Food Smokers and Smoking Tips/Tricks/Techniques

Just told a friend about this and he came back and said the price is back up to $149.99. So that looks like it was a short time one time great deal. Thanks again.

 

Well that sucks. Was planning to run up there tonight and grab it.

 

Ya it has a dial on it. Will also work with the blue tooth
At least the Anova one does

 

Having a small party next weekend (friends coming over to play Cards Against Humanity) and trying to figure out what to throw on the smoker. Any ideas or thoughts? Not sure if I want to do Brisket, some Fatties or something completely different. Trying to not have to get up at 3am the night before to get some meat on the smoker which is why I'm iffy on the Brisket.

 

Pulled Pork Sliders, Smoked mac n cheese, Cole slaw!

 

I was going to post the same thing. And the best thing is, you can make it perfect to suit your own taste. The place here was called Demo's.

 

yeah that's the same place. they are based in murfreesboro. http://www.demosrestaurants.com/

 

Throw some pork ribs on there 6-8 hours before you want to eat and if they finish early just wrap them in foil and put them in a cooler until you're ready to eat. Put a couple cans of baked beans in an aluminum pan on the lower rack (if you have one) for a few hours and let them catch some pork drippings. Make up some slaw or potato salad or have someone bring a bowl and you're good.

Also had lots of compliments with smoking a shoulder a day or two before and using the meat to make BBQ nachos. Tell one friend to bring a few bags of corn chips, someone else to bring some sauce, and another one brings some nacho cheese dip and shredded cheese. Warm up the pulled pork in the oven and spread everything out on the counter and let everyone make their own plate of nachos. Get a pack of hamburger buns in case you get some traditionalists who want a pulled pork sandwich.

 

pulled pork is the easiest thing to do for a bunch of people. it requires 0 effort and is extremely forgiving of temp. and if you don't have hours to invest in being around the house, cube it up and make pork burnt ends.

 

BBQ Nachos aren't a bad idea. Wife and I love them. Saw a real good deal on shoulder the other day at Kroger. As you said I could always cook it up the day before or something and then just reheat it. Thanks for that idea

 

No problem, wasn't sure if y'all get those much up in Michigan so I hoped it might be something different. I live in Memphis and almost every BBQ place around here sells nachos (and we have a bunch) but we still like to do them at home. Everyone gets to make their plate the way they want it and you can feed a crowd for cheap. More money for beer and bourbon that way.

 

I lived in FL for 18 years and one of the restaurants we liked got us hooked on them. I have seem them in a few places up here but most of the time we just make our own. We also do the BBQ stuffed baked potatoes. That's some good stuff.

 

No worries. It was a "deal of the day" if I hear anything else I will post again.

 

I agree. I know me and my hommies and 1/2 the people in this thread can cook a better slab then most steak houses.

 

I don't like steak. =D

 

Perma Ban!!!

 

Let me clarify. I can't really eat much red meat. It makes the house stink.. If yanno what I mean. I prefer pork, chicken, and fish.

I can tear up a burger, but steak just isn't my thing.

 

Ban is a bit strong, but maybe a good keel hauling?

Not sure I know what you mean, fish makes the house stink LOL. I do Steak on charcoal outside. One reason I picked up the Sous Vide cooker is to do fish and hopefully not make the house stink for a day or 2. I usually smoke the trout I catch, but would like to eat more store bought fish. But to each their own, a man likes what he likes. My son prefers a hamburger over steak, but I still love him. Not sure where I went wrong but his wife loves steak so he married up

9 lbs. of pork loin cured for exactly 4 days and been sitting in the fridge air drying on cooking racks to form the pellicle. Have the smoker set to go in the morning with coals ready to light.

The Weber grill covers look nice but that black vinyl plastic is a PITA when it gets cold. Taking them off isn't so bad getting them back on when frozen is almost impossible. Which is why many times in winter they have remained uncovered. Picked up an aftermarket cover for the smoker and had it on for a couple of weeks and really like it.



-6 this morning and finally got up to 6 ABOVE zero (after more than a week, finally) so cleaned off the deck and grills to get ready for smoking in the morning. Picked up the covers for the other grills and see how they hold up over time. They are all loose fitting but that can be a good thing. The smoker cover held up in 45 mph winds without cinching down. Cautiously optimistic.

 

Red meat kills my stomach.. Which leads to the house stinking. =D


I did cook some steak, onions, and jalapenos tonight for tacos. Steak is a sometimes food.

 

Shadow ban