Monday night I was in Vegas. Ate at Emeril's Delmonmico Steakhouse. Had the ribeye and bone in bacon as an app. OMG. It was incredible.
Zack Ryder Committment and why the hell this thread is here
- Thread starter 82bordeaux
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I love to smoke various meats. One of my favorites is drunk bird. Bourbon, maple syrup, and butter in equal parts. bring to a boil and inject the bird. Put as much in the bird as you can make fit. Kosher salt the outside and leave 8-12 hours uncovered in the fridge. On the smoker at 250 until 145 internal. Rest 20-30 minutes and carve. I hate bird but like it smoked this way.
I've put over 1300 lbs of meat through the smokers this year. Biggest single smoke of the year was 280 lbs of tri-tips in one smoke. Several of 60 lbs of pork butts.
If you want a fun smoke out of the norm. Jalapenos stuffed with cream cheese, sharp cheddar, crumbled bacon mixed with onion and garlic powder. Wrap with sausage about 1/4" thick, then wrap in bacon. Smoke at 230 until bacon is almost done. Sprinkle with smoke house maple rub, brush/baste with maple syrup and return to the smoker to caramelize the syrup. These things are the bomb. If the peppers are a bit spicy for your taste par boil a couple minutes in salt water to reduce the bite.
I've put over 1300 lbs of meat through the smokers this year. Biggest single smoke of the year was 280 lbs of tri-tips in one smoke. Several of 60 lbs of pork butts.
If you want a fun smoke out of the norm. Jalapenos stuffed with cream cheese, sharp cheddar, crumbled bacon mixed with onion and garlic powder. Wrap with sausage about 1/4" thick, then wrap in bacon. Smoke at 230 until bacon is almost done. Sprinkle with smoke house maple rub, brush/baste with maple syrup and return to the smoker to caramelize the syrup. These things are the bomb. If the peppers are a bit spicy for your taste par boil a couple minutes in salt water to reduce the bite.
Ok, after deep thinking and my recent commitment to Buddhism, the Penn State crowd is ok. Couple of wrestling dynasties and we all love the sport.
1,300 pounds, B….. You’d better recognize… lolPic of your smoking rig or it didn't happen...
If true you're eating raw bird dude...Bird isn't done til 165.....I usually take my beer can birds to 185 just to be safe...no blood with poultry...yuck
Carry over heat for 20-30 minutes will get it up to 160-165.
You think it will go from 145 to 165 from resting 20-30 minutes???
Yes it will go to 160-165 in the time resting in a cooler. It will also be moist. As you all know moist meat makes the world go round.
I don't have any smoker pics on a hosted site. The 3 I use most often are a Green Mountain, a Smoke Pro, and a couple of custom built smokers/cookers. One is a wood smoke propane smoker. Smoke box on the side with 3 levels of trays to work from 4 feet wide and 3 feet deep. You want a long handled set of tongs or meat hook for that one. The other is a santa maria grill. 8 feet long 5 feet wide in 2 racks that can be raised or lowered over the coals. Works great for tri-tips and rib eyes. The 2 big ones are built on axles and will tow behind a truck.
Catered the local wrestling awards banquet one year. Started the smoke at the office then towed the rig a couple miles to the school to have the banquet. Looked pretty cool smoke coming out the stack as we rolled in.
Good thread derailment to chew the fat of smoked meats.
I don't have any smoker pics on a hosted site. The 3 I use most often are a Green Mountain, a Smoke Pro, and a couple of custom built smokers/cookers. One is a wood smoke propane smoker. Smoke box on the side with 3 levels of trays to work from 4 feet wide and 3 feet deep. You want a long handled set of tongs or meat hook for that one. The other is a santa maria grill. 8 feet long 5 feet wide in 2 racks that can be raised or lowered over the coals. Works great for tri-tips and rib eyes. The 2 big ones are built on axles and will tow behind a truck.
Catered the local wrestling awards banquet one year. Started the smoke at the office then towed the rig a couple miles to the school to have the banquet. Looked pretty cool smoke coming out the stack as we rolled in.
Good thread derailment to chew the fat of smoked meats.
I understand what happens and the process when you rest a brisket or pork butt in a cooler after removing from a smoker. I would never undercook chicken by 20 degrees and bank on the internal temp coming up to be safely done, especially if I was serving it to other people.Yes it will go to 160-165 in the time resting in a cooler. It will also be moist. As you all know moist meat makes the world go round.
I don't have any smoker pics on a hosted site. The 3 I use most often are a Green Mountain, a Smoke Pro, and a couple of custom built smokers/cookers. One is a wood smoke propane smoker. Smoke box on the side with 3 levels of trays to work from 4 feet wide and 3 feet deep. You want a long handled set of tongs or meat hook for that one. The other is a santa maria grill. 8 feet long 5 feet wide in 2 racks that can be raised or lowered over the coals. Works great for tri-tips and rib eyes. The 2 big ones are built on axles and will tow behind a truck.
Catered the local wrestling awards banquet one year. Started the smoke at the office then towed the rig a couple miles to the school to have the banquet. Looked pretty cool smoke coming out the stack as we rolled in.
Good thread derailment to chew the fat of smoked meats.
Chicken breast at 145F for 10 minutes kills the bacteria. 165F kills the bacteria instantly. So even if you just get to 145 and move it to the cooler for 10 minutes it is still safe. Now dark meat is cooked all the way up to 175F to break down the connective tissue so it won’t be chewy not to kill more bacteria. You can find an FDA chart online. Much moister breast at 145.
Im going with homemade ice tea.
The temp is going to rise after removing from smoker, apparently enough to get to 165*?
I actually go with lots of lemon and some good honey, I making some BBQ and tea today.
How do you incorporate honey? First heat the tea or make simple syrup with honey?
Ahh the secret is to brew the tea, then add honey whilst still hot, then ice , then 🍋 However I cannot divulge the secrets of my leafs, I’m sure you understand.
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