Food Smokers and Smoking Tips/Tricks/Techniques

Lunch. Sliced the braided pork belly and fried it like bacon. Cut up some smoked prime rib. Made a French dip for lunch. Sourdough, mustard, Mexican crema, provolone, Au jus.

 

Whoa.

 

Pit barrel. Not too big.

 

Nailed it!

 

PBBE’s headed to the pooper.

 

I never leave batteries in anything anymore, they all suck! Lithium does seem to hold up better. I ruined fairly nice (almost $300.00) camera flash a few years back. I now remove them, except in my remotes which are used daily.

 

Lithium batteries don’t perform well in cold weather, in my experiences, doesn’t hurt them necessarily, but run times are greatly diminished. I’ve raced R/C surface models for over 30 years, flown planes/copters for over 10, all electric.

 

Backstraps and sweet meat is what we always called it, or tenderloins.

 

backstraps is the loins for us, then the tenderloins is underneath inside. part of the T-bone steak.

 

I see both loins and tenderloins lol

 

Around here the old timers call the tenderloins the “fish”. I have no idea why lol

 

you gotta fish for them?

 

A small, efficient convection oven that really shines when u want a crispy snack fast while not heating up your whole house ?
Not to mention it’s hard to get into a decent convection oven for less that a grand. I wish I could afford one lol

 

That's why I have a convection toaster oven

 

Backstraps (on the back by spine) and fillets (inside backwall) are what we call em.

 

Found the official Pitfaced BBQ sneaker!






If I buy a dozen maybe I can stitch them together and make some for me


@bvbull200
@Kanyon71

 

My daughter would go nuts over these.

 

You sir are correct, at least in these parts.

 

PBBE’s ready for foil...

While I had the pooper going, might as well do this evenings manicotti on it as well.