Food Smokers and Smoking Tips/Tricks/Techniques

Bacon-wrapped andouille sausage is always a winner. Cut the sausage to 1.5" pieces, wrap with a half-slice of bacon (if thick cut, partially precook it), tack with a toothpick or do two-fers with 4" bamboo skewers. Cook 'til bacon is done.

 

Or ABTs. A bit o work but damn those mfers are good

 

Definitely. Stuff the jalapenos with a mixture including chorizo for some extra fun. Be very careful working with the jalapenos though... don't absent-mindedly go relieve yourself.

Speaking of jalapenos... Here's a fun little song.

 

We took my in-laws to Berns Steak House in Tampa a bunch of years ago. They always have their steak WELL DONE. They tried ordering it and the waiter kept messing with them, finally he sighed and was like OK ONE TASTELESS PIECE OF SHOW LEATHER as he is writing it on the ticket lol. They where like NO NO we don't want that. He was like ok how about you try MEDIUM Well. No blood and it doesn't taste like shoe leather. My wife said she always used to put A1 or Ketchup on her steaks growing up until she met me and I introduced her to the actual flavor of a good steak. Now she won't go near a steak with those things. I dun learned her right.

 

I wish I could get my wife to see the light. I have to my two different cuts of meat when I grill steaks. She likes her burnt to a crisp, I can't bring myself to destroy a good piece of meat.

 

Same here Medium is the most I will have mine done. I want to taste it not the wood floor I installed.

 

Where you been, bruh? ABT's are the cats pajamas...

https://www.bigoven.com/recipe/abts-smoked-stuffed-jalapenos/211974

Some people put a Little Smokie in them, I just follow that recipe above. Either way, they will disappear as soon as you take them off the grill. You'll have to eat yours right from the grill or hide them because they will be absconded.

PF rub is perfect with these, btw. As @gpb said, chorizo crumbles are good in these also. Sometimes I do, sometimes I don't. Great either way.

 

Medium raw is the way I like a good steak. Those juicies on the plate after it rests are amazing.

 

I’m quite familiar with that restaurant, and if they can’t cook a steak all the way through without turning it into leather, then they haven’t earned their reputation. Still, your story doesn’t surprise me and their attitude is why I won’t ever go there again.

As I’m sure you’ve all heard from me before: There’s a difference between COOKED and OVERCOOKED. If you want to eat your meat undercooked or even raw, I don’t care. It literally has no effect on me. But there’s no need for anyone to insult me for eating my food how I like it.

 

He was not being a jerk about it he was smiling and laughing with them as he did it. I've been there a few times and never had an issue with the place (well besides the bill being really high).

 

I mix ground sausage into my cream cheese!

 

Have one of you guys made the ABTs with regular cheese? Some of my favorite things in life, Women, Trucks and Smoking/BBQ.

 

Yes but your bacon wrap needs to be tight to prevent it all from oozing out. If you use a harder cheese like extra sharp cheddar then not too big a deal, but then you have a pretty intense ingredient that might overpower the others. I always do cream cheese mixed with regular cheese, holds up well.

 

Opinions needed!
I can get a 1 y.o. WSM 22" for $150

Or a new OK Joe Reverse stick burner for $250

Which one? Please quote in response so I can keep a tally
Thanks

 

WSM 22

 

I have the 18in WSM and its amazing.

 

Agreed, but sometimes I wish I had a 22. Not replace the 18, just add a 22. I like the fuel efficiency of the 18 but sometimes I wanna cram it full of stuff and it can get pretty tight.

 

you took the green egg home? Looks like you are enjoying the new cooker!

 

Table for 2 please. I'll be having the special!