Food Smokers and Smoking Tips/Tricks/Techniques

Bend test .

 

Not sure I ever heard or seen anyone use cider vinegar for white sauce. That's a staple for smoked chicken here. Not really sure of this, but have been told Big Bob Gibsons in Decatur AL. originated this 50-60 years ago. Again not certain if true. However, "real" white sauce is Kraft mayo, white vinegar, tons of black pepper, Lea & Perrins Worcestershire sauce (all others suck), and lemon juice blended smooth. I don't even have a recipe, I just add this or that until it taste right. If it turns out a little thin (like mine thick) I'll add a bit of corn starch, just to tighten it up a bit.

 

I've done both ways ( cider or white vinegar). This time I'm trying that amazing ribs recipe with cider.

 

Sounds good. I like all kinds of BBQ and sauce. The only ones I really hate are store bought ones based on HFCS. Sauces are so easy to make that there's not much point in buying a bottle unless you are short on time. I grew up eating the thin vinegar based sauces around Birmingham. All pork and chicken, no beef. I still rarely eat beef as BBQ especially the past couple of years. I haven't been able to eat much red meat because of some digestive issues. My wife grew up eating brisket, but I've not had it enough to even be in the ballpark for cooking it right. Less than a dozen times total. I've cooked it twice.

 

They say if you won't drink it, don't cook with it! I'm planning a bourbon chuck roast.....bottoms up!

 

Have one for me.

 

Bourbon and other stuff marinated chuck roast....we'll see what happens!

 

Three racks of ribs on the smoker, plus a whole pork loin (9 lbs) in the fridge in a salt cure, becoming Canadian bacon. Never made it before!

 

Time to wrap...

 

Did my second rib rack on my PK Grill, think I have it down now. Was gonna get a dedicated smoker but had heard the PK works well, so since I already had one, decided to try. Definitely works well, was able to keep 225-ish for 5 hours easily.

 

Whatever works!

 

Good....but needed more time just for tenderness!

 

I used a few last night to start a fire in our fire pit. Wife looked at my like I was insane UNTIL it worked. Helped get the kindling twigs going and kept them going then I dumped on some logs. Worked like a charm.

 

Temp controller for grills. I saw one model on Good eats. Its supposed to control the temp a lot better....

https://www.bbqguru.com/ProductInfo/HowTheyWork

 

Cuban style

 

nice!

 

Save the cheek meat for me!!!

 

Too late on one of them lol

 

Guess that piggie didnt make it home

 

U gonna smoke that Canadian bacon? I've had pretty good luck smoking at 165*. The real magic happens in the cure tho