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Back in high school I used to take those high end microwave dinners and sent them on the engine of my grand am. Between driving around at lunch and sitting there for a few classes I'd come back to a nice hot snack by the end of the day.
Now ive upgraded to a kitchen and electric smoker. I chose electric for the portability at the race track. I carry around a small bag of wood and a 30lb smoker. Plug into the generator that's being used for the ire warmers and hot tub anyway and I'll make a 12-14hr porkbutt one day and a 6-8hr brisket the next. No one seems to know the difference me it's much cleaner than a fired pit.
At home I love to eat, so much so lately that I now am the heaviest ever so I'm taking steps to hault that. I won't end up like my parents who are severely over weight and I think it's time to quit using my lung surgery in the Marine Corps as an excuse.
Ribs from yesterday, done in my electric smoker with apple wood and JD oak barrels @250* for about 3 hours. Came out a little more chewy than I'd like, so I'll try 225* for 4 hours next time with apple and cherry wood.
My attempt at eating a little healthier, lately my typical breakfast; small potato, 1/2 bell pepper, 1/2 jalapeno, 1/2 other pepper like poblano or anaheim (whatever's on sale) onion and and some meat like ham, sausage, turkey (again, whatever's on sale) and then 3 eggs scrambled in.
I'll cut everything up at once and place them in little Rubbermaid containers for each day and pop them in the freezer. Throw it on the skillet in the morning and crack in 3 eggs. Various seasonings keep it interesting, if you don't use garlic salt on everything, you're missing out on life.
Ribs from yesterday, done in my electric smoker with apple wood and JD oak barrels @250* for about 3 hours. Came out a little more chewy than I'd like, so I'll try 225* for 4 hours next time with apple and cherry wood.
Try the 3-2-1 method on the ribs. 3 hours of smoke, 2 hours wrapped in foil or butchers paper and one hour of smoke. They always turn out fantastic. I try to keep my fire between 220 and 235.
As far as everything else goes, I love smoking briskets and butts. Did a 12# brisket for mother's day at my inlaws. Started it at 3am and pulled around 6pm. Fantastic flavor and super tender.
