Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, foil wrap and towel wrap, then rest for a couple of hours in a cooler. The brine just seems to take it to another level for me. Oh well. I'm sure it will be fine.

 

I’m It will be great. I’ve also done some apple juice in foil back when I was really worried about it. Was really juicy also.

 

Good Morning Cooks
Have a great weekend

 

GM smokers, .

 

I’ve never tried it with crinkle fries like that but I bet they’re great

We do grilled steak fries all the time tho and they’re awesome. Parboil or microwave whole redskin or Yukon gold spuds (leave skin on) then cut into wedges while trying not to burn yourself lol. Toss with some oil and seasonings and grill til crispy

 

OMG!! You are using a FOOD probe for an AMBIENT probe!!!! You may as well throw that food away.

 

I just take some frozen fries and throw them on a piece of tinfoil that I've oiled slightly and then roll up the edges for stability and throw that on the hot side of the grill... I rotate them around a few times when I'm checking on whatever meat I'm cooking. I usually put them on 10 or 15 minutes before the meat so they're nice and crispy when the meat is done.
Tater tots are better then the fries. I tend to use a regular spoon to flip them over halfway through cooking to get both sides perfect.

You can do a similar thing with eggs for a topper on your burgers, but I tend to use a cup or something to make a fairly decent circle.

 

Well.. this might be me kicked out of the cool kids club here... But I like to play with food and decided that I was going to make Hot Dog Burnt Ends. Yea.. you read that right.

 

Those are good! Wrap them in a piece of tortilla and cheese. Dip them in a hot mustard.

 

Innovator!!

I like it, and will do this for a party this Halloween. Call them “chopped fingers” or something.

 

Let me know if you want the "recipe" haha

 

Butt came out great. Heating it up on an open fire made it even better.

 

Maybe bob for ‘em. Lol

 

Going to try wings out on the Weber tomorrow. Not sure if I should do a center clump and wings around or do the snake method wings in center. Any advice! Also what temp should I be aiming for

 

Damn I’m hungry

 

I have always had good results using the probes, what do you use for ambient temps?

 

Getting the grill ready for steaks and chicken tenders shortly, beans on the cooktop for now

 

Kidney beans? Oh hell no.

 

Mmmmmmmmmmm!