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

First time doing smoked baked potatoes

Did the wifes in EVOO and SPG
Mine are in bacon grease and SPG

Taste pretty good. Was hoping for a little more bacon flavor, and a touch more smoke. I would tweak it a little bit next time, but overall happy with the first shot.

 

Looks delicious I’m not hip enough to know what EVOO is, though… something vegetable oil something? Bacon grease - I think I understand that one ok. Haha. I strained and saved some bacon grease a few weeks ago for the same purpose, only to have somebody dump the next batch of un-strained bacon grease on top of it. Doh!

 

Extra Virgin Olive Oil.

I buy bacon grease from Ace. Use it for some extra flavor.

 

Why the hell does ACE Hardware sell bacon grease?

 

Part of their grilling section. They sell a ton of seasonings and sauces too.

 

I have a ceramic jar that I pour bacon grease into and store it in the fridge....did you by chance poke those potatoes with a fork before coating with the EVOO and bacon grease? It helps

 

Yes.

Poked, greased, seasoned, then wrapped in foil. Took the foil off towards the end of the cook to crisp up the skin.

 

ACE’s grill section is heaven. There’s been one, maybe two times I’ve gone in and haven’t walked away with something from there. It’s the best part about going to ACE.

 

I can't remember the last time I went to any store for anything grilling or smoking. I get my pellets from a restaurant supply store, as well as everything I need to make my own rubs and sauces. In fact, since my BBQ sauce is a whiskey and honey sauce, I spend more time at the liquor store cuz I can't find black label Jameson Irish Whiskey anyplace else

 

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.