Epic food porn

[Tonkaman]

They're a little pricey, but the ThermaPen thermometers are really nice

Thermapen® ONE

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

so true it’s the best one I’ve used.

WiFi is the only way to go for a temp probe.

- DAA

that’s why I use my signals 4

Signals™ BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

 

[Jesser04]

Blackstone griddles are almost as good as a smoker I’ve been using mine quite a bit lately.

Also if you haven’t cooked bacon on your smoker you’re doing it wrong.

 

[Tonkaman]

I’ve never tried bacon on the smoker. How do you like to do it without making them too Smokey?

 

[Jesser04]

I’ve never tried bacon on the smoker. How do you like to do it without making them too Smokey?

Maybe 20 minutes on smoke then 350-375 tell done. Best bacon ever.

 

[Jay5.9L]

Only time I did bacon in the smoker I overcooked and destroyed most of it. Sad day

 

[frieed]

A loaf of fresh sourdough bread, still warm from the oven..

 

[UNSTUCK]

Came home from work yesterday to find a little May 5 party prep in action. We usually do Ranchero Preparado, but the Racho market my wife went to had already sold out. So she grabbed this Diesmillo which we had never tried before. I was VERY good. She chopped up her awesome salsa receipt and had that ready to go. My daughter then put out what I thought was milk. Turned out she made some Brazilian Lemonade.

Leftovers for lunch today. Can't wait.

 

[Jay5.9L]

Random sirloin tri tip cut I found at Peterson’s. Treated it like a tri tip but studded it with garlic cloves like a roast. Came out awesome

 

[Greg]

Tried something different for dinner tonight and they were great! Short ribs, cranked the Traeger up to 450 and cooked them up quick. The meat was super tender, I was impressed. I'll cook them again for sure.

 

[frieed]

Okra and tomatoes



and smoked Andouille

 

[Tonkaman]

FYI

Harmons is doing their 5 for $5 deals right now on meat.

More importantly though Wagyu brisket is in stock and only $6.99/lb! I may have bought 2 briskets....

 

[Tonkaman]

14 lbs of Wagyu brisket getting ready for the low and slow midnight express to Smokey town.

 

[Greg]

14 lbs of Wagyu brisket getting ready for the low and slow midnight express to Smokey town.
View attachment 129314

What are you using to cook it, Derek? Looks awesome.... follow up pic, please!

 

[Tonkaman]

What are you using to cook it, Derek? Looks awesome.... follow up pic, please!

I cooked it on my Traeger pellet smoker.

The real secret to any of my successful cooks has been with my ThermoWorks Signals. It’s just a fancy thermometer that can monitor 4 inputs simultaneously and relay them via Bluetooth or WiFi to my phone. In this case I preset high and low alarms to monitor the temp of the smoker and the brisket. That allowed me to sleep for hours at a time without worry of the smoker losing heat or overcooking the meat.

Here is the Signals thermometer, a real time shot of the ThermoWorks app, and a graph of what’s happening over the duration of the cook:

 

[Tonkaman]

I just pulled the meat off the smoker, wrapped it in towels, and put it in a cooler. I’ll leave it there for 2-3 hours to rest.

FYI here are the pellets and rub I used this time.

 

[nnnnnate]

@Tonkaman what's your address? I'll bring the Dr pepper.

I've been too chicken to try a big brisket like that. I need to get over it.

 

[Tonkaman]

Honestly this is the best brisket I’ve ever had!
Better than anything I’ve ever bought!

15 hours from the time it when into the smoker till I sliced it.

 

[Greg]

Nice smoke ring and color.... looks perfect!

 

[Tonkaman]

I did another Wagyu brisket tonight, identical to the one last weekend.


What kills me about smoking is the inconsistency. Just last week this same cut took 5.5 hours to get to 160°, I wrapped it then 5 hours to 204°. Today it took 7.5 hours to get to 160° and 5 hours to 204°. Why the 2 hour difference? The temps outside are the same, the meat the same, the pellets the same. I swear anytime I commit to a dinner time it doesn’t work out right.

 

[jeeper]

I swear anytime I commit to a dinner time it doesn’t work out right.

Worked out right for me. Yum! Thanks again. Good to hang!