Food Smokers and Smoking Tips/Tricks/Techniques

Haven’t smoked in a week or so, thought I’d throw something on this evening while I was doing a batch of jerky. Nothing major, just a bunch of boneless thighs and a couple cans of spam for breakfast next week.

 

Very nice Jeff. You obviously have good taste after I saw this and your beautiful FJ Friday evening! I am trying to buy my first smoker and @Bigdaddy4760 pointed me over here to get some info. I may hit you up some time to get some tips since we live pretty close by one another.

 

Tri tip is on.

also I really like my kettle.

 

Reverse sear ribeye using the pit boss pellet

 

@Austinguy I got plenty of your traditional weber kettles but also added my first pellet smoker last year

Lowe’s had a sale and I got the pit boss 820pro. It was on sale for $350 from $399 plus 10% off coupon. The pitboss has the searing plate that slides for direct cooking. 5yr warranty and their customer service is pretty good. They’ve sent me grate replacements and it was pretty painless. Now two of my buddies here also got ther pitboss. My cousin has the rec Tec rt700. Awesome pellet if you have the funds.

I actually just used it earlier and made some reverse sear ribeye (check my reply above)

 

After photo


a little late. Turned out well. Really enjoy mesquite.

 

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-smoked tritip
-smoked salmon dip
-smoked spam w/orange

 

Spicy chicken sammies using thighs, spicy mayo , pickles on sweet Hawaiian toasted buns
Scratch Mac and cheese with toasted panko topping




Got to get in here before @bvbull200 breaks this thread!

 

I got my spicy chicken this past Friday. Finally. Not gonna lie. It was pretty good

 

You rang?!!? I had to get my pictures in order .

Look delicious! I love the homemade chicken sandwich idea - especially with all of the buzz Popeye's is getting right now. Bet those sandwiches are 10 times what them bozos are beating each other up over at Popeye's right now .

 

I prefer the Chick-fil-a sammich myself. Also prefer their waffle fries.

 

They’ll never get a dime of my money.

 

You mean actually shooting and stabbing each other, right?

 

Can I ask why? They are a great company with some great food and the BEST customer service out there hands down.

 

Glad to see you made it out without bullet holes. It’s deep fried chicken, I don’t understand why people are getting hurt over it.

 

Mega pic dump time. I've been wanting to make a mega-burger for a while and finally got the time and energy to do so. The basic idea was to take a loaf of bread otherwise baked for a bread-bowl, turn it in to a bun, then make a burger to fit it. With that, here goes nothing!

Started with ground certified angus beef. I bought 6 lbs, but only needed 4. Mixed with two eggs and Pitfaced BBQ On Point rub, then formed in to two pie pans. One had a lip built up around it. This was the "stuffing" side.



The stuffed side got some sharp cheddar:



Then some caramelized onions that had been refrigerated:



Then some colby jack cheese:



Then some swiss cheese:



Then the top was added and the whole thing was sealed up. Dos Equis bottle for size reference.



After the plate was zeroed out, this is the resulting weight of the burger. 4 lbs of meat and over 1 lb of other "stuff". It was wrapped in plastic wrap, then went in the fridge for about 5 hours to set up.




In to the stick burner it went. This was my first time firing up the new-to-me offset. I know that, somewhere, @Bigdaddy4760 was brimming with pride.

I put it in a pre-heated cast-iron to start to help hold the form.



After a long while, I got ballsy and tried to work this thing with the spatulas (I need a pizza peel next time for this) and give it a little sear on the firebox side:



Fries and bacon were done at various times as well:





Brought it inside to put more colby jack and swiss on top (put it in a warm oven to melt). It held nicely!



This loaf of bread, for reference, was 1.25 lbs itself! I brushed on some melted butter and toasted it lightly:



Mayo, lettuce, a tomatoes:




The burger, complete with melted cheese, bacon, and 3 fried eggs goes on top.



And served! That is an 8" chef's knife in there!



Knife removed and plate zeroed out, this is what the final weight came in at.



Then the real money shot:



All that cheesy goodness:




This was a lot of work and cost more than a brisket, but it was damn worth it. It was just my wife, my two kids (6 & 3), and myself - we barely put a dent in it. It could have fed 6+ adults no problem. Probably 8. I have some primo ground meat courtesy of @Misplaced Nebraskan , that I might have to use for round 2 of this bad boy. I'll invite some extra hungry mouths the next time.

Now, I just need to come up with a name for it.

 

I don’t like overly hyped fried chicken. I’d argue “great food”. It’s greasy fried chicken with salt, or rubberized “grilled” chicken breast that represents the finest in MRE technology. Profit>quality that continues to slip further down the Chipotle slope with each passing location. The worst part is, the cult-like following that won’t shut the hell up about it. It’s like the Game of Thrones for fast food. I can’t wait for them to go down the Krispy Kreme hole of “GTFO of my town already.”

“Great company” is easily up for debate depending on your personal beliefs, but let’s avoid that discussion.

 

Sounds like someone has a lot of hate for a company. I don’t have a cult following of anyone. I like the chick sandwich and chicken biscuit. Been decent quality the times I’ve been there. Outside of that can take or leave pretty much any fast food or restaurant out there.