Food Smokers and Smoking Tips/Tricks/Techniques

I tell people the only way I’m running anymore is if someone is MUCH bigger than me and has more firearms.

 

Let’s do ti

 

Finally, the question will be answered. Or will it?

 

Thanks Diego

 

Missed us completely

 

6-7” so far, still calling for snow for the next 24 hours. I’ve not seen snow like this in a long time!

 

Enjoy it. Go test the 4x4 out in the snow.

 

Smoked 2 racks of these short ribs about a week ago. They turned out great with just some crappy rub from Walmart. Made me wish I had something great on them!

Anyone else ever smoke short ribs? If so, do you like to smoke them individually, or keep them on the rack?

 

Rainy, cold (for here) crappy day. Not really smoked or grilled but a big pot of venison stew seemed to fit the bill today.

 

Well, here goes nothing.

Just received the thermopro this morning. The 45 degree IT of the breast out of the fridge makes me a tad nervous. Granted this was after a rinse of the bird and I'd had it out for about 10 minutes prepping and rubbing it, and waiting for the oven to get to 500. Also, this is the first I've ever put a prove in poultry, so I am not convinced its correct. Just tried to go fofor the biggest part of the tit, hoping to not hit the bone.

90 seconds from dropping the temp to 350 and putting the aluminum breastplate on, now... ie, been in there 30 minutes in about a minute...

EDIT - I applied a generous coating of Rub Some Chicken on the bird, along with olive oil.

 

Just curious, who delivered on Sunday?

 

Progress at 30 minutes.... dropped oven to 350 and applied the breastplate.... seems to be coming among well....

 

Amazon and USPS, different packages. USPS has been doing it for years.

And when I say amazon, I mean the delivery truck said amazon. They use Mercedes sprinter vans, which are built 3 miles from my house.

Bird has now risen 57 degrees IT in 42 minutes. Trucking right along....

 

You know, I just remembered I did get a package from USPS a few weeks back, on a Sunday. Blew me away, first I’d ever heard of it. Looking good...

 

Well, time to make the roux for the mac and cheese....

 

1 hour in....


I think we will be done well before the 2 hour mark. That just blows my.mind.....

 

Did you test your new probe to make sure it’s accurate? Should show 32F in ice water and 212F in boiling water.

 

Quit worrying! Cook to 170f and probe several places. And the thermopro is already checked for calibration.
And have a shot or 3 of tequila.

 

I like how you think...

 

Said no one to me, ever.