Food Smokers and Smoking Tips/Tricks/Techniques

Damn inventive. Kudos.

 

I was reading that...I guess I will have to use the fridge method. "so I start the process at 120°F for 2 hours. Then I step up the heat to 140°F for another hour, then finish at 175°F for a final hour or two."

 

Awesome, I end up drying all my extra, vacuum seal and freeze. I wonder how smoke/dried tomatoes would be.....hmmmm!!!
Will try your recipe as well.

 

I used 2 slices of bacon and a bit too much cheese. Next time I'll just do 1 and less cheese. The smaller ones were better. Grilled tomatoes are great. They get really sweet.

 

Yeah, I may even go with a real mozzarella cheese instead, or just do some experimenting. I don't grow Roma varieties, mostly better boys and early girls wonder if that would matter? I know romas have a denser outer edge.

 

I considered mozz but didn't have any. Next time I might try cheddar.

 

Awww hell yeah. Get ready to have your mind and belly blown.

I think I'll be getting a freakin' $4/lb packer for this weekend, too.

 

So if take something, stuff it with cheese, wrap it in bacon, then grill it's good?!?! Looks really good though and i'm not a fan of tomatoes but I'd definitely try those

I've had them a couple times before at restaurants but have never done them myself. Excited for it. I've done chuckies as burnt ends before in the same style. But I'll still have to try a rub in my cabinet as I'm an idiot that missed the first rub GB... I will be there next go round though.

 

Get ready to make, what will eventually be, the second best burnt ends you've ever made (until Pitfaced BBQ rub comes back in stock and you get you some of that ).

Looking forward to the pics.

 

Oh no! I'll have to do it again? I will try and take a lot of pics from start to finish. Gotsta do my part and contribute to the drool here.

 

Yep that's all there is to it

 

I can understand not liking store bought tomatoes, they suck, but fresh tomatoes out of the garden are the best!

 

Dash of salt. GTG!

 

we are about to get into tomato overload our plants have some pretty good tomatos this year....we have a bowl of cherry tomato's right now and more are turning every day... we are going to do some pasta and chicken with some cherry tomato's cut in half and sauted tonight if we dont get too busy...

 

we have a variety...I think 2 different types of cherry tomato's and about 6-8 plants , not all of them are the same type of tomato.

 

Interesting article on Tomato history, most probably already know this but...

http://www.smithsonianmag.com/arts-...red-in-europe-for-more-than-200-years-863735/

 

well some descendants still think the earth is flat...

 

Butt and brisket smoke on Friday.

I hope the pork defrosts by then.

 

Im going to possibly smoke some salmon if I get it today or tomorrow.

 

Hang it from the pecan tree in the yard. It will thaw out faster and it will be pre-smoked.