Tweeta lot of those salt free mrs.dash spices. gotta go heavy to get some flavor but they work. short from that smoked meats are a good bet for protein ideas. simple yet tastey. would love to smoke some salmon but the stuff around here doesn't look right so I stick to flank and chicken I don't salt the meats either

TweetHow do you smoke your steak and chicken?
I made a bunch of salmon and tuna mmmm it's good

Tweetcrock pot is worth its weight in gold. 5lbs of chicken 1 can cream of mushroom soup 2can cream of celery soup a splash of water. lay it on a couple cups of rice and you have lots of prepared meals with ease

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Originally Posted by rnixon

How do you smoke your steak and chicken?
I made a bunch of salmon and tuna mmmm it's good

flank favorite is very very teriyaki with a bit of red wine vinegar mixed I never really measure amounts. give it a 48hr marinate . I find 2 days to be ideal. before I marinate I slighty cross cut the meat and then into a ziplock for 2 days flip and give it a rub though out the day .. tastes great but has a bit of salt if you don't mind that.
I have both a little chief smoker and larger smoker both have there place for the thicker meats I use the larger smoker . bacon and thin slice meat the little chief is best.. 4-5hrs jalopeno bacon in the little chief kicks ass..

chicken breast I filet or just cut in half marinate in pinapple juice sometimes or orange with spices try to get that sweetness to my food with out to much sugar. homemade vinerettes are great to also the mrs.dash dry dubs work well what ever you do the 2day rule gets me the most flavor for the buck.
vinegars seem to work as great tenderizers just don't use to much coke also works well with some meats skirt steak being one of them.

if you have or get a smoker make sure to put a temp gauge on it if it doesn't have on you need to know the temp when smoking both mine are electric but would love to try the others too.

lastly if you want to kick it up a notch get the grill hot and just que it for bit to mark it on both sides.. adds a little flavor too.

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Originally Posted by guns01

crock pot is worth its weight in gold. 5lbs of chicken 1 can cream of mushroom soup 2can cream of celery soup a splash of water. lay it on a couple cups of rice and you have lots of prepared meals with ease

Mmmm mm how long I always over cook chicken 😕

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Originally Posted by guage

flank favorite is very very teriyaki with a bit of red wine vinegar mixed I never really measure amounts. give it a 48hr marinate . I find 2 days to be ideal. before I marinate I slighty cross cut the meat and then into a ziplock for 2 days flip and give it a rub though out the day .. tastes great but has a bit of salt if you don't mind that.
I have both a little chief smoker and larger smoker both have there place for the thicker meats I use the larger smoker . bacon and thin slice meat the little chief is best.. 4-5hrs jalopeno bacon in the little chief kicks ass..

chicken breast I filet or just cut in half marinate in pinapple juice sometimes or orange with spices try to get that sweetness to my food with out to much sugar. homemade vinerettes are great to also the mrs.dash dry dubs work well what ever you do the 2day rule gets me the most flavor for the buck.
vinegars seem to work as great tenderizers just don't use to much coke also works well with some meats skirt steak being one of them.

if you have or get a smoker make sure to put a temp gauge on it if it doesn't have on you need to know the temp when smoking both mine are electric but would love to try the others too.

lastly if you want to kick it up a notch get the grill hot and just que it for bit to mark it on both sides.. adds a little flavor too.

Awesome thank you I'll try smoke some these days off I have a decent sized Bradley digital smoker and use a temp gauge but probably actually put it in the meat for smoking like this I would think..

