Food Smokers and Smoking Tips/Tricks/Techniques

Why frozen corn? is it on the cobb or off? I can give you better ideas LOL

 

Because I don't plan anything and it's what I have.

https://bbqbeat.com/smoked-corn/

 

For next time ... https://www.smokingmeatforums.com/threads/habanero-sake-wings-v2-0-and-bacorn-cheese.308826/

 

My Dad used to say that in Basic training in 1968 his DI’s used to say, “Smoke em if you got ‘em.”


So, frozen corn…. Smoke it!

 

@Fargo Taco thankfully here in the Southeast grilling, smoking, and outdoor cooking season is all year long!

 

same here on the west coast!

 

Did a few pork butts recently for a work event…
Also did a reverse seared steak.

 

I'd have to keep the smoker in the garage instead of on the patio if I wanted to use it in the winter and the garage is too full of other crap for that to happen.

Chicken is up to 122. Temp is 24, feels like 9.

 

I’m glad people can survive in such crazy cold temps. You must love something about living in that. I spent three years in Key West. Now, when it his 55 her in NC I wonder if I’ll make it….

 

Two hours was maybe a bit long for the beans, or I should have at least stirred them part way through.

The smell of the corn when I opened the smoker was amazing. Could have used more salt.

The chicken tasted a lot like smoked ham, including the consistency.

 

Did you cure the chicken?

Want a bean recipe?

 

Never had that happen, what was your process on chicken

 

You give me far too much credit. It was just 2 cans of Bush's.

I thawed the chicken breasts in a ziploc bag in the sink with cold water, put them on a plate and sprinkled the seasoning on both sides, put them uncovered in the fridge for 4 hours and smoked them at 225 until the hit 160-165.

 

Well.. I mean to ask if you wanted a bean recipe haha

 

I built this trailer today for a 250 gal. tank



Then I ate kebabs.

 

BEANS

6 slices thick-cut bacon, diced
1 large shallot diced
1 Tablespoon garlic, minced
1 cup tomato sauce
¼ cup balsamic vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup Dijon mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 15 oz can black beans
1 15 oz can navy beans
1 15 oz can red beans

Chop up bacon and fry in in cast iron pan. Remove bacon and drain grease saving 2 table spoons back in pan. add in all the ingredients and mix together. Smoke for 1 1/2 to 2 hours until the center of it reaches 165F. Stir every 30 minutes.

 

I’m not a big bean fan but that looks and sounds delicious.

 

Thank you! I definitely like the different beans in there for the looks and the texture/taste. Some people like spicy beans so you could totally throw in your choice of peppers for heat.

 

Pork belly and tofu burnt ends are on!