IT'S A NERDY NICHE, WHO'S WITH ME?

[Troylee]

Outstanding! I am a brisket guy myself. NEver cooked one though. Just like to eat them. Lol

Most people inject with a beef stock, broth etc.. I’ve found rendered down bacon fat takes it next level! Smoke for 16-20 hours and man ole man! Haha

 

[Reefer Matt Verified Media Partner]

Most people inject with a beef stock, broth etc.. I’ve found rendered down bacon fat takes it next level! Smoke for 16-20 hours and man ole man! Haha

What kind of smoker you got?

 

[Battlecorals Verified Sponsor]

for the record I couldn't be more Ok with the direction this thread is moving

 

[Troylee]

What kind of smoker you got?

You mean smokers? Recteq! And I have a few of them! Haha.

 

[Minifoot77]

You mean smokers? Recteq! And I have a few of them! Haha.

Do you tell people you have hobbies or obsessions?

 

[Reefer Matt Verified Media Partner]

You mean smokers? Recteq! And I have a few of them! Haha.

I just have a rusty ol one, but may be in the market this year for a new one. I’m also getting tired of chucking sticks in it too. But I made a lot of brisket in it!

 

[Troylee]

Do you tell people you have hobbies or obsessions?

I mean….. shhhhhh! Haha! I have a very addictive personality so…… I guess they’re all obsession's? I’m actually thinking about giving up the fabrication life and getting a bbq truck..

 

[Reefer Matt Verified Media Partner]

I mean….. shhhhhh! Haha! I have a very addictive personality so…… I guess they’re all obsession's? I’m actually thinking about giving up the fabrication life and getting a bbq truck..

 

[Troylee]

I just have a rusty ol one, but may be in the market this year for a new one. I’m also getting tired of chucking sticks in it too. But I made a lot of brisket in it!

That’s what I learned on! I gave it up 6 years ago and got a pellet grill… because I can’t leave anything alone and I like to modify everything I still get that real wood flavor in my pellet grill while I’m sleeping and not a worry in the world. I can cook from my phone haha!

 

[Minifoot77]

My wife bought me a pit boss pellet smoker and ill never go back to any other kind. I've had electric and fire box style smokers and the pellet grill/smoker is like cheating

 

[Mhamilton0911]

+1 to the pit boss smoker, it's easy for those of us who want to get into "the meats" without knowing all the secrets.

We're a hunting family so I usually smoke a lot of venison jerky. Also the Thanksgiving turkey every year.

 

[Minifoot77]

+1 to the pit boss smoker, it's easy for those of us who want to get into "the meats" without knowing all the secrets.

We're a hunting family so I usually smoke a lot of venison jerky. Also the Thanksgiving turkey every year.

Fry the turkey smoke the jerky I buy whole peeled beef knuckles for jerky as well

 

[Troylee]

Fry the turkey smoke the jerky I buy whole peeled beef knuckles for jerky as well

I’ve been doing lots of jerky! Mostly super hot stuff with ghost pepper and other peppers… it’s addicting!

 

[Mhamilton0911]

I’ve been doing lots of jerky! Mostly super hot stuff with ghost pepper and other peppers… it’s addicting!

I even got a slicer so I can do more, faster!

 

[Mschmidt]

I mean….. shhhhhh! Haha! I have a very addictive personality so…… I guess they’re all obsession's? I’m actually thinking about giving up the fabrication life and getting a bbq truck..

with it being BBQ, you really just need a table and a tent, probably a food handlers license too. I've bought BBQ from the back of a dude's pickup at a brewery. it was good.

 

[Troylee]

with it being BBQ, you really just need a table and a tent, probably a food handlers license too. I've bought BBQ from the back of a dude's pickup at a brewery. it was good.

lol, sooooo… recently Vegas has had a influx of street vendors coming from Cali and Mexico and setting up on the streets.. these pop ups are every where and nobody is licensed or have health cards etc! It’s been a real problem and they’re finally cracking down on it as they set up shop in front of schools and parks etc etc… it’s about 3 grand to go legit and it’s on the news every night how to go about it and get it done correctly blah blah! The problem is you have to have a commercial kitchen to prepare the food and cook it! “That’s where the truck comes into play” I’ve looked at just starting out with a catering business but it’s the same deal! The health department needs a front to come check out the operation and it can’t be your home! Easy enough.. if I do it I’ll most likely end up with a bbq trailer since a truck could put you out of business if the transmission went out or something you’re down for weeks waiting on a new one where as a trailer I can hook to anything and keep on going!

 

[BeanAnimal]

I’ve been doing lots of jerky! Mostly super hot stuff with ghost pepper and other peppers… it’s addicting!

I used to do a lot of jerky - mostly dehydrated no nitrate cure.

I feel I need to use cure when I smoke it - and I CAN'T STAND NITRATE CURED JERKY.

I smoke the bacon in a vertical pellet smoker. As much as I like a stick burner for BBQ they do not make consistent bacon. With the vertical pellet, I get the same bacon every batch. It does okay for briskets, pork butts, etc. But not worth me having two.

When I built the pizza oven, the plan was to build a stone smokehosue to match. The warden was NOT AT ALL happy with the plan. Looking back (as cool as it would be) I don't think I miss it.

 

[Troylee]

I used to do a lot of jerky - mostly dehydrated no nitrate cure.

I feel I need to use cure when I smoke it - and I CAN'T STAND NITRATE CURED JERKY.

I smoke the bacon in a vertical pellet smoker. As much as I like a stick burner for BBQ they do not make consistent bacon. With the vertical pellet, I get the same bacon every batch. It does okay for briskets, pork butts, etc. But not worth me having two.

When I built the pizza oven, the plan was to built a stone smokehosue to match. The warden was NOT AT ALL happy with the plan. Looking back (as cool as it would be) I don't think I miss it,

At first I was using Prague powder but I find it’s all gone within a couple days and I really don’t need it haha! I do around 7 pounds at a time and just keep it in the fridge anyways, it tends to stay fresher that way.. I haven’t done bacon but that’s on my list of things to do! I need a slicer and I’d be more active on the jerky and bacon! Last time I bought a huge belly to make bacon I ended up making pork belly burnt ends with it cause I was hungry one day hahahaha.

 

[BeanAnimal]

At first I was using Prague powder but I find it’s all gone within a couple days and I really don’t need it haha! I do around 7 pounds at a time and just keep it in the fridge anyways, it tends to stay fresher that way.. I haven’t done bacon but that’s on my list of things to do! I need a slicer and I’d be more active on the jerky and bacon! Last time I bought a huge belly to make bacon I ended up making pork belly burnt ends with it cause I was hungry one day hahahaha.

I don't care for brisket as much as I do other things... so I typically end up smoking it and pulling it before the stall, cubing it, tossing it in some spicy bourbon mop sauce and putting it back on to make a PILE of burnt beef ends...

So you smoke the jerky with no cure? I guess open smoker grill there is a good bit oxygen so chances of botulism low. My worry is the closed vertical smoker and danger zone temps with no oxygen.

I don't care with the bacon as much, as it gets fully cooked before eating and it is a solid muscle with no voids, etc.

 

[Outlaw Corals]

You left out one of the biggest ones, addiction !!!, if you’re a reefer you are most likely an addict, i know i am, I’m spending more on corals then i was on dope, dead serious