Food Smokers and Smoking Tips/Tricks/Techniques

You can get a decent Traeger at Costco for $600ish

 

My sister did one - tasted like shoe - used the trusty Ronco Rotisserie

We did one up at a friends house - tasted supreme - semi-bonelss rib

I'll bet it was the cut selected not the process.

I'm thinking a chest freezer is in my future for several reasons

 

Pitfaced BBQ spicy dry rub. Baby backs. Akorn Jr. 225 degrees for four hours. Used a terra cotta plate to diffuse heat with soaked wood chips. Thanks @bvbull200

 

Haha. Ohhhh these have long been disposed with !

 

Maybe a bit on the edges, but that center looks spot on. Still juicy, too.

Thanks! It was definitely medium-rare throughout, but very evenly cooked and served warm. Blue rare kind of pushes it, for me, but most of the family loves medium-rare. This temped between 130-132* everywhere I poked it. When folks like it more medium/medium-well, I usually start with an end piece since it cooks a tad more during the sear. If they want it a little more done, still, I'll drop it on the cast iron skillet for a couple of minutes per side. No harm done.

Thanks! I was in rare form the other day. Nailed both hunks of meat!

Thank you, gents. I was a couple of degrees over target when I pulled from the smoker, but still managed to get a really good crust without missing the medium-rare.

Thanks!

No special au jus, but the brief rest from the roast and the ribeye left plenty of juice in the pan. I offered that up to all takers. We had horseradish on the table as well. The thinnest layer of the extra spicy one that we had was perfect for my slice. Really opened the beef flavor up.

To be honest, I've never made an au jus. Not because I don't want to, but because I've never taken the time to learn. The beef juice was good enough, but I'm open to suggestions on something else!

 

Looks awesome! Thanks for sharing the pictures. Might snag a couple for our use .

How are you liking that Akorn? I keep considering picking up the Jr. like you have to satisfy my curiosity on that type of cooker. Turned out some nice ribs, that's for sure!

 

Absolutely. Kind of like the debate on sauce/no sauce. You like what you like. I'll encourage folks to try what *I* think is good, first, but I'm always more than happy to oblige when they prefer something different. Nothing better than a table full of happy friends/family.

 

Absolutely badass.

 

For my transported prime rib, I made this the night before because I knew orchestrating making anything with pan drippings at somebody else's house wasn't gonna happen. It was great:

https://www.mamalovesfood.com/easy-au-jus-how-to-make-simple-au-jus/

And for the horseradish sauce I made this, was perfect:

https://www.chowhound.com/recipes/horseradish-cream-sauce-28403

 

^^

My wife. Exactly!!

 

Good stuff. Bookmarked for future needs!

 

That horseradish cream sauce is bomb. I put a dollop in a heated up bowl of homemade turkey soup last night, much win.

 

I do overnight smokes in my WSM. 12-14 hours. Add water before going to bed, and get some sleep. Wake up to smoked meat for breakfast.

 

Thanks, it was good.

Made some soup with a bit of the leftovers.

 

Brother in law from California, who now resides in N. Carolina is visiting this weekend. Apparently he's checking out some new pits out here in the Houston area.


When we all still lived in California, he had already ordered a vertical pit from somewhere in Texas. So.....I'm not sure what the heck he's looking for now.

 

That looks amazing. Makes me hungry. Brrrrr chilly down here......by Southeast Texas standards at least.

 

A bit cold as here. Lows in the single digits this week.

 

From this link, pretty simple..


Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the 1 cup of wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.

http://www.foodnetwork.com/recipes/...anding-rib-roast-with-sage-jus-recipe-1939502

 

Yep I've done that too. The 22.5 takes so much fuel to make it that long. Usually when I notice temps dipping, it is just out of fuel. I try to smoke smaller butts or have them cut in half to decrease cooking time.