Food Smokers and Smoking Tips/Tricks/Techniques

Get everyone to set their meat out on the back patio...I'm coming by to rub them all.

 

I actually didn't do any real smoking this weekend. We had a BBQ on Sunday with a bunch of people but I just did, Brat's, Italian Sausage w/onions/peppers, Polish Sausage and Hot Dogs. Told people we were having a sausage fest lol. Did a bunch of appetizers also. Made a big batch of my buffalo chicken dip, my best friend love the stuff. He said he ended making more of it on Monday at the fire station so he could get his fill. First time I made it with him around he asked me for the recipe and told me the next day he made it at the station and they had it for 2 meals lol, he used it to stuff some poppers which sounded awesome.

 

Sorry, haven't been on here for a while. The pan on the left is water to add moisture to the smoker. The blue pot is the mop for basting ... cider vinegar, apple juice and Franks hot sauce. I keep it in the smoker to keep it hot. Unless you were talking about the metal skewers. They were boneless butts so I used the skewers to hold the meat together instead of tying with twine.

 

OK, this is from this past weekend.

 

What do you guys think of this?

https://seattle.craigslist.org/tac/hsh/d/beautiful-new-large-budweiser/6274149862.html

Not all that good a deal maybe, but it sure looks cool

 

Quite impressive! But that bacon on those poppers needs some work.

 

mmmmm jalapenos stuffed with goat cheeeeeeese wrapped in bacon is the best snack ever.

 

LOL.

That is actually prosciutto and I had just put them on. Here is what they looked like after an hour or so. I didn't post this picture because the chicken didn't work out. It was chicken thighs stuffed with ham, swiss cheese and dill pickles and wrapped in bacon. Supposed to be like a Cuban sandwich, but the cheese ran out the ends. I will make them again but I will use chicken breasts and slice them so they have a pocket to stuff.

 

I mixed a little BBQ rub in with the cheese. So good. Highly recommended.

 

never thought about that!

 

@bvbull200 Wife and I had a late light lunch, ribs rubbed with pitfaced. I was hungry so I didn't reheat, just ate 'em cold. Most eggsellent!!!! However, we both agreed (she agreed with me?!!) that they weren't spicy at all. So here is question: what do you put in the rub that makes it spicy?

 

The regular has a little bit of cayenne pepper and an habanero seasoning in it. There isn't a ton of either and the habanero seasoning is more of a flavor item than a heat item.

The spicy uses a ghost pepper salt, a bit more cayenne, and some slightly spicier versions of some of the other ingredients (i.e. medium vs mild chili powder).

We're working on a "dust" that is much hotter, but used to put over the top of our rub or any other rub to add heat without deviating from a BBQ flavor the way pure pepper powders can do from time to time. It'll be a little closer to our current flavor profile, but should work well with most any other rub. Baby steps, though. We have some irons in the fire with the current two offerings.

 

Ohh I like that!

 

Heck yeah! In plenty of time for that upcoming cook, too .

 

I usually wrap my ribs in foil and add some crazy diabetic solution but I was to lazy...still passed that bend test though!! White oak smoke is delicious!

 

Yeah melted cheese takes on a life of its own and likes to escape first chance it gets. But bet if you could contain it would have been totally awesome with those chicken thighs!

I haven't had a lot of luck with chicken breast pockets but some do. What I have settled on is to butterfly the breast until your almost at the thickest part and stop. Open it up and finish any cutting that needs to be done being careful not to cut all the way though. Then slit the sides open on a couple of 1 gal. zip lock bags and put the butterflied breast between them. Then use the flat side of a meat mallet to pound them down even thinner starting in the center working my way out to the edges.

Fill with cheese and meat and roll it up as tightly as you can. Then run a strip of bacon length ways to cover the ends. Then spiral wrap or weave wrap bacon in the other direction the full length.



Now that I look at that picture I do remember the 3 with rub were much better than the 2 without. Pitfaced BBQ rub of course.



You can really stuff them with cheese then. In this case I did Chicken Cordon Blu with ham and Swiss. And bacon wrapped onion rings as a side. Good luck!

 

U told us now u gotta kill us