Well ladies and gentlemen, this is my third and possibly final cook on the cabinet smoker. The concept is sound but there are some fundamental flaws in execution that I have learned while playing with this. I have one more thing to try and if it doesn't work, this will go from a cabinet smoker to scrap metal and I build a new one with a whole different set of parameters. Last weekend under some less-than-ideal conditions I smoked a tri tip and some massive pork bacon chops. The chops along with several other items were a gifts from Joe at CPB for me to sample. They are going to start offering a line of pork through their online store and he asked for my feedback. Thought I'd take a different approach and do this cook really low and really slow. Had the smoker running right at 210 the whole time. Started with mesquite then switched over to cherry for some unexplained reason. Don't know why I did it but the flavor was phenomenal.
The bacon chops. Never seen these or heard of them before
The CPB tri tip. Went back a few years and used Montreal Steak seasoning this time. Been mixing up the spices recently for some variety
Chops seasoned with the Mexican spice mix I put together a few months ago. These will be utilized in a full blown Mexican dinner the next night
Roast and chops onto the smoker
Cut up a nice salad
It's getting dark and these are not the best progress pics I've ever taken.
Tri tip done and into the house. Pulled it at 128. With the low temps I was running there was very little carry over
Chops for tomorrow night's dinner
Slice the roast. Oh baby!!
Close up. Nailed this thing. Beautiful edge to edge pink in the true fashion of
Bearcarver
Plated with the salad and a loaded baked potato. This was the first of 3 trips to the kitchen to reload.
This was another lazy man's dinner. My time was mostly spent trying to figure out the issues with the smoker, which I did. I have the green light from Tracy to order the steel for the next one but have one more modification I want to try on this one first. I actually did place the order for the steel yesterday then called and asked them to hold off cutting stuff for a couple days. As far as the meal goes, it was outstanding. I'd say the best tri tip I've ever done. It was succulent, tender enough to cut with a plastic soup spoon, and flavor that was out of this world. Love that ultra low and slow approach!! We love a good salad around here and ya just can't go wrong with a loaded tater. Simple, basic, to-the-point, but all in all a very good meal. Sliced the rest of the roast paper thin yesterday and did hot open faced sandwiches having sauteed the meat in beef gravy. Wow...those were really good also. Have enough left to do cheese "steak" sandwiches in the next couple days.
Well, thanks once again for dropping in and we'll see y'all soon....if I don't start the build on the new smoker. If that happens I'll be hit or miss in here for a couple weeks
I'll try not to fall too fr behind again like I did last time though.
Robert
The bacon chops. Never seen these or heard of them before
The CPB tri tip. Went back a few years and used Montreal Steak seasoning this time. Been mixing up the spices recently for some variety
Chops seasoned with the Mexican spice mix I put together a few months ago. These will be utilized in a full blown Mexican dinner the next night
Roast and chops onto the smoker
Cut up a nice salad
It's getting dark and these are not the best progress pics I've ever taken.
Tri tip done and into the house. Pulled it at 128. With the low temps I was running there was very little carry over
Chops for tomorrow night's dinner
Slice the roast. Oh baby!!
Close up. Nailed this thing. Beautiful edge to edge pink in the true fashion of
Bearcarver
Plated with the salad and a loaded baked potato. This was the first of 3 trips to the kitchen to reload.
This was another lazy man's dinner. My time was mostly spent trying to figure out the issues with the smoker, which I did. I have the green light from Tracy to order the steel for the next one but have one more modification I want to try on this one first. I actually did place the order for the steel yesterday then called and asked them to hold off cutting stuff for a couple days. As far as the meal goes, it was outstanding. I'd say the best tri tip I've ever done. It was succulent, tender enough to cut with a plastic soup spoon, and flavor that was out of this world. Love that ultra low and slow approach!! We love a good salad around here and ya just can't go wrong with a loaded tater. Simple, basic, to-the-point, but all in all a very good meal. Sliced the rest of the roast paper thin yesterday and did hot open faced sandwiches having sauteed the meat in beef gravy. Wow...those were really good also. Have enough left to do cheese "steak" sandwiches in the next couple days.
Well, thanks once again for dropping in and we'll see y'all soon....if I don't start the build on the new smoker. If that happens I'll be hit or miss in here for a couple weeks
I'll try not to fall too fr behind again like I did last time though.Robert
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