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First smoke of the year

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posted on Mar, 10 2019 @ 04:45 PM
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It's 70°f 22°c so I brought the smoker up to 400°f 200°c for an hour to clean it.



I'm getting my feet wet again, so I just decided to do 12 pound local sausages




Hopefully everyone has nice weather like this coming soon so our members can get outside, get some vitamin D and we can get winters residual crabbyness aside 😜

Cheers





posted on Mar, 10 2019 @ 05:07 PM
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a reply to: CriticalStinker

We had 7 more inches of snow so it was time to snow blow. Have fun though !!




posted on Mar, 10 2019 @ 05:13 PM
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a reply to: Tarzan the apeman.

Duuuuuude YES!!! This makes me so freakin ready for warm weather, being outside and living it up.

Had record breaking snow this year, with still about 2ft on the ground. Its finally regularly sunny and over 30 degrees, so all the crazies that live up here think its spring.

Enjoy! Cheers mate



posted on Mar, 10 2019 @ 05:24 PM
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a reply to: Tarzan the apeman.

Hmmmm, now I feel kinda bad.

Alright, look on the bright side, it's happening mid America (VA), so it's coming soon for the rest of the northern hemisphere! 😉



posted on Mar, 10 2019 @ 05:38 PM
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Clearly the suspense was driving everyone Insane. Everyone, please calm down.



Mission success.

This was just a test.

Feet are wet, is it brisket next, or cold smoked tomahawk steaks then reverse seared to render fat but still achieve med rare?

..... To be continued.



posted on Mar, 10 2019 @ 07:36 PM
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stop using my bbq for the winter... blasphemy

I use my grill all year round finding good charcoal in the winter is tricky I even had to use the preformed sawdust instead of natral lump it worked but it takes so much more and the heat is far to high for the low and slow style smoking I do

I saw some brisket today they didnt have it cut and out yet the butchers where still busy cutting for the morning so I skipped it but pastrami is on my to do do list

I love to smoke steaks aswell iv built a box to go on the pipe to cold smoke cheese and good steaks

low and slow catfish smoked tell it starts getting dry like fish jerky I know it sounds strange but I seriously cant keep the stuff around even the ones who dont like smoked food or fish just wont stop eating the stuff to the point where when I do it I have to buy 10 lbs of fish or I dont get any



posted on Mar, 10 2019 @ 08:02 PM
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a reply to: markovian

I know, I know.

I had a friend with a more efficient smoker, and one with a pellet.

We still did some in the winter, I just didn't at home.


Fish is still on the list though! I heard smoke whitefish up in the mid west is a delicacy.... I plan to try it one day when I'm in Michigan, or try it myself.



posted on Mar, 10 2019 @ 08:54 PM
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originally posted by: CriticalStinker
a reply to: markovian

I know, I know.

I had a friend with a more efficient smoker, and one with a pellet.

We still did some in the winter, I just didn't at home.


Fish is still on the list though! I heard smoke whitefish up in the mid west is a delicacy.... I plan to try it one day when I'm in Michigan, or try it myself.


My father used to smoke kingfish and mahi he caught. 12 hours very low. Very good with a bit of mayo on some crackers. I'd be reluctant to try most fresh water fish.

I wish I were more patient. I have about 3 hours in me for ribs. Ribeye or t-bone get salt and pepper with 15 minutes on the counter top, a quick sear on each side, and a 3 minute rest. I bet the smoked steaks are great. Ever do chicken thighs and drumsticks?



posted on Mar, 10 2019 @ 09:55 PM
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originally posted by: CriticalStinker
It's 70°f 22°c so I brought the smoker up to 400°f 200°c for an hour to clean it.



I'm getting my feet wet again, so I just decided to do 12 pound local sausages




Hopefully everyone has nice weather like this coming soon so our members can get outside, get some vitamin D and we can get winters residual crabbyness aside 😜

Cheers



Is that grass there?
I am kind of jealous. My smoker is in the leanto of the garage, there is four feet of snow leading to the leanto, I won't be able to get there for at least a month and a half. I will be happy if the snow is gone in time for the forth of July this year.



posted on Mar, 11 2019 @ 06:59 AM
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a reply to: Ksihkehe


My father used to smoke kingfish and mahi he caught. 12 hours very low. Very good with a bit of mayo on some crackers. I'd be reluctant to try most fresh water fish.


