Epic food porn
- Thread starter frieed
- Start date
The_Lobbster
Well-Known Member
Not yet actually, I was missing the fuse and holder from it so I had to meet back up with the lady to pick them up.
Frankly I’m more focused on building my comanche so I’ve been lazy to dig into it, but if I can find time this weekend I will!
The_Lobbster
Well-Known Member
Im going to at least plug it in first to test it! I’ll try to do it this weekend.The BBQ pit stop carries Yoders and parts. Maybe hit them up or give it to me and I’ll send you bbq once it’s fixed
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 
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.
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.
Last edited:
shortstraw8
Well-Known Member
Yes nightly at my house, admission is all of that.
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!!
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!!
crawldaddy
Active Member
- Location
- Logan
- Location
- Grand Junction, CO
Making Colorado style pork green chili, with a smoked pork shoulder! Hoping to have plenty to freeze and dip into this Winter, to help warm me up on those cold days.
The smell of these peppers roasting is incredible...
The smell of these peppers roasting is incredible...
- Location
- Grand Junction, CO
Sheeeeeeeeshhh! This is SPICY!! 🌶 🌶 
- Location
- Grand Junction, CO
RustEoldtrux
RustEoldtrux
- Location
- Evanston, WY
There's food in that?
- Location
- West Bountiful, UT
Well, it was 6 courses and I did leave full (and drunk).Probably costs $120/plate and you can eat it in 2 bites.
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.
RockChucker
Well-Known Member
- Location
- Highland
man. now i want a yoder even more