Food Smokers and Smoking Tips/Tricks/Techniques

Amazing they shipped to Hawaii. Once ordered Queen size head board and they shipped .Ordered some T shirts didn't want to ship .
Enjoy your new smoker

 

I would call that a culotte steak, easy to buy a top sirloin and peel off the culotte yourself and then cut the rest of the sirloin into normal steaks, I cook it much like a tri-tip.

 

i do them all the time. side fire for @1 n1/2 or2 hours and you will think its not workin but give it time. mop with italian dressing, put over coals at end to chrisp skin.

 

fell asleep last nite at6. pulled the pork for the picnic just now. had been up36 hrs.

 

Trim the knuckle, scrape the fatty stuff off the back side of the skin, size them up just so, and smoke away . These have Meat Massage, were smoked around 325* and the skin got a little time in a butter/rub bath.

Well, day after and I'm still happy with the purchase. Maybe should have gone to Lowe's, but I at least got to use some gift card money.

That's old school! Getting my degree from a Texas school, you know that Dell came up plenty in lectures and case studies. I don't recall too much about the original EMC, though. Digging the mug!

 

Haven't heard that term in many years The cap has already been removed from most any top sirloin around here. And much of the rest of the country. What I really want is the Picanha. Where the fat cap is on the sirloin cap (is that recursive?!).



Good luck finding that however. I can't even find sirloin cap around here except Costco and they cut the fat cap off before they even get it in store. So Prime cap works for me, for now. But eventually hope to get the fat cap on, preferably in Prime because it is usually lean. And it is going on a stick over a fire.

 

Hell yeah! Good seeing where all that fine BBQ originates, too. I'll be back down soon enough, but I'm glad that I don't have to drive down to Austin for a 4th straight weekend. On the way back from the wedding last weekend, I told my wife I knew a place we could stop off for BBQ. She said I probably look like more hell than the weekend prior .

That cutting board is in some fine company. You have some really nice cutting boards, even before you get that new one made about the size of a door.

Looking like our logo would be a step up for me and my wife .

 

So last week, I did some ribs as I normally do. Well the wind was howling and I had nowhere to hide from it. So I ran the smoker ( Weber kettle) wide open to hold temp around 250-270. I checked them at 3hrs and everything looked good except they were a little dry. In only a mild panic, I took them inside and used a broiler pan. Filled the tray w/ cider vinegar and a nice ipa. Oven to 300 and about 45min later, the ribs were perfect at 200*. What little fat there was rendered nicely and I was able to save them. Just sharing my story.

Best of luck to all of you smoking today.

 

Stopped at Costco yesterday to get paper towels. Like a moth drawn to a flame they got me again.



There is some old saying about eating breakfast like a King. Yeah I know the rest of it but lets just leave it at that for now.

I almost never have to empty the grease tray on the grill anymore with the grillgrates. It all burns off before it gets that far. And helps the wood chips burn and smoke too. Bacon grease from the sear. Because double bacon wrapped cap steak.



Bacon. Onions and garlic.



Mess of garlic onion flavored bacon grease left over. Might as well put it to good use.



Montreal steak seasoning. And A1 does have a place. On the home fries.



Was out of eggs! So started grocery list for later today. Eggs and ice cream. And see a guy about some ribs.

 

Thanks again for making time to swing by. And yup, just give me a little notice and the que will be ready! And whiskey...

Looking forward to the new cutting board/door .should be having him start it soon. Gonna make it so it inlays into the bar outside for a prep station. Probably 36x20 to 24

 

I'm sure I've purchased full Top Sirloin at Costco, if it's in the cryovac bag it should be the whole thing, they might not put them out, I might have asked. I bet if you go to any grocery store with a decent butcher shop they should have whole top sirloin. Again, probably have to ask.

 

Ya man I use a Traeger. Best advice - Don’t use Traeger pellets!

For ribs, I do 2/2/1 at 225. You can do an extra hour at the beginning on the smoke setting if you want.

Use a standalone thermometer to make sure the temperature is what you want it to be; mine runs way hotter than the built in thermometer says.

 

Hey fellas, it’s been a while since I’ve been around here. Hoping all is well.

Busy life and busy work schedule has hindered my TW and grilling/bbqing/smoking, but I’m back at it today teaching a couple novice coworkers how to slow cook a brisket.

15lb prime Costco brisket they picked up. They didn’t know how to pick a good one, so they bought one that had nearly an inch thick fat cap. Trimmed her up to what you see there plus a little more then SPOG and wrapped for 2 days.

Cooking over kingsgord briquettes and local mesquite wood chunks.

We’ve been maintaining temps over the last couple hours in the PBC between 230-250, which is pretty good for the PBC.

Don’t think they will have the patience to push through the stall, likely will crutch wrap it in brown/pink paper. Should be tasty.

Hope everyone has been doing well!

 

I put this 5.5 lbs slab of beef ribs on about an hour and a half ago. It's been a while, so I've kind of forgotten the timing. Something in the neighborhood of 5 hours sounds about right, though I don't have any agenda for today, so they'll be done when they're done.

 

Curious about the bacon, onions and garlic. Did you just sauté them all together or did you cook the bacon some first? It sounds really good and I’m gonna have to make some soon. Any info you have would be appreciated!

 

Helped some chickens move to the next level today





Well i didn’t do much lol just the slaughtering

 

can tell your kid isnt a city kid...

 

Definitely not lol but she did pretty well in Chicago last week whilst visiting my brother

 

Off topic... what is it about Chicago that makes it so cool? I’ve been to many major cities but there’s just something about Chi town that makes it my favorite. Have never quite put my finger on it. Granted, I’ve never been there in winter, hear it’s brutal.

 

I’m gonna say the friendly down to earth people, more so than any city I’ve spent time in.
And the food scene is awesome