Food Smokers and Smoking Tips/Tricks/Techniques

That STŌK stuff is very well built. That’s what we use for cooks at work.

 

one of the pictures on the Amazon page...



haha. No more unhappy, just roast up a huge joint.

 

I've learned a lot about this sort of stuff, lately, as you can imagine. If it is an FDA approved product, the only thing that isn't fully disclosed in the ingredients are items that fall under the term "spices", which is anything on this list, though "natural flavoring" and "artificial flavoring" can be an umbrella statement as well. The full list of ingredients for our rub is something like 14 items long, but the FDA approved list will show something like 5 because so many fall under the "spices" category. It isn't intended to be misleading or especially secretive, as the key still lies in the ratios, it just makes the list tidy while still conveying enough important information.

I don't know much about gluten or what folks with celiac disease have to go through, but I don't think that any of the ingredients that fall under the umbrella of "spices" contain gluten. Someone please correct me if I'm wrong, though.

And, if I'm understanding you correctly, we shouldn't put "gluten free" on our label?!?!

 

You're correct that spices do not contain gluten. Thanks for all the insight on the FDA stuff.

And I would still buy your rub even if you put that on the label

 

No worse than when I tell people I'm smoking fatties all weekend .

 

What’s for lunch today? Anything worth talking about...

 

"It keeps you coming back for more"

 

Oh. I thought maybe it meant it'll come back to haunt you about 3 hours later.

 

What chain were you referring to, Jacks?

 

It's a company called Ain't Life Grand. They have two chains. Mugshots and Glorybound Gyro company.

 

Some local places in MS...Arby’s, Mug Shots, Berry’s Seafood, Outback, Jerry’s Fish house, Frisco Deli, Mama Hamil’s I’m sure there’s more.

 

I had enough leftover pull pork from Saturday night to give me two burger bun sandwiches Sunday through Wednesday this week. Today was just a normal turkey sandwich ... Not quite the same.

 

First time trying this tri tip. Didn’t have much time so I used the MES and seared it on a cast iron pan

 

Looks good. I have never had tri tip unfortunatley....

 

I think it’s a California thing. But I don’t know. I’ve heard a lot about it in the weber forum. Saw it at the grocery store and decided to try it. Not bad

 

So is it suppose to be eating like medium rare like a steak or smoked like a brisket. I swear I've seen it cooked in multiple ways...

 

That’s a weird shape for tri tip, usually shaped like a boomerang. I smoke them at 250 for 45 minutes then lower the grate over coals and sear both sides until 125 IT. Tent with foil and let rest for 15 minutes. Slice against grain (2 directions on these) and chow down. Great on crostini with pico de gallo on top.

 

Forgot to take a pic during cutting of bend/pull. Uniform smoke ring all the way around. Pulled/bent perfect like a champion brisket. Surprised myself since it was a hot/fast brisket running 275-350 whole time.

 

Not really challenging you on any level, I’m not even a beef anything kinda guy. But 225 IT, sounds a lot like shoe leather on any cut/type of meat? Help me out here?