Food Smokers and Smoking Tips/Tricks/Techniques

Sadly no 4th of July meat porn to contribute, but I did take inventory of the freezer for my 1/4 cow. Cuts are how they were labeled. Looking back at my cut sheet, everything matches up to the cuts and sizes I asked for. Very happy with it.

Picahna is a rump cap, which I'm not really sure what that is. Pikes peak is the lower round above the hock. Need to google that. I'm also new to this buying a cow thing and still learning what these cuts are.

Smoker is going to be busy this year!

 

Blessed be is what it is. Light Salt and quick grill. The BOMB.

 

Started some baby back ribs, which were on sale more than St Louis for some reason, and my wife decided to clean out the fridge. So also corn and chicken!

 

lol I abandoned ship on this one. Whoops.

 

sauce it up, it'll make a turd !!

 

Make a good sorce and some gud bred eat hearty

 

Crap, beat me to it hahahahahahahahaha

 

I vac seal it dry, and then do sauce if I want it as a BBQ pulled pork. Otherwise I might throw it in ramen, mac and cheese. Many options.

Ate a lot. Froze a lot.

 

OH yeah or tacos with salsa and guac

 

Don't forget to add the cole-slaw on top to make the best sammich!

 

Funny enough I didn't plan ahead and Thursday night I had BBQ tacos because I had no bread, but had torillas.

 

What’s the problem???

 

I started it thursday and posted pictures.
Then never followed up with the finish.

250°F for whatever many hours I think 12.
Rested until dinner time another 3-4ish I think.
No wrap, just let 'er keep going on the pellet pooper.

Fortunately it came off and I was able to close everything down before the storm came through O.O
Greenhouse didn't fare as well.

 

Didn't get any pictures (of course not), I did 4 racks of St Louis style ribs for the 4th. Made baked beans, tater salad, corn on the cob and corn bread to go with. Everyone loved the ribs and we ate on them for a couple of days lol. Used the old charcoal grill at the cabin to do the smoking on the ribs. Think this winter I'm going to look for a clearance sale on a pellet pooper to leave up there year round. We are trying to spend more time there now that we live closer and being able to do good BBQ more often would be great. Have an old propane small pit boss but never been a fan of the propane ones and it's too small. I couldn't have done all 4 racks in it.

Sunday I grilled up about 60 wings also. Did about 1/2 of them in a honey bbq and the other half just seasoned and cooked up so they could be coated in Buffalo sauce. My In-Laws own the cabin next to ours (been in my wifes family a long time - her gramps and his brother built them both) so we normally split cooking. When it comes to smoking or grilling they usually leave it for me as they all say I do it better. Not sure if it's true or if they just want me to be the one out there sweating lol.

 

no pic's ??

 

Whole lotta words here

 

Nope I always think about them after I'm done cooking and we are cleaning up from eating lol. I spend all that time making the food I just want to eat it

Eh about an average amount. Pics would have helped but see above lol

 

i cook so much that at times, I just dont feel like takin pics wif my flipfone.....

 

Yeah sometimes I actually remember halfway through my plate.

Good news: I remembered and generally wife has become ok with "taking food pictures for my virtual internet friends"

Bad news: Wife scolds me for taking picture of plate of half eaten food.

 

Ya at that point I'm all about fitting it in the face hole and mind has forgotten all about pics lol

Ya a lot of the pics I do remember are of this variety lol

I thought about rib pics but it was when they were being wrapped to be put in the fridge. Oh BTW, Air Fryer rules for reheating ribs.