Food Smokers and Smoking Tips/Tricks/Techniques

And we eat….

 

Yeah I caved and added some sides last night, went all in haha. Store bought them all, cooked then smoked the mac and cheese though at least.

 

Smoked meatloaf is stupid easy and stupid delicious!!!

Pretty much followed this but used the meat church rubs I had on hand and sautéed the onions, pepper, and garlic before mixing.

https://m.youtube.com/watch?v=h7HFBKFJFJM

Also made some twice smoked potatoes while I was at it. Threw some oil coated & salted whole potatoes on the smoker for an hour 15 min. Took them off, halved them, scooped out the insides, mixed it in a bowl w/shredded cheese, little cream cheese, little ranch, little butter, and a little Mayo (didn’t have any sour cream, so I improvised). Scoop filling back into the skins, sprinkle with rub of choice, back on the smoker for a bit to get some color on top, and then top with a little more shredded cheese till it gets melty. They turned out awesome!

 

Does anyone have a recommendation for a jerky marinade? I picked up a pretty decent sized top round to slice up and plan to smoke my first jerky this weekend.

 

1 part soy, 3 parts Worcestershire! Done!

 

That pretty much jives with what the rest of internet says.

 

That's what I use... you've had the Jerky! Or wait did you miss the jerky and just get the brisket that one time?!

 

I had the ... brisket, I think. At the last Smoked Meet.

 

I make a bbq sauce/marinade with @bvbull200 spicy pitfaced then sprinkle more spicy pitfaced on whilst drying

Teriyaki sauce makes a good marinade too

 

Busted out the old wood fire in the Oklahoma Joe. A few hours to go.

 

Prepped all of the meat for my Grandpa’s 95th. We aren’t eating it at the celebration, my aunt wanted to do burgs and weenies.

This is all getting vacuumed and frozen (in addition to 10 lbs of mashed potatoes, 4 lbs. of mac n cheese, and other microwaveable sides) so he has meals over the next year - intermittent from his TV dinners.

This is the hardest and most rewarding cook I’ve done. Since my grandma passed last year, he has drastically declined. They spent their lives tending to their 800 acres in Iowa and earning every penny they had. He’s never had TX bbq, and ‘bbq’ only twice ever - never cared cared for it because it was always awful.

Chicken fried steak type of man.

I am so excited to give this to him.

 

95 years old, spent his life farming 800 acres in Iowa…your Grandfather is a legend in my book. My family on my Father’s side were farmers in Larrabee, Iowa. Drove out years ago, beautiful and tranquil.

 

He’s an absolute hero in my eyes. It’s such a treat to cook for him and honor him in this way.

Thanks for your kind words.

 

Pretty much what the whole state looks like!

 

The jerky came out pretty good. I went with the soy and worcestershire combo for the marinade, added some black pepper, salt, smoked paprika, onion powder, and a pretty healthy dose of habanero truffle sauce. It sat for about 12 hours in the fridge. My two boys nearly killed the whole batch!

 

I scienced today. Smoked a tri tip like I would a brisket - spg, low/slow until the bark formed, wrapped, and rested for a few hours.

It. Was. Bomb. 10/10.

 

Almost ready

 

Just starting lol

 

6 hours in, only half way done… longhorn style brisket.

 

Wing time!