Food Smokers and Smoking Tips/Tricks/Techniques

I just plugged them in without looking. Mine was pretty full from the box.

While on charge, neither will turn off.

 

Salt enhances flavor.

 

My girlfriend will kill me if I buy more shit! Thank you though

 

Looks like a USB-C connector, it goes either way!

 

Needs a little salt...TOO much is also a no-no...

 

If anyone else wants a 50% off $75 for the inkbird PM me

I was given one from the bbq forum but I was able to use the other code that @WBF610 posted a few days ago

 

Nah I think you should put it in your signature. It is your sig after all. Now those rotating ones that come from some fruity website, erh not so much

Hell we all have issues. Especially those of us that still cook on a 70's Jenn Air

I ALWAYS salt brine my steaks don't care what cut or grade they are. I have a 1 lb. jar of Morton course Kosher salt that sits on the counter I use it so much I don't even put it away. I heavily coat each side of the steaks and leave on the counter to come up to room temperature. Sitting on an aluminum foil covered microwave platter. The rate is an hour per inch, but I never go beyond an hour and a half sitting out. I want the meat to come up to room temperature before I grill it.

If you use Prime grade meat, dry brine it, and it is a good cut of meat you don't need to reverse sear it either . Feel like the kid talking about the Emperors New Clothes but don't really give a damn, I can't tell the difference with good cuts of meat. But hey if someone else can then stick with what works for YOU. Sear and slide works for me.

Eaten enough steaks in my life I like some zing to them and often use Montreal steak seasoning. But after the sear. Kind of hard to do that when you do the slide and then sear, burnt seasonings don't taste so great.

And there is nothing wrong with marinades while I am on a roll LOL. You have acid marinades- think chicken fried steak with gravy, they are marinated in buttermilk.

If I am going to marinade a choice cut of meat I will use the old fashioned 70's-80's marinade I still like the taste of

$23 Adolph Original Meat Tenderizing Marinade, 1-Ounce (Pack of 8)

Adolf's marinade on occasion and have that link because it was in my Amazon order history. Hard to find locally though. Do your meat the way that pleases you LOL. In my grumpy biased old man opinion of course

 

I told my wife that when we remodel the kitchen that's the one appliance we aren't swapping

 

Seriously great job, my man.

 

Found this at Costco today.



Of course I picked up a couple.

Not to wear my heart on my sleeve in a public forum like this, but I did some meat and whiskey shopping today as a bit of an odd coping mechanism. A little before 10:00 a.m. this morning, my grandfather (on my dad's side) passed away. He was older and had put a lot of hard miles on that tough, stubborn frame of his, but he still seemed like a guy that would live forever. Navy veteran that proudly served in WWII and returned to work for the state from a small town in Wisconsin. It's relevant to this thread because he was the first grillmaster I ever knew and the genesis of grilling in my family - an art my dad learned and mastered as well. He always had Weber kettles - was never unfaithful to them - and taught me how to cook a steak and how to tell when a brat was done by squeezing it with your fingers. It took years for me to develop those Weber calluses, by I got there .

He cared so damn much about my BBQ ventures. I mean, REALLY cared. "You're gonna make it big time, I tell ya!" he'd told me countless times. At any rate, the heart has been a little heavy today, but I bought some briskets, prepped another for tomorrow, got some Seagram's 7 (his libation of choice in his hayday), and I'm going to grill steaks with my dad tonight on a Weber kettle. I think we'll be just fine.

It might sound a little cheesy, but this hobby we all discuss in this thread really is something that can leave a legacy. A good cook is the orchestrator of memorable conversations around the fire and lasting fellowship around the table. It's worth taking a step back and remembering that every once in a while.

Here is a picture from a few years back. It's the last time I grilled with grandpa. Yes, that is a Weber in the garage to get out of the bitter Wisconsin cold - he was a stubborn old fart .



Here's a picture from the first time he had some of my BBQ. I made a brisket. It was still on the front side of my learning curve, but it was good. He'd rarely eaten BBQ like that and almost fell out of his chair in excitement. That reaction sticks with me for sure.

 

Sorry for your loss bvbull. It sounds like your grandpa was a heck of a good man and I admire the close relationship you obviously had with him. Cherish the memories. Now smoke that brisket and impress him as he looks down.

 

I shall have a glass of bourbon in his honor tonight. Sorry for your loss bud.

 

SO sorry for your loss bvbull. Seagram's 7 and brisket are a fitting tribute!

 

I never see wagyu brisket at my Costco. Going to check tomorrow


Got all crazy when I saw wagyu brisket. Didn’t see the second part of your post. Sorry for your loss. rip

 

Sorry for your loss, gone but not forgotten. Cheers

 

I tried it too, not a fan. To each his own.

 

Don't have a wife any more and for the last 10 years the ladies I have dated have been confused by it. Next... Yeah I do need to update the kitchen but it stays!

I remember well when both of my grandfathers passed, it crushed me hard both times. Yours would have as well, I do know the feelings and trying not to let the emotions through. Fuck it, honestly have tears in my eyes right now. Ain't a damn thing wrong with stubborn old farts damn it! You already know that though. I am glad you were blessed with him. And me with mine. Eventually you will be him, carry it forward. Wished I could have met him. Really I do and think he had a great family, that came from the greatest generation.

I am not stubborn though. Monday got another half foot of snow then up until last night it was 30 below zero with windchills almost 60 below. Hell it is now in the teens above zero, didn't even zip the jacket up put a hat on or put gloves on shoveling a path to the grill. The gasser. Almost tempted to use charcoal but that can wait until tomorrow.



My helper is slacking on the job even though I found some of his toys under the snow.



Fair winds and following seas to your grandfather. And God Bless both of you.

 

My condolences. Your success In BBQ makes your grandfather proud. Of that I am sure.