Food Smokers and Smoking Tips/Tricks/Techniques

Agreed.

 

Dinner rolls for supper. Split, smothered in butter and gently warmed pulled pork.

 

Vacuum sealed and kept at 0° F, proteins can be safely kept indefinitely. You sacrifice tenderness and bite, but it is safe to eat.

You have neither of those factors. Time to go.

Piggybacking but not aimed at you, @SwampYota:

For those that don’t know, freezing food only slows down the molecules in the food. Freezing in vacuum sealed container where the food was manufactured safely from the start means food borne bacteria cannot continue to grow, thus preventing sickness.

That being said, there are safe ways to thaw — the safest of which is in a fridge less than 40°. Water can be used, but it needs to be 33° - 40° and changed every thirty minutes or so (never letting the water get above the safe temp). As thawing progresses, you’ll need to change it more frequently — large portions of meat require large amounts of cold water to thaw, but the process speeds up.

I don’t care what XYZ cousin claimed or the fact that you’ve never been sick previously from doing the family method, there are safe ways to handle food and there are unsafe ways. Don’t risk it, I promise it isn’t worth it. The science is proven.

Happy cooking, y’all

 

whos cooking what this weekend?
what else other than meat do you make on the smokers? green beans mac n cheese ect... looking for ideas or links to recipies.

 

Definitely not trying to be rude.. this whole thread is full of ideas, sides and recipes... If you have the time go back to page one post one and start there. I think you'll be surprised!

 

I know we covered smoked mac and cheese a few hundred pages back... I've still not been satisfied with the ways I've tried it in the smoker... So I'm wondering if any of you have tried it like this and your thoughts on it?

https://www.instagram.com/p/CM15sTQBqYi/?igshid=1440k9ly97r6s

 

Yessir, that order’s to go. Never to come back I’m afraid

 

I’m doing a cook for work tomorrow. I hand pattied about 70 1/2lb burgers to cook (smoke) tomorrow. Also doing Italian sausage and peppers on the smoker.

 

Last weeks ribeyes were pretty good so I repeated it with a tri-tip.





I use The Blend all the time now. I love it.

 

we made some smoked mac with some jalepeno queso, shredded chese, rigatoni pasta, and seasoning/bread crumbs on top

smoked at 250 and then pumped up to 350 i dont remember the timing for it I just took it off when I saw the chese bubbling.

 

made some "Fried" chicken last night for dinner. Was amazing and just enough smoke flavor and made the skin ultra crispy but light and airy. Definitely a hit.

 

The weather got the best of me yesterday, was still able to smoke some wings.


Nice and sunny today going to try these potatoes out and see how it goes.

 

Thawing some meat..

 

Ok ok, I’m gonna need more details on this. That looks awesome!

 

I followed this recipe with some seasoning changes, also used buttermilk instead of normal milk. My only suggestion would be use more seasoning than it says.

https://oldfatguy.ca/?p=7458&fbclid=IwAR1fOjxyqN7p87xEn5lRR3UmvTFwhrg358b3cJwGAL1OvNL_JsP_qP_C820

 

Tomahawks..... delicious

 

Got my pit started with @Bigdaddy4760 today. It’s going to be rad!




First time welding, so cut me some slack

 

Not cool until you burn a hole in your pants.. lol

 

I’d like to stay uncool, then

 

Ask bvbull