Food Smokers and Smoking Tips/Tricks/Techniques

Simple is best here I think. Grind up some garlic cloves, salt, and peppercorns in some olive oil. Then coat meat lol.

If you’re going to do it in oven then 20 min at a real high temp (like 450) to brown it then back it off to 250 or so til rare.

If on a smoker/grill then reverse that lol. Indirect heat (250 or so) til it hits 100. Then sear and roll it directly til rare.

If anybody at your party wants theirs cooked more, politely ask them to leave.
If that is not an option then feed em the end pieces and/or boil sliced in au jus till done to their liking

oh yeah you’re gonna want to make some au jus:drippings from roast (if possible) with some water, beef base, coarse ground pepper, bay leaves, sweet red wine (I like port) and a splash of Worcester sauce

 

Sorry no cool pictures of me smoking anything BUT I did pick up some pellets today to do another smoked cheese run. So maybe on Christmas who knows.... also I do have some venison stew cooking in the insta-pot for dinner right now!


Cheers everyone

 

Did some wings tonight with this. I gotta say, I don't see a difference between this stuff and KBB. I bought 5 bags today.. think I'll go buy another 5 tomorrow.

 

very nice! AND the wife liked it....

 

Looks good!

 

it was real good!

 

How long did you cook it?

 

5 mins sautéing the venison and spices.
5 minutes more sautéing the venison and the vegetables then I put the broth and the tomatoes and the Worchester sauce in and pressure cooked it for 30 mins then natural vent for 10 mins and then released the rest of the pressure manually.

 

Nice!i like a venison stew

 

Like I said on the other post it was my first time using our IP and I was pretty impressed.

 

Yeah my wife love using hers, shes made some killer refried beans.

 

Did I beat Maner to the good morning roll call?

Good morning cooks .

Been too damn long since I checked in, but I've been following all the food. Had a mega multi quote ready, but it was out of control.

Pork belly burnt ends and a Chubby Rapunzel went on at about 3 am.




Just put on three fatties, too. They are wild boar meat given to me by a co-worker. The top/right is a spicy one. It was processed in to spicy breakfast sausage and I mixed in some Spicy Meat Massage and ghost pepper sauce. The meat in the middle was processed with beef fat and is basically burger meat. I tried something new with that one and used cheddar and Bleu cheeses. The Bleu cheese is off a pretty good block and is particularly pungent. Some people will not like it, but for those that do, it could be really great. The bottom/left is a non spicy version of the first one. Naturally, I put the wrong side down first and messed up the photo op.



To give you an idea of their size!

 

Good Morning Bryan

 

Good morning, Maner!

 

You can't use a food probe for ambient temps!!111

 

I plan on having some hotdogs for anyone that will not eat medium rare. I even have Nathan’s hotdogs, so still classy. But I do plan on making something with the drippings, I didn’t think of using red wine.

 

It's all I got! Three of the probes that shipped with my Inkbird have already crapped out. The pit probe lasted about 3 cooks. This does the trick well enough .

 

That spicy bleu cheese one sounds amazing! And I'm impressed at how well you roll those things up. Every time I make a fatty it comes out way more sloppy looking.

 

Yeah baby!

 

I have a barrel grill. I smoke into the stall and then move it to my oven overnight usually. My go to is sausages and turkey breast though so usually it's only a couple hours to cook, not a full overnight like when I do my butts.