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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Nov 22, 2019 at 8:38 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Cold Iron and nDub[QUOTED] like this.
  2. Nov 22, 2019 at 8:42 AM
    nDub

    nDub Kan kun være malet af en gal mand

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    Bigdaddy4760 likes this.
  3. Nov 22, 2019 at 11:04 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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  4. Nov 22, 2019 at 11:42 AM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    :burnrubber:

    turning big 40 in two months.
    wifey asked if I want the new weber smokefire:drool: with WIFI:anonymous:
     
  5. Nov 22, 2019 at 12:14 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    you said no to the WiFi right!? :rofl:
     
  6. Nov 22, 2019 at 12:40 PM
    MFTAF13

    MFTAF13 "If it ain't broke, fix it till it is"

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    I got a request to bring ribs to Thanksgiving again this year, because my normal ribs are the shit. But I want to do something different, and have been working on a "holiday" rib recipe. Cranberry glazed St. Louis style ribs.

    The current recipe, worked on over the last few weekends, is St. Louis style ribs with a light pork rub (sat overnight wrapped in plastic), smoked over apple-wood for 2 hours. Then brushed with a BBQ sauce (prepared as the ribs smoke) as follows:

    Canned cranberry sauce ( the traditional jelly, not that whole berry crap) reduced on low heat with pineapple teriyaki marinade, Dijon mustard, a hint of cinnamon, and spicy honey. After the ribs have smoked, I mop them with the BBQ sauce, wrap in foil, and put them on the gas grill on low heat for another 2 hours, till they just release from the bone. I'll mop them again before I cut them up for serving.

    The last test batch, last weekend, came out great. I'd post pics but they didn't last long enough. I just made this recipe up, and I'm doing a final test batch this weekend. I'm wondering if any of the BBQ gurus here have any suggestions?
     
  7. Nov 22, 2019 at 12:46 PM
    T4RFTMFW

    T4RFTMFW Well-Known Member

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    Damn that sounds amazing.
     
    MFTAF13 and Bigdaddy4760 like this.
  8. Nov 22, 2019 at 1:05 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    no for now. want to read reviews once people start using them
     
  9. Nov 22, 2019 at 1:20 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Going to be a while. They don't ship till Jan, I don't trust the celeb reviewers. Too much like a paid endorsement.
     
  10. Nov 22, 2019 at 1:32 PM
    FastEddy59

    FastEddy59 TTC #0061

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    If that don’t stick to your Ribs. :hungry:
     
    Cold Iron and MFTAF13[QUOTED] like this.
  11. Nov 22, 2019 at 3:27 PM
    MFTAF13

    MFTAF13 "If it ain't broke, fix it till it is"

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    The goal is...Meat Candy. Sweet & savory, with a little spice, without overwhelming the meat.
     
    Cold Iron and FastEddy59[QUOTED] like this.
  12. Nov 22, 2019 at 3:54 PM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Maybe make and bring a few racks of the normal one as well. If people love the normal recipe, and are expecting those, you don’t want to let them down.

    Otherwise, that recipe looks good to me.
     
  13. Nov 22, 2019 at 5:29 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Siracha Cranberry would be good.
     
  14. Nov 22, 2019 at 5:37 PM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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    So @Cold Iron posted pics of an awesome meal Monday that made me want to throw the Chipotle I was eating away out of jealousy. Seeing as how I ordered my first batch of Unicorn Rub this week I figured tonight would be a good night to try it out.

    Got a NY strip and seasoned it up:

    11CBABFB-75F5-41CF-BBDB-4977727CAE19.jpg

    While the coals were firing up I prepped the Anaheim pepper and mushrooms with cheddar and cream cheese, tossed a little On Point on them for good measure and crisped some bacon in the oven for bacon bits:

    C9EE69AF-BE39-458E-A224-06A40FF06D91.jpg

    I didn’t wrap the pepper in bacon just stuffed it with bacon bits and threw everything on. I used the meat thermometer because this was the first steak besides the Tri Tip I’ve done on the smoker and wasn’t confident I could eye ball it:

    4D6B1428-5A4F-416E-887F-5C4D7ABCE7CB.jpg

    Pulled at 138F, broke the middle of the smoker off and put the grate directly over the coals for 30 seconds each side to reverse sear, let it rest as long as I could stand and had dinner:

    BBC94B68-2572-4B80-B802-B7FA31FD6EC4.jpg

    Totally awesome. I’m a fan of the On Point @bvbull200.
     
  15. Nov 22, 2019 at 5:44 PM
    T4RFTMFW

    T4RFTMFW Well-Known Member

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    Cold Iron, wilcam47, WBF610 and 2 others like this.
  16. Nov 22, 2019 at 8:11 PM
    Kremtok

    Kremtok Well-Known Member

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    Ended up not smoking the tomatoes or garlic due to lack of space, but otherwise followed the smoking prep plan. Had meat and veggies on for about two hours, temp fluctuated between 130F and 180F.

    Blended half of the smoked veggies with one tomato and one can of tomato paste, then put it in the crock pot with the rest of the veggies chopped up. One can of beans went in. Only used about 2 pounds of the beef, which had a great outer crust on it but was not cooked through at all.

    Put it on low overnight. By the time we ate it for lunch, it had lost a lot of liquid and it honestly wasn't very good.

    When I brought it home, I added a can of tomato sauce and left it on keep warm. Made a fantastic supper for the family. Even the kid ate it because it wasn't spicy at all.

    Modifications to the above:

    2 pounds ground beef, not 3
    1 tomato, not 2
    1 can mixed beans, not 2
    1 can tomato paste, not 2
    Add 1 can tomato sauce
    Add ~3 tablespoons of Unicorn added to the ground beef before smoking

    Next time I have a pretty good idea how to get it right the first time.
     
    odomandr and WBF610 like this.
  17. Nov 23, 2019 at 4:29 AM
    GoGoGadget

    GoGoGadget Well-Known Member

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    Here is how I did my smoked chili. I think it came out awesome. Pretty much the only way I will make it now unless in a hurry.

    https://www.tacomaworld.com/threads...cks-techniques.229517/page-2170#post-21439709
     
    Kremtok[QUOTED] and wilcam47 like this.
  18. Nov 23, 2019 at 5:07 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Good Morning Cooks
    Have a great weekend
     
    wilcam47 and FastEddy59 like this.
  19. Nov 23, 2019 at 7:17 AM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Going out of town to visit the wife’s family. Just an hr away.
    I’m in charge of the smoke turkey

    Pellet popper with the smoke tube. Too lazy to fire up the weber

    908644CC-6D09-4B1D-9594-DCA4C0F982EA.jpg
     
  20. Nov 23, 2019 at 7:50 AM
    12thmanhawkfan

    12thmanhawkfan Well-Known Member

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    Brisket went on at 2AM. Hoping for an improvement over my last one.
     

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