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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Feb 15, 2018 at 9:07 PM
    azhiaziam

    azhiaziam Well-Known Member

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    I never get grill marks out of my traeger
     
  2. Feb 15, 2018 at 9:09 PM
    Kremtok

    Kremtok Well-Known Member

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    Not a slight against you, but a legitimate question: So what?
     
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  3. Feb 15, 2018 at 9:10 PM
    azhiaziam

    azhiaziam Well-Known Member

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    I like the char / sear texture
     
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  4. Feb 15, 2018 at 9:22 PM
    t4daddy

    t4daddy Well-Known Member

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    Not a Treager guy, however just remove for a few minutes, bring up your temps, then throw on your steaks onto a “hot” grate. That’s where your “marks” come from...
     
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  5. Feb 16, 2018 at 2:28 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Outstanding!
     
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  6. Feb 16, 2018 at 2:57 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W
    "Just smoke the bitch like normal"

    I like watching the same episode of my favorite TV show over and over. It never gets boring!
     
  7. Feb 16, 2018 at 4:04 AM
    Cold Iron

    Cold Iron Well-Known Member

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    Me too

    [​IMG]

    Those cast iron grates have pretty much rusted away now so I sear a bit longer with coals just touching the bottom of the stainless steel grate.

    I salt heavily with Kosher then leave sit at room temperature for an hour on a metal trivet so air can flow around the meat. The 1 lb. Morton Shakers work great and I leave one on the counter because I use it so often.

    Think it is CurtB who said that the grill grates allow him to get searing on his pellet smoker.
     
  8. Feb 16, 2018 at 5:48 AM
    CurtB

    CurtB Old Timer knowitall

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    You are correct sir. We eat with our eyes, is that the saying?
     
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  9. Feb 16, 2018 at 5:49 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    I go about the same way, though I don't make it a couple hours on smoke usually an hour or less. I then pull the steak bring it up to it's hottest temp and then put the steaks back on. Some of the best steaks I've ever made have been on my Traeger using this method. So much so that now when I don't do them this way everyone in the house makes some sort of comment lol.
     
  10. Feb 16, 2018 at 8:41 AM
    horstuff

    horstuff Re-member

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    Fair enough, but that recipe looks like a shit ton of work for an inferior result. Could be wrong, just my opinion.
     
  11. Feb 16, 2018 at 8:58 AM
    Aloha Scout

    Aloha Scout Drink beer and smoke your meats

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    I find that reverse searing is easier and tastes better by searing on a red hot cast iron pan with butter and garlic.
     
  12. Feb 16, 2018 at 9:19 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    Infuse the butter with roasted garlic then let that set up for a while. Put a nice pad of that butter on the steak when it's done cooking to melt over the top of it. :D
     
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  13. Feb 16, 2018 at 9:32 AM
    wilcam47

    wilcam47 Keep on keeping on!

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    got my coals started for a 10lb brisket. Just using the S&P and mesquite/applewood smoke....I dry brined it a couple days ago so the flavor should be good. :)
     
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  14. Feb 16, 2018 at 9:43 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    Think tonight or tomorrow I will make a run up to Costco and see what meat they have that looks good. Also need to find this Ribeye Cap steak goodness.
     
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  15. Feb 16, 2018 at 9:47 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W

    I can buy a 1-1/2lb block of cheddar cheese for $4.32 that is ready to eat. Or I can spend over $14.00 in raw product spend 8 hours making a 1-1/2lb wheel of cheddar and waiting 140+ days before its ready to eat. So making my own is a shit ton more work for a end result that isn't a whole lot different than something less expensive, way less labor intensive and ready to go now. It's not always about the amount of work or money needed to put into something. Sometimes it's about taking the road less traveled because you choose too.
     
  16. Feb 16, 2018 at 9:49 AM
    Iamraiderpower

    Iamraiderpower Well-Known Member

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    Waiting on pics..... :D
     
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  17. Feb 16, 2018 at 9:50 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W
    When time allows and I remember I set a stick of butter on the counter to soften. Then put in a bowl add in a bunch of herbs then whip together. After mixed put on a piece of wax paper and roll up into a log then back in the fridge to set and let the flavors meld. Then when steaks are resting after the cook a pad of herbed butter on top to melt. Yummy.
     
  18. Feb 16, 2018 at 9:54 AM
    azhiaziam

    azhiaziam Well-Known Member

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    Anyone use these as a bbq caddy.

    0216180950.jpg
     
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  19. Feb 16, 2018 at 9:54 AM
    horstuff

    horstuff Re-member

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    great point.
     
  20. Feb 16, 2018 at 9:56 AM
    wilcam47

    wilcam47 Keep on keeping on!

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    I'll try to take some ;)
     

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