A Little Bit of Everything

[fowldarr]

I planned to smoke a turkey on my new smoker today. Woke up early, pulled it out of the fridge and found that my fridge had died. But, we were expecting company, so I found myself at the store at 5 am

I ended up with 2 Tri-tip, a chuck roast for faux burnt ends, some chicken legs, two chicken halves and some scallops.
I know everyone is here for the pics, so if you have questions on anything let me know.


chuck roast marinating

Tri tip seasoned

Chicken seasoned

I’ll be back with more later

 

[smokin peachey]

Strong work Fowl. Way to work that new smoker weekend.

 

[pc farmer]

Cant wait to see the finished pics.

 

[chef jimmyj]

I have a big Chuck Roast and tired of the usual. Willing to share more detail on the Beef marinade and procedure you plan...JJ

 

[xray]

Looks like a good start. Sorry to hear about your fridge.

 

[fowldarr]

I have a big Chuck Roast and tired of the usual. Willing to share more detail on the Beef marinade and procedure you plan...JJ

holy moly chef jimmy is asking me for advice. Ok. I got this.

So, I made it up as I went based on experience and reading the internet.

so I dumped about 1/2 cup of worcestshire sauce over it(in a plastic container) then I dumped some SPOG rub on it, then I poked a bunch of holes in it with my knife than another 1/2 cup of worcestshire sauce. (Yes I know I’m spelling that wrong)

then I let it sit in that in the fridge (the one that works) for 6 hours. (I would have liked to let it sit overnight)

I smiled it to 190 (any higher I think it would have shredded instead of cubed)

cubed it, liberal dose of doctored up sweet baby rays, and they are back in the smoker now for that to carmelize.

 

[fowldarr]

Okay, as pictured here are some more pictures:

 

[fowldarr]

AND THEN, I was slicing the tri tip and chicken and I got called into work!!!!!

so I went to work and changed a lightbulb (a very expensive lightbulb on a ver expensive piece of equipment)

 

[fowldarr]

So here are the ‘done’ pics after they had been picked over

 

[fowldarr]

Okay, so here is what I learned. I only put a probe in one tri tip, because they were close together.
The back of my new smoker is hotter than the front and I put the smaller tri tip back there, so the one you see in the picture is a little more medium than I was shooting for.

I have a hot spot about 1/3 of the way across, going to get a tuning plate cut to fit there.Without it, the chicken lollipops finish at different times

also, I learned that smoked scallops are delicious. Next time I will either skip the bacon wrap or cook it a little bit first.

 

[Teal101]

Dang thats a spread! Well done!

 

[fowldarr]

Dang thats a spread! Well done!

thanks it was more impressive when it was initially put out. I wish I had gotten some pics of it earlier.

 

[chef jimmyj]

Thank you. I have taught Hundreds but I never stop Learning from Amateur and Pro alike. Your meats all look great...JJ

 

[fowldarr]

Thank you. I have taught Hundreds but I never stop Learning from Amateur and Pro alike. Your meats all look great...JJ

thanks jj, they tasted good, and thEre was very little dinner conversation with 13 people present, always a good sign when you serve foodand the only sound is the clatter of silverware.

if you have any recommendations, I’d love to hear them.

 

[RiversideSm0ker]

Great job!! That was quite a cook you had going on. Sucks getting called for work on a Sunday. I certainly hope that you were well compensated.
G

 

[chef jimmyj]

thanks jj, they tasted good, and thEre was very little dinner conversation with 13 people present, always a good sign when you serve foodand the only sound is the clatter of silverware.

if you have any recommendations, I’d love to hear them.

This pretty much says it all! I can't add anything to your Great Success. CONGRATS! Feel free to contact me anytime with questions or a recipe, whatever...JJ

 

[SmokinAl]

Great looking meal!
I can see why there wasn't much talking going on!
Al

 

[fowldarr]

Great job!! That was quite a cook you had going on. Sucks getting called for work on a Sunday. I certainly hope that you were well compensated.
G

Well, I'm exempt, so anything over 40 hours is free, or I'm already paid for, or something....I just learned a long time ago to never do the math on my actual hourly wage.

 

[gmc2003]

Holy cow you really put that new smoker thru it's paces, and successfully I might add.

Point for sure
Chris

 

[fowldarr]

Holy cow you really put that new smoker thru it's paces, and successfully I might add.

Point for sure
Chris

and it handled it all well