Food Smokers and Smoking Tips/Tricks/Techniques

Tip, birds straight out of the wrap are usually already brined. If it says "self basting", then it's brined.

 

Boys I’ll just apologize right now for not taking pictures.. I just pan fried rib eyes in bacon grease for the wife and I. I’ve never done that before. Damn they were good!

 

and that little guy?!... The little shaker...



@bvbull200

 

Cool stuff

 

All I want is one of them PitFaced pint glasses.....

 

No problem. It's a twice weekly visit at least. The CGG can't read the entire list, it seems.

 

Does that cleaver say made in.... ?

 

Savory?

 

"Experimental"

Probably because @bvbull200 couldn't find fart filled bubble wrap

I should proceed with caution...

 

Been busy but still snuck in a brisket yesterday...



Not my best by far from my worst.

Pecan pellets for the smoke

 

Totally interested...

 

Nice swag

 

It's top shelf stuff!

 

Can’t believe you got some of the secret stuff. Sheesh.

 

My third brisket. Doing another 2 later this week for a holiday party.

 

That smoke ring!!

 

I'm thinking of getting a Green Mountain pellet smoker/grill for this very reason. It's portable, not terribly expensive, will do most of what I'd ever want to do, and it's automated.

The idea of putting a roast on and leaving it alone for 8 hours or so, coming back to succulent meat perfectly cooked is awfully appealing.

 

That is gorgeous!

 

duh. Now I feel stupid!

That makes sense. Well, at least I don't have to brine this bird, as apparently transferring it and all the ice over to the 5 gallon drink cooler wasn't the best idea- temps were at 32 degrees this morning before I took some of the ice out. They were at 35 when I left for work.

Does anyone know a "you screwed up, throw it away, it will make you sick" temperature while thawing? I was told that I didn't need to put ice in with the frozen bird, but I kept it in the (big) cooler for an hour and my probe read 55 degrees, sitting atop the trashbag I had the bird in in the cooler (so not direct contact with the bird). I threw in 6 trays of ice after that, and a bag of ice an hour later (had to go get it), bringing it down to about 37 night before last. I had a brainstorm and went and got a 5 gallon beverage cooler at Lowes yesterday on the way home from work, thinking it would be more efficient as it is a tighter fit to the bird and would make better use of the cold. Transferred the ice and meltwater over from the big cooler (which I have since sanitized)poured over the bird... and this brings us to this morning, where the bird was still rock hard and the temp was 32.

I am just very afraid of making my family sick. Last time I did a turkey, the wife put it in the fridge ahead of time for me. I'm doing this 100% on my own.

 

I did some last weekend for a girlfriend. I screwed up by using too cool a skillet. I assume you went for the "just shy of smoking the oil" temp, then cooked hot and fast?

Mine were a bit overdone (medium), but even so were still quite tasty. Salt/pepper/garlic, fried in better, with peppers and onions and a baked potatoe on the side. Was good.