Food Smokers and Smoking Tips/Tricks/Techniques

I went with a nearly full ring of unlit with about a quarter chimney of lit on top. She's been holding steady around 225 for the last 9 hours. Pork Shoulder is currently at 174. It is amazing how much better a smokey mountain maintains these low temps than my kettle.

 

This sirloin tip roast was too pretty to not take a picture of.



It was my first time using my new dexter slicing knife and holly smokes that thing is sweet! Sharp as hell and only $25

 

I bought a smooth edge slicer and a chefs knife , both very nice and sharp for the price !

 

I thought y'all should see this
https://youtu.be/Q53xModykU4

 

Decided to finally use the Weber Performer that I picked up on Offer Up last week with a cowboy steak. Just over 3lbs of beef cooked to 115* and wrapped for about 20 minutes. As usual, used my coffee based rub over extra virgin olive oil.

It was seared in the middle of the grill and cooked on the outside of the coals.

 

Bacon-wrapped pork loin. Brined for 12 hrs

Glazed it with maple syrup, orange marmalade with a hint of sriracha at the end

Smoked with mesquite and cherry wood









Sounded so good. I had to do my first YouTube upload
https://youtu.be/7rsCFNMXQeA

 

That's gonna be so GOOD.

 

Country style ribs on the gasser - keeping it at 300* for as long as it takes.

Anyone here have a "Kettle Pizza" insert? How do you like it?

 

Last night, did some wings. Cherry and pecan chunks lit up when I took the lid off lol

Teriyaki, spicy pitfaced & lemon pepper

 

Just left @Misplaced Nebraskan 's place. Got to see where all that magical BBQ happens. Great setup that's going to be even better once the entertainment center that we're ( ) building is completed. I just felt bad that I was so lethargic. Coming off a rough couple of days.

I'll plan it better next time so we can get a cook and some Jack in .

 

The list of bar builders grows! Great meeting you. Always good to meet the dealer forst hand It's ok on the lethargy, I probably stunk all sorts of bad. 103* is perfect time to work outside.

And yes. Next time, Jack and BBQ!

 

Some family members prefer sauced and some dry rub. 4 hours in smoker, then sauced half of them and put it all on a hot grill to carmelize a little.

 

They were very good. Smoked until 110, then seared to 138, rest, then eaten.

Once I took a sample bite, I didn’t stop to take pics.

 

Had some leftover chopped brisket so we made some samms for lunch.

 

Saw this recipe and knew it had to be tried.....




https://www.baumerfoods.com/recipe/louisiana-recipes/black-eyed-pea-jambalaya




I really like how I can leave the rice outa my own servings as I don't typically care for rice.







Fired up Ole Red and let it ride. Went with some insurance wings & Nathan's cheddar dogs just in case the other sucked outright.


My trusty sidekick, Molly, was hanging with me. Coolest dog I've ever had. If ever I've been "in tune" with another living being......I am with her. Supersmart and the best manners you could imagine. The other one is off doing whatever in the backyard, lol.











Teriyaki wangs, Nathan's Cheddar dogs and some andouille sausage for the new version jambalaya.






















Teenage T-Rex tore into everything.....said he wanted to keep it simple on his hot dog....just brat mustard & cheese.






















Wife just wanted some of the "jambalaya".













I wanted a little bit of everything sans rice.

 

What a Shame. You had leftover Brisket. That Means you didn't eat enough the First time.

 

It was only a five pound flat so after trimming and cooking it wasn't very big. Definitely could have taken it down in round one!

 

Bar progress pics

 

Can’t wait to set out having a cold one watching a game

 

This fall will be much more enjoyable watching games for sure. And now you know how to get to it