Food Smokers and Smoking Tips/Tricks/Techniques

Just about it’ll be nice to take along with me on a camping trip. Will have to figure out a power source for it though maybe get a deep cycle battery or something to power it

 

Wow

 

@bvbull200 you have a write up on the Chubby Rapunzel?

 

I think the term these days is Thicc... not chubby...

 

DANG! you gotta share that recipe!

 

Ya don’t want insult us fat people We are sensitive.

Oh wait no I’m not. I forgot I got rid of all my feelings a long time ago.

 

Cube 1-1.5" cubes
Toss in wooster sauce lightly to "wet" them
Toss in rub to thoroughly coat them (On Point works awesome!)
smoke at 235-250 to slowly render fat (getting near 300 can burn sugars)
I go around 3-4 hours until nice and rendered but before they stat getting "burnt"

Mix up Glaze:
Butter, Brown Sugar, Honey, Tiger sauce (or hot sauce)

Toss in glaze and serve.

I used to do all it in a foil pan and back on the smoker for another hour to thicken the glaze but they always overcooked a little so this is my main method now.

Lots of options in the glaze category but a combo of sweet and heat is a huge hit.

Basics of it anyway

 

I ate my feelings long ago... slow smoked of course

 

Saw a double smoked ham recipe that calls for putting bacon in a pan with holes on a rack over the ham. Guess it assumes you have a vertical smoker. I improvised with wooden skewers in the ham to hold a mesh rack with bacon. Brushed the bacon with the glaze so might end up with candied bacon in the end.

 

Going to try this smoked ham. And smoked corn elotes

 

Hey @Misplaced Nebraskan any more updates on those Meater probes? Somehow one of my probes for the thermapro went missing so I’m looking to get something new

 

Nothing new. The disconnect issue has been much less. Everything else is still good. I recommend it if you're in the market and they are on sale.

 

I made wings and coated them in leftover hot chicken seasoning from Thanksgiving. I double dipped mine. So freaking hot. Nashville hot chicken > buffalo chicken.

 

@WBF610 did it first. I quoted the post above. I've done it a few times now since then and coined the term "Chubby Rapunzel", but make no mistake where the inspiration came from!

Frankly, I do them like pork belly burnt ends and, often, just cook Chubby Rapunzels and PBBEs alongside one another.

Get a strip of pork belly about three fingers wide (err on the wider side of that) and about 8-10" long? I've never measured, but when you braid it, it will shorten up considerably, so take that in to consideration. Slice it in to thirds, leaving about an inch at the top in tact. Rub it down reaaaalllll nice with your rub of choice (Pitfaced BBQ Meat Massage for me, of course). Braid it up and stick a skewer through the bottom part to keep it together. Butcher's twine works here as well.

Smoke at about 250* (don't get much hotter) for 3 hours. Put in a foil pan with butter, honey, brown sugar, and more rub. Cook for another 1-2 hours. It doesn't hurt to check on them at the 1 hour mark. Once pretty damn tender in the meaty part, put it back in the smoke and use a silicone brush to paint the juices from the pan on the braid. Repeat a couple times over about a 15 minute period. Pull, let sit for a few minutes, then cut it up!

 

Tomorrow is also a busy day for me. Wife is a Christmas baby.
Menu: smoked king crab legs, smoked snow crabs, smoked shrimps and smoke prime rib

I’ll put pics tomorrow

 

Merry Christmas cooks. Prepping Christmas Eve dinner. French onion soup prepared over the weekend. 5lb beef tenderloin with a sauce of red wine reduction with shallots and garlic. Twice baked potatoes and asparagus sauted in butter, garlic and the red wine reduction.

 

Thank you @bvbull200 and @WBF610 for the inspiration!
Based on that.. you thinking you get 4 out of a whole pork belly? Split down the middle length wise and cut in half width wise?
I was pondering doing this Saturday for a Neighbor Party until I checked the forecast. It's supposed to rain so I may have to smoke them Friday and be open to suggestions on reheating them for Saturday.

 

I reckon you could get about that plus a few PBBEs.

 

Prime rib is in the stick burner. Dry brined, then a light coating of On Point. After the sear, it'll get another light dusting.