Food Smokers and Smoking Tips/Tricks/Techniques

Making smoke meat (wild pig) again. My family can’t get enough of it. Marinated with shoyu, brown sugar, ginger, garlic and chili pepper water.

 

I’ve heard the Traeger ones have improved. They used to add nothing but heat to the game. I use LumberJack pellets I’ve been sticking to the comp blend. Nice flavor profile. I may try some different things.

 

Pulled pork turned out well. I didn’t eat any, as there wouldn't have been enough for tomorrow then, but the wife cleaned up all the scraps.

 

That had me laughing could be worse...

 

Trying a tri-tip for the first time. Also did some peppers wrapped in jalapeno infused bacon.

 

I went a little different direction today as per the bosses request. I did Southwest (grilled chicken) egg rolls. My take on Chili’s appetizer. Grilled/smoked chicken thighs, marinated in olive oil, fresh ground black pepper and minced garlic.

Threw them on the chimney for some flavor

Cubed up and added southwest corn, black beans, chopped spinach and pepper-jack cheese to hold it all together.

I’ll admit the filling is not that attractive, but delicious. Starting to roll the egg-rolls


Egg washed, ready for the oven. I have finished these off on a smoker before with great results.

Finally plated,

Served with some pickled jalapeño (minced) mixed into some ranch dressing for dipping.

 

looks awesome! deep fried might be good too

 

Yeah, the ones at Chili’s are fried, and awesome. I feel like I’m cheating enough with them done in the oven.

 

That monkey with an AK would do a better job than me. I can make my knives sharp, but I can't make me sharp with my knives.

 

Do you have a local college that has a culinary program? Many colleges offer different cooking courses and can even offer meat fabrication classes.

 

Those look really good. I’d eat the heck out those.

 

They don’t suck...

 

I live way out past the sticks, so no. And with my memory I couldn't remember ... what thread is this?
Thanks though.

 

I live way out in the sticks, but the town just 45 minutes from me (where I graduated from the culinary program I might add) has those sort of cooking classes.

Maybe YouTube?

 

I've watched some YouTubes but they don't seem to have the same briskets I have. If that makes any sense. I'm not really concerned about what the meat looks like before its cooked. As long as it looks edible, and tastes good, I'm good. I only have to satisfy myself and my wife. The second part can be difficult, coz if I just look at her in the wrong light... well you know.

 

Tip for trimming....the colder it is when you trim it (not frozen of course), the easier and cleaner it is. Beans under the brisket actually sounds amazing! Would you wait til you got a little bark on it first, or just shove em under right away? Anyone done this?

 

Just put a fryer chicken on for lunch. St. Louis cut ribs for dinner.

 

Sunday faithful for me, just threw on a tri-tip.

 

Spur of the moment let’s cook something different for breakfast....ends up being brunch but whatever....
Cut pork bellie into strips and a few assorted chunks... bread is a thick crust rosemary olive oil loaf, artisan stuff from the store that’s pretty good, especially on the grill.
Used applewood for smoke.