Food Smokers and Smoking Tips/Tricks/Techniques

@Kanyon71 Medium-well is a very good choice for those who dont like blood, but I am a medium-rare guy myself lol!

 

Right on. Steak looks great. If I get Medium Rare I don't send it back to be cooked more. I did it mainly after I had my gallbladder out eating it too rare would just cause me stomach issues so I went up just a little more done and I don't get them.

I've been wanting a big ole tomahawk steak I'm just too cheap to buy them, I look at the price and am like I can't really spend $35 on a single steak can I?

 

My rural butcher shop runs circles around anything in the city. Sucks they gotta mark things up like that.

 

It's crazy, hopefully your prices are like those I see from the Texas folks in here. One of these years I will break down and buy a big ole tomahawk for wife, daughter and I. That's what always stops me over $100 just for the meat.

 

I picked up my tomahawks at costco for about $25-$30 a piece, but one steak definitely feeds two people.

 

I like a proper medium rare, but that looks good there too.

 

@wilcam47 That tomahawk was smoked 1.5hrs and then seared, so the color wasn’t as red as a normally cooked steak

 

Apple is my go to for pork. Apple trees are everywhere around here so as people prune them I scoop up the cuttings.

 

About time to do prep for this weekend's competition. 5 events in 3 days. It's gonna be a long one! This is just the brisket for both pro events and the pork belly for People's Choice.

 

Send some my way

 

Lob a couple Pitfaced Grenades in there & frag ‘n up large.

 

You gots a leak!!!

 

I know this is a worthless post without pics, but I did 2 pork tenderloins on the Jim Bowie this evening. I rubbed one with Spicy Meat Massage and the other with seasoned salt. I cooked them at 350 and near the end of the cook I basted the seasoned salt tenderloin with some BBQ sauce. Sliced and served with sautéed spinach. As with all Pitfaced BBQ products, the spicy meat massage never fails to impress.

 

Jalapeños and Serranos are getting ripe. Needed to smoke some up before they got too wilty in the fridge. Kind of a waste of pellets but they're cheap.

I grind them up in my spice grinder ($2 goodwill coffee grinder) and use them in damn near everything. Super tasty with a touch of heat. I've got 2 or 3 other kinds of hot peppers going in the garden and just mix them all up

 

Lol might wanna reword this

Unless you don’t like PF products anymore

 

Double negative makes positive...

 

I need your guys best recipe for chili. Got asked to be in a few cool offs and I smoke good pork and wings and stuff but I never make chili. Any meat any time

 

my wife's chili recipe... might be similar to others but I enjoy it especially with the deer I kill... adjust the spicy to your liking!


Chili

1.5 lbs ground meat of some sort
½ of an onion chopped
1 of the big cans of tomato sauce, or 2 of the regular cans
1 regular can of red kidney beans (dark, light…doesn’t matter) drained and rinsed.
1 regular can of black beans, drained and rinsed. (Or pinto beans are good too… if I’m making a monster pot, I’ll throw all three in.)
3 TBSP Chili powder
1 Tsp Cumin
1.5 Tsp Garlic Powder
½ TBSP dried Oregano
2 Tsp salt to taste….adjust for preference
2 Tsp pepper to taste…” “
1 Tsp sugar
4 cups of water

For spicy, chunky chili, I put all this stuff in mine.
Optional: 2 tomatoes diced, or (1 can of diced tomatoes)
Optional: ½ cup of green bell pepper chopped
Optional: 2-3 jalapenos chopped
Optional: 1.5 Tsp Cayenne Pepper

Directions: Brown the meat. When it is half done, add the onions (and peppers, if you’re adding them.) to the pan. While the meat and onions are frying, get a big pot, or crock and add the tomato sauce, beans, spices and water. Stir all that up and put it on low to low-medium heat. (High, if using a crock pot.) When the meat/onions are done frying, drain off the fat and add to the pot. Crank thatsucker to high heat and get it boiling, stirring frequently. Once it boils, reduce heat to lowest setting, cover and simmer for at least 4-6 hours; stirring once in a while. If it’s still too soupy for your preference, take the lid off and let it simmer until enough liquid boils off. Serve with shredded cheese, sour cream, corn bread or crackers.

OPTIONAL: During the last hour ofsimmering, add macaroni if you’re in themood for chili-mac. Just boil up 1.25 cups of macaroni beforehand.