Food Smokers and Smoking Tips/Tricks/Techniques

$7/# for a nice porterhouse is great! That's what I'd be having for dinner tonight too

 

One is currently at 83* internal on hickory smoke.

 

I smoke/warm mine to about 120 then sear. How do you finish them?

 

I like that one a lot... but an old idiom comes to mind from your last statement....

If you try and make something Idiot proof, the world will invent a better idiot

 

catching up from 3 day absence is a chore...

 

I normally do 105-110 then sear. I like a harder sear. I’m glad I didn’t take it any further. Temp hit 140 pretty quick in the loin, so I didn’t get the sear I was looking for. Another thing, I used royal oak briquettes, and the flavor was really good. I just did kosher salt and pepper tonight. The kid got the loin, and ate it all.

 

WTF... not a single post in here for over 24 hours.

 

I killed it apparently

 

I meant in a bad way. But thanks for the vote of confidence.

 

If your talking about that steak you posted, it appears your are correct.

 

Thanks.

I can’t get the sear to look all pretty like some others can. Guess I’ll just have to keep practicing.

 

Oh damn you will have to eat more steak. What ever will you do.

 

I don’t know!!!! My wife understands though!

 

I’m right there with you on the pretty sear, but I’m just cooking for me and the wifey, she wouldn’t notice the difference, and typically my eyes just roll back in my head after the first bite anyways...

 

I think we're all waiting for the official start of the contest. Or shiny things and rubs to be delivered. Or slaving away at work... Or all the above.

 

I haven’t BBQ’d in a while....been on a phase of making chicken pho and oxtail Pho. I’ll return one day lol

 

I just want to take pretty pictures with the sear marks.

 

Would eat the oxtail. Doesn’t pho take a long time to make/develop the flavors?