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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jul 6, 2018 at 11:16 PM
    Captain Magma

    Captain Magma Well-Known Member

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    Patrick
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    Pecan smoked prime tri tip, 1st time and it came out great. Got to practice propper cutting as well

    Boy was it GUD!

    2173B3B9-7ABE-4042-BB0B-AB77C4D95EAB.jpg
     
    truchador, la0d0g, RickS and 5 others like this.
  2. Jul 6, 2018 at 11:17 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Nice score! I have the Old Rip Van Winkle 10, but haven't had that one.

    One day, maybe ;)
     
    Misplaced Nebraskan likes this.
  3. Jul 7, 2018 at 7:50 AM
    Cold Iron

    Cold Iron Well-Known Member

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    So Prime is not a cut but a grade of beef. Prime is the most expensive (for US graded) and based on marbling, how much fat is spread throughout the meat. Choice is the next step down and Select is the cheapest and least expensive. Unless your Misplaced Nebraskan and in Nebraska LOL then you can get prime at select prices.

    Prime Rib just means that it is the cut from the rib section from ribs 6-12 which is considered the best section of the ribs.

    You can have prime rib which is actually graded Choice or Select and not Prime. Prime graded Ribeyes or prime rib is usually the most expensive cut. There is also Wagyu beef which is a whole different grading system, and is usually above Prime grade, well above.

    This is a picture of a A5 Grade Wagyu Ribeye from Costco. But I've never seen one in mine. Be all over it if it was.

    [​IMG]

    Not sure about other places but Costco does not put the bone on after cutting the spinalis dorsi (I've always called it the tail) off. They likely get them already deboned. But yes then your left with a ribeye without the tail and they package them up and sell them as Ribeye steaks. They are smaller than normal ribeyes sitting right next to them. I have purchased them before as it us usually just me eating and because they are so thick I can't eat a full ribeye myself anymore. But the ribeyes minus the tail are just about perfect size for me.

    The capsteaks as mentioned are like meat butter in fact that is what I call it too. For years just put salt and sometimes pepper on my steaks. But capsteaks don't have the intense beef flavor. They are incredible tender and taste great, but don't have that "kick". So I started adding some Montreal Steak seasoning. And now I bury them in it so they are crusted in it. Which is why I sear first then offset to the heat and dump the seasoning on them. Seasoning doesn't do well being seared and the spices burn. And reverse sear isn't going to make a capsteak any more tender it is already the tenderest cut of meat there is.

    For intense beef flavor I like skirt steak and have one in the fridge I'm going to do this weekend.
     
    Last edited: Jul 7, 2018
  4. Jul 7, 2018 at 8:45 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Real a5 is only online I believe and expensive as all get out... Still, maybe someday...
     
    Cold Iron[QUOTED] likes this.
  5. Jul 7, 2018 at 8:56 AM
    Lurkin

    Lurkin Well-Known Member

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    Rod
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    If you would stop buying grills, you could afford an a5 or two. :D
     
  6. Jul 7, 2018 at 9:04 AM
    308savage

    308savage Well-Known Member

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    You gotta stay hydrated while grilling!

    BD7B0C2A-3EBA-497D-B4D4-6B94DE7A9DBF.jpg
     
  7. Jul 7, 2018 at 11:27 AM
    Ackrite

    Ackrite Well-Known Member

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    I have only been lurking in here for the past several months since I have not been smoking much, but I finally got back on the wagon last night.

    A smallish 11# packer. Used my own coffee based rub. WSM 18 with Weber briquettes. Let it ride straight through the stall. 12 hours and 10 minutes total cook time and pulled it at 196* IT. It is now sitting in the yeti 20 until I head over to a friend's BBQ in a few hours.

    image.jpg
     
    truchador, scottalot, la0d0g and 9 others like this.
  8. Jul 7, 2018 at 11:30 AM
    Ackrite

    Ackrite Well-Known Member

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    On another note, I finally scored the grill I have BOLO'd for a good deal for a while now. It was in almost new condition.

    image.jpg
     
    Yemison, Hobbs, scottalot and 11 others like this.
  9. Jul 7, 2018 at 1:40 PM
    Ackrite

