Food Smokers and Smoking Tips/Tricks/Techniques

Wish I was doing a brisket today.

 

Shoulders are @ 153. Smoker cooled off to 240, just opened her up a little.

 

I’m not worthy .....

 

Nice! didn't even look that hard. Score indeed!

Dayum! Very Nice! you go real thin fat cap? Judging by the ring all around, it looks like it. Well done! Flavor good?

 

Pretty darn good for a regular grade
Got plenty of compliments

 

Getting close, about 20 degrees to go.

 

So after I read a ton of recipes and ideas for the mac and cheese I stuck with the one I made on my test a few days ago but with a few changes.



The top one is Gouda and Pepper Jack and the bottom is Gouda, Colby Jack and a little Velveeta.

Threw on some extra cheese at the end to make it pretty.



My back up plan of pork belly burnt ends.

The neighbors are frying up pork tenderloins in the turkey fryer for the football party today.

 

Now I'm back in some smoking business
(I also have a lizzq tube now for smoking cheese)

 

Wrapping up another keg smoker. Same donation as last year to my undergrad Alma Mater (Texas Wesleyan University).

The handle is painted, but is still drying. The logo goes on a polished metal plate (license plate size) and gets affixed tomorrow.

 

I got these butts in right now. Only have a flat in ththe freezer. I have to work tomorrow, and will hopefully be off Thursday and Friday. If I don’t go salmon fishing, I might do that flat.

 

I’m going to do a brisket in 2 weeks once everyone at work gets back from all of their travels. I need everyone to be there and bring their families just so that it all gets eaten.

 

I threw on some flappers for me and the misses for the ballgame this evening. I hope they turn out OK. First ever on the pooper. I’ll try to remember to snap a pic later when they come off here in a bit, however I may have had a shot or three...

 

Thermoworks has this going through the weekend, it seems. I'll be ordering tomorrow afternoon. Let's set the cutoff time to sign up for this at 1:00 pm CST tomorrow, September 23rd.

I'll hopefully have ordering on our site up by tomorrow evening.

 

Well, they were freakin awesome!!! Set the “smoke” setting to P3, blend of hickory and pecan. 275* until the joints just started to pull apart. Then I jacked it up to high to tighten up the skin. I did season and let sit in the fridge for about four hours. Not #Cold Iron worthy, but probably some of the best wings I’ve ever done.

 

Not Cold Iron worthy my ass, look great from here!! And if they were some of the best wings you ever ate can't ask for more than that.

Double like if I could for the Corelle Grew up on it and have family that made it before Corning sold the division off. Have some China and "good" plates and such. Can't beat it IMO.

 

11:00 PM and just put the Prime sirloin steaks on, been long and busy day. Wrapped in bacon of course. Bacon wrapped and pineapple stuffed chicken breasts have been on for an hour. Double snake, apple wood for smoke. Chicago chicken seasoning. Steaks with Montreal seasoning of course. Holding solid at 225 for an hour and a half with air temp at 50 deg. Should be able to eat the chicken soon the steaks will be for breakfast and seared then.



Corelle classic cafe blue dinner plate as a serving plate. Wellsboro dinner used to use the Classic cafe blue set in the 70's. And my Grandparents. And my parents.

 

7am. 5C 40F outside a little cool out. starting my smoke for my fav turf n turf. Pulled pork and brisket

 

The Smoked Mac And Cheese with shrimp is in the smoker. It should be ready by game time.

 

Looks like it is going to be awesome!

Sometimes, but not always, the preshredded cheddar can separate out oil not sure why and it doesn't hurt anything if it does. So I buy a block of cheddar and shred it myself coating with a little cornstarch to prevent clumping before I throw it in. New York Sharp of course Although it is soft so can be a pain shredding sometimes.

In 2002 got to see the Bills beat the Vikes here in overtime. Living in Mn. now kind of sorta pull for the Vikes, unless they are playing the Bills LOL. Stopped at the grocery store last night and as I was pushing my empty cart back a nice and pretty lady asked if she could take it from me. She was wearing a purple Vikings sweatshirt and I growled at her LOL, but did let her have my buggy.

One of the things I picked up at the store last night was some tropical pico de gallo. Used it as a topping on the ham\pineapple stuffed chicken breast I smoked last night. Took it over the top, perfect.

 

Finished product. I just needed to add a little milk and mix.