Food Smokers and Smoking Tips/Tricks/Techniques

Gives a whole new meaning to the words “Hot pursuit”.

 

Florida man must have been visiting Texas

 

beat me to it lol

 

Thats why their motto is....

 

Good afternoon everybody!

Have any of yall smoked an entire ribeye? Like a big ol 20lb, unsliced, chunk of rib eye from costco/sams? That honestly sounds like one hell of a cookout.

Just imagine one of these whole ribeyes made Texas style, aka low 'n slow mesquite smoked.



Boye, I think I found muh next cook.

What internal temp would yall give it? Would you even season it? Id probably just smoke it as is and then salt it as I slice it. How would you even know when its ready to come out? I would want it kinda sorta pink in the middle, ya know? I can make a rib eye steak just how I like it without even thinking twice about when to pull it out, but this? Should I just go for the old "knife through the middle" (ask me about it, I dare you) technique?

You know what, screw it, Imma cook this soon here pretty soon. Ill make sure to upload pics during the process.

 

Yes I have smoked them and they are great. I bring them to a 140 -145 IT for medium. But I have a coal fire going to sear off the sliced. Some of my family like there meat cooked well done so I have to make them happy also. Would like to do one with the On Point rub.

 

How long did it take to cook it? How big was it? I, personally, dont like anything except for salt and mesquite flavor on my steak, but maybe a little On Point on the crust wont be too bad.

 

Most of the ones I have done were around 7lbs and I run my pit at 215 so about 6-8 hrs. Could up the cooking temps and do it quicker.

 

Had a Dr. apt at work today and the person checking me in used to be the cook at the employees cafeteria down town. For more than 10 years made me the best omelettes I have ever eaten. Couple of years ago they outsourced the cafeteria and he ended up in patient services.

He recognized me before I did him but in seconds realized who he was. Asked if he still was cooking and he said a lot, mainly smoking and wished he had discovered Weber kettles sooner in his life. Has 2 26" kettles that he smokes on we talked about the ranch. Said when it is 20's below zero it takes a full chimney of coals to keep the 26" up to temp. A man after my own heart...

Conversation was going good and we both looked over at the same time and half a dozen people were in line waiting to check in, and listening to us. We looked at each other for a few seconds and said at the same time "To be Continued". A 26" is in my future for sure.

Well you do have peat bogs and forest fires. Wait we do too... Promise you when I make it over to your neck of the woods I will bring all the truck can carry for you

Yeah used to be 2 x 20 lbs. for $9.99. Then they went to smaller bags for $9.99. Looks like now the smaller bags, higher price. At most places. Find out soon I guess but not holding my breath. With all the pellet smokers not sure the demand is still there and has to have an impact.

Not sure who it was on here that mentioned brick seek and Walmart, has been brought up several times. Never did find a grill or anything else local on sale. But on 16 ga. Society someone mentioned Federal 16 ga. High Brass #6 were being blown out by their local Walmart at 75% off. That is my main grouse load. Went to brick seek and bingo it is country wide. Do not look for any high brass 16 purple shells in 100 mile radius of where I live they are no more Lifetime supply and saved hundreds, although at my age lifetime isn't what it used to be

While I was running around finally found some apple wood chunks



Tried pellets again the other night on the gasser, still like my charcoal and wood chunks. These have a lot of bark. Bark is good for smoke. With a piece of hickory to get things started.



Life is good again.

 

A few chicken wings on the vertical pellet smoker without the water pan and at 350 degrees for 25 minutes

 

Austin Used to be weird. Now it's just a bunch of hipsters...

 

My baby sister graduated as an Electrical Engineer in the early 80's. At the college fair she was approached by NUWC, Navy Underwater Warfare Command among others. She called me and asked a lot of questions. Big brother steered her toward NUWC and she accepted the position.

She was a bit miffed because back then it was bad luck to have a female be on board on the boat overnight so they would lift her to shore for a few hours overnight. Where ever shore might be. Eventually she was assigned to Austin, Tx. for QA on guidance systems of weapon systems of a company that started with a R. And ended with a N. She gave them hell too and some of the stories she told me, what a bitch glad I didn't have her watching over my shoulder LOL. But proud of what she insisted on and she would call me and ask questions. And glad to have her on "our side" instead of what Ike called the military-industrial complex.

She loved Austin and kept telling me I should go there to visit but never did. In the mid 70's took a greyhound bus from San Diego back to the mountains of North Central Pa. 4 days and a day of it was through Texas, it really is bigger than many people realize. Would go into the terminals when we stopped and stretch my legs and try to clean up. Was in the summer and a major heat wave, more than a 100 people mainly older had died of the heat. Really didn't want to go back again so didn't.

At one point on the trip someone woke me up wearing a uniform (border patrol) and asked what Country I was from. I said Navy. He smiled and said Son which Navy are you in.

Now... hell yeah I'm ready to go to Texas! In the winter.

 

Cool story

 

its a wet cold there in winter...

 

So it's been awhile since I've found a bottle locally that wasn't in my collection.. and this wasn't even the bottle I was hunting for! They were pretty proud of their bottle but I paid their price anyways

It's a 750ml bottle that sits like a 1L. Definitely different than the other 750s

 

To me it looks more full but I can’t see Jack anyways.

 

Does that mean you're colorblind or what?

The bottles in the picture are all the same volume of 750ml, but the new bottle (on the left) has a much thicker base and is much taller than the "regular" bottles. (My display cabinet isn't lit so I apologize for the dark photo

 

Hunting phez in SD the Admiral has more than once asked what are the poor people eating tonight when we had a spread set out. Caught me off guard at first. Then he went into how the "lower" classes got the discarded cuts of meat and were smoked and cooked low and slow. As was the game of the land.

Before smoking took off and lower cuts of meat increased in price that is what the poor people eat. Got it, took awhile I may be slow on the uptake

Apple despite the strongest of the fruit woods is hard to over smoke. As are most fruit woods.

Bacon wrapped asparagus and chicken thighs marinated in Caribbean Jerk cut with pineapple. Think might be able to do a second plate now.





Maybe half a plate. Holy S**T that was good.

 

Was the bacon on the asparagus crispy? If so, how the hell do you do it?

 

@Wixo I’ve cooked a prime rib once for Xmas dinner. Mine was bone-in and came out great! I just used equal parts salt, pepper and garlic powder. Smoke till 140° internal temp