Food Smokers and Smoking Tips/Tricks/Techniques

I know it’s their cheapest model, but I’m a little disappointed in the $30 off. I’d be more inclined to look if it was $50 off.

 

OK fellows, I just fired up (well plugged in) my easy bake. While it was coming up to temp I was preparing my proteins and found my pork loin in this condition...


I’m like WTF. Then look at the package a bit closer and discovered this:

Who knew this was even a thing? How can this suck? Pork stuffed with even tastier pork, I’m all in!!!

 

I’ve been wanting one. $30 is still $30 less than normal.

 

I’m not gay, but $20.00 is $20.00...

 

That's true when you consider their sales are few and far between. Would you replace your current one with the davy crockett or just add it to the arsenal?

 

Pork on pork

 

Just add. No way I’m repacking the DB. I just hate using it to do like 2 burgers or a single tri tip and small meals. Would just use the DB for bigger cooks like brisket, ribs, pork butt, etc

 

Almost as good as girl on girl....

anyways...

 

Breakfast for the week..

 

Just about to sauce after one more shot....

 

A little of both! The herbs in the Meat Massage is a great compliment to poultry, but a little dash of the savory and peppery On Point would be a nice addition. That's what I'll be doing for my smoked turkey this year!

 

And you just made up my mind, as well!

 

Tri tip Sunday

 

I wanted red meat, but there wasn't much on sale. Skirt steak is a favorite fallback of mine, so that's what we got! Reverse seared in the offset (@Bigdaddy4760 ).



After searing on the firebox side, in it came for a little butter and dusting of On Point:



Plated with mashed taters and garlic bread - both soaking up the au jus:



Daughter approved, too. She ate at least 5 strips herself!

 

Great job!!!

 

Winner, winner, turkey dinner. Ended up going with the straight OG meat massage (wife's call) and it turned out awesome.

~12hr soak in a salt brine, rinsed and let dry in the fridge for 3-4hrs. Rubbed down with butter and MM, then into the pit barrel. Took a little over 3.5hrs to 165*. I cracked the lid at about 155* to crisp the skin and it got up to about 350* in the cooker over the last 30min. Added some apple and hickory chips which gave it just the right amount of light smoke flavor. Will definitely be doing this one again, probably go unicorn next time though.

 

I was thinking about doing that. Ended up having just the right amount of OG meat massage to kill a bag doing this and the wife likes the brown sugar sweetness so I went with that

 

Looks killer! Nicely done.

Practice runs for Thanksgiving or just big turkey fans?!