Food Smokers and Smoking Tips/Tricks/Techniques

You ain't kidding, I was out way to late last night. I'm thinking I may need one of these for lunch today to knock the rust off. Not BBQ but hell with it.

Whiz Wit

 

I was just thinking about your pulled pork leftovers.

I made some mini empanadas not too long ago. They were awesome.



Then there's...

Baked beans
Topping for a baked potato, PP, cheese, sour cream
Pizza topping
BBQ spaghetti
Pulled pork spring rolls
ABT's

I often take the standard buffalo chicken dip and sub pulled pork for chicken and Franks Kickin' BBQ for regular Franks Red hot. It's fantastic, throw in a little chipotle tabasco for a little smokeyness.

Then there's always Nacho's. This is Cochinita Pibil but regular pulled pork works great too.

 

Ready for BBQ!

 

That's a beautiful table Cannonball! Those XL's are heavy as hell aren't they? Here's mine.

 

Thanks! Yeah they are heavy! I wish I could have fit larger caster wheels on there to move it around easier!

First cook on the egg:







Next up is some low and slow smoke! I have some Dizzy Pig Swamp Venom rub coming!

 

The bird looks great. I'm doing wings tomorrow night for my monthly poker game. Can't wait. If you're looking for a good wing sauce check this one out. It's a little sweet, a little heat, everyone seems to love it.

http://www.patiodaddiobbq.com/2011/02/finger-stickin-chicken-sauce.html

 

I went to Harry Soo's (Slap Yo' Daddy BBQ) Pitmasters cooking class today. He is a 27 time World Champion, and had a great time. We made brisket, ribs (baby backs, spares, rib tips), pork butt, tri-tip, chicken, ahi tuna, baked beans and more! Here are a couple pics. I think that I am on the right track with my cooking, but learned a ton.
Here are a few pics.

Brisket

Ahi
Competition Trim for brisket
homemade rub and sauce
some grub. There was a ton of food to eat and take home!
Harrys garage
testing done ness of pork
trimming chicken thighs
before and after brisket
ribs before the final "wrap". Learned some good stuff for this step!

 

My first attempt at ribs and loin in the egg

Ribs and tenderloin tonight. One rack used John Henry's pecan, the other was Dizzy Pig Swamp Venom. Cooked at 350 for about 2 hours with some pecan chunks, then foiled with some agave nectar and more rub for another half hour, then back on the grid for 15 mins or so before serving.

The loins were rubbed with Dizzy Pig original.

 

Curious about the tenderloin, as it's a pretty lean cut...end up dry? The veg looks tasty too

 

Did three butts this weekend for a potluck. Mustard and hot sauce covered before hitting it with the rub. Ended up with a little bit over 15lbs of pulled pork goodness!

Going in the smoker around 5:30am



Finished up, getting ready to go in the cooler to rest for a couple hours.

 

looks good!!!

 

Nice work guys - love those big green eggs! I'll have to get one eventually.

 

What are these? recipe?

 

I didnt think it was too dry. I soaked them for 30mins prior to rub in apple juice. Coated them in olive oil just prior to rub and pulled them at 160*.

 

Madman, Those look awesome!!!

 

Yeah man, those things look awesome. Maybe bacon wrapped stuffed chicken breast? What did you stuff it with? Damn, now I gotta go get lunch!

 

x2 these things looking f'n unbelievable! Recipe please

 

.75 lbs flattened chicken breast
Mesquite rub
thick bacon
swiss and cheddar cheese
red onion
basil
pastrami

Takes about 2 hours to make

 

Thank you sir. Will be doing these sometime in the coming week