Food Smokers and Smoking Tips/Tricks/Techniques

Looks damn good!

 

Wings and Tater Bombs...


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We put the wings in a brine last night for an overnight soak. Basic Poultry brine; Water, white vinegar, sugar, salt, garlic powder. Rinsed and dried them real good tonight and tossed in Baking Powder (for super crispiness!) and CookShack Chicken Rub. Cooked on the Weber 26" with a full chimney in the vortex and a chunk of mesquite wood for around 40 mins. These were by far the crispiest wings I've done. awesome crunch to the skin. The mesquite really darkened em but jsut a nice kiss of smoke flavor. even the wife agreed.

Was trying to decide on a side dish today and came up with the Tater Bombs... mini twice baked potatoes rather... Tossed em in EVOO, S&P. Baked off at 400°F for 30 mins til probed tender. Lopped the top off and used a melon baller to scoop out a bit of spud. Mixed the spuds with tillamook sharp cheddar, sour cream, heavy cream, bacon bits, and pepper.

Filled them back up and topped with more cheese. Tossed them on the pit for about ten minutes to reheat and melt the cheese. Finished with Sour Cream, Chives, and Bacon bits.

They were a little bit of work but an amazing one bite finger food! Will be making these again for sure! Pics of process... it is me we are talking about

 

Tri Tip smoked with Hickory until 140F.
Simple salt, black pepper and garlic powder rub. I need to get me some of that unicorn rub.

 

WOW. You guys are chefs!! I am just a lowly cook!

 

Awesomeness!

It's snowing here

 

@Misplaced Nebraskan
Once again.. quality photo!

 

I did it right and fed the wife first I took a few photos...

 

A tablespoon of baking powder with a mixture of spices..Here's a go to for me:
Cajun Chicken Wings

• For the Rub
• 1 tablespoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

And then pat chicken wings dry with paper towels. Place wings in a large bowl or place in a large (gallon) Ziploc bag and sprinkle seasoning mixture, tossing to evenly coat. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.

 

You and me both.

 

Is your food cold by the time you eat, after settting up photos?

 

Hell I'm just a guy who plays with his food!

 

I eat while staging

 

Enchilada sauce

• 2 tablespoons avocado oil or vegetable oil, or any other neutral oil)
• 2 tablespoons all-purpose or gluten-free flour
• 4 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock

Heat oil and make the roux. Add seasonings and stir for 1 minute then slowly add chicken stock. Simmer and reduce.

When I added the seasoning, shit got thick in a hurry. Like wet sand. I just stirred it around to break it up and let it toast up for about a minute then added the chicken stock and whisked it. I did not have any problems with clumping once I added the chicken stock. Then just let it simmer and reduce down a bit.

 

Oh shit that looks killer. Did you post the recipe earlier?

 

Weber 26

 

I wanted to make sure it turned out good before posting anything

The marinade was:

3 tbsp of achiote paste
1.5 tbsp of chipotle chili powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pepper
~6 guajillo peppers rehydrated and then blended up in a food processor
3/4 cup white vinegar
3/4 cup pineapple juice (I cheated and used the juice from a can of sliced pineapple)

I took a 2.5 boneless pork shoulder and sliced it in to ~1/4” slices and put in a bowl with the marinade to sit over night.

I used the Brazilian gaucho skewer I bought awhile back for the “authentic” effect but I believe you could very easily just throw these slices on the grill and end up with tasty meat.

Anyway, I started with a couple slices of pineapple. Then layered on the meat and then topped with a couple more slices of pineapple. I cooked on 350 on my GMG but I think I should have either bumped the temp up or maybe taken the skewer out of the aluminum tray. I left it in for ease of removal at the end of cooking but I think the juices needed a place to go.

 

Too lazy to roll enchiladas but makes his own sauce

 

Love it. the Ranch Kettle was eyeing me though...

 

BBQ game is strong this week! Beef ribs, 90/10 ground round, wings, ribs and pork booty!!

I’d probably own one if they were a bit cheaper, at that price point you can almost get an offset smoker. Also don’t like the fact that the lid vent is at the center and the fact that it doesn’t have a ash catch can at the bottom is a bit of a let down.

 

Worse. I made my own chili powder also. LOL.