Food Smokers and Smoking Tips/Tricks/Techniques

I’m waiting on that last 9*.

 

I didnt like the way the cut showed up so this didnt get submitted for the contest but they came out great! had some corn also but it didnt make it to the pic

 

Approaching the dreaded stall

 

And it’s done!

 

Plated up and I’m eating.

 

Looks great

 

Thanks!

Good af too.

 

Really requires zero planning and only about 2 hours of lead time. I actually bought these as country style ribs, which are usually just sliced up Boston butt. I cubed these up to 1-2" cubes, hit them with Memphis dust dry rub, and let them sit while I got the grill up to temp. I usually take them to 160ish or just whenever they start feeling like pulled pork. There is a range there where they are overcooked pork chops before they turn into pulled pork. The goal is for them to be cooked enough to be tender but not overcooked. Anyway, I sauce them and let the sauce set up and then throw them in the crock pot so they'll finish and be hot whenever anyone wants one.

 

Here is a pic of how i set the ok joe up for ribs, that i mentioned the other day. They cook just fine like this. Just watch the end closest to the fire box.


Just realized that’s the last pic i took. No finished pics today.

 

And we eat....

 

Spicy pitfaced ribs

 

Have a happy and safe 4th everyone!!!

 

I don’t know what was the better purchase today.... the new okuma fly reel or the tbone I’m about to eat....????

 

T-bone.

 

Did three tri-tips and a wagyu hanger steak tonight.

I put the homemade version of the unicorn on two of them and the pre-production version on the third. Very successful test!

 

Could anyone tell the difference?

 

So.. new rub samples for all the contest participants? Haha

 

Nope. There is the slightest, and I mean slightest, bump in the smoke note on this new stuff.

I'm going to inquire about the packing on this. They crammed a bunch in the sample bag and it came a bit, for lack of a better word, caked. But it's almost like if you press coarse ground pepper hard enough, it'll hold together a bit. This isn't anything like the clumping in the Meat Massage which comes from the use of brown sugar. I think they just overfilled the pouch. Once squeezed and released, it doesn't pack back up. I just need to see the right net weight per packaging type so it doesn't end up overfilled. It's a light rub, so the weight is lower for the same volume.

That and I need the nutrition info for the final product. These things should move quickly. I'll put up a pre-order once I confirm pricing from the copacker.

 

Slight bit more smoke ain’t a bad thing. Ya if you pack too much I can see it clumping when they vacuum seal the bags.

Glad it came out well on the first go round though. What’s the next rub? Going to do the multi garlic one???