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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Dec 14, 2016 at 11:09 AM
    #6121
    Kanyon71

    Kanyon71 Well-Known Member

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    At times we will do the main course then have others bring sides and stuff. I haven't gotten into brewing my own beer yet (I want to but fear it will end up being something else that I spend too much on). Other times depending on what we are making and who is coming we make everything. The fatties it was more time than money, got a good deal on the meat and stuff for inside. We don't do it super often though.

    Not to mention my best friend does it at his house also and usually won't let us pay for anything.
     
  2. Dec 14, 2016 at 11:11 AM
    #6122
    Kanyon71

    Kanyon71 Well-Known Member

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    Me and my guests and FitNess buffs also. We be fitness food in our mouths.
     
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  3. Dec 14, 2016 at 11:18 AM
    #6123
    grdgz97

    grdgz97 Well-Known Member

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    IMG_8377.jpg
     
  4. Dec 14, 2016 at 11:19 AM
    #6124
    wilcam47

    wilcam47 Keep on keeping on!

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    if that was our dog, it would be eating the pepperoni by the time you clicked the picture...
     
  5. Dec 14, 2016 at 5:38 PM
    #6125
    916carl

    916carl Well-Known Member

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    Doing another ham tonight. Can't beat $1/lb. just a light rub this time, occasional spray with apple/orange juice. That's it. My cross hatching was a little off...

    o_O :spy:

    I'm going to use the bone to make a stock, then do ham hocks and beans later.

    IMG_7768.jpg
    IMG_7769.jpg
     
  6. Dec 14, 2016 at 5:54 PM
    #6126
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Has anyone tried to smoke and or cook beef ribeye bone in? Have any recipe you're willing to share?

    Wanted to do something other than brisket and ribs this xmas.

    IMG_0264.jpg
     
  7. Dec 14, 2016 at 6:17 PM
    #6127
    horstuff

    horstuff Re-member

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    You mean like prime rib?
     
  8. Dec 14, 2016 at 6:27 PM
    #6128
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Yes anyone got recipe ?or smoking +-oven instructions
     
  9. Dec 14, 2016 at 6:47 PM
    #6129
    bigfoote13

    bigfoote13 Well-Known Member

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    What is this sirloin roast you speak of? I need to know more about this!
     
  10. Dec 14, 2016 at 7:28 PM
    #6130
    grdgz97

    grdgz97 Well-Known Member

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    Brisket and ham for xmas dinner?? Weird?


    By ham I mean Costco purchased "master carve" ham.....it's tasty!!! Basically just reheat, but I slap her on the pellet pooper anyways!
     
  11. Dec 14, 2016 at 7:41 PM
    #6131
    grdgz97

    grdgz97 Well-Known Member

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    Thanks for the idea!

    IMG_2941.jpg
     
  12. Dec 15, 2016 at 8:56 AM
    #6132
    Kanyon71

    Kanyon71 Well-Known Member

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    Sirloin Tip Roast, I usually put a nice rub on it and let it sit overnight, Then I put it on the smoker to run at lower temp for a couple hours then I bring up the temp to help build that crust and go to about 130ish for a good medium (you can do less if you like it rare 125ish I would say). Take it off, tent it and let it sit for 20-30 mins and then slice away. Darn good. Did it last year did two larger ones and there ended up being NONE left. People sucked it down.
     
  13. Dec 15, 2016 at 8:58 AM
    #6133
    Kanyon71

    Kanyon71 Well-Known Member

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    Nice, some good spaghetti always hits the spot. We made some homemade meatballs for ours. Ended up eating the last of those the day after.
     
  14. Dec 15, 2016 at 10:17 AM
    #6134
    916carl

    916carl Well-Known Member

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    I don't see why not. Smoke it until you get an internal temp about 10/15 degrees shy of what you want for a finish temp. Pull it off the smoker and sear all sides in a cast iron pan to give it a bit of crust. Rest for a bit then report back here, with pics.
     
  15. Dec 15, 2016 at 6:39 PM
    #6135
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    I might just try this. Depends on the weather of course. Will definitely post pics if it happens
     
  16. Dec 16, 2016 at 6:24 AM
    #6136
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    Nice!

    I was busy yesterday.

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  17. Dec 16, 2016 at 6:51 AM
    #6137
    bigfoote13

    bigfoote13 Well-Known Member

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    :eek::eek::eek: :thumbsup::thumbsup::thumbsup:
     
  18. Dec 16, 2016 at 9:07 AM
    #6138
    wilcam47

    wilcam47 Keep on keeping on!

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    no kidding!! Those run about $40 here...
     
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  19. Dec 16, 2016 at 9:12 AM
    #6139
    wilcam47

    wilcam47 Keep on keeping on!

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    exactly...costco is twice as much as walmart. Used to be no one liked brisket because it was too tough...but now it seems like more people are getting into smoking/bbq'n etc so they see an opportunity to make some money.
     
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  20. Dec 16, 2016 at 9:17 AM
    #6140
    wilcam47

    wilcam47 Keep on keeping on!

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    ridiculous...but not unbelievable. We have a Winco foods place and they wanted $20 just for a small flat maybe 2lbs of brisket:mad:
     
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