pastrami yum

By far the best ease to make vs deliciousness winner is pastrami.

buy a corned beef, rub in mustard, add whatever you like, smoke til tender.

ugh-maze-ng

 Trimmed up

Ready for some smoke

7 hours later....

Cooked some onions too

after a short rest its finally time to slice

the end results............

ugh

maze

ng

cut thick because your allowed to when it falls apart when you slice it!

eaten extra cheap and deliciously on paper plates and hot dog buns

Spicy Mustard + Pickles

or 

Grilled onions + Thousand Island

so god damn delicious it is ridiculous!!!!

meh

bacon wrapped dogs and failstrami

pics of said failstrami...

it looked good, it smelled good, it even sliced good. Sadly it chewed terribly. This is the result of ignoring your wireless thermometers warning beeps as you dream all through the night.

Thankfully this is america and I have another corned beef in the smoker now to fix this mistake.

This post is really just to make up for the lack of pictures in my bacon wrapped dog post plus these were made Wednesday on the 4th of july and what is more american than hot dogs and bacon!

twisted

Probably the only time you will see a picture of my buns on here

The base of our guac! small tomato diced, cilantro chopped course and a serrano chili chopped finely

Dont forget a big pinch of smoked salt and a half a juicy lemons juices....

Time to caramelize our onions and peppers!

nice chop...

you can never have too much butter

and so it begins...

its amazing how well behaved a dog becomes as soon as bacon is present.

BAM! tell me that doesn't look amazing?

Onions done! You can actually keep cooking them more til they become a golden pile of onion goo. Personally I like to stop them here.

Dressed with mayo, mustard, ketchup, caramelized onions, peppers and fresh guacamole!

So what did I learn? 

1. WAKE THE FUCK UP when the thermometer receiver is screaming at you. 

2. Bacon wrapped dogs are still amazing

no end in sight

I thought I lost the pictures for this smoke out so I titled this post based on the fact I had just 2 pictures on my phone one of the chicken and dogs pre cooking and one of the smoker chugging along. HOWEVER I did find the pictures so here we go...

I tried 2 new things today! one I have never seen ANYONE else do (could be a no tomatoes original probably not though) and the other was inspired by the post below. I have really wanted to try smoking wings for a while now. I have heard nothing but good things about wings and quarters out of the smoker but I have always been afraid of the skin coming out rubbery even though that has not been a problem with any of my other chicken smokes.

http://www.smokingmeatforums.com/t/121711/i-dont-like-wings

First up is a quick batch of ABT's with old faithful filling. Cream cheese, creole seasoning and shredded cheese! yum....

Ready for a wrapper

Next up is a no tomatoes twist on one of Los Angeles's favorite street foods.

that's right, smoked bacon wrapped hot dogs! last up is the wing...

I used a tweaked version of the eyeballed recipe in the thread I posted up top. Here are the ingredients but everything was guestimated until it tasted good.

And now for the end result.... sadly this is the only picture I took before it was all massacred. 

So what did I learn.... well as awesome as a dirty bacon wrapped hot dog is up in LA, they don't stand a fucking chance against a smoked dog. I cannot even begin to tell you how awesome these thing are. We served them with caramelized onions and fresh guacamole and they were easily the most amazing hot dogs I have ever had in my life. The only dogs that have been remotely close were the "japanese" dogs from the dogzilla food truck and even then ill take my smoked dogs instead. 

The chicken wings and quarters also managed to exceed my expectations despite the sauce being slightly sweeter than I would have liked they were moist and tender! Best of all they cook FAST basically the same as abt's so you can make these as a snack or appetizer if you wanted without much drama. My next batch of wings will probably just use a dry rub and then maybe be sauced once they are done. But then again I prefer a spicier wing over a sweet one.