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Go Back   Anabolic Steroids Discussion and Bodybuilding Forum > Diet, Nutrition & Supps Section > Diet, Nutrition & Supplements Discussion

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A little prepin for the week
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Aton
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A little prepin for the week - 03-19-2018, 03:34 PM

Wife and I typically cook Sundayís for the rest of the week. I like to use the smoker most of the yr.

I made up some tri tip w smoked chipotle and smoked paparica.

Some chicken shawarma and spicy Korean chicken.









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Czworeczki
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03-19-2018, 03:49 PM

Looking tasty im hungry just now .
   
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03-19-2018, 08:43 PM

Looks nice. I am hungry now.
   
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04-20-2018, 08:37 AM

Delicious


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OFFERING THE BEST RAWS TO THE BEST SUPPLIERS!
   
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montego
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04-20-2018, 10:33 AM

Breakfast for the next couple days
   
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BG
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05-08-2018, 07:02 PM

LOoks great. I was gifted an electric smoker and MAN!!!
   
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squatster
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05-08-2018, 07:20 PM

Aton
That looks so good
I need help with brisk
Every thing I smoke comes out like leather
4 lbs. Brisk for 14 hours and it was a leather shoe.
My water did go dry at some point.
Did salt pepper rub-
Put on 220 deg
had my wife put some marinades on every 4 hours or so when I was at work.
It was shit
Shit
Shit
Shit
3rd one I wrecked
I did a great prime rib but that's about it
Could it have been the water?
Do you have a good rule of thumb to fallow?
I meed to get it right.
I like when you pick them up and it all falls apart
I NEED HELP
   
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ketsugo
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05-09-2018, 08:43 AM

Quote:
Originally Posted by Aton View Post
Wife and I typically cook Sundayís for the rest of the week. I like to use the smoker most of the yr.

I made up some tri tip w smoked chipotle and smoked paparica.

Some chicken shawarma and spicy Korean chicken.









Sent from my iPhone using Tapatalk


That looks sooooooo good!!!!!
   
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Aton
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05-09-2018, 09:07 AM

Quote:
Originally Posted by squatster View Post
Aton
That looks so good
I need help with brisk
Every thing I smoke comes out like leather
4 lbs. Brisk for 14 hours and it was a leather shoe.
My water did go dry at some point.
Did salt pepper rub-
Put on 220 deg
had my wife put some marinades on every 4 hours or so when I was at work.
It was shit
Shit
Shit
Shit
3rd one I wrecked
I did a great prime rib but that's about it
Could it have been the water?
Do you have a good rule of thumb to fallow?
I meed to get it right.
I like when you pick them up and it all falls apart
I NEED HELP


When ur cooking (smoking) meat that long u need to wrap it up w foil.

So letís say u want a nice 1/4 - 1/2Ē thick smoke ring on it ( hell fucking yes u do!!!!! )
Leave it on a plank or in a aluminum pan on a low smoke for 3-4 hrs. Wet it down say about every hr. Most smokers put out that think flavored smoke at around 120-140 degrees.

At that 3-4 hr mark cover it up w foil at this point ur just trapping in all that moisture. The heat, temp and moisture w break down the meat. Around hr 10-12 it should be pretty damn tender. The longer u leave it on a low heat covered 140-200 degrees 12-20 hrs the more the meat will fall apart.


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squatster
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05-09-2018, 12:01 PM

What do you prefer to wet it down/ spritz with?
I had my temp at 220 deg the full cooking time
Should it be lower?
Sorry for all the questions - your food looks so good
   
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Aton
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05-09-2018, 01:47 PM

Quote:
Originally Posted by squatster View Post
What do you prefer to wet it down/ spritz with?
I had my temp at 220 deg the full cooking time
Should it be lower?
Sorry for all the questions - your food looks so good


The temp depends on ur smoker. Does it have a smoke setting? What kind is it?

Iíve got a treager but have used a few others, cabelas makes a pretty cool smoker.
Anyways most put out the most smoke around 120-140 Degrees. Also the pellets used changes how much it smokes too.
If I want a ton of smoke I use a cabelas apple or oak wood.
The treager brand just doesnít put out as much but it is a cleaner burn. Less ash.

I use any food grade plastic spray bottle. Donít use it for anything other than water or lemon/lime juice.

Anything else I just baste it on.

U just want to get an even coating over the whole slab.

Wet it down 1 last time and cover it up to keep the moisture in. Let it slow roast the rest of the way.


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squatster
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05-09-2018, 06:22 PM

Thanks man
   
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squatster
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05-09-2018, 06:49 PM

Quote:
Originally Posted by monetgo View Post
Breakfast for the next couple days
Do you fold the eggs in - or blend them in?
Any kind of seasoning or sauces?
Looks like it would be great Out of the pan or heated on rice with tomato sauce
   
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Aton
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05-09-2018, 08:06 PM

Quote:
Originally Posted by squatster View Post
Thanks man


Any time


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