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

Yep, I spent some time looking at different recipes for AEs

 

I will have to try that next time.

 

I let them smoke at 170° for about 2 hours.

 

Smoked jalapenos are the best and well they are chipotle pepper once they are smoked and dried out a little.
https://oldworldgardenfarms.com/2019/09/24/how-to-make-chipotle-peppers/

 

I just roast em over my gas range and peel afterwards

 

Same here - or blowtorch 'em if it's just one or two small peppers like jalapenos.

 

Yeahhhh buddy. Roasted chilis are awesome.
I do that too. I really love roasted poblanos. I roast them til black and blistered, then stick them all in a ziplock when hot...the steam lifts the waxy skin and you can just rub the skin away really easily after about 10 minutes in the bag.
Stuffed poblanos are one of my favorites, I use rice, beans, and charizo sometimes in there.

 

@JMB @COMiamiFan
https://brooks-bbq.myshopify.com/

Cornell chicken states in upstate NY when a few guys at Cornell university concocted the recipe. One started Brooks, some say he stole the recipe lol. https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe

 

I made adobo sauce this year with red, smoked jalapenos. Turned out good, a little hotter than I expected, but good.

 

Ordering some this evening.
That's a good site, I've used a few recipes from there.

 

The shoulder is at the half way and the armadillo eggs were just put on. Beer count 4!

 

yeah I was going to say your half way to Chipotles. Just need to dry them.

 

The shoulder is done, the armadillo edges done and the smoked dates with bacon @COMiamiFan done. I'm done and riiiiiiiiipped!

 

That looks amazing Pat, all of it. I'm just starting my smoked chuck roast now.

 

I love my Amzn smoke tray. It can smoke for probably 8 hours without doing a thing. Light it up and blow the flame out after it's good and lit and stick it low in the smoker. I have to open my chip tray/chip adding hole to get enough air to keep it lit. I use dust rather than pellets or chips, the dust works best...well actually it's the only thing that works.
Mix of apple and hickory cuz that's what I have.
3 lb chuck roast that I rubbed down 2 days ago and tossed in the fridge.
Master built 30 electric smoker. Between the smoker and the dust tray it's pretty much set it and forget it with a dual temp remote thermometer connected to my phone. Shit I have smoked ribs while I played a round of golf.

 

Thanks Sean. It was pretty tasty. I learned a lesson lastnight, actually 2 lessons. When buying the dates, make sure they are pitless and when buying the ground pork for the armadillo eggs, dont buy the lean stuff. The AEs where almost too lean/dry and the pits hurt when you bite into them.
Lessons learned!

 

Damn those pits, I have beenthere man.
There is a local butcher shop near me, most everything is too expensive for me but a few times i have ordered 70/30ground beef and damn that was good. I'd bet a butcher could grind up some fatty pork for you and you can season it how you want.

 

I think I own that one. I just grabbed it without looking at it. The last time I got it I picked up the right kind. The commissary does the ground pork like most places does the ground beef. 80/20, 70/30 and 90/10. I seen it and grabbed the first one.

 

Go cheap and buy a tube of Jimmy Deans ground breakfast sausage to make the armadillo eggs.

 

That will be the next batch. We got one of those big tubes of Jimmy Dean's at Cosco. Just for that!

 

Not as dry, but it can be on the lean side too

 

Just ordered one of each. Holy shit, the shipping is more than the products. And 2 day shipping was cheaper than 3 or 4 day???
If it's not trucks, it's food

 

I forgot to snap a pic when it was done. I took it to 201 then foil wrapped it and let it sit. It came out pretty good for my first try. Next time I will keep temps lower and cook longer. I sliced some up for a sandwich and cut sole up for madelyn and she loved it. Made some vinegar based coleslaw and corn bread to go with it.

 

Looking pretty tasty!

 

Burnt ends.

 

How’s they come out?

 

They were good but not quite as tender as I had hoped. The fatty pieces are the best. I think that I cooked at too high of a temp. Next time I'll try lower temp and longer cook. I struggled with the smoker temps today cuz it was cold and windy and I have the chip tray hole wide open. I had to turn up the temp to keep it around 240, but now and then I got an alert on my phone if was pushing 280. I cooked it from 1130 to 530, so 6 hours. It stalled at 155 so I Texas crutched it with some beef stock. It quickly got to 190.

 

Trying something new with my babyback ribs today. I don't care for the 3-2-1 method and usually do 2-1-1, so they aren't as mushy and don't fall right off the bone.

Anyways, I saw this on a BBQ show and they didn't rub the ribs until almost the end of the smoke. The theory was, let the smoke and heat do it's work and then add the rub at the end and almost caramelize it. These are just cut in 1/2 and then I added some S&P

I figured I'd give it a try. Here I am getting ready over lump and applewood on an old Vision Ceramic. Faux place setter/heat diffuser made with DIY metal brackets and a high heat pizza stone.

Actually quite nice out today;

Some apple chunks and lump:

Place setter in:
Water pan on lower rack and ribs on upper:
Shooting for 225*-250*

 

Ok cool. Let us see results