Food Smokers and Smoking Tips/Tricks/Techniques

Di

Did boot camp in January 04 there... Scooped a looot of snow

 

A little progress pic...



Heading off to rest it, soon!

 

Oh I ask, when it comes to meat not afraid to ask or call

Like most grocery stores now Costco gets their meat already boxed and bulk cut. They do have the Sirloin cap on and cap off in bulk. But the fat is already trimmed by the time it gets to the stores. And they have no control over when they get it the mother ship sends it when they want. Either Prime or Choice. At least that is what the meat dept. told me here.

Most places in the US do not cut the top sirloin cap off separately, it is very rare if they do. Here is one good short article on why. To get 184D Top Sirloin cap steak where I live would have to purchase a full loin from a packing house, not cheap. Butcher shops will not do it they said they would be stuck with the Sirloin butt roast and couldn't sell those. And isn't worth it to them for me to get 4 pounds of meat.

Very likely a regional thing however. Only one butcher shop here has tri trip and it is shipped in frozen. Almost all tri tip here and much of the country ends up in the back of Sysco restaurant supply trucks and is sold as roast beef or ground into sirloin patties.

Normally do bacon, onions and mushrooms. Cut the bacon up first with kitchen scissors and once it starts to make some grease throw in the sliced onions and mushrooms. Cook it down stirring often until the bacon is done. Then half a stick of butter to make a sauce. That is my standard steak topping. Sometimes will put a splash or 2 of A1 sauce in it at the end too.

Didn't have any mushrooms but do like garlic. Still burping and tasting it LOL. Same thing bacon first then sliced onions. If your wait until toward the end to put the garlic in it will be a lot stronger you just want to brown it. IF you like the taste of garlic that is.

Well if you have to deal with those Cook County people when they head to the NorthStar Country and are on the roads it is a different story. They are OK as long as they stay put in the city So say a lot of people from Wi. and Mn. The stories I could tell....

But yeah who doesn't like a Chicago dog in Chicago? My oldest son goes there often and last year stopped in Chicago and he took me out to eat.

Graduated Jan 27, 1978. -40 below zero wind chill wrapped towels around our faces to prevent frost bite. One of 3 worst blizzards, ever. Route step march. Family was supposed to be there for graduation but absolutely no one was in the stands. Turns out they spent 3 days in the back of a tractor trailer with a bunch of other people just trying to stay alive.





What the hell I know they had color film by 1978 but everything is in black and white.
Great Mistakes is a quite a ways South of where I now live

 

I showed this to my Dog and he started to try and lick the screen

 

Wow! That's crazy! Were they on a side road somewhere en route?

 

My buddy from Rochester calls em FIBs lol

 

No they were on I-90 the Ohio Turnpike. We had no idea what was going on of course, no news, nothing. Only later did we find out what had happened. It went all the way to the East Coast. One of the most massive and worst blizzards ever recorded.





Damn black and white pictures, I was buying color 35mm film for my Canon AE-1 by 78. But it was expensive to develop compared to B&W.

 

Thanks!! Definitely on my short list of things to try

 

Just for the record, I'm home alone today .

Finished results:







And the most appropriate drink of choice...



The meat coma and the hangover will be fighting for supremacy tomorrow .

 

Liked, unliked, and liked again!

 

“Fajitas”. Known to me forever as carne asada!


As long as it’s tasty, it can be called whatever!

 

I've been holding back on my review/opinion of my new Pit Boss smoker due to a couple of issues. I've been in contact with their customer service and they've been pretty helpful. There are a couple of things that aren't mentioned in the manual that they suggested I check and adjust.
I'd rather work out all the bugs on mine before anyone else spends their money on one and struggles with it.
I should be able to do another smoke on Thursday and then post my thoughts.

 

Well done sir. Well done. Extra props for the gif

 

Nice what do u season/marinade with?

 

Temp control?

 

Buy it at La Michoacana!


I’m sure there’s OJ, lime, misc seasonings.

 

Why the flaming banana? Spicy? Looks good from here

 

It actually went into an error mode for high temp three times yesterday. After the last time I just finished it in the oven.

One of the things they mentioned was making sure the smokestack cap was raised (after checking wiring, the fan, the start up procedure, the base temp probe etc) Since I can't run this thing in the rain, I'm not sure why there's even a cap on the smokestack but it's threaded in so I have it all the way up now and we'll see if that is the trick.

 

Damn man. Every time you post pics I get all nostalgic from when I lived in AMR. That was the best Army housing I’ve ever seen!

I want to move to the Houston / Texas City area just because of that place. Every time I visit my wife’s family I want to go there and Rudy’s.