- Sep 27, 2018
- 274
- 302
- I hate planning 2 days ahead and defrosting meat for a meal I might not want to make then.
- Pellet smokers need a smoke tube.
- Do what you want, when you want, how you want.
- Never date a vegan, vegetarian or whatever plant based word of the day they go by.
- I use St. Louis cut pork ribs and found the 3-2-1 method works better as a 3-1-1 method. Smaller cut, comes out too tender at 3-2-1.
- Tin foil or pan liners. Cuts back on grill clean-up so much.
- New to the process people. Time per pound is an estimate, go by internal temp.
- Got a fancy multicooker recently that does airfrying. 2 for 1 deals on curly fries is an unexpected thing to budget for.
- If you can afford a chest freezer, worth it.
- If you can afford a vaccum sealer, worth it.
- Souvide cooking, it's really easy and worth it.
- If you get into Souvide, an old school blue can propane torch is good to search meat with.
- If you have one, use a local butcher. Not the "artisan seasonal butcher" that charges twice the price.
- Get out of your comfort zone. Do more than your goto ribs/chicken/beef smokes.
Use different meats/marinades, rubs, etc.
- Dont be prejudiced about a wifi controllable smoker. I was, then got a free upgrade. Nice to roll over in bed and check time/temp on my phone.
- Get high quality. Do your research, its makes the difference between something that lasts a year or two, or forever.
- No restaurant is gonna make BBQ better than what you make yourself.
- Take the membrane off pork ribs.
- Plain mustard helps a rub stay on meat. Cooks off, no mustard taste.
- Save a few empty large shakers. I keep some Parmesan cheese shakers.
Use them for homemade rubs.
- Dont use processed charcoal. Lump, wood or natural pellets depending on your smoker.
- When carving up an in-bone ham, save the bone w/ all the bits attached.
Freeze if not used immediately. Great for add in ingredient to soups, etc.
- You can get a pre-cooked ham and smoke it. Comes out great.
- Learn the difference in meats. Example: a Tomahawk steak at a restaurant costs about $50-$65 more than the same cut without the fancy foot long bone sticking out.
- Get 3 good knives, all you need.
- If you leave dishes sitting in the sink for a day or more, cast iron is not for you.
- Listen to others advice/ideas. Your food is good but so are other peoples.
- Not everything needs bacon wrapped.
- Rest your meat.
- Get the biggest cutting board you can.
- Lastly, wave at your neighbor staring at you at 2 in the afternoon when your wearing a bathrobe spraying your cook with apple cider vinager.
- Pellet smokers need a smoke tube.
- Do what you want, when you want, how you want.
- Never date a vegan, vegetarian or whatever plant based word of the day they go by.
- I use St. Louis cut pork ribs and found the 3-2-1 method works better as a 3-1-1 method. Smaller cut, comes out too tender at 3-2-1.
- Tin foil or pan liners. Cuts back on grill clean-up so much.
- New to the process people. Time per pound is an estimate, go by internal temp.
- Got a fancy multicooker recently that does airfrying. 2 for 1 deals on curly fries is an unexpected thing to budget for.
- If you can afford a chest freezer, worth it.
- If you can afford a vaccum sealer, worth it.
- Souvide cooking, it's really easy and worth it.
- If you get into Souvide, an old school blue can propane torch is good to search meat with.
- If you have one, use a local butcher. Not the "artisan seasonal butcher" that charges twice the price.
- Get out of your comfort zone. Do more than your goto ribs/chicken/beef smokes.
Use different meats/marinades, rubs, etc.
- Dont be prejudiced about a wifi controllable smoker. I was, then got a free upgrade. Nice to roll over in bed and check time/temp on my phone.
- Get high quality. Do your research, its makes the difference between something that lasts a year or two, or forever.
- No restaurant is gonna make BBQ better than what you make yourself.
- Take the membrane off pork ribs.
- Plain mustard helps a rub stay on meat. Cooks off, no mustard taste.
- Save a few empty large shakers. I keep some Parmesan cheese shakers.
Use them for homemade rubs.
- Dont use processed charcoal. Lump, wood or natural pellets depending on your smoker.
- When carving up an in-bone ham, save the bone w/ all the bits attached.
Freeze if not used immediately. Great for add in ingredient to soups, etc.
- You can get a pre-cooked ham and smoke it. Comes out great.
- Learn the difference in meats. Example: a Tomahawk steak at a restaurant costs about $50-$65 more than the same cut without the fancy foot long bone sticking out.
- Get 3 good knives, all you need.
- If you leave dishes sitting in the sink for a day or more, cast iron is not for you.
- Listen to others advice/ideas. Your food is good but so are other peoples.
- Not everything needs bacon wrapped.
- Rest your meat.
- Get the biggest cutting board you can.
- Lastly, wave at your neighbor staring at you at 2 in the afternoon when your wearing a bathrobe spraying your cook with apple cider vinager.
