Epic food porn

Jay5.9L

...I just filled the cup.
Location
Riverton
The new Riverton Costco. Only seen it a few times. Was a weird brisket, maybe too small to sell as a full packar. I’m assuming they cut off the flat and made it into street tacos or something else.
 

TRD270

Emptying Pockets Again
Supporting Member
Location
SaSaSandy
Well trying some tri tip again. Bought a smoke tube and was going to cold smoke them for a bit before firing up the grill. Turns out the power of the sun in August is enough to cook them almost to temp :eek: so they got "cold smoked" a lot longer than I thought. Finishing them up to temp now with the grill curious to see how they turn out.

Edit: Well it was nice and juicy. But I did discover there is a thing as too much smoke. Was good but over powering.
 
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Jay5.9L

...I just filled the cup.
Location
Riverton
Over smoking is nasty. First rack of ribs I smoked were gross. Had cheap mesquite pellets and didn’t wrap at all. I think we ate a few and the rest were hidden in the fridge until they got thrown in the trash.
 

Coco

Well-Known Member
Location
Lehi, UT
I have been having a love/hate relationship with my cabinet/chip smoker. It was really hard to regulate the temps, and keep it from over smoking. I didn't mind the outcome of the first couple tries, but my wife and everyone else was very quick to tell me they didn't like it.

Well, yesterday I decided I was going to try something different and play with the smoker a bit more. Being a propane burner, I moved the soaked chips to the outer edges of the hot plate. This worked much better. I got a nice low blue smoke, and was able to regulate the heat much better.

Threw some ribs on with some of our favorite rubs. I loosely followed the Hey Grill Hey recipe (fun random fact - they used to live in my parents neighborhood). Did ~3-1/2 hours on direct smoke with an apple juice steam bath a mix of cherry and mesquite chips. After that I wrapped them in foil with a little more apple juice, kerrygold irish butter, and a very light sprinkle of brown sugar and put them back on the smoker with the removed bath and hot plate for 2 hours. Final step was to remove them, throw some bbq sauce on them, then back on the smoker for an hour.

They came out perfect, and the bones literally pulled out. I wasn't really sure how all the different flavor combinations were going to come out, and I am usually a dry bbq kind of guy (have hardly ever liked sauces on my bbq) but I did like the option of putting it on and letting it cook in a bit. It wasn't heavy, but it could be tasted. I didn't get the ribs on as soon as I should have, so we ate at 8 PM, but live and learn. Now that I am getting more of the hang of it, its been a lot more enjoyable to mess with and smoke more.

Best part? The wife approved!!

IMG-6121.jpgIMG-6122.jpgIMG-6123.jpg
 

crawldaddy

Active Member
Location
Logan
I little Sunday goodness. Beef ribs, jalapeño poppers, baked beans. All done in the smoker. And a small rack of baby backs to finish things off.
 

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nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
Yoder came out with a pizza oven add on to the smoker I've already got which has me pretty intrigued. I was looking pretty hard at the Ooni's over the summer but in the end didn't buy one. After watching the new video today I'm really wanting this.

 
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