Food Smokers and Smoking Tips/Tricks/Techniques

My roommate and I bought a live lobster in college as a prank, kind of. Our other two roommates were vegan and had some more vegans lived next door.

We named it and tied string around it’s neck (head?) and walked it around showing it off to everyone.

Then boiled and ate it with garlic and melted butter.

 

It probably appreciated not carrying it’s own body weight on dry land anymore

 

Lol, I’d likely save ‘em for soup like any other carcass you’re almost done with. Sea Bugs are pretty pricy here. Gotta Love ‘em tho.

 

My buddy who deals with meat/seafood regularly for his job said the styrofoam trick is the best. The shells separate and either a.) cook unevenly or b.) offer ridiculous presentation and cook unevenly (found out after the fact). This is my first go at lobster, so I’m trusting my gut and checking opinions later.

If the seal doesn’t hold, it’ll be a tremendous amount of lobster bisque in the near future

 

Best way I’ve found to cook ‘em year round is cut the shell with a good pair of kitchen shears so they don’t curl. Broil with copious amounts of seasoned garlic clarified butter then dawn a shower curtain & have at ‘er.

 

sea cockroaches

used to be prison food in Maine. Not a big fan myself.

 

Cut up a steer yesterday, and brought a 1/4 home. I had this big roast which was too big for the vacuum bags I had. Put it on the smoker at 7 for three hours of smoke before the rain came, and just put it in the crock to finish.

beer can for reference, it’s about 2.5” thick, and around 4-5 pounds.

 

Gonna be good

 

It smells good!

 

Was its name pinchy?

 

I know you said checking opinions later but why wait? Grill a couple of those babies now! I always do a surf and turf for Spring. And Spring is coming. Soon. Hey it is my fantasy don't screw it up for me LOL. Snowed again last night.

Besides cutting down the top of the shells I also run a skewer through them to prevent them from curling.



I grill pretty much all my seafood once you do a couple of times hard to ever boil it again. More times than not will use the gasser just because it is sensitive meat and the gasser is easier to control. But also do charcoal sometimes too.

King Crab is by far best grilled IMO, a Christmas Eve tradition for me.



And of course marinated shrimp. Even in a snowstorm.



Larger shrimp I do like marinated and on a cedar plank with some fresh herbs and garlic.



Prefer Sea scallops over bay and will grill them occasionally. They pair well with turf IMO.



OK while good grilled honestly I prefer to cook them in bacon grease



Living in the middle of the Country seafood is not cheap. But worth it to me on occasion. Any occasion I can think of LOL. But I did spend 20 years in the Navy living along the ocean(s).

Extra points for the Blue but never had Light. Can't imagine how many pounds of wings I have eaten over the years with Buffalo Wings. And how much Blue I washed them down with. Especially while watching the Bills play.

Few years ago was visiting family in Buffalo and my nephew and his wife had to take me out one evening to show me some improvements in the city.

 

Been drinking Blue since around 1993. Had to switch to light a few years back.

 

I just meant purchase -> consumption without taking other advice to see how I fare. I feel confident enough now in my cooking ability to trust my gut and experiment, so failures mean more than disappointment.

 

They brewed it here for quite some time. All the Big outfits are gone but a shit ton of small ones seem to come ‘n go. Maybe a few Keepers.

 

8 year anniversary dinner.

2” thick, 1.5 lb. prime rib eyes reverse seared on the kettle with peppercorn gravy (thanks for idea, @Bigdaddy4760). Steak was placed on a whipped potato purée. Grilled lobster tail with garlic herb butter. Spicy asparagus and grilled lemons. Gratuitous amounts of scotch (not pictured).

 

I'm back home for a couple of weeks so I'm making wings on the smoker for supper. Classic Frank's sauce modified with a bit of Unicorn!

Food this good will surely make up for my mistake of draining the transmission instead of the engine oil on my Subaru earlier today...

 

replace the tx drain plug with a different type of head like a torx or hex head. That way it’s very obvious that it’s not the oil pan. That’s relatively common happens more often than you’d think.





As far as cooking I am not going to be using my smoker before April this year I think. It’s still a bit chilly and I’ll be heading out for two weeks on the 17th. So no smoker for me until then.

BUT I do get to stop by my favorite bbq joint in the world. Browns in Austin. Awwwwww yissssss.

 

Good advice. I was just going to get a paint pen and write CVT! NO! next to the drain but your way works too lol

 

Well... luckily it's like riding a bike... I don't make ribs all that often but when the craving comes up might as well take advantage of it!



Edit: Added second photo

 

Mods are sleeping, I’ll post a picture of my meat.