Food Smokers and Smoking Tips/Tricks/Techniques

You'll go to great lengths to hide the fact that you're flipping us all off.

 

Must have honey and brown sugar for the braise. And butter.



Guess don't have to. Yes you do. No. Yes...

 

Yep

The broiler in your oven is your friend.

 

Purely coincidental

Not like I was aiming for that finger

 

Freudian at it's finest....

 

I don't get to play with fire if I use the broiler...

What could possibly go wrong?

 

Exact reason alot of us are not allowed to cook inside the house, it's all done outside,,,, a reasonable distance away from the main habitat

 

I just prepped some smoked BBQ Bologna for our annual work party. Unfortunately it is only 20 degrees here today and I needed to wrap the smoker in a welding blanket ( from youtube) to keep the heat. Should be ready in a few hours.
Primal Della Delicatessen style mustard as a base , Grill Mates Montreal Steak seasoning and The Sausage Maker Memphis Style rub.

 

I was eyeing some bologna in the deli case this weekend to do this to. Everything seemed like it already had been seasoned. What do you look for when you are buying bologna to smoke?

 

I have a restaurant depot near me. I bought 2 5 pound logs. I use Wardynski Bologna because it’s locally made here in Buffalo.
So 10 pounds was less then $20.

 

I usually pick up a couple different brands of chubs, my very favorite is the little "cracker" sized ones.

 

The last 30 mini made a glaze for the Bologna. It is made with Sweet Baby Rays BBQ sauce, mustard, maple syrup and ketchup.

 

YUM

I want to hack off about a 1/4" slice, throw some cheddar on it, and toss it into some toasted wheat bread.

 

Phenomenal!

White bread, kraft plastic... cheese, and mayo. repeat multiple times!

 

You forgot the fresh cracked black pepper... but then I have gone through 2 pounds of the berries in the last 6 months... I may have a problem.....

 

I'm a big pepper guy too. Which is why we need @bvbull200 to get this new rub released!

 

so I'm thinking of going full comp this weekend on a brisket. super trimmed and shaped. box and all. gotta learn sooner or later.

Not gonna inject, well... maybe. Might just go all out except stay at 225-250. See where I stand after watching a bunch of YouTube videos

 

The Montreal Steak seasoning I used has......
Coarse salt, black pepper, red pepper, garlic, sunflower oils and extractives of paprika.

 

Yeah the PF Spicy was very good on the pork I did this weekend, but I needed to apply a LOT more to it. It's just slightly a bit too sweet for my tastes- but that is largely because I'm borderline diabetic and ought to be watching that sort of thing more... it was by no means objectionable.

 

Amazon? ​