I've never had either, but I heard both can be phenomenal if done right.


I wish I were more patient. I have about 3 hours in me for ribs. Ribeye or t-bone get salt and pepper with 15 minutes on the counter top, a quick sear on each side, and a 3 minute rest. I bet the smoked steaks are great.


My friend had the idea, and we looked into it.... It's so good as long as it doesn't get over done. We get the thickest ones we can find, smoke at 200~ for 30-45 minutes depending how big it is then it goes on the grill to get a reverse sear on each side. It renders down nice during the smoke and flares up to get a nice crust.


Ever do chicken thighs and drumsticks?


I haven't in a while but last year I did some chicken wings, they came out nice and smokey.



posted on Mar, 11 2019 @ 07:01 AM
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a reply to: rickymouse

Haha, yea we had a rainy week and nice weather off and on so the grass looks like it's back for good.

We had a pretty mild winter, I think I heard something about El Nino making it mild for us, but I can't remember.



posted on Mar, 11 2019 @ 07:19 AM
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originally posted by: CriticalStinker


You look like Grambler's younger, skinnier, slightly less hairy and more sideways sister.



posted on Mar, 11 2019 @ 07:26 AM
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originally posted by: AugustusMasonicus

originally posted by: CriticalStinker


You look like Grambler's younger, skinnier, slightly less hairy and more sideways sister.


Literally the nicest way anyone has ever described me.

Keep in mind that picture was put through like ten Instagram and snap chat filters.



posted on Mar, 11 2019 @ 07:27 AM
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originally posted by: AugustusMasonicus

originally posted by: CriticalStinker


You look like Grambler's younger, skinnier, slightly less hairy and more sideways sister.



Ummm...he does look like he’s been partaking...doesn’t he...

I think it’s the glassy eyed...vacuous look he’s sporting...

I could be wrong...





YouSir



posted on Mar, 11 2019 @ 07:33 AM
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originally posted by: CriticalStinker
Keep in mind that picture was put through like ten Instagram and snap chat filters.


Thank Cthulhu, the raw image might have seared my optical cortex.



posted on Mar, 11 2019 @ 07:34 AM
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a reply to: YouSir

Probably how everything got sideways.


I can't say one way or the other though. Thing got blurry and I slipped into a food coma.



posted on Mar, 11 2019 @ 07:35 AM
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originally posted by: AugustusMasonicus

originally posted by: CriticalStinker
Keep in mind that picture was put through like ten Instagram and snap chat filters.


Thank Cthulhu, the raw image might have seared my optical cortex.


It most certainly would.

Luckily my squid ink advacado face masks have been helping things.

At this point I don't think anything would hurt.



posted on Mar, 11 2019 @ 07:37 AM
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a reply to: CriticalStinker


Either way, cook more meat and post more pics of said meat. We need more food porn.



posted on Mar, 11 2019 @ 07:46 AM
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a reply to: CriticalStinker

Looks really good! I always love doing sausages in the smoker, but I feel kind of guilty sometimes though. They're so easy to do, yet so good...seems like cheating.

Brisket is like an addiction, truly an art form, but very difficult to get just right. Everyone else will think it's delicious, but in the back of your mind you're thinking about quitting your job and focusing on getting it "just perfect". You'll never be satisfied. It's like a quest. I've been doing them for 20 years and I'm still not satisfied...or anywhere even close.

Trust me, it will make you crazy. It will consume you. It will have you talking to inanimate objects, having conversations even! And paranoia? Oh MAN!!

Just start with some Canadian Bacon instead. You can thank me later!



posted on Mar, 11 2019 @ 07:50 AM
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a reply to: CriticalStinker


Don't listen to him, he's pulling your leg. 'Canadian' bacon, hah! That isn't even a real place. He might as well have told you to cook a Narnia porkchop.




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