Food Smokers and Smoking Tips/Tricks/Techniques

This rotisserie has my full attention now.

Got a book and looks like the next recipe is bacon wrapped pork loin

 

I've only had the firecrackers once and they're by far my favorite style from Johnsonville, followed by the bacon and cheese ones I also only found once. I'm going to write them and tell them they should offer those all the time

Love me a good Reuben. Those look phenom!

I don't like fall off the bone ribs but those look damn fine

 

What the hell, all this talk earlier of burning yourself grilling and been a year or more since I've burned myself. Tonight did it at least 4 times. Give me a heads up next time, will ya?!

Thin sliced potatoes sitting in bacon grease. Carrots, onions, natures seasoning, butter.



My sisters and I used to fight over the burnt stuff stuck to the bottom.

Bacon wrapped (2 sides only, cooked on the other 2 facing coals) Picahna, Coulotte Steak, Top Sirloin Cap Steak. Finally had a chance to break out the Labre Churrasco salt.



Not so sure the bacon was needed. The fat cap would be nice. But anytime I see Prime caps at Costco I am going to scarf up every package. Pretty sure that doesn't need any extra fat.

Grilled over coals for 10 minutes on each of the 2 sides. Sliced meat off until down to almost raw. Salted again and back on the grill. With roasted sweet peppers tossed in garlic oil.



Hour and half cut open the potatoes and sprinkled in some shredded cheese.



Closed them up and brought everything in. A lot more prep than been doing lately, and longer cooking time. And shouldn't even be eating the potatoes. But it was worth it. The top sirloin cap with roasted peppers is a no brainer, that WILL happen again. More than once.



Very beefy flavor and rich tasting. Despite the size and amount of salt wasn't very salty. You put it on right before it hits the grill instead of sitting like normal. Someone knew what they were doing when they came up with this combination.

 

I don’t hate fall off the bone, but prefer them with a little bite through.

 

Dayum! I think I need to start incorporating more taters in my cooks. Well done!

 

Thanks! It is almost corn season....

 

Farmer down the street is maybe 2 weeks out from picking his first batch!

 

Damn that's early. For me anyway. October into November in Nebraska. Runs into deer rifle season some years. But smoke pole in December is a solid backup.

Still waiting on draw results for this year

 

@bvbull200

 

Tri-tip has a great beefy flavor - no need to complicate it with a bunch of spices. Santa Maria style tri-tip (the original tri-tip) is salt, pepper, garlic and parsley. Cooked over oak. That's all you need.

• 2 tbsp. garlic powder
• 1½ tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 tsp. dried parsley

Slow smoke it if you want, but make sure you sear it.

 

Great color on those ribs.

I sorta like 'em tender like that, too. It is aggravating trying to cut them without them breaking up, but its messy eating anyway. lol.



I think I'll do a slab later this week.

 

Looks delicious !!!!!!!!

 

Breakfast time came around.




Batch of bacon for today's grubbing. Dusted with a chipotle honey rib rub.









Made a monstrous sammich with corned beef, sauerkraut, swiss, bacon, egg and brat mustard on rye.













Ate half and had to back away, lol.



It wasn't bad.....just too much.

 

You should have entered the rub contest. Food looks awesome, and nice pics.

 

Thanks.


That is some really good rub....The Meat Massage Hot.

Highly versatile.

A light coating on the corned beef then topped with the peppercorn packet that came with the cut sure was flavorful.

 

If it were up to me, that’s all I’d use, the regular stuff. Wife likes more “sweet”! The hot is too much for me, but my wife’s uncle loves it. So I keep him in supply.

 

Thermoworks Smoke 48 hour sale, 20% off...

https://www.thermoworks.com/Smoke

 

Anybody here put a thermometer port in their Weber? I'm thinking about it as it's a pain to snake the probe wires through a vent (which also means you can't close it completely).

$9 BBQ Temperature Probe Port with Heat Resistant Silicone Seal — 0.78" Outer & 0.48" Inner Diameter — Easy to Install Universal Nickel-Plated Brass Smoker Temperature Probe Port | No Smoke Escaping

https://www.amazon.com/Probe-Port-Barbecue-Thermometer-Stainless/dp/B06WWGVTYM

 

I've thought about it because I have an older WSM without the silicon gasket, but one day I just bent a tiny bit of the corner of my coal door at the top to allow the wire through. Works great, never see any real leakage, so I guess I'm good enough with that for now.