The last 3 weeks worth of drum smoking:
Week 1- at Auxren's house, I brought some shrimp and fish, he did chicken and beef (I forgot what cut it was)
The shrimp and fish (Swai and Talapia) got a light coating of olive oil, them some BPS Little Louie's Seasoned Garlic Salt and Authur Bryant Poultry and Fish Rub.
I felt like the shrimp was a little dry, but idk if if was because it overcooked or just doesn't take well to smoking (compared to grilling)
The beef and chicken Auxren made were outstanding. Idk details because they were already cooked by the time I arrived.
Week 2- I made a tri-tip. I got it at a new deli (which btw, sells all kinds of weird meat I will be getting and experimenting with). The guy said they had some already trimmed and seasoned Santa Maria style.
Clearly, he was wrong about it being trimmed. So I trimmed it and re-seasoned all the unseasoned parts with olive oil and BPS Jallelujah Seasoned Jalapeno Salt.
Auxren helped me over the phone with guidance to get my smoker to the correct temp and stabilized. To rub his experience in my face, while I was still messing with the vents and working on getting the smoker to and stabilized at the correct temp, he decided to go to the store, buy a Filet Mignon, fire up his drum, cook his food, and have it finished before my tri-tip even went on, lol.
But I got it eventually.
This time I had a probe thermometer watching it the entire time. Smoked with hickory pellets to 135*. The top didn't look done, so I flipped it and let it the other side get more direct heat for about 3 minutes and took it off.
What a difference! Perfectly cooked and no guesswork. With coleslaw, steamed broccoli and sweet-potato fries. So tender, so juicy…
Week 3- Roast. Completely solo, Now I got the hang of how to work the drum. Roast seasoned with olive oil and BPS Double Secret Steak Rub, smoked over Jack Daniels pellets to 135*.
Also smoked some hamburger meat (Idk what was mixed in the ground beef, but we did not season it at all). Chopped up some squash, zucchini and onion, sprinkled with a little pepper, wrapped in foil and put on the bbq.
Week 1- at Auxren's house, I brought some shrimp and fish, he did chicken and beef (I forgot what cut it was)
The shrimp and fish (Swai and Talapia) got a light coating of olive oil, them some BPS Little Louie's Seasoned Garlic Salt and Authur Bryant Poultry and Fish Rub.
I felt like the shrimp was a little dry, but idk if if was because it overcooked or just doesn't take well to smoking (compared to grilling)
The beef and chicken Auxren made were outstanding. Idk details because they were already cooked by the time I arrived.
Week 2- I made a tri-tip. I got it at a new deli (which btw, sells all kinds of weird meat I will be getting and experimenting with). The guy said they had some already trimmed and seasoned Santa Maria style.
Clearly, he was wrong about it being trimmed. So I trimmed it and re-seasoned all the unseasoned parts with olive oil and BPS Jallelujah Seasoned Jalapeno Salt.
Auxren helped me over the phone with guidance to get my smoker to the correct temp and stabilized. To rub his experience in my face, while I was still messing with the vents and working on getting the smoker to and stabilized at the correct temp, he decided to go to the store, buy a Filet Mignon, fire up his drum, cook his food, and have it finished before my tri-tip even went on, lol.
But I got it eventually.
This time I had a probe thermometer watching it the entire time. Smoked with hickory pellets to 135*. The top didn't look done, so I flipped it and let it the other side get more direct heat for about 3 minutes and took it off.
What a difference! Perfectly cooked and no guesswork. With coleslaw, steamed broccoli and sweet-potato fries. So tender, so juicy…
Week 3- Roast. Completely solo, Now I got the hang of how to work the drum. Roast seasoned with olive oil and BPS Double Secret Steak Rub, smoked over Jack Daniels pellets to 135*.
Also smoked some hamburger meat (Idk what was mixed in the ground beef, but we did not season it at all). Chopped up some squash, zucchini and onion, sprinkled with a little pepper, wrapped in foil and put on the bbq.
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