Food Smokers and Smoking Tips/Tricks/Techniques

Good score, OK Joe’s are good quality. Listen to @WBF610 , he know of which he speaks.

 

JEALOUS! Great score I have never seen a Brownie in real life.

About that animal fat vs. vegetable fats.

Well first french fries cooked in beef tallow. Any of us that ate at McDonalds in the 70's and 80's knew they had the best french fries ever made. And hot coffee back then too LOL. A businessman who was a millionaire by the name of Phil Sokolof made it his mission in life to make McDonalds heart healthy. Or what they thought was at the time. In 1990 he got his wish after taking ads against McD's and they switched from beef tallow to vegetable oil. Sokolof - Wiki If your into podcasts there a 30 min. one out there that goes into more detail. McDonalds broke my heart. He was a businessman not a Doctor. Unbelievable.

The largest diet-heart animal vs. vegetable coronary disease clinical trial was done in Mn. from 1968-1973 with the largest number of participants ever conducted. And in the most controlled environment. The data was never published. It was discovered less than 2 years ago when the son of the study coordinator, a coronary doctor at Mayo Clinic, drove up to the Cities to the home he grew up in and went looking for his fathers work and found them in the basement. MML (Mayo Medical Labs) also has a good article about it published last year. There is a link at the end of the article to a podcast about that also. Turns out there is likely a good chance animal fats are much better for you than vegetable fats. But sounds like most in here already know that. Damn near common sense IMO.

My first wrapped and sauced ribs turned out OK today, pleased. Didn't see much difference from my normal dry ribs which I think disappointed my sons but made me happy. Went 6.5 hours with a 2 hour wrap. Late start rain and sleet this morning and didn't get on until 1. 6-8 inches of snow tomorrow through Tuesday after ice and sleet. Oh joy. But there are a few ribs left over. At least right now, not sure when I get up in the morning.

 

Congrats! My first grill was a slightly newer version of the same thing. Neighbor gave it to me as he was moving out (we were newlyweds with no worldly possessions or income to speak of) and it was my first grill. I used it for another 15 years before one of the leg mounts finally gave out and we had to let it go.

Cooked our second meal on the Pit Boss. Tonight we had tri-tip:

Basic GSOP rub, cooked low. Char marks were from a reverse sear (my first attempt, ever) on a griddle on the stove. Not sure how much that added to the flavor, or didn't. Tasty.

 

Thanks. I’m still learning though, and am glad to help where I can.

 

For some reason my alerts say you quoted me on this post

Guess it's just rubbing it in my face that @itzyoboipaul got an awesome deal

 

It ended up with a quote of yours in the post somehow, I edited it right after posting. Your good.

 

Ah. I always hit the multi quote button and it saves it next time I quote. But still, great score on that Weber for Paul!

 

Hello Smokers. I enjoy the heck outta smoking and am now on the hunt to replace both my gasser and charcoal smokers that both gave out recently.

Here’s the last bit of goodnes that came off my little Cobb grill...



Sausage Cheese and a Boston Butt. That whole smoke was done using 10 briquettes. The little Cobbs are amazing. Won’t do if your cooking for a crowd tho.

My Tip... Rub meat and reserve about half the dry rub. Use a vinegar base sauce that is very thin, like water, to mop baste during smoke. Hit the butt or shoulder with the sauce, then a sprinkling of rub at least once every hour. That builds up an incredible bark and layers the smoke flavor in with the sauce and rub.

 

Looks great,but FYI... tri tip grain runs in two directions. Best to cut in half at the shallow of the boomerang and switch slicing direction. Maybe you already know that and said f it

 

Nope! All new to me. Thanks for the tip!

 

Thanks man. Got lucky!

 

That's a pretty good price, I prefer getting the untrimmed and doing my own knife work.

 

https://m.youtube.com/watch?v=gmxHmuV4vTU

 

Hot damn, those are some good looking beef ribs. I've done the Swine vs. Bovine rib challenge a few times - them piggies never stand a chance!

I can't quite say it's all we use for fries, but we do it fairly often. I have a big jug of peanut oil, which I find to be a worthy alternative, but beef tallow is the bee's knees with regards to french fries.

If you or anyone else listens to podcasts, Malcolm Gladwell's podcast, 'Revisionist History', did one discussing McDonald's shift from beef tallow to whatever oil they use now - Season 2, Episode 9 if you're interested. It was part of a broader shift nationwide, McD's was just the biggest player at the time. The driving force behind it is pretty interesting. There was a notable figure (I forget his name ) that suffered from a heart-attack or other cardiac episode. He was convinced that saturated fat was the culprit and started this campaign against the use of beef tallow for frying things like french fries. The science was bad, but it caught on and, amidst pressure from the consumer, pretty much everyone stopped using beef tallow and it became "known" that vegetable oil was better for you. Turns out that wasn't the case, either.

Long digression, but interesting how much was shaped off of one incorrect assumption.

Looks a little too clean. Time to get that bad boy smokey and greasy!

 

No cooking today (did bratwurst Friday night, though!), but some BBQ related activities.

I started building a Pitfaced BBQ drum smoker for a guy. I got most of the hardware on, but still need a u-bolt, bolts for the diffuser, thermometer, and ball-valve. Okay, I got some of the hardware on

Daughter was there for support. She had just taken her goggles off, but was 8' away on the guard side. We were careful .


Golf ball in place of the ball-valve . The flat-lid is just a place holder. This is getting a domed top to accommodate two racks.



Put a new thermometer in my Weber lid. This still doesn't read grate level, like would be ideal, but the stem is a little longer and I'm comfortable with the accuracy of these thermos.




Then, for a shameless plug on here, I took the old Pitfaced BBQ logo/info off and put on a newer, bigger one .

 

Just a lil Filet...

 

OK I ordered a pouch of Pitfaced BBQ. I'm ready to try it out.

 

Appreciate the info! I did a decent amount of reading before I bought it. Already have the dryer vent piece to install and im waiting on some high temp tape to seal the edges of the doors on the smoker side. I’m waiting to install those before I get it seasoned. Leaving for vaca this week so after I get back it’ll be first on my list of things to do

 

Enjoy your vacay.

 

Much appreciated!

It ought to ship out tomorrow or Wednesday!

I'm looking forward to hearing your thoughts on it.