Food Smokers and Smoking Tips/Tricks/Techniques

Didn’t you get an acorn?

 

Solid is an understatement, Outstanding job!

Weber makes at least 2 rib racks. The

$30 Weber Original Rib And Roast Holder, Steel, Large

6469 rib and roast rack is just a little too large for an 18". But by removing one end of it it will fit on an 18" I should just take the other side off too



The right one (IMO) is what nDub has the

$20 Weber Original Rib Rack For Grilling, Small

6605 rack. Makes life a whole lot easier, he is a smart man.

I've been up for a couple hours trying to get the motivation to get started also. More coffee... And want to wait for the morning pills to kick in before I shovel snow but at this point just an excuse. Couple more hours get a break in the snow finally. The table was bare when I went to bed last night.



But it is a dry heat snow

 

It's like 70 here right now I feel a little guilty lol. But it is raining on and off, so at least I have that to deal with. Gonna have to put the canopy up.

 

Also someone got into the bed of my truck and took my compressor and a couple hoses (work stuff). That's one lucky MFer, I hope he appreciates that.

 

Thanks! Like the others said. One gallon zip lock. I use my fingers to get it mostly even and then go over it with a rolling pin. For the bacon weave, that's just freehand. Practice makes perfect, so eat more bacon!

 

3 lb chuck roast on the smoker for a few hours, then finish in the crock for pulled beef sandwiches for dinner.

 

Better stock up on charcoal

 

Im going to end up leaving 5 bags of charcoal here when we move...

 

Nice. I only have two, I’m jealous.

 

Cook now, freeze, reheat for all those helping you move. That’s my plan anyway in a few months.

 

@scottalot makes the suppliers look like they have no stock.

 

I got a bunch of game meat i need to save...

 

I pulled a Zach and peaked at :45 mins.

 

About 3 hours in.

 

I’m in!!

 

The only thing better than fattys are fattys with over easy eggs on top.

 

Omg

 

In other news... my son got up in the A.M's!!!!! And helped me get the 10x10 up....bone dry

 

OK Y'all... I've been toying around with something new and finally got it down a bit and managed to get some decent photos...

May I present:

Texas Pretzels (Pork Belly Pretzels) with homemade Queso and Jalapeno Ranch Dip.

Linked to IG post by @bvbull200 and Pitfaced BBQ (share the IG post if you have IG please and thank you!)

































These are pretty simple to make. Get the belly really cold, partially frozen, to make easier to slice. Slice about 3/8" thick and then cut the "bacon Strip" in half or thirds. Toss in binder. I used wooster sauce. Toss in Pitfaced On Point Rub (or another rub of choice). Twist onto wire rack for easier movement. Smoked at 265* for 2.5 hours til they looked nice and rendered and crisp. they wound up about 195-200 IT. Serve with Queso at a minimum. I mean, come on... Pretzels and cheese?! Therefore Texas Pretzels and Queso! The Jalapeno Ranch Dip is a Chuy's copy cat recipe. Highly recommended.


These are an awesome app or meal to make and have a great presentation if I do say so myself! If you have a strip with too much fat they will curl up and lose shape but they do hold their own and no toothpicks or "glue" needed. just twist and smoke.

Cheers Y'all!