Food Smokers and Smoking Tips/Tricks/Techniques

Came out good. Thanks for the recipe @Cold Iron

I added a few shots of bourbon to the glaze

 

Where did you get the seasoning from? If Hattie Bs sell it at there store I might have to stop by this week when we go to Nashville. Looks great.

 

I texted @Bigdaddy4760 and @Misplaced Nebraskan already and told them, this might be the best prime rib in Texas tonight. Holy cow, it turned out PERFECT. A light dusting of On Point while it cooked, but I held some back for after the sear so I didn't scorch it all. The finishing dusting came less than a minute after I pulled. The crust was incredible and the flavor just below the surface was great. The rest was pure beef flavor. Outstanding. Even the edges were still right at medium rare.

 

Looks so good. I got to repeat this tomorrow

 

I ordered a couple turkeys from them on Thanksgiving and this is the leftover seasoning and oil. They don't sell this in the restaurants. Somewhere online you can find their recipe that they released.

If you're going to go to Hattie B's, I'd go to the one on Charlotte instead of midtown (19th). Better parking, shorter line, and when you finish you can walk across the street and get a milkshake at another Nashville favorite, Bobby's dairy dip.

 

Looks great! How long was it on?

 

Just shy of 3 hours with the sear.

 

Not bad, do you have a horsey sauce with it?

 

Thanks for the reply, I will definitely check out that location and grab a shake as well.

 

Hot chicken is good and local, but if you have time, go to the gulch and go to Peg Leg Porker. Get the ribs. All of their sides are good.

 

Made scalloped oyster casserole tonight, almost smoked it but was afraid the crackers would take on too much smoke. Ritz crackers, butter lots of butter, cream, Parmesan cheese, scallions and a quart and a half of oysters.



Decadent as hell, plenty left over for tomorrow.

Grilled 3 lbs. of King Crab legs



Fillet Minion wrapped in bacon smoked



Then seared.





I shouldn't need to eat for a week. Hmm pretty sure there are some Christmas cookies around here.

 

Crown roast took way longer than I thought it would. Smoker was set at 225F and total time was about 4 hours. Pulled it at 140F with the probe between the bones.



Rib meat could have been a bit more done but it was quite tasty. Even the kid loved it!

 

Merry Christmas everyone. Ham is on the smoker with apple wood.

 

Good Morning Cooks & Merry Christmas
My pit is breathing smoke this morning.

 

Merry christmas!

 

what you got cooking?

 

Prime rib.

 

Nice! Post some pics!

 

@Pibbles99
Here is a great example