Food Smokers and Smoking Tips/Tricks/Techniques

Ha! Wtf.

 

Coming from someone who slaughters his own animals on a regular 4-6 month basis. It was super hard at first killing a little piggy lol. But we soon quickly forget what has to conspire when we are sitting at the dinner table eating him. Worst one was we had a slaughter goat and my family named him gilbert before we even picked him up lol. I can do it on my own no problem but when the kiddos are around and start showing their feelings, thats when I start feeling them too. But,

MEAT IS MEAT.

I try to do my own pigs, sheeps and goats. I'll leave the beef too someone who has the equipment for bigger animals lol.

 

Ha no, the canned meat shelves were bare!! LOL...

 

You boys probably figured I went vegan...

Did a top round roast Sunday. came out pretty good.

WSM is so much better than my old smoker... it's almost as easy as the Traeger






Hope all is well gents. Going to be pretty interesting here for next few months. Might have to see about smoked squirrel and rabbit.

 

Pork tenderloin anyone ?

 

Is that the huge cut known as the “Johnson”?

 

Some butcher has a sense of humor

 

That Rascal’s got some swagger.

 

Are we sure the butcher didn’t use this for other things?

 

Well so with the Empty stores and what not. I have a couple of frozen Cornish Game hens I have been procrastinating on. I’m thinking brine them, smoke them and finish with a quick journey in the oven to crisp up skin.

It just seems so plain and not fun. Any good ideas or something unusual I could do with them?

 

Sporting something like that who wouldn’t....

 

Picked up this guy last night. I have an offset smoker I worked on getting good at for the last few years. Thought I’d branch out to a pellet grill now

 

Did up a small brisket today on the egg. 250 with hickory chunks. Turned out tasty!

 

Spatchcock and grill em.

 

I cut meat for Acme supermarkets in the mid 70's before I joined the Navy. You don't want to know. Except that it was a "Great Escape" joining the Navy after watching the master butchers at work. Just saying...

As long as they have the skin on you're good. HAVE to still have the skin on if you are smoking them. Brine AND inject them. To crisp the skin for the finish is the tricky part, and IMO the most important part. Broiler and baking pan is always a win for crisping. But a light in the oven to make sure you don't over do it goes a long ways...

Really low temps and lot of smoke after brining is a good start. Then sear the hell out of them with the broiler. Works well with ducks, grouse, pheasant and most other game birds. And Cornish hens but have to be careful with those little suckers. Inject the hell out of them with something with a lot of butter as the base is what I do. Good luck!

 

OMG! I just watched that video and I am hungry for it now. I should smoke it on Thursday.

 

finally was able to get around to smoking some meats!!!!!!

 

I brined these overnight (1/2 gallon of water, 1/2 cup of course kosher salt, 1/2 cup of brown sugar), rinse and pat dry, rubbed mayonnaise all over them and added lemon pepper seasoning, smoked at 250F for about
2-2 1/2 hours I think