Food Smokers and Smoking Tips/Tricks/Techniques

Trying my hand with burnt pork belly ends

 

OUTFREAKINGSTANDING !!!!!!!!!!!!!!!!

 

Also making some zucchini boats

 

@Phoenix2000 the burnt ends aren’t finished yet I’ll get a pic when they’re done. But Covered the slab in olive oil then used PF rub on it. Smoked with cherry wood. I got them on the smoker for about 3 hours now at 225-250. Going to put them in a foil pan and mix some bbq sauce and cook for another hour

 

Cured a pork shoulder and smoked to make pulled ham!

 

@Bigdaddy4760
@Misplaced Nebraskan

First Double Pan kit is under construction. Should be closer to getting a price on the ready-to-assemble package.

https://smokerbuilder.com/forums/viewtopic.php?f=149&t=6771&p=102935#p102935

 

Went to the liquor store and this jumped out at me... was calling my name so thought I'd buy it...

Will try here shortly and see

 

Union made, thats different.

 

Kids wanted chicken nuggets and tater tots and I wanted to grill.

 

didn't even notice that... Local 500 in Philly apparently.

 

Ignore my super dirty glass...

Tried it neat first...

Right away is a punch of candied oranges. way stronger than I anticipated. I was expected "flavored hint". dies off quick though and is quickly replaced with the sweet honey and then leaves the bitters taste lingering. Not bad, but not good.

On the rocks...
really mellowed the initial punch of it. Since I now have to drink a bottle of this, I'll be going on the rocks.

I would say if you see it at a friends, try it, but wouldn't say spend $30 on it.

 

Yeah, that Rock and Rye didn't do it for me. Of course, I didn't realize it was a cocktail in a bottle and was expecting straight rye whiskey.

Decent for what it is, though!

 

perfect summation. I was thinking as I got it sounded like an orangeish old fashioned in a way. Very pre-mixed taste to it.

 

Need it after that loss?

 

@Misplaced Nebraskan :
I added these to my collection yesterday

 

The Tomohawks came out amazing. I made it about 70% thrue one on my own. Thanks for all the tips , the reverse sear on the vortex worked like a champ. I'd definitely do it again especially for being prime beef.While the steaks were resting I put some homemade garlic/ onion compound butter on them. My dog got the best bone and scraps of his life tonight.

 

I was working on the Booker's Backyard BBQ again last night. I have some more for when we get the smokers built

 

Go Pitt!

Nice! Haven't tried the rye one yet.

In AF!