Offset Smoker Experiments & Cooking.

[Worth1]

Now that's something you can sink your teeth or gums in.
Cooked to perfection.
Butter flour tortillas made fresh today at my Bastrop HEB.
Good eating everyone.
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[Worth1]

Can't waste all that smoke and energy on just fajitas.
Doing my part in slowing climate change.
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[whistech]

Worth, the fajitas look delicious and so do the hot links. I saw today that Mr. Schmidt of the Smittys BBQ in Lockheart, TX passed away this week.

[Worth1]

Originally Posted by whistech

Worth, the fajitas look delicious and so do the hot links. I saw today that Mr. Schmidt of the Smittys BBQ in Lockheart, TX passed away this week.

Had no idea as I dont have the TV on almost never.
Ate there back in the (((good old days))) before the feud.
Best in the area if you ask me.
Sausage is killer big time.

Thanks.

[Rajun Gardener]

I'm so confused, WTH?

You grilled the meat rare and it was tough so you cooked it again for 12 minutes in a pressure cooker and it's still medium rare?

Did I miss something along the way.

[Worth1]

Originally Posted by Rajun Gardener

I'm so confused, WTH?

You grilled the meat rare and it was tough so you cooked it again for 12 minutes in a pressure cooker and it's still medium rare?

Did I miss something along the way.

I think you may have.
The 12 minutes had me flabbergasted I cooked for 25.
The brand new gauge says 12 pounds while the weight gauge is set at 10 pounds.
So tell me which is right?
It is too cheap of a gauge to take apart and calibrate.
I never even tried the meat before I pressure cook it.
What I will do the next time is just grill the meat with no smoke and pressure cook it to alleviate some of the smoke flavor.
Plus I will go back to my trusty chuck roast with fat.
All in all not bad though.
The pressure cooker recipe book has instructions for cooking skirt and or flank steak.
They say 10 psi for 35 minutes.
I personally think a pressure cooker and BBQ smoker go hand in hand and dont consider it cheating.
Next time someone has guests tell them you can cook a tender BBQ brisket in 2 1/2 to 3 hours and see the look on their face.
Then whip out the big pressure cooker.

[imp]

The meat looks dry in the pictures to me; everyone likes their fajitas differently, so each should eat it as they choose to. I like avocado on mine, and my red bell peppers roasted, too, along with the cooked onions. Fresh hot flour tortillas help make the dish as well.

[Worth1]

Tried mayonnaise on the fajitas yesterday.
Had no idea what it would be like.
I was surprised at how good it was.

[DonDuck]

Some of the best BBQ ribs I've eaten were smoked first and then pressure cooked. I liked them because you don't even need teeth to eat them off the bone they are so tender. I don't know how to do it, so I haven't tried.

[Worth1]

Breast of lamb and pork brisket strips.
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[Worth1]

Big ole whopping pork butt rubbed with black pepper brown sugar salt and red pepper.
Just started.
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[Worth1]

Later on I will slather on thin watery brushings of malt vinegar, molasses, Steen's syrup, dark soy sauce and lime juice.
This is what I did in the previous cooking too with the lamb breast.

[Worth1]

Here is the thing now with picture of wet mixture.
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[Zana]

Dang Worth....you are really killing me. It's been awhile since I had some serious Texas BBQ...not since my last trip down.

[Worth1]

Originally Posted by Zana

Dang Worth....you are really killing me. It's been awhile since I had some serious Texas BBQ...not since my last trip down.

I dont know if it it Texas BBQ or not.
Started 3:00 pm Friday here it is 6:00 am Saturday.
Starting to look good and moist too.


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