Food Smokers and Smoking Tips/Tricks/Techniques

Thanks my man! more cool stuff awaits your new house !

 

Hey man thanks for the interest!
I have making up some here an there an before I could post them on the site someone claimed them.. So I got 8 more that I need to do final sanding on before I put them up.
I do also take custom requests! Pm me if you have something in mind, I have some really nice inventory lumber an access to some crazy stuff

 

Just pulled from reverse sear and letting it rest. I don’t have a badass cutting board or killer knives...but I’m ready to eat!

 

There’s that banana again.

 

They are so good, enjoy.

 

@dan0mite

2 things:

1. That steak looks effing delicious. That crusty goodness on the outside from the Maillard reaction is excellent. Some people draw pictures with it (grill marks), some get as much of that goodness on the surface as they can. I'm the latter. That steak is right up my alley.

2. If that banana doesn't become a staple item in future food pics, I'm going to be disappointed. I chuckled at the pre-cook pics. I laughed harder than I should have at the last one, though. I expect to see more banana.

 

After reading this line, I had this stuck in my head:

https://youtu.be/9JHhhg9cUjA?t=16s

Nailed it! I love me some prime rib, but I pretty much only have it at Christmas time. I'll be doing on this year again. You got that thing absolutely perfect. No grey ring at the edges at all. Took your time!

What all is yours rubbed with (unless I missed it earlier)? Looks like an herb of some sort in there. Rosemary? Thyme? I'm usually a SPOG smoke 'n sear guy with prime rib, but happy to try something else.

 

1. I’m with you...screw the marks and rotating the meat to get pretty squares/diamonds/lines. Just give me the crust!
2. Damnit...it’s a tiny little plastic banana from my son’s toy box that I thought would be funny next to a big piece of meat like this. I guess I’ll have to keep it on me for future pics and for when people ask me if I’m happy to see them.

 

Thank you sir. I did heavy SPOG with a dash of Italian mix on top. Was happy with the lack of grey ring as well. Did this one all Weber kettle. Just had some leftovers if it a few mins ago

 

@scottalot has you covered

https://www.tacomaworld.com/threads/show-us-your-big-banana.487403/

 

He tried to drag me into that thread a while back...he just likes to compare his banana to others.

 

If you can get your hands on one. Look for the Ken Onion design shun. It will
Definetly complement your set

 

Just made some left over smoked sausage. Diced some peppers and onions, sautéed in olive oil with some garlic, added diced tomatoes and a small can of tomato paste. Added garlic, salt, and cbp. Sliced the sausage on the bias, added it in and let it simmer a while. Toasted some thin sliced artisan Italian bread with olive oil, garlic, cbp, and sea salt. Piled up the sausage on top, and went to town. Was good.

I picked up 10lbs of cheese to smoke this week hopefully. Extra sharp white and yellow cheddar, sharp white and yellow cheddar, and pepper jack. 2lbs each. Store had a special on it today, $1.99 a pound.

 

No pics

Sounds amazing though

 

Nah, forgot to take some.

I’ll take some of the cheese when I do it.

 

Gotta age it!

 

Truth. Usually I do. Second half of that primal is currently wrapped in cheese cloth as we speak...

 

Chipotle-lime on the left and Huli Huli on the right