Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

This…

 

Just watching my cholesterol.

 

https://www.youtube.com/watch?v=NV8BlBKupHM

 

A true American patriot…

 

Been several years since I have smoked anything, picked up a Yoder YS640. For my first attempt I picked up a Boston butt and some pork ribs. 11 hours later off came the butt, pulled apart by hand very easy.

 

Hmmmm....
Interesting,I've never seen this done before.
I can imagine the Smokey flavor being good on a Tater.
Does the smoke penetrate the skin?

LOL....I remember as a Kid in Cub Scouts wrapping your potato in foil and tossing it in the coals.
Thought for sure it would burn it but it actually works very well!!

 

They sell the Kamado and other cookers so I guess in a roundabout way it applies.

 

That's sexy right there....food porn for the win!!!!!

 

I have a MAK two star General.
While it does work well with some meats it'll never replace the Offset Smoker as far as quality goes.
My main reason for buying it was for those all night Smokes.
I ended up using both the Offset and the Pellet Pooper.
I start with my Brisket in the Offset and once it gets enough smoke I transfer it to the Pellet Pooper to finish it.
That way I can get some shuteye. Being exhausted when it comes time to eat really Sucks!!!
But the $Price of the Damn thing is Crazy!!!

$3500 Bucks for something that produces some subprime BBQ is Crazy!!!
But it does have it's uses no doubt and I dont regret the purchase.

 

Smoking some hatch chile chicken wings.

 

Used to render down the fat off a Brisket.
You'd just keep adding water while the fat melted.
You'd come across the really hard chunks of fat which wouldnt render down that you just tossed.
It would come out creamy white and was perfect for frying!!
It lent a slight beefy flavor to whatever you cooked in it.
Did the same with pork fat.
You were basically making Crisco that actually tastes good and wasn't veggy based.

 

Oh...and you'd pour about a half inch of water on top of the fat to stop it from going bad in the fridge.
It basically kept oxygen off the fat.

 

Tri tip and pasta salad tonight.

 

I did a 20# packer today.

Went on Recteq Bull at 12:30am after resting 10 hours in fridge with rub.

Covered flat with foil and dribbled with cider vinegar and water to keep it from getting too far in front of the point.

Wrapped at 10:30 am, got to temp at 3pm. Rested two hours and then we chowed.

 

Overnight pork butt. Brined it Friday afternoon, put it on the smoker Saturday at midnight, then pulled it, wrapped it, chucked it in the cooler at noon today. Just wish the lighting didn’t make it look so gray and dry…

It was delicious, as expected Tender and moist, packed with flavor. Enough texture to cut with a sharp knife, but shreds to bits if you want.

Made some slaw and cornbread to go with it.

 

Yum

Cool end grain board!

 

Thanks! My son bought the board for me a few years ago.


Nice bark on your pork butt.

 

Peach-glazed pork butt. I hope it turns out... We are having a little neighborhood peach festival kinda deal, so everything should have peaches in it. Made some BBQ sauce to go with it.

 

I think i found my new favorite thread on here! Any of you all deliver the east TN.?
Here was my latest and greatest
some baby back ribs and some pork tenderloin

 

We just got home from the lumineers concert (if you haven’t seen them you owe it to yourself to go experience one of their shows) and I put on an 8 lb pork shoulder; should take about 12 hours - just in time for nfl pregame shows. Only seasoned with salt and pepper because my wife is in a strict FODMAP diet. Following her cancer treatment she developed some crazy bacterial overgrowth in her gut and they’re trying to figure out what’s going on……but good thing she can have the pork!

 

Heard of the luminaries but dont think ive actually ever listened to them, tried an unseasoned pork butt awhile back to for the heck of it and it wasn't bad. Just thawed it out threw it on the smoker and let it do its thing. Wasn't the same by any means but wasnt bad. Hate to hear that about your wife and hope they get things figured out! Prayers to you and her!

 

Thanks man ; she is a tough lady. Beat the shit out of the cancer…..just some lingering stuff related to the rest of the body from all the treatment (radiation, chemo, pills, etc) we suspect. She isn’t letting any of it affect her though. Pretty inspirational to see her get dealt the hand she did and watch her tackle it with grace; literally never let if effect her mood and outlook.

Hopefully the pork will turn out good and she can enjoy it!!!

 

Amen! And is Tennessee to far for you to deliver? I could use a good pork sanich for dinner at work tomorrow......

 

That's candles floating on water in paper bag.
This is the lumineers.
https://www.midwestspeakerrepair.co...JeVA-UOroyGJvzEeNKTUyPtOBWal8dUCYVoOsxM_8cD7W

 

I never was good at spelling bee's Lumineers what I meant

 

Will rest for 90 minutes ; 202 when I pulled it off…..

 

Looks like good eatin' right there!

 

Not knocking but it looks like you cut with the grain rather than across the grain...

 

I cut too far into the point , but yes, and it was so tender it really didn't make much difference.

I used those on breakfast biscuits the rest of the week ( pitman's privilege )