Food Smokers and Smoking Tips/Tricks/Techniques

Burnin some backstrap at the sister in laws

 

Dang that’s lookin good

 

Little reverse sear tri tip coming along

 

So how do I change my profile rig to say:

WSM 22"

It's 5 freaking feet tall! Holds like 4 full turkeys 19 cows and some beans (I don't like beans so i used cows instead)

I will get the controller and still be under $400 for investment - for now I want to learn how it cooks - run times, fuels etc.

Thank you All for the input - is it possible to envy thy self? I think I just did...

 

If you crossed The Shining with a BBQ show...Elevator opens, Mac & Cheese flow out.

Turns out Mac & Cheese are just a couple staff members at the Salt Lick hired for the show...

 

Oh yee, I really need second smaller wood cutting board. This veggie one sucks for a 1 meat cook.

 

Nice Shun.

 

Got a new toy for the kitchen today.



Yes a jaccard works for high end steaks too, not just cheap cuts of meat. After I perforated the cap steak and 2 sirloins I sprinkled kosher salt like normal. Then Chicago Steak Seasoning. Left uncovered in fridge for 3 hours. Then an hour and a half on the counter at room temperature. Then wrapped the cap steak in double layer of bacon.



Sea Scallops cooked in bacon grease and minced garlic, turned out perfect



With butter



Ate all the scallops but have half the steak left over. #Because breakfast. And full.



Will repeat that one, again and again...

I need to stop watching Man, Food and Fire. And Alton Brown. No I don't.

 

ty debating on keeping that collection going, or collecting other makers kitchen cutlery

 

I like medium or rarer...different places have their version of what medium rare is, If a steak is well done its basically overcooked IMO.

 

Personally I like the best of breed approach myself. The best tool for the job. Although still experimenting and that is half the fun. Learning. And I still am.





I don't think there is a wrong approach no matter how you do it.

 

nice collection. a bread knife and or brisket knife. can't decide that and or the maker. anyone got suggestions, i know of miesser, shun and wusthof

 

Tried the 1st of the duck prosciutto this evening. It was really good sliced thin and eaten plain then on a salad. The fat was the star! When cutting it starts to melt and is like silk on the palate. The muscle has a funky cured flavor and is amazing. If I live to see tomorrow the other 1/2 of the 1st breast coupled with some sharp cheese that was smoked several moths ago will be enjoyed while sitting out the sun playing chuckit with the hound.

 

I'm a big fan of of Wusthof. Can never go wrong with German steel.

 

Wow.....what a great spot to grill and relax.

Super view.

You will really enjoy it. It's a very steady smoker. There will be some summer holiday sales on Kingsford charcoal coming very soon, too.

Looks mighty juicy and flavorful.

Nice knife. I baby my Shun's.....only soft wooden boards are used, lol.

Okay......I'm sipping my morning coffee......and drooling looking at these pictures. So much wonderful flavor on that plate !!!

I've forgotten that I have a Jaccard somewhere around here, too. I need to break it out on some ribeyes that I currently have soaking in a wet rub since yesterday.

It works even better when you pierce the steaks after seasoning....seems to help imbed the seasoning somewhat. That, or maybe I'd just had too much beer when I tried it.....now...I've gotta look around and find the thing. It drives me nuts trying to wash it, though.

 

Freed grills are happy grills.

Your kamado came with some really nice grates. I miss the cast iron grates that my Akorn had. The KJ's have stainless which works out just fine.....but when it's steak time I really like the heavier cast iron grates....awesome sear action.

You are going to really enjoy that versatile smoker/grill/pizza oven.

You have some really nice knives. I'll bet you have a special drawer for them that resembles a sword arsenal.




I have a block on the counter with cheap knives that get used by everyone....tossed in the sink.....and the dishwasher.

There is a small drawer with a drawer block that holds my good knives. I've stressed to the family that it's my drawer and my knives. I'll go to guns with anyone who opens that drawer and even thinks about using them.

 

I don't know anything about Messermeister but have experience with the others and a few more.

How a knife feels and fits your hand when you use it is important to me and the first criteria. If you don't like how the point works for your style of cutting I find that I don't use it that much. And all the brands make several levels of knives, from entry to high end and they vary in quality because of that.

Assuming you are talking top of the line Wusthof and Henckles are made in the same town in Germany. There are slight differences but most consider them identical in quality, just personal preferences that matter. About 10 years ago I picked up a full set of Henckle Pro S knives on sale for ~$225 on clearance from the Military Exchange think they were running around $600 at the time. They are my work horse knifes for everyday use. Especially for heavy lifting duty. I still use some Chicago Cutlery knifes also. Both require sharpening on a regular basis but I don't worry about damaging either one.

The Shun and Miyabi knife blades are not as wide as the German knives and for me can handle precision work better. And much finer detail. Miyabi knives are actually owned by Henckle and made with German steel. But made differently than the German knives. They do not chip as easily as the Shun do. Miyabi edges are 9.5-12 degrees and Shun 15° although you can sharpen either one to what ever angle you want. My Miyabi are 10° the Shun 15° and the Pro S 20° The Miyabi are as sharp as scalpels and because of that stay away from bone with them. And the Shun for that matter.

I purchased the Shun carver for brisket and bacon slicing and of course carving. But primarily use it for slicing thin cuts of meat for jerky. I have a much cheaper

$30 Mercer Culinary M13914 Millennia Black Handle, 14", Slicer

Granton Edge slicer that I find myself using for brisket rather than the Shun. But like the Shun better for slicing pork belly. Again personal preference, in large part based on previous experience.

 

I normally do to, but was lazy to grab my 2x2 wood cutting board out only one I have lol. Need another one

 

anything in the pond back there?

 

you are going to have to replenish your kingsford supply