Food Smokers and Smoking Tips/Tricks/Techniques

Sounds like a flavor bomb!

 

You spelled Garlic Bomb wrong!

 

Today I smoked a pork loin for the first time. It turned out pretty good.

 

I do them all the time. Usually in smaller sections as I’ve trimmed out a lot for chops or shredded. Makes for decent pulled pork but you can definitely tell it’s loin vs shoulder.

Looks great. Wish I had time to roll some coals this weekend. Unfortunately I did not. But I will be I think Thursday night after work.

 

Damn. I want a new gas grill but for a few multiple hundred more...





maybe I need to sell the Jeep

 

Cleaned the grill for the season.

Its no pulled pork. But at least it's roasted red potatoes with home made bbq dry rub chicken thighs on a nice clean grill. Cooked on a lovely New England spring evening.

 

What do y’all think a used Weber Genesis should sell for? I’ve got grill grates on it and a cover and two propane tanks.

How about a Traeger Pro series 22 with insulation blanket, folding shelf, and a cover?

Trying to downsize for the move and the grills will be the second casualties after the snow tires for the Tacoma.

 

Pretty much what i made last night. I haven't done 'taters in a while.... now I know what I'm doing tonight.

Going to the store Wednesday for pork butts. Have two hind shanks need to pull out the freezer probably tuesday night. Cooking them all up Thursday night, starting the smoke rolling around 5:30 after I get home from work. Butts will probably go on at 6, smoke until 11. Then oven overnight until 5, pull and rest, shred after I shower shanks - TBD I haven't made them before, will be a new experience for me.

 

From Serious Eats:

• 3 whole jalapeño chilies, roughly chopped (see note)
• 1 tablespoon (15ml) ají amarillo pepper paste (see note) (I usually have this on hand but I did not this time and omitted, I do like the flavor it adds but it's not mandatory)
• 1 cup fresh cilantro leaves (1 ounce; 28g)
• 2 medium cloves garlic
• 1/2 cup (120ml) mayonnaise
• 1/4 cup (60ml) sour cream
• 2 teaspoons (10ml) fresh juice from 1 lime
• 1 teaspoon (5ml) distilled white vinegar
• 2 tablespoons (30ml) extra virgin olive oil
• Kosher salt and freshly ground black pepper

 

Tried a new recipe for ribeyes:

Go to the store and spend $35 on ribeye for dinner,
Season as preferred, salt pepper etc.
Sear one side on high for 5 min.
Turn to sear other side.
Go inside, lay down on the couch to watch golf, take a nap for 2 hours...
Shut it all down and call Door-Dash.

 

Ouch.

What did you order?

 

LOL some people like their steak carbonized

also I’m willing to bet those ribeyes weren’t the only thing you burned that evening

 

Thanks!

 

Chinese food. Fam asked what happened, I refused to discuss.

 

I refuse to discuss...

 

Damn, I got lucky with some chicken in the same situation.. I put it on smoke(180*) and forgot it for an hour.

 

Anyone use these Grill Grates in their pellet or other smoker to get nicer grill marks? Figured I'd give them a try as the Pitboss(maybe because it's inaccurate temp readings) wasn't doing a great job at grillin.

 

Yep.

Picked up the small pitboss that Lowes had on sale for under $200 a few years ago. Move the plate off the firepot and crank it up for the sear. On mine if it hits over 500° it will shutdown. But for the most part works well. I use the 2 outer grates from my 18" GG for the Jumbo Joe over the firebox.





Besides the Jumbo Joe take the 18" ones to a cabin used to stay at that had a 18" Silver. One for sear and the others slide



Hard to smoke on a 18" not a lot of real estate when it is all said and done.

Have them for the gasser too



And of course the 22" kettle.

Last couple of years changed locations and cabin that I stay at for grouse hunting. They have a built in charcoal grill and I take 2 sections of the 22" GG for it.



Fire of course is to the left of the splatchcocked chicken and throttled down to low. Just about the time the chicken is ready I open the vents and lid for 5-10 to let the coals get hot then slide and flip the chicken over it to crisp the skin. I like my grillgrates. A lot. I like how you think