Food Smokers and Smoking Tips/Tricks/Techniques

Done in a weber kettle

 

Looks like perfection !

 

The in laws bought me a pizza attachment for my GMG and tried it out for the first time tonight for dinner. Turned out pretty good but will be tweaking a couple things for the next go around.

 

I wish we had heb up here too but that’s just Texas brisket. I’ve never been a big red meat guy so never was drawn to brisket like the rest. Sausages and chickens are my usual. I want to do a duck soon. Maybe some rabbit.

 

Just pulled the first one after a few hours rest.

 

Gonna make some brisket tacos too

 

Pour some bean juice in the mac

 

Just started pulling the second butt, I’m now thinking of selling off my pooper, it just doesn’t produce a smoke ring or any smoke flavor.



BTW... untouched photo!

 

Going back to a stick burner?

 

Vampire Rub v1.0 vs v1.1

Received test samples from @bvbull200 to test out a potential new rub in development.

I wanted to give it a fair shot all the way around so a couple of bacon wrapped sirloins, bacon wrapped chicken breast and pork loin chops.



Fired up the gasser for this test (stop hating!)



Luckily it was before noon and I managed to keep each version separate!



The package arrived as shown below.


The first thing I noticed was the v1.1 had clumped and the v1.0 was still free flowing. These things happen and it's just an observation.

After coming off the grill and resting for a few minutes I sampled each steak then each chicken and finally each piece of pork.

Steak: Overall the garlic and black pepper shine through and weirdly both steaks were nearly equal in flavor profile.

Chicken: v1.0 actually shined on the chicken. v1.1 is amazing too but the garlic and black pepper in the v1.0 was exactly what I was looking for and just wasn't as pronounced in the v1.1

Pork: I saved the best (to me) for last. I envision using this rub on pork more than anything else but as I mentioned above I wanted to give it a fair review.
The v1.1 is OUTSTANDING on pork! The v1.0 is no slouch, but the v1.1 was the perfect amount of garlic/black pepper/salt and immediately brought my Vampire Pulled Pork into memory.
I wouldn't change anything about the v1.1 for the pork.. the v1.0 didn't seem to have that garlic punch on the pork like it did the chicken.

I don't envy @bvbull200 .. he's going to have his work cut out for him trying to figure out how one version tastes better on one meat and vice versa on another and then nearly identical on a third meat!

Obviously all the ingredients/ratios aren't disclosed and the clumping issue is related to something in v1.1 that's not in v1.0 so that's something to consider.

Overall, I think this is one hell of a start to what I was personally hoping for. What started out as likely drunken shit talking is turning into a reality and I hope that it makes it to production!

 

My wife’s uncle had a cow that pissed him off yesterday so here we are lol
That blue tub probably has 40# of lean ground so gonna be eating a lot of burger

 

Vampire rub sound like something I could get behind! Good to know this is being worked up. Looking forward to the finished product for sure.

 

Did any of this arrive at your place?????????

It didn’t show up at mine.

 

Can’t wait to try this

 

I missed out on the Unicorn shaker for the On Point, can we expect a Vampire shaker for the official rollout?

 

There may have been a bit of sarcasm in that statement...

 

Man I was waiting to reply... I was like wait.. what? Haha

I'm glad you can put the naysayers in their place!!

 

Haha