Food Smokers and Smoking Tips/Tricks/Techniques

Chuck makes baller burnt ends. Rub, smoke, cube, throw in a pan, sauce and smoke some more until desired smoke and color is achieved.

 

I've done chuck and eye of round. Depends on what you are doing with it and what you like. I found that the chuck ends up more like pork shoulder, where it "flakes" up after getting to temp, whereas the round was more like a larger, shorter muscle grained brisket, that can be sliced up. The chuck seemed to take more smoke on, while the round didn't take as much.

My opinions anyway,,, worth every penny you paid.

 

Brisket and pulled pork

First time using this royal oak. Found them for $7 for 16 lbs at wallyworld

 

Looks real good. Is that lump or brick?

 

Buffalo chicken dip with smoked chicken thigh and breast meat

 

My meat has been rubbed



Spog-p (paprika ) on the left, spicy pit faced on the right

 

Half Turkey breast

 

Looks good..

 

Briquettes

 

Recipe please.

 

Finally caught up on here been hunting up on the North Shore of Lake Superior last couple of weeks. Took one of my limited Weber kettle's with me. Box is still sitting in the back of the dog box of my Northstar



Used the kettle quite a bit and did wings with the Vortex once for a friend of mine that has a BGE. Blew him away and that isn't easy to do. Next year I will be taking a lot more wings with me. And Franks and butter of course.

That Ranger is a beast should have gotten one a lot sooner. Small gas station in an even smaller town there did the first 25 hour oil change and grease. They carry Polaris oil change kits in stock, damn near everyone has one up there.

 

Forgot to post my after pic last night, good friends and drinks will do that...

 

Yesterday in between football games.....

 

That’s how you spatchcock a bird!!!

 

Can’t speak on his, however, I do one with shredded chicken (of coarse smoked is better, but you can even used that canned stuff). A entire block of cream cheese and as much hot sauce as you can take, mix it all up until consistent. Dip with Ritz crackers or tortilla chips, I prefer Ritz. The girl I got the recipe from added a package of dry ranch dressing mix, although it’s good with it, I actually like it better without YMMV.

 

My best version starts with mixture of chicken thigh and tenderloin meat and a cup of Frank's Red Hot Sauce in the crock pot on high for 3 1/2 to 4 hours until it falls apart. (I usually try to do this the day before)

I make a double batch so I use two blocks of cream cheese softened, a package of ranch dip mix and a teaspoon of fresh ground black pepper in a large mixing bowl then add a cup of ranch dressing and a cup of Frank's, add in 8 oz of shredded sharp cheddar cheese, and mix (I use a hand mixer) I add the chicken last (the mixer helps shred the chicken further) and when it's a mixed throw it in the foil pan and cover with 8 oz shredded Gouda cheese and bake (or smoke) 350 degrees for 20 min then switch to the broiler on low for 2-3 minutes to get the Gouda that crispy color.

Layers and layers of flavors and it can be made easier as mentioned above by using canned chicken etc.



@la0d0g

 

Smoked 2 turkey breasts today for Football sunday ....injected it with a combination of honey, orange juice, lightly salted butter and a little water.

 

Nothing fancy, just did some flappers on the pooper. May very well be my favorite.

 

What to do with leftover collards, lima beans and hopped up cornbread ????



I added them to some black-eyed peas I've had soaking since breakfast....added an onion, Crystal hot sauce, s&p and a can of habanero Rotel to them.

I rubbed down a pork tenderloin with Meat Massage and let it roll at 375-ish and it was fit to eat.












My bride told me that I need to do these tenderloins more often.

"Roger that" was my reply. Too dang easy.

 

Remember everyone... Go submit a photo in the itface cook-off thread. There is an open thread that doesn't require PF rub to be used... Worst case, ya might win something.

@bvbull200 , link that again