Food Smokers and Smoking Tips/Tricks/Techniques

Stripped, sanded, polished and seasoned!! Passed the egg test too. Should have done this a long time ago!!

 

Not much, just some chicken and Jalepeno poppers.

 

With the weather heating back up and not famished we needed something light for dinner.

So a Habanero Bresaola salad with strawberry, avocado, blackberries, feta and a light drizzle of strawberry champagne vinaigrette was in order.

By the way it was EXCELLENT!

 

Although not as extensively as yours, I stripped my lodge pan and reseasoned it as well. Great pans, but a little too much texture from the casting...

 

I may need to do this.

Looks like a winner.

 

I steam them first. Otherwise they take forever. Only a few minutes on the grill.

After I steam them I cut them in half and use garlic salt and olive oil to season them.

 

Hell yes!



Then cook bacon. Lots of bacon.



Speaking of which, I save all my bacon grease in a container which strains it and store it in the fridge. Tonight decided to core an onion. Normally stuff with brown sugar and butter. Had the great idea to use bacon grease and brown sugar this time



Time to light fires.

 

So impressed with the outcome I just finished my smaller skillet!!

 

Ok...sorry for the delay...

Pulled at 199*

Left open and venting on counter til temp started dropping to 194.

Wrapped up and placed in preheated cooler. Left the temp probe in.

Transferred to friends house.

Slicing time was about 90 minutes later. Internal temp was 171*

Amazing!

Will repeat this method. Was the juiciest flat I've done. Will need to repeat to see if this method worked or was random.

 

@oscolivar1 You have a how-to that you used? Or can you make one for us? I’d like to do that to my cast iron before winter sets in!

 

Looks great!!! How was the added pepper?

 

Will definitely repeat. Gave a nice barq and I liked the pronounced pepper taste. 7 other people ate it and I constantly bugged them for feedback. All was positive.

 

I went to YouTube world lol. Just search cast iron sanding and a bunch of videos pop up. Same thing with seasoning a cast iron skillet.

Good luck and post up when you do it!

 

Convinced for a try, I love fresh cracked pepper

 

Last few brisket cooks have been a little subpar. I got some of my mojo back with this one. Juicy, tender, tasty. Hope to do better on Saturday, still, but this will do, nicely.

Like @Misplaced Nebraskan 's, this one was pepper forward.

 

I use a

$10 3M 7771 Paint and Rust Stripper Brush, 4" Diameter

3M rust and paint stripping wheel on a drill with my new or new to me rusted cast iron then reseason it. Works like a champ.



That is all I use. Then when I season them use the gasser on high and turn them upside down so the seasoning doesn't pool. You want multiple thin coats not a thick one.



According to Flickr took that picture Aug 26 2017 exactly a year ago but damned if I can find the write up on it, was sure I did one. Anyhow I use

$15 Caron & Doucet - Cast Iron Seasoning & Cleaning Oil | 100% Plant-Based & Food Grade! | Best for Seasoning, Restoring, Curing and Care (8oz)

This cast iron seasoning oil after grinding it down. Then of course bacon.

 

For anyone that is going to sand or strip their cast iron, use a dust mask. I did my pans a few years ago, and suffered respiratory problems after. Not good.

 

I'd say ya got it back! Looks great and shames mine

Was a fan of the pronounced pepper. Will be duplicating again.

 

Here ya go @Misplaced Nebraskan