Food Smokers and Smoking Tips/Tricks/Techniques

Not sure about love but got my bacon calendar and put it up right away of course.

Last night the dog was sitting in front of it barking took me awhile to figure out what and why. It was a change in his environment that he finally noticed and let me know LOL. How can you get upset at bacon?!



In the reviews for the monkfruit sugar I used on the ribs some people complained of gastrointestinal distress. I found out what they meant about 24 hours after I ate them. And the rest of the rack. Ended up throwing the other rack away not going through that again!

Have a pork shoulder to cook but don't want to use sugar. Pepper to the rescue and Franklin



Cut the salt in half, not giving up salt altogether bad enough sugar is out the window. So main ingredient is ground pepper, half as much salt and smoked paprika and a little onion and garlic powder. Need to get granulated onion and garlic instead.

Going to throw it on in the morning provided work doesn't get in the way. Need to get it done before the weather gets back to normal



Working from home and having a pellet pooper could work out to be a good thing.

 

Have you thought about making some Vampire Pulled Pork? Stuff whole garlic cloves into the pork.. as many as you can fit.. peel at least 20.. then a simple salt and pepper rub. I do 50/50 kosher salt and restaurant grind black pepper.

If you ate just the bark.. it would likely taste salty.. but once it's pulled and all mixed together.. it's a perfect balance.

Super flavor without sugar.

 

That sounds really good

 

Actually that was my first thought, likely because of you

When I heat up a frying pan cast iron or All Clad to cook most anything that doesn't start with bacon the first thing that goes into it is EVOO, onions and garlic. But I have to use a lot less onion and the Japanese knives are good for thin slices of onion. Garlic and onion are the main ingredients in many of my high carb foods which I need to avoid.

And I don't want to be overwhelmed with garlic. Yet, but will introduce it back soon as the cravings for pasta and carbs have subsided which they have greatly already.

Pepper I think will work. Damn you would think I am from Texas or something LOL. One of the comments from Franklin's post was: You got a Texan, a vegan, and a crossfitter all in the same room, how do you know??? Because they all tell you within the first 10 seconds. Damn maybe I should go to Texas, at least for the winter. They seem to have a lot of things right. In my book anyhow.

Haven't used table salt in more than a decade just sea salt and Kosher. And when I did a mid stream catch was at 6K mg. sodium and that was watching my intake. Should be 2K mg. max. Lots of debate about fats\cholesterol and heart health. But having that much sodium is not good on any side of the fence that you sit. Took a lot of water under the bridge to get my body to that point though. And want to watch a lot more water flow yet and enjoy the scenery of life. Garlic is up next

 

Do what you gotta do for you bud!

 

Just wrapped the butt. Temps are dropping like a rock supposed to be -10 soon so cranked it up to 300 to finish it. I am hungry.

Have to admit it is nice being able to put it on the pellet pooper and work all day and not touch it. That hopper add on is a great addition.

 

Pellet Poopers are awesome.

 

Since brisket is so cheap in TX.. I feel like one of y'all should be building this one..

https://www.instagram.com/p/B8ZEKm4APII/?igshid=17lm5q3bs3r2g

 

Wow

 

Meat tent

 

I just heard about this today, and think I'm going to try one of these out!

 

@Bigdaddy4760 your next project?

 

Always like them Domed smokers.

 

Cut open 2 packs of baby back ribs to season for tomorrow, the smell of rotten meat slapped me in the face. Back to the drawing board.

 

Seems to be a lot of rotten meat lately

 

I can attest that Pitfaced Unicorn rub is unbelievable on salmon. I can't believe it took me this long to try it.

 

My first food post in this thread. Don’t be too harsh, I’m just getting started.
Two racks of St. Louis Ribs, homemade mashed potatoes and sweet corn. Thank you to @Bigdaddy4760 for the guidance to make the ribs!!

 

Looks great!

 

Tyvm!! It was delicious