Food Smokers and Smoking Tips/Tricks/Techniques

Made some “awesome sauce” chicken tenders for dinner and lunches. Wife found the recipe, equal parts Franks Red Hot, honey mustard and teriyaki. Pretty damn good, sweetness from the teriyaki and some heat from the Franks. Got a nice sticky char as well

 

@mdyches get in here and show off your new kettle

 

yes sir! Monterrey chicken with some spicy rub and tangy bbq sauce. It was amazing.

 

I decided to double up today, went back to the very first thing I smoked on my pit barrel and did some of my version of al pastor tacos (technically not al pastor since it's not on a vertical spit) and decided to try burnt ends with country style pork ribs since I just got some from Costco.

Started with a Costco pork roast I've had in the freezer for a while, I'm thinking I may go back to using the pork butt from Cash and Carry though, Costco trims off more fat than I would like to start. The tacos are better with a little bit more fat on there.

Into the marinade overnight

Ready to cook this afternoon

The wife insisted on taking a picture of my ugly mug with the burnt ends when I took them off to wrap them.

Tacos

And the wife has been on a low carb kick so I had to suffer with whole wheat tortillas but at least I still get Rainier with them

And finally the burnt ends after some sauce and a little more time on the grill

The tacos were good, not my best but I need to try the fattier cash and carry pork again, I think that may be the ticket. Burnt ends were pretty good too, not quite as tender or tasty as pork belly but a decent substitute using a couple cheap country style ribs.

 

Outstanding! That is a great looking meal.

 

How did the honey granules turn out? Curious about those. These sounds awesome. Need results

 

The two smoked chickens came out really nice.

I have a Pit Boss upright. I absolutely love it. Seems bulletproof if you think things through and keep pellets dry

So for the (mac n) cheese dish I used penne. And a mix of cheeses. The taste is fantastic. Alder wood smoke seemed like the cat's meow for pasta cheese combo. I did things a lot different so like most things food - I am still experimenting. I precooked the pasta to just before aldente. I definitely did not add enough liquid (milk/cream/halfnhalf) and it dried up real quick. Surprised me plus the fact I fell asleep didn't help. Thank goodness I caught it and stirred in time but next go around more liquid and cheese and butter as it just not as soupy as most pictures show.

 

Brand new equipment?

 

https://www.rectecgrills.com/

 

But, but... it's thicker gauge than the others!

 

20% off accessories now. Not as good of a deal as the packages they sold over cyber weekend last year, but better then nothing.

 

Upright Pit Boss?

If so KEEP IT! Like having an oven in the back yard.

 

Very few people have the vertical ones like you and I

 

Little secret. Got mine for $250.

 

at one point they were my lead contender! Maybe someday I'll add one to the fleet but only if they charge me extra to not include WiFi

 

I've never had to replace a fuse in my WSM.

 

That's why I went with the Ranch Kettle it just needs a looot of charcoal

 

That's a great deal!

You ever look at the vertical Pit Boss? HAHA Avoid the Model 3 or less as it won't be big enough. I have the model 5 and I believe @Pablo8 has the Model 7?

 

Turned out pretty good. It was the first time that I've used the granules and I don't think I added enough to really taste it. However, I did have a pretty complex dipping sauce of honey, sambal, soy, ginger, garlic and some tiger sauce. I think I should have glazed with the sauce but wanted to keep the full bark from going unwrapped at 260.

Edit: sorry, forgot to add the pics.

 

I'll snap the antenna off, free of charge. DO IT!