Food Smokers and Smoking Tips/Tricks/Techniques

https://spokane.craigslist.org/for/d/kamado-ceramic-grill-by/6560472918.html looks about half price on a quick search. This is near me. Might be better than what I got right now but not really looking to buy just looking.

 

What what what what?!?!

where on Lamar

 

Have read pretty good things about Vision. I actually had once decided on them, until I switched to Kamado Joe Big Joe for the extra space, then now I'm on pellet poopers eventually I need to just

 

What’s the difference between post oak, oak, and red oak??

In California red oak is the go wood for “santa Maria” style cookin. I’ve been loving pecan since I made it down here to Texas! Used to always go hickory, but no longer.

 

My free lunch

 

honestly, im not sure. Pecan, mesquite, hickory and post oak is so easy to get here that I've never really had to look or want to try oak and red oak

 

Rudy’s is the reason why I can’t live anywhere in the state of Texas: I’d get too fat to fit out of my own door, then I’d go broke hiring delivery drivers to bring me more.

 

yea good thing is i like my bbq better.. so i'll go once at week at most since it's literally 50ft away from our office.

 

There are more than 600 species of oak, although at the top level it is basically white and red oak with species falling down from those families. But there are others. Post oak is under the white oak family and got its name from being commonly used for fence posts. The mast crop of oaks, acorns of course, is an important diet in many game animals from tree rats to deer. But not the ruffled grouse.

5 to 8" of snow starting at 7 AM. Didn't feel like clearing off the deck to grill with charcoal just to have it load up with snow again in the morning so used the gasser for some cheddar, bacon brat patties. My helper seems to like the snow a lot more than I do.



I really like the grillgrates even on the gasser they take them to another level



King Hawaiian buns, lettuce, red onion, tomato, pickles, A1, Mayo and Ketchup

 

Totally agree on the GG's. Well worth the price.

 

Our dog (Golden Retriever) likes to stick her nose down into the snow then run around the yard with it still down like a wild banshee. If nothing else she's good for some laughs.

 

Food looks good! I heart your dog!

 

@Cold Iron and @WBF610 always have great grub pics.

 

Slacking lately. Havent done anything since Easter. Doing a butt for a TW mod party this weekend. I’ll take some pics of it.

 

Yes, we all can't wait to see your butt.

 

You want me to rub my butt first?

 

Please, since we can't.

 

Very fortunate to have a wonderful group of folks to work with. Was reassigned a couple months ago to a new team and they sorta called me out after a short period.

They noted that I tended to bring in my lunches and would have the break room smelling good when using the microwaves to heat stuff up.


My old team had two guys who were doing great at local & semi-local bbq events. They were always bringing in some killer bbq.

New team has been sorta sizing me up. Things are going well....we are all learning each other and their controllable metrics have been really looking great. Sure makes it fun when things fall into place like that.

I asked my boss for some funds for a morale builder....he asked a few questions and then signed off on it without hesitation. He's a great boss, by the way. I'm very fortunate to work with great coworkers at every level.....until it gets to corporate....then it's a different story, lol.


Placed my order for some chicken halves from a local meat market that absolutely did a wonderful job. Called it in on Friday and it was ready as promised when I get there Tuesday morning when they opened.

While there I grabbed some wings, smoked sausage and hyoooge jugs of Abrams Old Fashioned BBQ Sauce (Burke County, Georgia origins, I believe...could be wrong....I'll be buying more for home use, too. Used this sauce as I've done so in the past....it's thin and mops on easily on the grill and gives a nice carmelized effect...and has slight sweet, slight sweet and nice tanginess that appeals to wide range of folks).









Got home and broke down the order of chicken, bagged 'em and ice'd em down. Two huge coolers for just the bird & sausage.....could've used a third for some of the side items.







My little truck was slam packed to the gills with dinner stuff.










Borrowed a sweet grill that ran really smoothly.....in spite of the winds. Got it positioned so as to minimize wind effect and used my truck as a windbreak and all was well.

Gotta love tailgate cooking.

Sides were simple and ran in the grills smoker box: pans of messican street corn, collards, baked beans and taters with onions & sausage.

As the grill was coming up to temp me and my new lead guy started slicing and dicing stuff for sides. He's an avid cook, too, it seems. We had a lot of fun doing the cook while our crew was busy knocking out some great numbers. Win-Win.



Next time I'm buying smaller sized pans so as to fit more into each load of that smoker box. It worked like a champ on the sides.












This was the rub I went with on the yardbird....I'd used it in the past.....it's not overly sweet/salty/etc. Figured it'd appeal to wide range of folks. Turns out I was right.


















As the chicken was getting close....my partner spied some teriyaki sauce and Texas Pete leftover from the taters and made the suggestion we hit the wings with it. Turned out to be a super move.....we did another batch of the halves in this way, too.


My Thermapen got a workout and was absolutely the key to a great result. We nailed that yardbird cook bigtime. Juicy & moist results that were spot on. I've had this pen for years and use it almost every single cook at the house....bigtime reliance on this thing. I've used it on steak cooks at work, too.....folks were taken aback at first when I asked them to give me a number on how many of rare, medium rare, medium, etc. The Thermapen delivers excellence & consistency that I simply can't get otherwise on large or small cooks. I'd just popped in new batteries (for the first time) before this chicken cook.



My plate later on after everyone went through the line for seconds....and the grill was cleaned .















I can't wait for them to set some new records so we can do some ribeye cooks.







It was a mighty fun cook.....good camaraderie throughout the cook and appreciation shown afterwards. I can't wait to do another one of some type for them again.




I stopped at the same meat market on my way home from work this morning and picked up this weekend's eats.....grabbed another gallon of the sauce that was used in the work cook, too.













Just gotta love a sauce that comes from the "Bird Dog Capital of The World".

 

Very cool.