Food Smokers and Smoking Tips/Tricks/Techniques

Social media for your pit monitor? That just sounds ridiculous to me. Then again I’m not into social media at all.

 

My favorite right now is salt, pepper, and granulated garlic, smoked with pecan till it hit’s 125, sear, rest for 10 min then slice.

Also, make sure you slice against the grain, the white lines are the general grain direction, so just slice at a 90 to the white lines and your golden!

 

When I cook steak for just me it is almost always capsteak or ribeye, and seldom have any leftovers to deal with. But my son likes sirloin and well done, so I always seem to have some on hand. And will cook some extra sirloin even if it is just me. As long as the grill is going why not?

Can heat it up, slice thin cold with crackers and cheese, slice and frying pan, etc. But this time of year I do like my soups. Grilled steak cut up in small pieces will impart a grilled flavor to the whole pot of soup. Not for everyone but I sure as hell like it beats any soup in a can.

Potatoes, beef broth made with beef base, carrots, onions, garlic, steak, peas, corn, celery, natures seasoning, what ever floats your boat. And happens to be in the fridge or pantry.



Breakfast. Time to start warming up some ribs for lunch now.

 

Tonight is going to be armadillo eggs, bacon wrapped chicken, mac'n'cheese for dinner. Didn't make SB Sunday so doing it today.

 

all that sounds so good right now (and always does, I'm just super hungry right now).

 

Ya I made the mistake of coming here while hungry lol

 

If u crisp em up in the oven or grill for about 10 min at 400* after u nuke em you’ll never know the difference lol

 

Thanks! I know my next two upgrades.

 

That sounds perfect. Basically all comes down to "treat it like a big freakin' steak, reverse seared". Exactly what I'm after.

How long does this typically take per pound, knowing that IT is king...

 

This, too, sounds like a plan- especially as it's supposed to get cold again this weekend. I have a couple cups of beef broth left over from the NY Rib Roast, that isn't going to be used anywhere else. I'm thinking it ought to make a nice start to a soup stock.

 

Well the wife made carnitas (in the crockpot. Without searing first. Hey, look at me- does she look like a bad cook? ) so that's for dinner this evening. I'm thinking I'll spoon a little of the rice and meat onto a flour tortilla and have a couple of those with a nice Coors Light or three.

 

sounds good!

 

Not that long, most of mine have been in the 2.5lb range and only took about 45-60min at like 250 before they hit an IT of 125.

 

Oh they are. Woman does some amazing stuff with clearance-priced meat. I think she paid $4 for the whole darn pork loin.

And again, I'm a fat kid, but don't have patience for bad chow. Let's just say it's hard to be on a diet when she cooks.

 

My wifes a good cook but sadly for my waistline (I'm not fat I'm FLUFFY) she's a great baker. I cook more often than she does but when she does cook it's always good, well except the one time she made gumbo and it had her make up a batch of spices and she thought it was ALL supposed to go in the gumbo.

 

luckily my wife is a good cook also, but she doesnt bake much...otherwise I prob would be more of a round shape. I really dont want to become morbidly obese. I also like cooking, so I just have to take it easy and not eat everything at once...

 

I just tell people I'm in shape. I mean round is a shape after all.

I just need to work out more again. I don't have a problem with sweets, my problem is taters/rice/bread all the yummy stuff.

 

If I'm ever a zombie, I'll be going "CARRRRRRRRRRBS.....CAAAAAAAAARRRRBBBBBSSSSS....."

 

Round people need loving also.

 

I do the same kind of thing. When I do a standing rib roast for example (rarely since they are expensive) in the smoker i save the bones, or anything else with bones for that matter. I use that in the pressure cooker with broth to make stock.

When I do a London broil, chuck roast, brisket, etc. I keep any meat trimmings or left overs in the freezer until I make a soup or stew. This usually ends up in a hearty beef and lentil stew, or a chili, that then the finished product goes in single serving containers into the freezer to become lunches in the thermos or dinners on nights when the wife and kid are occupied (neither care for soups or stews).

Sometimes I smoke or grill meats just for this. My local grocery store often has 50% off meats because their sell by date is tomorrow. Fine by me! As long as they look good, and they almost always do, and they are a cut we like I buy them. That goes right into the freezer and either becomes a dinner later or ends up filling out a smoker run to later become stew, soup, sammich slices, whatever.

I love the natural smokey flavor this imparts in the stew or chili.

So the only thing I find objectionable in this post is that anyone would eat well done steak! (my wife does too though)