Food Smokers and Smoking Tips/Tricks/Techniques

I’ll be the judge!!

Ship it over!

 

Smoked chili

 

I dont think Ive had Chorizo chili...sounds good though.

 

Black Bean Chili with smoked chorizo and peppers.

 

I’ve got a jerky gun, not that one. I forgot what brand. After I bought a slicer I’ve never made that type of jerky again. Muscle only for me from here on. Mines getting close, I’ll post some pics.

 

I usually win.

 

whats the prizes? Or is it just bragging rights?

 

Bragging rights and maybe a trophy.

This one if for the country club I just joined last year, so I may have better competition. Several of the members do competition bbq and their out of my league in smoking/grilling skills.

What’s in my favor, rarely does anyone think of smoking chorizo, for the main ingredient.

This is the first time I’ve used my wife’s Dutch oven to cook it in.

 

Smoking is best.
We cooked in a fur and features compatention in New Orleans last year.
We smoked 10 Turkeys rolls a served it with crawfish etouffet over it, on a hawian roll and won second place.
It was good!
Makes your tongue beat your brain out for another bite.

 

Almost ready...




Now it needs to simmer for a few hours, cool, the hit the refrigerator for 4 days.

 

If I had to let that sit in my fridge for 4 days, there wouldn’t be much left to judge.

 

I’m taking a batch to work tomorrow.

They only need 1/2 gal for the cookoff.

 

Pretty sure I was the only one on here that replied to your challenge-

We are talking about dealing with a toxic poison. NOT lump vs. briquettes. Or poopers vs. electric. So I stand by my statement, I want to know finished product PPM Nitrite with what ever method I use for curing that has been tested and validated by a lab and meets FDA standards. Especially before I feed it to friends and family, maybe that is just me but makes common sense in my world. I don't think that is too much to ask.

By now someone more than likely has had Pops method tested. Don't know, like I said been a long time since I have been there. But have my own reasons for using the methods I do. As I am sure others for theirs, be it ease of use and simple or some other reason. I really don't care what method anyone else uses. And would never challenge someone to use mine.

Besides have enough challenges in my life don't need another LOL.

So which racks have Memphis dust and which have Pitfaced?



No boil mac and cheese just went in it takes 2.5 hours.



So windy out that the dog wanted to come in. He is the smart one! Rain, sleet and snow supposed to start at 9 it is going to be close. Guess should have wrapped the ribs instead of spraying with apple juice. Still will work out though. Have to work pretty hard to make bad BBQ.

 

Netted just over 1/2 of what I started with. Pretty typical for my smokes.

Super tasty but needs more Szechuan pepper corns ground up in the rub next time...I can still feel my tongue

 

Send me some samples, and I’ll tell you which one is which.

 

Interesting you speak of the dog... I have 2 long hair herding dogs. First time with the smoker the vent was the tall dog height... he liked the smell of the scallops and his face which was glued to the vent he smelled like smoke for 3 days. I have since placed it elevated on a table.



Today I did my first shot at ribs did 3 racks all slightly different. 4 people we ate them all. Very pleased still don’t know if honey and brown sugar added in the tin foil halfway was better than that without. 2vs2 and tough to decide, guess I need to make more.

 

They'd be judging an empty pot here...LOL

 

Ha just

$50 LEM Products Jerky Cannon with Nozzles and Brush, Backwoods Seasonings, Anodized Aluminum and Stainless Steel

bought it Dec. 14 according to Amazon. Think that is the same one looks a little different than your picture but bet it is the same.

Made 6 lbs. of it and just finished the last of it tonight. Was good. First time ever using ground meat for jerky. I liked it well enough and will do it again.



All I had ever done up to this point was muscle meat. My whole life. Used to have a slicer but hated cleaning the thing so when it died decided not to replace it.

I went with a jerky board instead.



Was also an excuse to buy another Japanese knife that I really didn't need

The jerky board is no where near as fast as the slicer even adding in the cleaning of the slicer. But takes up less room in the kitchen. One of the butcher shops I visit once in awhile will slice it for me free. But their meat is expensive and I prefer to trim the fat off it before I slice it.

 

I pretty much always have done them dry with a little chew on them. Then both my sons moved back in a year ago and they like them falling off the bone. So I started wrapping with butter, brown sugar, honey and apple juice. No doubt that they get tender fast that way. Now one son has moved to Boston, one more to go. Thought I'd do it MY way tonight, been awhile.

 

Using any cure in the jerkey?