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Food Smokers and Smoking Tips/Tricks/Techniques

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

Page 2514 of 2765
  1. Sep 17, 2020 at 11:14 AM
    #50261
    Kilo Charlie

    #50261
    Kilo Charlie I have lost my way

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    Thank you for the follow up!
     
    Kilo Charlie, Sep 17, 2020
    #50261
    RobP62, Martin64, Pablo8 and 1 other person like this.
  2. Sep 17, 2020 at 7:49 PM
    #50262
    itzyoboipaul

    #50262
    itzyoboipaul Well-Known Member

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    A4F9494D-E40D-4057-99CB-EB671E87444A.jpg
     
    itzyoboipaul, Sep 17, 2020
    #50262
    Misplaced Nebraskan, WBF610, RobP62 and 3 others like this.
  3. Sep 17, 2020 at 7:50 PM
    #50263
    wilcam47

    #50263
    wilcam47 Keep on keeping on!

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    Do it;)
     
    wilcam47, Sep 17, 2020
    #50263
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  4. Sep 18, 2020 at 4:22 PM
    #50264
    grdgz97

    #50264
    grdgz97 Well-Known Member

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    Grilled lamb anyone? I’ve never done it, and might have asked before.

    I’ve had lamb and enjoyed it, just don’t know how to cook it. Costco has them small racks of lamb....and some lamb chops. :notsure:
     
    grdgz97, Sep 18, 2020
    #50264
  5. Sep 18, 2020 at 4:52 PM
    #50265
    Kremtok

    #50265
    Kremtok Well-Known Member

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    Lamb is very good. All of the racks are small; they're literally dead babies.

    Light coat of olive oil, then rub with rosemary, sage, and thyme. Cook to no more than medium, then slice into individual chops before serving.. Salt and white pepper on the table to finish it all off.
     
    Kremtok, Sep 18, 2020
    #50265
    truchador, nobescare, Martin64 and 1 other person like this.
  6. Sep 18, 2020 at 5:14 PM
    #50266
    grdgz97

    #50266
    grdgz97 Well-Known Member

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    Sounds simple enough.
     
    grdgz97, Sep 18, 2020
    #50266
  7. Sep 18, 2020 at 6:10 PM
    #50267
    Polymerhead

    #50267
    Polymerhead [OP] Well-Known Member

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    14 lbs of beef ribs today.

    D0E01641-E9C6-4975-BB5D-71BB8496132F.jpg
     
    Polymerhead, Sep 18, 2020
    #50267
    Misplaced Nebraskan, AugustaTaco, SCORPION 1A and 14 others like this.
  8. Sep 18, 2020 at 10:06 PM
    #50268
    Toywoodsguy82

    #50268
    Toywoodsguy82 Well-Known Member

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    Body Armor front and rear bumpers Method 703 Wheels Falken wildpeak AT3’s Ironman Foam Cell Pro kit
    I’m not looking for your recipes or your secrets BUT what I am asking is....

    What is one thing you can recommend to someone who is finally getting around to smoking a brisket for the first time. Maybe something I wouldn’t have thought about yet ....

    Doing it Sunday

    5123BAC2-28CA-469A-AA58-4922F54191B1.jpg
     
    Toywoodsguy82, Sep 18, 2020
    #50268
    AugustaTaco, truchador, WBF610 and 4 others like this.
  9. Sep 18, 2020 at 10:09 PM
    #50269
    wilcam47

    #50269
    wilcam47 Keep on keeping on!

