Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the tip bud!

 

@ramonortiz55 , this is a good point... just because it says 80/20 doesn't mean it's ground chuck. A chuck roast (pot roast) is usually around 80/20 as-is. Like I said above, if the butcher has a chuck roast that's not quite as marbled as you'd like (not quite 30% fat), they can add fat scraps before grinding. Like drwx said, bacon fat works too and imparts a whole new flavor.

You can't screw this stuff up! Just gotta be willing to keep on experimenting. No matter what, unless you fall asleep and completely toast something, it'll be damn good. The fun is in always trying to make things better than the last time you did it.

 

I am willing to do expirmenting.

I actually enjoyed cooking last night.

That chimeney starter sure simplified things!

 

yeah, chimney starters are one of the best BBQ inventions ever.

 

If you have a good butcher you can usually get a good blend for your patties also. One I've really enjoyed was a blend of Chuck, Brisket and Sirloin they can play with the quantities of each I usually go higher on Chuck then split the rest in the brisket and sirloin.

 

Ive been spoiled on wildgame so most of our burgers are either elk, deer or moose not in any particular order.

 

Wish I could do that. I don't get to hunt much anymore so it's REAL hard to come buy and buying it is stupidly expensive.

 

I find that beef ribs are better braised than smoked.

One of my favorites is ground venison with about 20% chorizo mixed in. Yum!

 

yeah, it is a luxury we take for granted thats for sure. I do however buy brisket, ribs and chicken bacon/sausage etc. and the occasional pork shoulder.

 

Any suggestions on smoking a 10lb pork loin? Was given 2 whole pork loins and have no idea what to do with them.

 

me gusta chorizo

 

Ya it's a nice thing when you have all that meat you can bag yourself. Growing up there was never a winter we didn't fill up the freezer with wild game. LOTS of Venison, rabbit and things like that.

 

http://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-stuffed-pork-tenderloin-recipe

Ive yet to try it but sounds good..

 

rabbits are harder to find but they taste similar to venison...at least the one I had did.

 

https://thatpaleocouple.com/2013/08/21/greek-easy-pork-loin-roulade-recipe/

 

http://www.myrecipes.com/recipe/peach-mustard-pork-tenderloin

 

back bacon!

http://www.bbq-brethren.com/forum/showthread.php?t=194298

http://www.mortonsalt.com/article/meat-curing-canadian-bacon/

 

Just cleaning the fridge out....kind of

 

Is that chicken? What cuts, what breading?

 

My better half made some outstanding deep fryer catfish with a cajun breading last night. Took the left overs and put them on the cook @225ish and buried it in a heavy cherry smoke and fresh lemon squeeze for about 20min. Then let it puuuurr for another 10-15min. The breading set up right. A perfect crack of the breading, Followed by a gamey, somewhat slimey, lemon fresh chew of the blue cat. Shit was amazing.