Food Smokers and Smoking Tips/Tricks/Techniques

Your right seen very few at the farm and planted sunflowers

Your a big ole ham head. The burgers were great as usaul.

 

They are so good. I buy them every time I see them in a store now.

 

Picked up some patties at the store yesterday for today. 80/20, Bacon and Cheddar in the patty. Hope they are good going to be dinner tonight.

 

Thinking I may go back to Costco and get another brisket or two... grind em up for burgers. with bacon of course @Bigdaddy4760

The joys of cheap prime brisket

 

Sounds great, not sure if you will have enough fat with the brisket, but depends on how lean you like your burger.

 

Bacon plus the fat cap should provide a lot. probably 90/10? maybe 85/15

 

What I give you was 80/20 + bacon if that helps.

 

Yup. and that's normally the ratio I go for. Will weigh it out and see

 

I've been trying to find the perfect blend for years when I grind my own. One day I will obtain it and the results will be glorious, the heavens will sing, the birds will chip, burger connoisseurs will weep.

Then as I walk away to share this masterpiece with the world I will trip, hit my head and not be able to remember my name or the blend.

 

Just record it fro future referral. The burger recipe that is... well... maybe the fall too

 

What you expect me to write things down ahead of time? NO WAY that would be the right thing to do and i can't have none of that. Some of my sausage recipes I don't have written down. I just know what to add and how much based on the base meat weights. When we made sausage my friend hated that.

 

Weird, this cooked way too quick but the temp gauge said it was around 225-250...not really hot yesterday but dunno. Tastes good just a little drier than I like, I should have injected it. The flat had one section that was stalling but the rest of the meat was done over 195....

This was about halfway, it got a little darker but not a lot.

 

So what do you do after a stressful week? Easy, crack open a cold beer, crank some tunes and prep some food for the weekend. Work might suck, but at least it pays for good food lol

Skirt steak marinating for tomorrow



Beans to go with my ribeye tonight



I promise there are beans in there...and I picked up some center cut charcoal to go with the center cut bacon in the beans. Figured I’d give it a shot, wanted a trip to Academy anyways



We’ll see if that lump or this other kind below are a bit less “crumbled” than the other bag of cowboy I tried a while back

 

Trying some pork belly burnt ends. Using Pitfaced rub. And beer just goes hand in hand with cooking. IMHO of course!

 

I think I’m going to do about 15 lbs of cheese tomorrow. Forecast high of 65, and cloudy.

 

Also...don't remember if I asked before, but how do y'all keep the pitfaced rub from clumping??

 

I hit what I am going to use with a wisk or spice grinder.

 

I jam a butter knife in the shaker before using to break it and mix it up. Once u get about a quarter of the way through the bottle, it’ll stay more loose. At least for me.

 

Grind some deer meat into your brisket trimmings and see if it gets you any closer to the perfect blend

 

I’d love to but sadly I don’t get out to go hunting anymore. I used to all the time, but didn’t when I was back home and here in fl I just call the deer big dogs. I tried to buy some online but man I need one of those unlimited credit limit Visa cards to afford it.