Tweetthe only time ive used the internal thermometer is for prime ribs and roasts or hugh turkey breasts and such .. although I have played with it in chicken and steaks. smoking meats I find my big smoker gets around 175 to 200 and stays constent if I want to bleed the heat I can I pay more attention to the look of the meat and flexability of it but and internal thermo will help you if you don't smoke a lot. it will set you some base points for cooking in the future. I have gotta a lot of great recipes just doing a google search and following the directions.

cherry is my personal favorite wood to use. cedar plank the salmon when I get a chance great flavor there. im no chef but I do love to eat and learned a long time ago I best learn to cook if I want to eat good..lol

TweetHow are your macros laid out for the day? ...Tilapia, chicken breast or thighs, ground turkey etc...All easy choices. With Chicken, i love using balsamic vinegar to marinate it and then grill it. Tilapia is great pan seared or baked in an aluminum foil pouch with lemons and dill or other fav herbs. Ground turkey makes great burgers or you can cook it like taco meat tossing in multi colored peppers and rice if you need carbs.

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Originally Posted by Love2liftkat

How are your macros laid out for the day? ...Tilapia, chicken breast or thighs, ground turkey etc...All easy choices. With Chicken, i love using balsamic vinegar to marinate it and then grill it. Tilapia is great pan seared or baked in an aluminum foil pouch with lemons and dill or other fav herbs. Ground turkey makes great burgers or you can cook it like taco meat tossing in multi colored peppers and rice if you need carbs.

Ugh ground turkey lol always so dry but found the ground thighs with a little More fat is better.
I had macros to bulk but gonna tone it back a bit so 4-500 carbs High protein as well and some healthy fats
Will definitely be using more balsamic vinegar love it I just gotta mix it up more and will Def use some of all these ideas

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Originally Posted by guage

the only time ive used the internal thermometer is for prime ribs and roasts or hugh turkey breasts and such .. although I have played with it in chicken and steaks. smoking meats I find my big smoker gets around 175 to 200 and stays constent if I want to bleed the heat I can I pay more attention to the look of the meat and flexability of it but and internal thermo will help you if you don't smoke a lot. it will set you some base points for cooking in the future. I have gotta a lot of great recipes just doing a google search and following the directions.

cherry is my personal favorite wood to use. cedar plank the salmon when I get a chance great flavor there. im no chef but I do love to eat and learned a long time ago I best learn to cook if I want to eat good..lol

Google is a great help for anything
...
So u don't turn the oven on in the smoke just the burner for straight smoke? I can use just burner for a cold smoke but still gets pretty warm with ought ice and can also add the oven to a certain temp digitally controlled

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Originally Posted by rnixon

Ugh ground turkey lol always so dry but found the ground thighs with a little More fat is better.
I had macros to bulk but gonna tone it back a bit so 4-500 carbs High protein as well and some healthy fats
Will definitely be using more balsamic vinegar love it I just gotta mix it up more and will Def use some of all these ideas

Lol yes ground turkey can be very dry...the trick to that is slow cooking if it's chopped/ground or searing and then slow finish if it's a patty. Ground thighs sounds really good though! No reason to force dry lean meats if you don't have to macro wise just yet! Enjoy the fats while you can! Lol


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Originally Posted by Love2liftkat

Lol yes ground turkey can be very dry...the trick to that is slow cooking if it's chopped/ground or searing and then slow finish if it's a patty. Ground thighs sounds really good though! No reason to force dry lean meats if you don't have to macro wise just yet! Enjoy the fats while you can! Lol


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Thank you... on my phone so can barely see Tiny profile pic but wow good job!!!

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Originally Posted by rnixon

Google is a great help for anything
...
So u don't turn the oven on in the smoke just the burner for straight smoke? I can use just burner for a cold smoke but still gets pretty warm with ought ice and can also add the oven to a certain temp digitally controlled

both my smokers are basic. the little chief you can look up is as simple as it gets and uses just a small element to heat. my bigger one is a $60 special from lowes the only difference is you add water to the pot on that one and the water does help however it also gets hotter (much bigger element.) so I smoke accordingly . the little chief can smoke cheese if I want where the bigger one cant. each has its use.

yours sounds a bit more advanced but I bet you can really tear things up once you learn its abilitys. after a few runs youll get the hang of it and start getting good. brisket has always been difficult for me haven't found the secret to get that one super tender yet good luck