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    Keep it simple, salt & pepper. 225°to 250° till internal temp of brisket is 195° or probe tender. Mesquite or applewood smoke
     
    wilcam47, Sep 18, 2020
    #50269
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  10. Sep 18, 2020 at 10:12 PM
    #50270
    Toywoodsguy82

    #50270
    Toywoodsguy82 Well-Known Member

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    Body Armor front and rear bumpers Method 703 Wheels Falken wildpeak AT3’s Ironman Foam Cell Pro kit
    Yea I got the temps and stuff written down. Got my pellets ready to go. Just didn’t know if there was something I should know about that I’m not reading about or something I should be watching for
     
    Toywoodsguy82, Sep 18, 2020
    #50270
    Bigdaddy4760 and wilcam47[QUOTED] like this.
  11. Sep 18, 2020 at 10:21 PM
    #50271
    grdgz97

    #50271
    grdgz97 Well-Known Member

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    Fat cap DOWN. :crapstorm:
     
    grdgz97, Sep 18, 2020
    #50271
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  12. Sep 18, 2020 at 10:37 PM
    #50272
    wilcam47

    #50272
    wilcam47 Keep on keeping on!

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    Some wrap at the stall, some dont. Estimate 10-12hr cook could be more...cover and rest it wrapped in foil covered with towel and in cooler 45min to1hr
     
    wilcam47, Sep 18, 2020
    #50272
  13. Sep 18, 2020 at 10:40 PM
    #50273
    Toywoodsguy82

    #50273
    Toywoodsguy82 Well-Known Member

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    Body Armor front and rear bumpers Method 703 Wheels Falken wildpeak AT3’s Ironman Foam Cell Pro kit
    Plan was to wrap at 160 with peach butcher paper and then rest in cooler for closer to 2 hours
     
    Toywoodsguy82, Sep 18, 2020
    #50273
    wilcam47[QUOTED] likes this.
  14. Sep 18, 2020 at 10:41 PM
    #50274
    wilcam47

    #50274
    wilcam47 Keep on keeping on!

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    Sounds good, you got enough pellets?
     
    wilcam47, Sep 18, 2020
    #50274
  15. Sep 18, 2020 at 10:43 PM
    #50275
    Toywoodsguy82

    #50275
    Toywoodsguy82 Well-Known Member

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    Body Armor front and rear bumpers Method 703 Wheels Falken wildpeak AT3’s Ironman Foam Cell Pro kit
    Should... couple of 20 LB bags.
     
    Toywoodsguy82, Sep 18, 2020
    #50275
    Bigdaddy4760 and wilcam47[QUOTED] like this.
  16. Sep 19, 2020 at 1:30 AM
    #50276
    Bigdaddy4760

    #50276
    Bigdaddy4760 Well traveled Older Than Dirt

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    You need to trim some of the heavy fat off the brisket
     
    Bigdaddy4760, Sep 19, 2020
    #50276
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  17. Sep 19, 2020 at 4:41 AM
    #50277
    CurtB

    #50277
    CurtB Old Timer knowitall

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    WTF?? DOWN?? Oh ok I agree. :)
     
    CurtB, Sep 19, 2020
    #50277
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  18. Sep 19, 2020 at 6:07 AM
    #50278
    Kilo Charlie

    #50278
    Kilo Charlie I have lost my way

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    Kilo Charlie, Sep 19, 2020
    #50278
    itzyoboipaul and Pablo8 like this.
  19. Sep 19, 2020 at 6:13 AM
    #50279
    Pablo8

    #50279
    Pablo8 Here!

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    Did saké wings last night. Extremely tasty but my wife still makes them more crispy. She does convection oven, then air fryer. Ima keep trying.

    Did a ribeye on the gas grill. Terrible piece of meat. Should have brined and smoked it.

    The reason I am posting is I made farofa. Oh dat gud. Real good.
     
    Pablo8, Sep 19, 2020
    #50279
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  20. Sep 19, 2020 at 6:26 AM
    #50280
    Kilo Charlie

    #50280
    Kilo Charlie I have lost my way

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    The original Sake Wings are made under the broiler in the oven on High for 10 min then flip then 10 min more. If they for any more crispy they would be burnt! Haha! Make sure they're about 6 inches below the broiler and on a wire rack inside of a foil lined sheet pan. Start skin side down and that way they're skin side up when finished.
     
    Kilo Charlie, Sep 19, 2020
    #50280
    RobP62 and Pablo8[QUOTED] like this.
Page 2514 of 2765

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