Food Smokers and Smoking Tips/Tricks/Techniques

I'm ready for my next hot and fast brisket


@bvbull200 @Bigdaddy4760

 

my next hot n fast

 

I dunno I’ve been having some fun going back to the roots. The roots of bbq are taking the cheap cuts nobody wanted and making them work for you. Then it became a thing and now the cheap cuts are expensive. I’m from Maine, lobster was the same. They used to make it prison food. Sea cockroaches. But now it’s a thing.

The local store has been out of chicken thighs, pork chops etc. but neck bones, marrow bones, liver, etc has been full up and cheap.

 

I shall starve before I eat liver.

 

They make great soup stock. And food for the dogs on the B.A.R.F. diet

Have 10.5 pounds of cooked pork butt that I need to vac seal and freeze tomorrow. Cost me $50 for the 2 butts not sure how much started with. And on the 26" kettle didn't take much fuel at all. So at $5 a pound am happy. Have an appointment to break in my new toy for my birthday in the morning so will be later in the day before I do anything else.







Just got it Wednesday and haven't shot it yet. Will fix that tomorrow have 200+ rounds loaded in the truck and meeting some friends in the morning for 5 stand.

Have taken ladies out on dates and spent ~$200 or more for 2 meals and a few drinks. Been awhile since I have done that. After I cook for them, and likely more importantly do the dishes, don't go out so much. Although that is not an option right now.

But those sea bugs really look good and been awhile so would be worth it. Then again...



Come to think of it haven't done my annual Spring surf and turf cook this year yet...

 

you get my alerts

 

Butcher used to just give me bare beef bones. Boxes & Boxes of ‘em. He called ‘em dog bones and was glad I was takin ‘em. Said he was gonna throw ‘em out anyways. Little did he know I was roast in’ ‘em in the oven & makin’ beef stock. Last time I went there (before he went under) a little 3lb tray was $5. I just laughed when he asked how many lbs I wanted. Said 0 at that price.

 

Smoked Mac n Cheese with bacon jalapeño and baby back ribs. Mac is done. Ribs will be ready for dinner

 

Getting ready for some sauce.

 

Evolution of a butt. this was a 10 pounder. pics ~every hour. I ran it a bit hotter (~300 +/-) than normal, cuz I slept in (till 6) and wanted food by dinner. got this one done in about 9.5 hours.

 

Think I finally found a new screen saver.

 

@Misplaced Nebraskan Slacker!!

 

His is coming out in Dolby HD IMAX.

 

Hopped on the Smoked Queso bandwagon tonight...


Velveeta, Cream Cheese, Smoked Gouda, Jimmy Dean Sausage, Hatch Green Chilies, Fire Roasted Rotel, Cream of Poblano

Cream of mushroom has been the most talked about but saw the Poblano and decided to try it.

Knob of Pecan Wood over the Vortex for about 30-45 mins





















tossed some burgers on too. Top 3 are just beef for the wife. Bottom two are my Venison Bacon Blend. The bottom right one... That's a lot of pepper... I may have opened the wrong side Was delicious though! Bacon and cheese added too.

 

Funny my wife sent me one earlier and said let’s make this.

Only thing I’ll have to do different from my normal one is make it on the smoker.

 

That queso looks amazeballs