Food Smokers and Smoking Tips/Tricks/Techniques

Hey! I'm going for the salesman of the qtr...


But seriously. It's highly recommend

 

GET OFF MY LAWN!!!!

 

Uh you paint your toenails?

 

You gots some purty toes!

 

Worked for Chuck!


Except I ain't getting in that ring! I'm staying on @CurtB 's lawn

 

Chucks ain’t pink though.

 

That's why he fell off!

 

I watched an episode of Straight Up Steve Austin and he was hanging with Fluffy. At the end Fluffy took him to get a pedi and Steve got his toes painted like American flags.

 

Took a thick ribeye out of the freezer and 2 sirloins for my son 2 days ago. Thawed in the fridge but yesterday high was only 4 above so didn't cook them. Storm started here around noon but it warmed up nicely into the 20's so went out to start the pellet pooper to cook them. 4 deer were in the front yard less than 15 yards away watching me.



Erh well you can see their eyes, kind of LOL.

Ribeye is up to 115 IT almost time to pull and start the sear. I'm hungry..

 

Looks like you knocked @bvbull200 down.

 

Took almost 3 hours to smoke at 250 with the wind. It was likely closer to 200 where the ribeye was. The insulation does work well according to the IR gun but need to cover the whole thing not just the top portion. Mother Nature even gave me a break and slowed the snow down.



Took awhile to get the sear temps up to 500 though it did. At GG level was more like 700



Sliced potatoes, onions, carrots and Montreal steak seasoning with butter in the oven for a side tonight. With shredded cheddar.



Damn good. Seriously good.

You might be a redneck if your table cloth is also the canvas tarp that you clean your guns on the kitchen table At least for this weekend.

 

@uhplifted

 

Finally gonna try my hand at smoking a pork belly. I got a 6 pounder so I think I’m gonna go 2/3 PBBE and 1/3 pulled for Bellydamngouda sandwiches.

Supposed to rain the rest of the day so I’m firing this up tomorrow morning.

 

I cubed roughly 2/3 for PBBE and the remainder will be cooked until 200F internal temperature and shredded to be used for sandwiches.

Unicorn rub on both. Smoking with Apple and Hickory wood.





....my lawn usually looks better, with these 70F temperatures in December and January the clover/weeds are growing everywhere.

 

Did a couple of smaller ribeyes last evening. I just grilled them on my Oklahoma Joes charcoal chimney (love that thing).

 

Burnt ends turned out pretty good, even though I forgot to put the honey in.

Shredded pork belly is better than pulled pork I make from a Boston Butt.

Smoked stuffed mushrooms and Anaheim peppers for the side. Stuffed with bacon, cream cheese and Tillamook cheese. I heard good things on here about Tillamook and found a block yesterday at the store.

Time for football.

 

Mmmm

 

An easy fav. Smoked Mississippi roast.

 

went to the Wal today for supplies and found they've got 30# bags of Royal Oak lump for $17 now. picked me up a bag