Food Smokers and Smoking Tips/Tricks/Techniques

I'm gonna stay on the safe side of this one.

Don't need anyone picketing our small business.

 

I was the one leavin’ nose prints on the windows waitin’ to get me some Unicorn.

 

Didn't that happen to someone here??

 

i bought a brisket but just the select.
didnt want to spend the $$

 

Wife is having a thing and can’t eat....so I made something she hates!

Brats. Onions, peppers, kraut.....
Thank god for Zantac!

 

My store has untrimmed tri tip for 2.97/lb this week. Picked up 8lbs. Even untrimmed that's a pretty smoking deal (see what I did there ).

 

That’s funny, I always cook up something my wife doesn’t like when she’s out of town. The kraut and brats look good!

 

@Bigdaddy4760 you home now?

 

Should be pickin’ up a smoke trail anytime soon.

 

Did a nice santa maria style prime tri tip for dinner. Went a little heavy on the cayenne pepper and was really diggin the heat.



Wish I took a pic after slicing, some of the pieces looked like a perfect brisket, bend test and all.

 

Did them last week. Did them again this week. Barbacoa tacos from a vac sealed bag.

 

Over the last week been real pleased with my experiments cooking with Head Country Marinade and Butcher BBQ phosphate tenderizer. Smoking then reverse searing.

Choice grade Ribeye, check.



Sausage patties, check.



Capsteak of course check, great.



Last night used both on a T-Bone porterhouse.



And remembered why I don't care for a NY Strip steak. Tenderloin (Filet Mignon) was great. But for what ever reason NY Strip and me do not usually work out. I know many on here like them, I struggle to ever have a good one. Revenge tonight was in order. Get that shitty taste out of my mouth. OK kind of harsh but not so far from the truth. For me...

Started with sliced potatoes, onions and carrots. In the middle put some thyme and basil from my plants on the deck. And a stick of butter. And Chicken Montreal Seasoning.



Finally got propane for the gasser. And pellets. Used pecan wanted a light smoke and not overpower. Picked up a 6 pack of pellets and they work extremely well in the Weber smoke box.



Top sirloin for the son. And 4 pineapple jalapeno brats. Because. Kid likes his steaks well done so go started on the "other" meats first.

Ready to crank it up and sear. Opened foil packet and threw thyme and basil overboard. And sprinkled 2+ year aged parmesan cheese on top of potato packet.



Sea scallops. They don't take long. Basted with almond oil and Salt and Pepper.



And a butter garlic sauce. With fresh chives and lemon.



Revenge can really taste good..

 

Wow, all this time on TW and I'm just realizing there's a thread for smoking meat. My gawd. How many here with a BGE?

 

Dayaaam! Hell of a spread right there & looks absolutely amazing. Great feed for sure.
So you experienced no moisture loss with the tenderizer then. I use the Paypa based stuff & never skipped a beat yet.

 

Ya you betcha, am liking the Paypa based tenderizer a lot. Has phosphate also but we used phosphate to clean the boilers both bottom blow and blow tubes. Good chit

 

Good Morning Smokers