Food Smokers and Smoking Tips/Tricks/Techniques

Same here, don't have a wife anymore though. 90's yesterday and both days this weekend raining and T storms right now. Then back into the 70's next week when I'm at work damn it. At least when it is below zero I can add more clothing right now I walk outside and feels like a slap to the face and a kick to the groin. Got my Costco 2% refund check yesterday so have an urge to go spend it on some more meat though. Which means I will likely at least grill something anyhow...

One thing in that picture doesn't match the others... Power Bait?! Rainbow Power Bait?!

For stocked trout don't think there is any thing else that comes close except for Purina trout chow itself. Not that I would personally ever use power bait over flies

 

Fitment is perfect with that updated bowl lip

About to start the cook. Wish me luck

 

One hour in

 

wow that looks good already!

 

That was the boys choice. We use it at a club we belong to on the bottom. It works pretty well. It has extra scent, and normally doesn’t make it to the bottom.

 

Good Luck! Hold it Paul, I've seen enough of your cooks that you don't need any luck LOL. But Good Luck anyhow

PSA Costco has bone in PRIME Ribeye on sale for Fathers Day for $13 pound.



It and 3 Ribeye Cap Steaks followed me out of the store which contributed to the $200+ tab I'm sure. And not complaining, the packing plants meat here look tame after Costco. Not sure how I am going to eat 2.5 pounds of steak (~2 pounds after bone) but can try. Think I'll do some surf and turf tomorrow.

 

Costco ftw. Toilet paper, paper towels, and meatz is all I go there for anymore. Vitamin tabs every now and then too.

 

This was the last picture I took. Very moist. Flavor wasn’t bad/wasn’t great. It was good. I need to put more rub or brine longer. Had a lot of guests so no leftovers

 

how long did you brine? what brine concentration and recipe did you use?

 

About 12 hours. I just did water/salt/pepper/sugar and a cup of orange juice then i coated the skin with olive oil and sprinkled the weber chicken dry rub

 

That is pretty much how I used to do them except would cut up a couple oranges and throw them in the cooler\ice overnight. After years of doing that I finally started injecting them and OJ is part of what I inject. That really makes a difference! And now just dry brine them with some salt a couple of hours in advance then inject.

Was reading an interesting thread on another site not long ago on chickens and how they have been bred for larger size over the years



A 12-13 lb. hen turkey seems the best tasting to me and I feel a 4-5 pound chicken does too. Some of the chickens I see in the store look like baby dinosaurs LOL. I've found the larger the bird the longer I cook it at lower temperate the better it seems to come out. They have enough fat deep in them that it takes awhile to render out. I think, just a guess.

Spinning them on a roti I have never had one dry out though, even the breast meat stays moist. And the breast meat is the downfall of many a cooked chicken IME.

 

Grilled spaghetti squash.

 

One of these days I am going to finally try that. It looks pretty good to me!

Did some artisan romaine with avocado oil and Montreal chicken seasoning tonight. With thick slices of grilled onion. And of course Prime Ribeye Cap Steak wrapped with 2 pieces of bacon.

 

I like your plate better! Wife makes me cook “healthy” every now and again.


Usually just cook the squash in the oven.....but it’s too damn hot in SE Texas to be running the oven!!

 

OMG I am at the other end of I-35 and we are under a heat advisory until 7 PM tomorrow night. I am drenched in sweat and need another shower already after grilling. Can't imagine what it is like in SE Texas right now. Well yes I do 20 years in the engineroom and fireroom of steam plants on ships. But I can't imagine doing it now. Stay cool and hydrated! And great job making the wife happy

 

Last night I went to Costco and picked up a Tomahawk steak like @Cold Iron just posted along with a 3 Lb brisket. Steak is for tomorrow.

I sliced up the brisket in the deli slicer and marinated about 1/2 in Red wine/Worcestershire/Garlic/onion and the other with Mango Tariaki/Calamanci/A1 sauce. Both had salt/pepper/garlic powder/Red pepper flakes added.

Smoked them at 160 with Apple and pecan chips.



5 1/2 hours later



They are now drying out before going into an air tight container. Both came out so good. Not sure if it will make it past the weekend.

 

That last picture is a little dark. It's dried and ready to eat.



This it what I see when ever I open the container.



And tomorrows meal.

 

Cream cheese, onion, bell pepper fatty. Put it together last night in prep for this morning to serve at brunch. Woke up to rain lol. Might have to wait to cook it later which means the family won't be here anymore which means more for me

 

Chicken and ribs today

 

Does the old “if you’re lookin, you ain’t cookin” still apply to you??