Food Smokers and Smoking Tips/Tricks/Techniques

Blanch the green beans. Wrap them in bundles of 5 or 6 green beans with bacon. Sprinkle with brown sugar. Bake until bacon is cooked. And then refuse to eat green beans and other way again.

 

Also, wife shot down the cajun bird idea.....she wants like a "traditional" bird flavor. But I AM smoking the bird no matter what....so what say y'all?? SPG??

 

S,P, crushed rosemary, thyme, maybe sage.

 

I like steaming them and some broccoli. Crisp up 2-3 pieces of bacon in a pan, remove bacon, save a few tbs of grease. Dice and sauté onions in the grease until clear. Season with SPOG. Throw the beans and broccoli back in with the onions and sauté for minutes. Sprinkle bacon bits over the top and serve hot.

 

Thats a good deal if Im thinking of the same model.

http://www.butterball.com/how-tos/thaw-a-turkey

• Estimate a minimum thawing time of 30 minutes per lb.

 

Brine away, let it thaw in the brine.

 

Disagree Most of the time I am not happy with the pictures I take. Started doing it to add to my logs and then go back now and wonder what the hell did I do there?! I need to keep better track. And your pictures have me getting up off my ass and moving!

I did get to use a lot of my leftovers. Mushroom, onion and bacon topping was on its last day. And so was the twice baked. Shredded a bunch of extra sharp cheddar on top for good measure. Did take me about an hour and a half but was worth it.



Cold enough now this will likely be the last of my reverse sear, time to go back to sear and slide. Unless I want my steak to turn into a frozen hockey puck waiting on the flames to kick back up.

I understand that, and if you have kids or guests that also plays a strong factor into traditional flavor vs. going hot, etc.

Personally I like orange flavor, butter and honey and maple on the skin. But lady friend didn't like the orange one year. One son didn't like the maple. Hell who doesn't like maple syrup?! And some people don't like rosemary. So it is always a balancing act... But just SPG wouldn't get it for me. I have a bay and thyme plants so they go into the brine first if doing wet brine and no one has complained yet. And garlic of course garlic, salt, and pepper.

 

It eill thaw quick once you rinse it and place it in the brine. No worries.

 

Usually they run just over $200.00

 

So, I'm smoking a 3lb pork loin for thanksgiving... anyone have suggestions for a rub or marinade?, or what to use for chips/chunks...ive done a loin twice, looking for different ideas.... thanks all

 

Bacon... I’ve found they dry out fast (>165f) so wrap them in bacon. The bacon fat will help keep it juicy while the smoke works it’s way in. My two cents.

 

I have used both savory and sweet rubs. My wife likes the sweet, I like the savory (just salt, pepper, onion and garlic powder). I normally use the end pieces, but the one pictured below was the center cut. I normally do them at 225 over cherry and apple.

This one was wrapped and put in a cooler to transit to a friends party. Sliced into 1/4" slices to make it go further. It didn't last long after slicing. 145 IT is safe for them with a few minutes rest. I normally go to 150 as my wife is too cautious. With a 10 minute rest, it'll be juicy.

 

I haven't bacon wrapped one yet, but plan to. Are you taking it to 165 internal temp? That's too much.

https://www.fsis.usda.gov/wps/porta...ration/fresh-pork-from-farm-to-table/CT_Index

 

Damn, I may get one and throw it on for turkey day as well, to go with the Ham.

 

Yeah, 165 would be way too much. I actually pull mine at 140 and after a little rest they finish off at 145ish. I do need to try the bacon wrap on one though.

 

Well thank you! Yeah I’ve been cooking to 165f internal...

145f from now on.

I don’t like messing around with pork (or poultry). Beef I’ll eat cold in the middle

 

No problem. It took me a little bit to get used to the 145 thing as well, but you'll be fine. Wife still insists on 150 at least.

 

Screwed up the post, and the edit.