Food Smokers and Smoking Tips/Tricks/Techniques

Looks freaking awesome

 

Cranberry glazed St. Louis style ribs holiday recipe. Final test batch done. Will be doing 6 racks for Thanksgiving.

 

Not a big cranberry fan, but those look great.

 

Finally! I nailed it on the brisket. I ended up pulling it at 198 and gave it an hour and a half rest.

 

looks legit to me!

 

Looks good

 

Hell yes!

The rest is so important. Looks like one helluva cook. Nicely done!

 

I was just outside and seen some squirrels in the yard, then I thought “What would smoked squirrel taste like?” I used to eat it browned in a skillet, sometimes with squirrel gravy, but now this has me thinking...

 

Told you not to inhale.

 

I’m too old for that shit!

 

mmmmmm I haven’t had any squirrel gravy since I was a kid living up in WV. I’d say smoked squirrel would be delicious!

 

Just don't try and take it down with a .308

 

Two turkey breasts and two pork tender loins ready for the smoker, and no you don't need a kitchen if you have a pellet smoker.

 

like smoked chicken...

 

First turkey in years.



On update:

Yum.

 

I have a bowl full of wings on the brine. Going try out the vortex in the kettle for the first time tonight. I think I'm going to do traditional buffalo for me but the wife can't really do the spicy, need to figure out something different for her.

 

Teriyaki might do the trick.

 

Turkey done, pork in (lower temp) . Chancho going nuts with smell. Me? Soon not to be hungry! Both breasts dry rubbed. All the spices are God only knows where, so I found what I could find. One semi-cajun rubbed, other semi-mex rubbed. Brought them up to 160°F with apple wood pellets and wet pan. Seem pretty juicy at this point..............

 

I feel like you can’t go wrong with good ol bbq wings. Unless of course she doesn’t like bbq sauce, then you can go wrong lol