Food Smokers and Smoking Tips/Tricks/Techniques

Ready to do a little burn in

 

If you’ll pull it at 140ish, as it rests it’ll “coast” to 145ish and be even better IMO. #nothingwrongwithpinkpork

 

Well, my first go with the cap steak. Delicious but I over cooked it, and I’ll be honest...I forgot to put the corn on until later in the cook and wasn’t paying attention to how long the steak had been going. Also, was so excited I forgot to wrap in bacon

 

Parents came to visit and my dad has been dying to try a ribeye cap, luckily Costco delivered

 

Successful first tri tip in the smoker.. And the new smoker didn't fail!

 

Turned out quite nice! I'm prepped for hooking @RickS up next weekend .

 

Got me a Vortex!

What shall I do first tomorrow??

 

Those look amazing!

What the hell should I look for at the store to get me some of these??

 

So we’re out at Texas Ale Project tonight, dining from a food truck and thinking how great a Pitfaced meal would be.

 

Looked good to me. Those have so much marbling, I bet they would still be good at well done. I did mine to medium, and they were perfect for us.

 

Still liking that new cooker?

 

Awesome cap steaks here! Busy weekend for me and no time to grill, or even eat much. So come here and start drooling...

That isn't a serious question is it?!



I really need to do some wings soon been awhile. But have a real strong urge for a cap steak. Wrapped in bacon. And corn is just about prime right now. Damn I'm hungry.

 

I’m doing baby backs, corn, and beans from the garden tomorrow, as long as the weather is good. It absolutely dumped rain here today.

 

Wangs around the perimeter.......sauced, eatin' & done.



Then drop on a couple steaks in the center for the prime-time-real-deal-no-kiddin'-entree.

 

thats the temp i pull them at. let rest and slice as thin as i can on the slicer!!usually mix up a rub and add oil to make a paste to rub on a loin..

 

https://www.smoking-meat.com/smoking-times-and-temperatures-chart

 

Back in stock and still on sale for anyone that’s looking for one
@Misplaced Nebraskan

https://www.truevalue.com/original-kettle-premium-charcoal-grill-limited-edition-red-22-in

 

Might have to try this...

 

https://youtu.be/6kZO7fMzdTk


Good stuff, right there.


Made a batch yesterday along with a nice looking filet of sockeye that did two ways.....one with a peach, honey & sriracha glaze......and the other using Malcom's A.P. rub & olive oil.






Glaze made with the whole jar of peach preserves, 1/3 cup each of Sriracha, honey & brown sugar. Heat until begins to simmer....stirring frequently. Disregard the blueberries.....they were a snack.....the rest of them came into play later on in the meal.


























Hell....I even forgot to add the cheddar and omitted the bacon (due to one guest's aversions to meats) and it was still delicious. It's an instant family favorite that will be repeated.







Rain came down bigtime.....fired up the little Weber to handle the sockeye.


















And a blueberry pie to finish off the meal.