Food Smokers and Smoking Tips/Tricks/Techniques

I always thought that riding in a horse drawn sleigh at night would be a hoot. Maybe a blanket over your legs, and a snort or two of your favorite bourbon...

 

I’m surprised he hasn’t contacted you. He has 20 years worth of coal for it.

 

Probably out and about or traveling for the holidays. He's still got his old trusty smoker and a kamado so may not need a WSM. Could just put it on his front porch with a big red bow...

 

You have used the heck out or your gf for 4 years? That IS a good gf!

 

Growing up reading all the Gary Paulson books I could get I really want to dogsled. So cool.

You should start a thread with your experiences if you haven’t already!

 

I’ve been with my wife for 13 years so no girlfriends for me. I don’t feel like giving away half my stuff for no reason.

 

Prime Rib for my Wife’s Bunco Group

 

They’re just going to get the cards greased up. Just give it to me and save yourself from having to clean all those cards up.

 

Pork Butts are on the smoker. Now the waiting game.

 

Dry brining a bird for work. Wish me luck. I have never done this process lol. I’ve always done brines.

Also doing a prime for the holidays.

 

It's on the way .

 

Merry Christmas to me

Went to the local restaurant store and bought 1000’ pink butcher paper for $24. Then saw a granton edge knife for $19

 

That's the same knife I use (only in 14"). It's a game changer for proper brisket slicing!

 

I dunno man, needs some laser etching on it.

 

I got the email!
It shall be awaiting my return on Wednesday and be put to use Saturday! Or maybe Friday. Or both!

 

Been using the victorinox for a while now. But for $19 I couldn’t walk away without taking one home haha

 

I got a 12" from Gunter Wilhelm that is pretty nice. Might send a few of those your way for some laser beams .

Actually. I want to try their cleavers. It is a small sample size, but the 12" slicer, 8" chef's knife, and 6" utility knife I bought are all really nice. Handle is a touch short, but they otherwise feel good and cut really nicely. If the cleaver is similar in quality, that might be the next merch item.

 

Very cool. I need to pick up a good slicer one of these days. My collection is not even close to what it should be anymore.

Here the pork. They are about at 160 now. One on the left is PitFaced rub one on the right thing a seasoning salt. mIL won’t do Any spice lol.

 

Today I decided to smoke a beef eye of round wrapped in bacon, pulled at 142 deg, sliced thin and then into mushroom gravy

 

Bunco is dice, not that I've ever played.

They all ate dinner, then had their crazy drunken fest. They were loud as hell and it was a school night...