Food Smokers and Smoking Tips/Tricks/Techniques

I've never understood keeping recipes secret. My grandmother did it and was super serious about it. She wasn't making money off her spaghetti sauce and it really wasn't very good, so why keep it to yourself?

 

My thoughts exactly. It’s not like you have to post it all over the internet. A DM to interested parties and be done with it.

I for one have zero interest in fish dip or fish dip recipes. Sounds gross.

 

No Sir, not better. Just different.

 

It’s a personal choice and I see both side of sharing or not. Especially if it’s a family. Friends family has amazing smoked salmon dip and it’s coveted and I don’t blame them.

 

To each is their own.

 

Well put.

 

Exactly. I agree, also what happens is if its good or not, the person ends up dying and the recipe is lost forever.
Im in the i'd try it, but prob wont lose any sleep not having the recipe.

 

After many attempts, trial/ errors, I’ve Perfected the brisket technique.


Melt in you mouth, juicy, and falls apart if you just look at it funny

 

Spent many a day in my youth in FL drinking beer in some beach dive bar, eating kingfish dip on crackers and steamed clams with drawn butter.

 

Same... It's kinda funny coming to a thread and try and pick up tips and recipes, asking others for knowledge, and then not sharing any.

 

Still waiting on steel to hit cut table. I may have to freehand it I am getting hungry!

 

Rolling smoke
Pork butt country ribs rubbed with Killer Hogs and Bad Byrons. Other half rubbed with Hatch green chile for a later cook. Probably chile Verde.



Hatch pork off and vac wrapped.
Country ribs done and broken apart for sammies. Wife approved “They taste like candy”.

 

Haven’t smoked on one of those in years. Kinda miss it a little, got spoiled with the set it and forget it electric.

 

One Pitfaced and one SPG. Used the new Costco charcoal for a snake with apple and mesquite wood chunks. Charcoal burned MUCH slower and lower than Kingsford. Struggled to get the grill up to 225 whereas usually it's keeping temps down that gives me issues.

 

Two options. Petty grandma quarrels "I won't have Anna making my sauce, NUH UH!"

Or, what I have found out a bunch of secret recipes are, "I don't want my family to know I just use a box cake mix, so I have to say it's a secret recipe"

My grandmother's "secret recipe" was which type of canned tomatoes she used for her sauce.

 

Guess who’s eating ribs tonight



Hint: it’s me

 

lol same. Leftover ribs are just as great as same day.

 

Gene Wilder?