Food Smokers and Smoking Tips/Tricks/Techniques

MANY times. I do about an hour of just smoke on it then up the heat and cook it till medium rare. Comes out great every time.

 

Got the rub, thanks Bryan! Chickens are all rubbed up and sitting in the fridge ready for tomorrow. More pictures to come.

 

I googled some recipe. And found a bunch recommending overnight marinate , dry rub , grill then cut against the grain. I’ll update tomorrow.

 

I don’t marinate overnight but I do dry rub, stick it wrapped in plastic wrap back in the fridge for a couple hours and get the smoker going then I toss it on for the smoke portion of my cook while it’s still nice and cold. Then once I’m done smoking I crank the heat and grill and slice against the grain. It’s actually a really good chunk of meat. Have a couple in the fridge we’re going to use chopped up for nachos soon.

 

Cooked for a church fundraiser today. Fired up the drums around 2:30 am for a simple menu. Brisket, pork belly burnt ends, and beans.

Small showing - only cooked for about 25 - but it was a big test for the unicorn rub. Meat Massage went on the pork belly and in the beans (had a regular serving of beans and a spicy that included jalapenos).

No progress pics, but here's some results!






I've cooked for them before. The organizer gave me a few bucks to cook extra brisket so he could take done home . Here's his take. Sliced in the back and chopped in the front.



Lots of very positive feedback on everything and plenty of people coming back for seconds, which is always a good sign. I had a taste myself and was really pleased with the results.

Onward we go!

 

Legendary!

 

Not smoked... But pics at least




Wife rolled her eyes as I was taking pics. I'm "that guy" she says


Double decker tacos with refried beans. Beef, lettuce, cheese, onions, scratch made jalapeno ranch sauce, avocado crema, diced jalapenos and really really strong margaritas

Way past time I should be in bed and not on interwebz

Y'all be good

 

I had far too many Margaritas by the yard this past week. Luckily I didn’t have to miss out bbq, they had a smoke house on board. Wasn’t as good as what I put out but not bad at all and helped me get my bbq fix.

 

There are times when I wake up at 2am and can't get back to sleep. If I could just time it with having meat ready to smoke I would.
Prolly never happen. ;(

 

Looks good! What is the blonde streaks above the plate?

 

Photoshop streaks. lol

 

ManBun flash reflection.

 

Looks like an awesome buffet! What did they say? I bet there werent much leftovers...

 

Good evening fellow smokers. This leg of lamb caught my eye and since I haven't made it to Philippe's in downtown LA in a while I thought I might just smoke some up. I will kick it off when I get my azz out of bed. The bison is for later in the week.



It's a little on the expensive side but looked too good to pass up.



More pics after the cook.


For those that don't live near LA Philippes is the originator of the french dip sandwich. They have been around for over 110 years. they always have long lines, multiple ones. The prices are decent and the food is amazing. The servers wear cloths that look like they are from the 40's.

 

Just light reflection off wall mirror

 

Tacolights. Natural phenomenon From Spices. Only seen once consumed.