Food Smokers and Smoking Tips/Tricks/Techniques

still looks amazing! DId you put butter on it?

 

Fair point for sure. If it makes you feel any better, you can retire a crock pot as it'll do that function too

And definitely agree with @Kanyon71 that it's that time of year for it. Chili, stew, soups are a cold weather thing for us.

 

This is what I did. Gave my crockpot to a friend so I didn't have to make space for an additional appliance. I just made pork chops and rice for dinner the other night in the IP, using @bvbull200 Pitfaced rub. Super yummy.

 

Same. Although, I've only used my IP once since I traded off the crockpot for it . Been looking up recipes lately though.

 

For the hot sauce makers out there.
https://www.tacomaworld.com/threads/homemade-hot-sauce.572416/

 

Two of my favorites. I tweaked a few things and noted it on the recipes. One thing I didn't add on the pork chops and rice: sear the chops in the IP, take them out then put the Buttrub on them. Sauté onions the the chops go back in. The 1 1/2 chicken broth is cups.

The Korean ribs are best if marinated overnight.

 

In case you were unaware, there is a crockpot thread. https://www.tacomaworld.com/threads...tta-eat-on-the-cheap-crock-pot-thread.500700/

That along with this new hot sauce thread and I think my life is complete.

 

Yep and don't forget the tater tot casserole

 

No butter. Boy is allergic to all milk products. Either way, I don’t like butter on my steaks. I’m not a huge butter guy in general, and with him, it’s easy just to leave it out now. I occasionally make something for me, like biscuits and sausage gravy, that has butter in it obviously.

 

OMG... wifey ask me the other day what would be my next cheat meal. The first thing that popped into my mind was sausage gravy/biscuits. However, where does butter come into play? We “used” to have this for supper three of four weeks a month. I haven’t had it a single time in over a year and a half.

 

Its in the biscuits, and I add a pat or two in the gravy.

 

Craft fair up at work tomorrow - I'm going to try to move a little rub .

I feel like I cook these all the time (I kind of do), but these belly burnt ends are a helluva conduit for our Meat Massage and they're relatively easy to cook, so belly burnt ends it is!



I figure I'll start the smoker just before bed, let it run for a few hours, then drop these puppies on at about 3 a.m..

 

Just mail some of those to me.

 

Pssst....

https://www.tacomaworld.com/threads...q-meat-massage-category.572471/#post-18904027
https://www.tacomaworld.com/threads/tacoma-world-cook-off-open-category.572470/

 

It’s on like donkey Kong.

 

Not sure where the picture of the Lansky was gleaned from but it is not set up properly. The back of the blade should be set in the small notch at the tip of the Lansky so that sharpening angles can be repeated.

I've used a Lansky for decades and I luv them. Easy to use and extremely east to reproduce the same results time after time w/o botching up the blade angle.

 

Well that steak looks great! Biscuits definitely need butter or crisco to be flaky...I dont use butter as a spread with jam, but I will eat a bagel or english muffin plain with a spread of butter.

 

I figured 3 full weekends would give folks some time to put something kickass together.

Looking forward to seeing what everyone comes up with!

 

Now we need some celebrity judges or something.