with the onion rings, I attempted something. I cut the ends of an onion, removed all but about the outer 4 layers, then stuffed it with seasoned ground beef and cheese. I wrapped the whole thing in bacon, then smoked until done. Each component was really tasty, but I couldn't really get a bite that had every component in it. The beef from the inside was incredible. There is something there, I just need to tinker with the setup a little more.

 

You're not supposed to be able to cook a brisket on your first attempt that is moist and has a good smoke ring and bark. Damn you.

 

I can vouch for it being pretty dang good!

 

Made flank steak tonight.

I gave it one pass with the jaccard, then sprinkled with kosher salt and put it in the fridge. After a few hours, I rinsed it off, then added POG.

Most of my fuel was mesquite chunks that had been burned down. It was my best @scottalot impression .

The grate temp was super hot. Prior to putting the meat on, the thermometer in the grill was past 600*. The meat was only in a covered grill for the last 30 seconds or so. The rest was strictly flipping over the high heat.





A little slo-mo action:

 

Is that an aftermarket door or did they finally make the doors not suck?

 

Looks damn tasty to me!

 

It was mighty fine!

 

I'm just gonna put this here as a PSA. Chew your food! Simple meal tonite, burger patty grilled and fried baby taters. I was starving coz well, snacked breakfast and skipped lunch. 1st bite was a piece of burger, bigger than it should have been. Choked! Could not breath. Wife says are you ok and all I could do was shake my head NO! She got up and slapped me on the back a few times and I was able to swallow, and BREATH. She also already had her hands around me to hindlick? me, but not necessary. So I guess she didn't marry me for the money I don't have.

So folks, cut your food up and chew it well. I'm 65 and this has never happened to me before. It scared me shitless.
Edit: I love you Toni.