Food Smokers and Smoking Tips/Tricks/Techniques

I like rice way more than potatoes.

Ready? Fight!

 

Ricemaker is way better, use the IP for cooking

 

I was waiting for this. There are thousands of rice varieties and preparations. Don’t shun it until you’ve tried them all

 

Yes, coz pellet smoker. The higher the temp, the less it smokes. So smoke it, then cook it. I also used a pellet tube thru all of it.

 

A craftsman does not blame his tools for a bad outcome, same goes for cooks and their appliances. I've never done ribs in my IP tho. Why would I?

 

3 (8#) pork shoulders on the traeger, 225 for just over 21 hours. It was a delicious dinner!

 

A craftsman also uses the right tool for the job. You "can" hammer a nail using a wrench, but it is better to use the appropriate hammer.

 

Yep! Prolly why I've never made ribs in my IP. Gonna try rice tho.

 

I no longer use my rice cooker. I prefer it in the IP.

 

Hey it was worth a shot. I did pork ribs. I do use it for reheating them after smoking them though.

I think either works, BUT if you only want to have one appliance.... I use my IP in place of a microwave, rice cooker, and crock pot.

 

https://www.thermoworks.com/Classic-Thermapen?trk_msg=78DCF72CS7P4J8M2LOT0J81FGG&trk_contact=67KEVQCD0E2C2HO61MBN4I8ID0&trk_sid=5KF2GTDQV2GP9B7NGAN8GJLM90

 

Instant Pot...what is that, some kinda DoorDash service for weed?

 

Repost from more than 2 years ago about ribs in the IP. After smoked first of course.

Speaking of the IP. And prefer to smoke but....

Last Sunday did ribs on the smoker. Both my sons told me they prefer their ribs falling off the bone and sauced now. I have always done them dry and with some pull on the bones. Not sure where I went wrong but apparently did. With both of them.

So wrapped ribs for the first time Sunday, 2 St. Louis Cut. 6.5 hrs. @ 240° till they passed the bend test. And sauced them at the end



Was told they weren't done enough So only ate 1 rack between the 3 of us and I ate half of that.

Tried to come up with a way to reheat the other rack tonight and "finish" cooking it for them so it was falling off the bone. But not dry. Never had leftover ribs before they moved out that was a new one to me.

IP with 3/4 cup of water, ribs cut to fit sitting on the trivet. 12 min. with 20 min. natural pressure release while on warm setting. Came out juicy but not looking the best visually, at least to me.



Sauce. Broiler couple of minutes. Done. Now they were finally happy, damn. Well the youngest complained at first that his wasn't done yet because it was still red on the inside.



Guess he forgot what the hell a smoke ring is. Have to admit they tasted pretty decent reheated\finished like this even if the meat was falling off the bone and sauced.

 

Hey guys! Like that annoying cousin who only shows up to family gatherings when he needs something, I'M BAAAACCCKKKK!!!!

Really, though, been away from TW far too much lately. I just spent the better part of an hour reading through some stuff and looking at the tasty pics.

Here's where I come in with my question:

Has anyone cooked pincanha? Help a brother out. I'm seeing everything from cutting in to steaks and doing a quick sear, to reverse searing the whole thing like a tri-tip, to skewering and cooking over an open flame (a la Brazilian-style). The last kind of appeals to me and I think a drum smoker with a stoked fire and an open top might be the ticket, but I want to hear from you trusted minds.

 

I don't think I had heard from you in a while before I went MIA for a bit, but good to see your food once again!

Bracing for the winter? I'm guessing the WSM already has it's jacket on.

 

I have several posts on here about pincanha. Problem up here is that they always seem to cut most of the fat cap off, although not sure having it any thicker would help.

Knowing you most likely you have a real cut with a thick ass fat cap LOL.

I even purchased Brazilian sea salt to use in the traditional method, purchased it in 2017 according to Amazon.

$4 Lebre Thick Barbecue Salt - Sal Grosso para Churrasco - Lebre - 32.27 Ounce

Thick Barbecue Salt - Sal Grosso para Churrasco - Lebre

Because I have so many rotisseries of course that is how I did the first couple but was underwhelmed. Then found where some had done reverse sear so tried that but was also underwhelmed. Maybe it was because of the grade of beef or because so much of the fat cap was trimmed, not sure.

But damn sure that I am waiting on a report from you!

Been on Atkins for most of the year so no sugar in my rubs Lost a lot of weight but realize now how much further I need to go yet. Meathead Goldwyn claims that the sugar in rubs doesn't cause a problem but if you look at him he is the last person I would take dietary advice from LOL. There is a market out there for truly low carb rubs, just saying

Heat wave this weekend up to the 60's. Dinner tonight was typical just a ribeye, I need to get more greens in tomorrow.



Last month was grouse season and took most of it off to chase ruff. First 2 weeks of October were great then the snow hit mid month and it didn't get above freezing for 2 weeks. And snowed most every day. Dog still managed to put up a few birds and I was able to hit them. Because @CurtB likes purple shells so much



Made seeing the moose easier with a white background



Next couple of days are my only chance to get things ready for winter. Got back home last Thursday and on Saturday picked up the son of my Toller who was bred on the 4th of July. Non stop ball of energy



His next step in training will be to learn how to accompany me and his father on the deck while grilling and smoking. He started tonight and found out that things can get pretty hot that hold tasty smelling meat. Yeah couple more weeks will be time for the jackets on the cookers.

 

Skewer over an open pit for the cool points

 

Getting better. Homemade cinnamon habanero rub and roasted agave habanero sauce.

 

Wonderful bring me some tomorrow