Food Smokers and Smoking Tips/Tricks/Techniques

I’m thinking reverse seared rib eyes for dinner this week sometime

 

Reverse searing on a pellet grill is...not the same as using a charcoal grill or smoker. If you smoke the steaks first, then use either a gas grill, cast iron, or a charcoal grill or chimney to finish.

 

^^^

This. Need a scorching heat to sear . Chimney of costs FTW!

 

Dam brother that sucks

 

All good. They are taking care of me

 

Leftover brisket enchiladas.....

 

I have all of the above

 

Thanks, Zach, for the feedback! I'm really happy with where it has ended up, I just wasn't sure if it was too tailored to my liking. I have some bulk spices en route to make a bigger batch, then it is on to the logistics with the spice blender. I think your batch is what I'll be trying to replicate.

I've been putting it on everything that I want a pepper influence on. Steaks, the belly braid, brisket, and, like you, even chicken. Hopefully I can have something together for the folks here at TW soon enough.

And for full disclosure, I sent the sample down to Zach along with another package I had to send him. He has (and has taken) the opportunity to provide any feedback - good or bad - personally, so this was unsolicited. Exciting to hear from my end, though!

 

Maybe tri tips instead of ribeye. That sounds killer. Then I get leftovers. Too many exciting options

 

Yes. Forgot to include and hope all realize. I am not being suplisup rub as payoff for good reviews... Unfortunately

I was lucky to receive some following the last contest and my reviews are unbiased and not requested or bartered for.

I have only been requested to be fully honest, which I have been.

Hopefully more reviews to come

 

Yeah, yeah, yeah, tell the truth, you'll post anything here as long as the free supply keeps on a comin'.

 

Because they are so thin I would pull them, rinse well and then let sit to dry in the fridge for a day or so. I usually let them sit on baking sheets with wire racks for at least 12 hours. They actually take on smoke better being dry. I wet cure now but don't use much liquid. Dry cure will make the flavor more intense including salt so wouldn't go too long. 8 days is enough for 2" 10 days would take you to a 2.5" thick piece. A day wouldn't hurt you though.

Never done a small one mine are usually half a belly at a time and the amount of liquid is quite a bit. But because yours are so small wouldn't worry about it so much. Be aware that the ends and sides are going to be saltier and smoker than the main "core". So I always trim those pieces about a quarter inch thick and then cube them. Then vac seal them in small packages of about a handful each which I use later for soup, put in scrambled eggs, mac n cheese, etc. They add enough salt that I usually don't have to salt what ever they are in.

I have a chest freezer which is manual defrost and it is time so been not buying meats lately, trying to empty it out best I can. Found this last night



This batch was heavily peppered after cure and before smoking. And turned out pretty damn good. Will be lunch today.

I ended up bagging my Baja with cradles. I go down some pretty rough trails and never had a problem with them, glad I did it. Got to the point where the ass end would be heading to the deck with any load. Gesh you'd think it could handle a few bags of charcoal.



Now that I am pulling a Polaris Northstar with a trailer not going off road so much with it. as a bonus with the air bags I just put a few pounds of air in and off I go. Level.



And no longer have to beat the truck up anymore. Or myself, the suspension on the Ranger blows away the Taco in rough terrain. Win and Win.



On previous vehicles I have done add a leaf, new springs, etc. Bagging the Taco was one of the better moves I have made.

 

If only! I'm pretty cheap and easy to please

 

Sweet Ranger! I’ve got a RZR that I love and never take the Taco off road anymore due to the pure joy of driving the RZR.

 

You didn't mess around and went straight for the High Lifter, talk about a sweet rig! We must have gone to the same school. I needed the cargo space for hunting & dog so went with the Ranger XP1000 Northstar, even has AC. With your go fast rig you have AC too, with the pedal to the metal

 

Like those fancy hood ornaments.

 

I did my research on bags when trying to improve my SAS on the Blazer. I went with bags and cradles, with the intent of going simple air over leaf. Now that I don't have to DD it, I am leaning toward going radius arms front and rear, with air springs. The idea being, I can "kneel" the truck when parked,and send it to the sky when needed for tight maneuvering and such.

Yes, radius arms. While it is true that a well-designed 4-link is much more flexible, a radius arm setup can still work well if well-designed- and is MUCH easier to design and package than a 4-link. Also- the Blazer isn't intended to be a rock crawler.

 

Thanks for the advice Cold Iron!!

This morning, I rinsed the belly off (ok, that sounds weird when out of context) and I have it in the fridge on a rack.

I will give it time, maybe a day to rest then on to the smoker. It was a little firmer than when I first put the cure on, and there was no smell at all. I think that is good. More pics to follow when I start the smoke!

RiskDude

 

Sending you a PM

 

After seeing some Kamado table setups online I wanted to make this a winter project. I am by no means skilled in carpentry, but I think it came out decent for a couple days spent on it.