Food Smokers and Smoking Tips/Tricks/Techniques

National what day?

Sounds like an excellent excuse to throw a couple of ribeyes on the Traeger! We did a bit of Worcestershire - just a coating rubbed in - and Montreal Steak seasoning for nostalgia. Maybe I’ll remember to take pics...

I had to Google that because I’ve never heard of it, but the explanation for that is apparently that the butcher typically saves it for himself because it’s the best damn bovine meat in the world. I’m VERY excited for you!

 

And because there is only one per animal.

 

You lucky dog! Most inside skirt steaks go to Japan, been looking for an inside forever, but also pleased with the outside skirt steaks I have done. They are a bit thicker than an outside skirt but still pretty thin. If I ever get my hands on one I will do it like the outside skirt sear the hell out of it on the coals then double wrap and let it rest for 15 minutes. But if it was thick enough to take a probe then I might do a reverse sear or sear and slide.

Typical weekend food wise, except not freezing my ass off while grilling. Although did turn the heat on in the house twice this weekend. Last night ate the largest ribeye capsteak in my life. Looking forward to more of these.



Wings tonight, on third turn of the lid on the new red kettle almost done.



They were from the main grocery store chain in town. Ate hundreds of wings from there over the years. My sons and I all agreed that they are not near as good quality meat as Costco wings. Still good but we are spoiled now. Costco for the win again.

 

He might be right! I'd like to see our resident King of the Capsteak, @Cold Iron , get his hands on one to see what he thinks. This one was USDA Choice and the capsteaks that I get are USDA Prime, but this hanger still might get the nod.

Pizza looks really good! I kind of gave up looking for the hanger, then happened across about 4-5 of them at Central Market (an upscale HEB, basically). I should have bought them all!

I had heard that about them, too. I see why butchers like them. Not that I'm doing any favors towards this end, but I hope the hanger remains a bit of a secret so the price doesn't skyrocket. Needs to be just known enough to be available, but unpopular enough to be affordable .

Only one per cattle and apparently the muscle is totally unnecessary and, thus, does absolutely no work, whatsoever.

First, great looking wings and exactly what I've come to expect from your capsteaks .

This was definitely thick enough to probe and do a reverse sear on, so that's the method I went with. I'll leave the results and details to the below .


Here are the cuts. This was around 2.5 lbs total and they were pretty even in terms of weight. You can see the direction of the grain lends itself to naturally cutting against it.



First stage was off the heat in the kettle. Standard SPOG seasoning. Oak lump charcoal for heat with a little peach wood added:



At about 115* internal, they were pulled from the heat and left to sit a bit while the chimney starter got really hot. I loaded it with coals that were already going, so it wasn't a long wait. Then the hangers hit the high heat:


The lump didn't get quite as hot as I wanted, so not a full on crust, but still pretty sexy. Sliced on the cutting board:


Plated:


As inspired by @azhiaziam , I added steamed artichoke as well :


That hanger steak is the bomb. It was only $12.99/lb at a store that kind of overcharges for meat anyways. Much cheaper than your typical ribeye/strip/t-bone cuts and better than each. Well, better than a standard ribeye. Ribeye capsteak and a sufficiently thick tomahawk are up there as well. Need to cook more hanger to see where it falls, but this was a great intro!

 

Caribbean jerk rubbed chicken thighs. I forgot I had this seasoning, so I had to use it again to finish off the pineapple.

 

My 50th Bday is coming up, having a BBQ at the house. My GF asked what I wanted; Weber 26"! Should be here in a week or so.

 

Steaks were pretty good. Happy Traeger day!



I thought about cropping out my wife’s contribution to the meal, but I wanted to see if anyone else has encountered this.

Today I went out and got steaks for my wife so that we could have a nice meal for Mother’s Day. When I started cooking, I told her they would be ready in an hour and asked her to come up with a couple of sides. Her answer to my expensive meat and an hour of prep, cook, and rest time? Pasta Roni and a Caesar Salad out of a bag.

Why do I bother?

 

damn i need to find those. nice cook bud

 

hmm i think this week is in need of some chicken wings for sure.

 

I feel your pain, I sure do.

 

Glad I came across this forum. Good stuff.

I’m looking to purchase a propane infrared grill to replace my propane grill. I read reviews on the CharGrill brand, seems those tend to rust relatively quick and often. The reviews on the nexgrill brand state they cook poorly.

Can anybody recommend an infared propane grill?

 

Went to my friends for dinner last night, our guests backed out due to their kids being sick. Had some awesome rib's (he used @bvbull200 PF rub and now loves it) , twice baked potatoes, potato salad. Great meal and company. Tonight I'm going to smoke up some wings I picked up from Sam's, what I was going to do yesterday but got moved to today. Looking forward to those.

 

No doubt about that. Love me some smoked wings too.

 

Timing looks good to me

 

Can't go wrong with Weber IMO.

 

Beef ribs and baked beans from Saturday. First time using the new thermometer, other than just the lid one, and what a difference. I struggled to get the temperature down for the first hour but dialed it in towards the end. Pretty happy with how they turned out but lots to still learn about the kettle.

 

I don't know why I torture myself and look at the fb classifieds. There is a nearly new WSM 22.5 for $200. These things never pop up in my area.

 

Mother's Day Brisket was a success. Even went with some burnt ends with the point!

Later.

 

Mind sharing cook info like temps, time, wood etc? That thing looks perfect.

 

Smoked Wings where a winner winner chicken dinner. Did some with just seasoning salt and the rest with meat massage from @bvbull200. Wife and daughter tore them up. Daughter asked for more and both myself and wife went back for seconds. Did the long process, did them on about a 180 smoke for a little over an hour then up to about 350 for 45 minutes. Some of the best I've had/done.