Food Smokers and Smoking Tips/Tricks/Techniques

Second go at venison jerky on the pooper.

no brine just dry rub.

turned out way better then yesterday.

 

Depends on what you like. Smoked spicy Italian sausages are one of my favorites. The crisp on the skins and they're delicious. I've done bratwurst once because the store was out of snausages a few weeks ago. They came out good, I prefer Italian and will probably not look for Bratwurst anymore, but wouldn't reject them if that's all there is. For my preferences, I'd do them from raw on the smoker alone, maybe a beer spritz every so often

 

I grew up in the Twin Tiers of NY and Pa. Spiedies and Italian sausage sandwiches were the order of the day.

Spicy Italian sausage grilled on a smoking hot griddle along with peppers and onions. Split the fresh baked roll and sear it split side down, slather it with Mayo and fill it with the Italian sausage, peppers and onions. Usually got a bag of sour cream and onions chips to go with it.

So many variations of the sausage spices not sure any 2 were the same. Love most all of them.

Since moving to Mn. Italian sausage is around but limited in comparison. Brats are everywhere. And they also vary a lot. Wisconsin is the king of Brats though and every gun club in Wi. serves them at major shoots.

Almost always first boiled in beer then grilled on a grill until they start to shoot hot juices out and the skin is crisp, aka often burnt. Always a crock pot with sauerkraut, have to have kraut with brats. Your "better" clubs will have grilled onions and cut up bacon pieces also. Choice of mustard, ketchup or mayo no right or wrong answer there I guess just personal preference. Though heavy kraut eaters tend to favor mustard I have noticed.

Brats also vary a lot depending on the manufacturer, most butcher shops and packing plants make their own same as the ones back East make their own blends of Italian sausages. The smell of some brats remind me of a pile of silage in the hot sun during summer. But I can eat Johnsonville cheddar bacon brats all day every day.

Haven't had any type of bread since the end of January. Great now I want, and want badly.

 

Shits getting real. Never thought $20 worth of wings would only be this many and I had to cut the tips myself.



But worth it as always, guess still reasonable. Fed son and I tonight and he has some leftover for tomorrow.

 

I like big butts and I cannot lie! Making a bunch of pulled pork to freeze for the summer. Rubbed and ready for the smoker tomorrow morning.


And no wasting, so I cut up the skin for pork rinds

Not quite the way I wanted, but crunchy and tasty!

 

I’ve got both Lupo’s and Salamida’s marinades in the pantry. Now that summer is here it’s time to get some spiedies on the grill. Thanks for the reminder of what it’s like to grow up in Conklin!

 

wings are a good filler or for testing dry rubs or seasonings. I use them as test runs because I can do a few offs for a season or rub and not commit to something bigger. But for actual sustenance they’re not that great. I go for drumsticks usually.

 

I should have took the wrapping off, it's not sliced. One big pork steak? Pulled pork in progress on the DB. Gonna be a while now.

 

Rack of ribs just hit the smoker for Mother’s Day tomorrow. Rubbed with meat massage original and added a bunch of garlic this time. Gonna try my hand at Mac and cheese recipe that floats around here also

 

Good deal!

 

Smoking some baby backs & tri-tip today
7 hours for the tri-tip
8 or so for the baby backs

 

7 hours??? What temp??

 

I have been keeping a log of every cook

Dry rub sticky ribs (1 rack)
Dry rub Tri-tip (3Lb)
5-9-2020


Rib Target internal temp = 190
Tri-tip Target internal temp = 135


Cook time log (Pit Boss Pro 1100)
Start time 9am @ P6 Smoke setting
Set P setting to P4 after 1st 4 hours
1pm set P Setting to P4
Spray ribs and tri-tip down every 30min
Set P setting to P3 at 3pm

Set P setting to P2 at 4pm
Check temps

(Ribs temp was at 160)
(Tri-tip was 136)
(pulled tri-tip + wrapped for resting)

Checked temp at 5:30

Set to 225 at 6:30
Put wrapped tri-tip back on keep warm

Pulled everything at 7

Tri-tip was so tender you could use the back end of a butter knife to cut.

Ribs came out pretty good, forgot to pull the membrane off of the bottom

 

10 hours in and IT of 180. I need a nap. And then rest, then pull. Gonna be a late nite.

 

Got about 7-8 slabs of ribs going on tomorrow for Mother’s Day. Got some twice baked taters also.

 

13 hours in and 186f. Wrapped and into the oven you go. It WiLL get pulled.

 

wimp

 

Hassleback!

 

I ate some good stuff over there. The best was cooking in the park with my extended family.

Best was my mother in law RIP. We bought some sword fish at the local fish market. She had never eaten it. For the rest of the trip she wanted sword fish every night. Even over there it was a little expensive but for her we made her nights.

 

I will swing my purse at you!!