    Ackrite Well-Known Member

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    I cut off a corner to do a taste test. Easily the best brisket I have smoked.

    image.jpg
     
  10. Jul 7, 2018 at 3:56 PM
    916carl

    916carl Well-Known Member

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    Got myself a new BBQ accessory

    FCA7B61A-CF89-4CF4-96E9-66116636461F.jpg
     
  11. Jul 7, 2018 at 6:06 PM
    grdgz97

    grdgz97 Well-Known Member

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    IDK if greens are allowed in this thread, but I did use the leftover tri tip I smoked yesterday! :anonymous:

    FF4543E3-5D28-48C9-9838-1E1B09B45247.jpg
     
  12. Jul 7, 2018 at 6:26 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    From last night. So darn good!

    20180706_210047.jpg
     
    nDub, wilcam47, RickS and 7 others like this.
  13. Jul 7, 2018 at 6:29 PM
    grdgz97

    grdgz97 Well-Known Member

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    SPG?


    Will you purchase again?
     
  14. Jul 7, 2018 at 6:32 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Yep and yep. At $20/lb it'll probably become an every other month special though.
     
    grdgz97[QUOTED] likes this.
  15. Jul 7, 2018 at 7:14 PM
    Blkvoodoo

    Blkvoodoo a Hooka smoking caterpillar has given me the call

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    Kevin
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    On the big kettle tonight, kinda breezy out, this could be a challenge

    F7E4B900-569C-43A1-B1DE-B5C5F8BB46C4.jpg
     
  16. Jul 7, 2018 at 7:17 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Going to be tossing a couple of Briskets on tomorrow. Picked them up at Sam's today. Out of PF rub so these will prob just get SPG on them. Maybe just SP.
     
    Bigdaddy4760 and Cold Iron like this.
  17. Jul 7, 2018 at 7:21 PM
    Cold Iron

    Cold Iron Well-Known Member

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    :eek: :eek: :eek: $1,280 for 12 lbs. that is almost $107 a pound!!

    Screw it when I retire in a few years and someone asks me what I want now I know LOL.

    Awesome it even has a Weber Red Kettle! Nice Mitt.

    Found some old cob holders in the back of a drawer. And skirt steak expiration date was today.

    lobstercakeSteak.jpg

    Lobster stuffed mushroom, twice baked blue cheese and bacon potatoe, with the corn and skirt steak.
     
  18. Jul 7, 2018 at 7:38 PM
    SCORPION 1A

    SCORPION 1A Well-Known Member

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    I received my first smoker a few weeks ago for fathers day. Since then I have smoked a salmon, a pork loin wrapped in bacon , ribs and a special stuffed sweet pepper.
    The sweet pepper is .... taco cheese mixed with jalapeño chip dip, a piece of grillled chicken inside the pepper then wrapped with bacon to hold It all together. So far all has been smoked using cherry wood.
    C3FA94E1-27EC-4CB4-BB34-B5EE88CD4A15.jpgB8B416F6-04B3-4E4A-8708-049CA2E3186F.jpgFB29C29F-5418-49B2-976F-6ECB394A8C6A.jpg20BBD52B-299F-4108-8A17-FC38A33EC0CB.jpg
     
  19. Jul 8, 2018 at 8:18 AM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    152EB231-B978-480A-88D5-B321D1173C28.jpg
    14 lbs of boneless butt is in the smoker. Using all apple wood today.
     
  20. Jul 8, 2018 at 8:36 AM
    Blkvoodoo

    Blkvoodoo a Hooka smoking caterpillar has given me the call

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    And a challenge it has been. a gentle breeze all night, not terrible, burned thru the ring of coals, nearly out @ 6am when i got up and checked on it.

    internal temp was 156° then. stoked the fire up again, checked @ 8:30 AM internal temp was down to 149°, added more coals, just checked again @ 11:15, temp up to 169° kettle temp @ 250°
    Dumped the remainder of what charcoal i have on hand and should heat the kettle up over 300° for the final run, i'll check it again about 1pm, probably wrap it then and let it sit.

    GORGEOUS DAY outside today though ! currently 73° sunny and nice breeze, guess i should mow today..... 90's are gonna be back later this week.....
     

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