Food Smokers and Smoking Tips/Tricks/Techniques

Before I even lifted a knife I knew tonight's dinner would be a home run with the tribe.



Reason being that a buddy at work brought me some of his excellent hash that folks go crazy over. All I had to do was thaw it out and pour it over some rice....easy....done.....no work involved. I'm not a big fan of hash but I have to say his is mighty good.



Already had some leftovers from yessaday so no work there, either.



So....what did I have to do ?


Cut up a smallish shicken and rub it down and try not to ruin it on the grill. Easy. Done.


Heck....I didn't even make up a batch of sauce, but used a bottle I had on hand of some that I've been waiting for the right time to use. Today I was lazy enough to bust it open.


















Time to play with fire. A chimney full of Kingsford blue bag is the perfect amount of coals to cook a heap of stuff in their little 18" Smokey Joe....just about perfect for today's yardbird.



















Had the lower vent at full throttle and the top at 1/4 and dropped it on after brushing off the grate.



It took exactly two Yang-Lings and then it was time to flip the parts.









One more and it was time to sauce 'em up.

















And a final 'un to serve it up.










Yessaday's mashed taters were reinvigorated with a dose of Colby Jack & cheddar.


















My bride thinks I'm a mad genius......and all I did was heat up some sides and put a knife to a shicken and toss it on some hot coals.





The real work was done by our grandparents and their grandparents who didn't have the luxury of microwaves & supermarkets.



I'm just a dude that is grateful for them paving the way. They probably would scorn how I spend the free time saved....Yang-ling & football....I'll meet up with them one day and apologize.

 

Lawd have mercy those are some superfine looking ribs !!!!!!!!

 

I see a familiar sponsor for the second place prize.....

Funny thing, those are the two rubs I use , Jeff’s and PF. I bought Jeff’s recipes years ago.

 

Thank you sir.

All your food looks outstanding. That chicken looks killer, which I wasn’t allergic, or I’d try to replicate it.

 

Skirt and ribeye steaks for dinner

 

Did

 

Very nice indeed good idea on the glaze. loves me some SBR!

Haven't tried Jeffs yet. hopefully I will soon... If not I may order it, just don't tell @bvbull200

 

Order the recipe, and mix yourself.

 

Dude....

You absolutely nailed those ribs.

 

That's the plan. Been wanting to try it for a long time now

 

Thanks. They were my best yet.

 

It’s pretty good, slightly different profile than PF. More chili and paprika it seems. Sometimes I mix them together..

 

Yup.

 

Flavor layers!

 

We smoke meats for cold cuts for lunches/quick snacks paired with various smoked cheeses.
We started this just as a simple method of avoiding the high sodium content of the meats sourced from the store. Also we smoke only swiss cheese.
Meats then get vaccumsealed and frozen.
Couple wks ago we did meatloaf. Best meatloaf EVER!!

However, we are still working on a technique to successfully smoke our cheese. Tricky this stuff with keeping the temps at around 90! Enter the electrical smoker! The propane smoker will be strictly used for the meatsfrom now on


Dis waz our last nights dinner:


Smoked Mac&Chiz was beyond delicious!!

 

BTW: We bought our electric smoker from Walmart a few days ago, just for smoking cheeses mainly
We thought we got a good deal!

 

Plenty of room for two rubs in the spice rack.

Just don't let me hear about a third....




@Misplaced Nebraskan , did you pull out the victory on SMF, too? I'm not sponsoring the next throwdown, so that I'm eligible to compete. I'm going to be gunning for you instead .

 

Have you heard of cook Shack chicken rub?! Good stuff!

Haven't checked SMF yet... Brb