Food Smokers and Smoking Tips/Tricks/Techniques

My second Tri-tip, What a great cut of meat. It should definitely be more popular because people are missing out!

 

Out here everyone is into them and they are tasty. 20 years ago this is what we'd Q because their so hard to screw up and we didn't know what we were doing. Crust em up real quick on the outside and then wrap them in foil and off to the side to get to temp. Many a college dinners! Good memories.

 

Tri tip! FTMFW!!

 

Agreed. Tri tip is my go to if I’m in any kind of hurry, hell, even if I’m not in a hurry. Hard to beat the flavor / cost ratio depending on where you live.

 

Did my first ribeye capsteak tonight. I've never had a more tender, juicy steak. The only thing I will do next time is a bit more seasoning; I was expecting more beefy flavor so I just did a bit of salt and pepper.

I also used my new Bluetooth thermometer. It worked out really well. I did have a bit of trouble getting an accurate reading as the capsteak was a pinwheel so probe placement was tricky.

 

Ohhh Texas

 

Loin, chops, belly, and ham of course.

 

IMO correct on all accounts and well done!

Yes, cap steak is more like meat butter. Dripping all over your face and chin It is hard to probe there are usually 3 pieces of spinalis dorsi tied together. And I aim to shoot the probe into the center of the center piece.

Awesome stuff. But after awhile spices will take to another level. Surprising you picked up on it so soon. Or maybe not....

Costco also sells Montreal steak seasoning in at least a quart size container for ~$6, about what 2 of those little containers at the grocery store charge for it.

Now about that bacon wrap...

OK now your just showing off.











Rightfully so LOL.

Damn rain here too.

Went all winter without using the gasser. Now that I have the grillgrates and full propane tanks it is a nice crutch to have. Brats and hot dogs didn't seem to know the difference. Neither did my sons and I.



Beats the hell out of the stove and a pan for taste IMO. Any pan, including cast iron.

 

Got my definitely-not-Texas-priced-brisket in today. Starting the thaw for the big cook Saturday. I'm hoping I can get it down to a point I can trim it and inject by Friday evening. Actually, not hoping to, I'm needing to. We'll see where 30+ hours in the fridge gets me, then adjust accordingly.



I shouldn't really be bothered by this, because it is technically within the range of what I ordered, but I placed an order for a 16-18 lb brisket and this one is 16.1 lbs.

Well played, Snake River Farms, well played.

You give me too much credit. I just learned to fake it until I make it .

Tried to go back and follow the conversation, but there does seem to be at least a little bit of a trend towards places realizing they can't compete with Walmart (and now Amazon) on price, so they try to own the quality/service niche. You certainly can't float around in that purgatory of being a little more expensive than Walmart with slightly lower quality product/service than Whole Foods. We don't have Harris Teeter, only Kroger, so I can only partially comment, but it sounds like HT is an attempt to win the customer that is willing to pay more for a store that they enjoy going to. Costco / Sam's is the bulk shopping extension of the Target / Walmart comparison. Online shopping isn't that close to doing to grocery stores what it did to, say, consumer electronics, but it is certainly cutting in to some of the sales. Fresh produce, meat, "need it tonight for dinner" items are tough to pull off with online only shopping, but other staples of the home such as toiletries, batteries, dry goods, etc. that often get purchased at the grocery store are getting skimmed by the likes of Amazon at an increasing rate.

Best I can tell anyone is that if you like the product and service offered by a particular business, then show them some love with your wallet. Tell your friends, too. I know a lot of folks that just love some of the more service oriented stores, bemoan the low cost/low service experience, then do the bulk of their shopping at the cut rate locations. Either own that you're a price first shopper or support the businesses you actually like. For things like meat, I pay for quality or service (Costco or my local butcher). For things like clothes/shoes, I'm all about the big discount stores

 

how much was your SNF Brisket? Costco had em for 4.99/lb...



Looking forward to your run and info and results! Learn for me in advance

 

cool, a friend smoked a little chunk but didnt let it sit too long maybe a week and a half. I thought it was good, but I bet some would think its too smokey. But I liked it, It would go good with a ritz cracker and summer sausage.

 

It's a black grade wagyu and was $170 for 16 lbs, so a little over $10 per. What grade is that one from Costco? I've never seen SRF briskets at mine. If you can get wagyu for $5/lb, we're going to need to work something out.

 

I will definitely try bacon wrap next time. This is the first time my GF had it cap steak as well. Her response was "this should be the only steak we ever eat from now on"! It's like meat butter.

I have a super size Weber Chicago Steak seasoning jug. Stuff is very good.

 

Not sure on grade. Will check tomorrow and let you know. We can for sure stage something if needed

 

I'm torn about loin. It's good and all, but meh. Just seems not as good as the fattier parts.

 

Costco sells these?

 

off of 183 and stonelake area. Didn't know either. But gotta try one.

 

Fat is flavor!

 

Take me to flavor country.

 

I let mine age at least three weeks. it really mellows out the longer you rest it.