Food Smokers and Smoking Tips/Tricks/Techniques

I have a get together at the in-laws tomorrow for mothers day. So I smoked up just over 24lbs of pork butt.

 

Check and see if they still offer lifetime warranty on their probes. I have a tp 08 and have no complaints

 

Man that 26 looks bad. Should swap back to your blue kettle and offload that 26... I'll be a nice guy and take it from you though

Looks great though! Hows that slicing knife? still need to pick me up one. That Mercer 14" in the lower bar is always staring at me

 

I got mine fr Amazon. After reading reviews , I bought the victorinox 12”. Works good. I use it all the time

 

Awesome video for weber fans

https://youtu.be/eS1sJ8N734k

 

Buddy and I had an off duty day together and it happened to be national traeger day so we made some food. First time cooking short plate ribs could of taken them off maybe 10degreees sooner pulled at 196 but they still were very tasty. Also that brisket wasnt bad either. His wife never goes for extra beef and she wouldn't leave the cutting boards.

 

Love the color of that brisket! Plate ribs look good, too.

I need to get me some artichokes to add to tonight's dinner!

 

our "biggest" 4 blocks of summer farmers market started last week again, its extremely hard not to drop over 100 bucks on fresh veggies every week not including fruits. :/
what temp you pull your plate ribs bvb?

 

Not as much as it looks. Two are for the get together. We had some for dinner last night and the rest will go in the freezer to use in my baked beans through out the summer.

 

I'm probably in the 200* range. Go until the thick meat is probe tender. It is like brisket in that if it is undercooked, it comes out a little tough and dry.

 

I looked on Amazon a while back. Free shipping, but $40? Nope. Local supplier here has a #40 for $20. Only drawback is I have to go get them.... 5 miles away.

 

The hazards of cooking on a wood deck, 18yrs and this is the first time that has happened, it’s time to rebuild anyway... ooops

 

Damn!! Lucky she didn’t take off

 

Has anyone ever cooked a hanger steak? I've heard nothing but incredible things about the cut and FINALLY got my hands on a couple cuts today. I plan on reverse searing like any other steak, though it is on the thin side, so I'll have to be quick and deliberate with the searing phase. The meat looks tender as hell, though!

I'll get some pics when I start prepping for the Mother's Day dinner .

 

@aficianado calls it the King of steaks.

https://www.tacomaworld.com/threads/the-king-of-steaks.517844/

 

Reverse seared these prime strips the other day. I took them off way too soon, so had to put them back on for a few, pix was before I put them back on.

 

Theres a whole chicken and another rack of ribs underneath.

 

Chicken basted in pork drippings is amazing