Food Smokers and Smoking Tips/Tricks/Techniques

No lol

 

Pork shoulder is on!

 

I clicked like, but I don't like lamb, no sir I do not.

 

anyone have any good over night marinades they recommend? looking to pick up a tri tip tonight and leave it over night in something

 

usually just rub some lawrys on it but was wondering about a marinade if anyone had any suggestions. never tried it

 

Tempura batter is so easy and so good at letting the flavor of whatever u frying show thru....just saying lol
Tempura fried till golden then a lil salt n lemon juice sprinkle

 

It’s easy.

Anything light is easy, actually. Panko might be great and crispy, too. But.. fried oysters in crushed cracker breading is pretty much universal.

 

Flour and ice water mixed to the consistency of heavy pancake batter

The trick is to add more flour as u work your way thru the can of oysters cuz their snot thins the batter lol

 

Agreed, at least as far as my experience in Oregon and Washington, oysterville USA. Cracker meal, or just crushed crackers, extremely common. Just dip oyster in milk, dredge in cracker, pan fry.

 

Been stationed\lived up and down both Coasts and Hawaii. My favorite is PNW. But Mayo Clinic called me first. Is OK, cause moose tracks isn't just an ice cream here



And it is the promised land of the ruffled grousies

Went to Costco yesterday. And today managed to spend $198 there Scallops, chicken thighs, chicken breasts, and somehow a 3 pack of cap steaks followed me home too.

That right there is AKA shore lunch. Fresh caught walleye or trout pan fried on the bank for lunch in shore lunch batter- milk and crushed crackers. Eh, you betcha!

When you make bacon from a pork loin the ends are always a lot smokier, by a lot, and saltier than the rest of the loin. So I always trim them and save them to make cubes for soups or beans where I don't add any more salt and want a smokey flavor.

Found a package in the bottom of the freezer yesterday so took it out to thaw.



Left enough grease in the pan to cook the scallops



And a little butter on top. Probably should have broken that 2lb bag up into 3 meals instead of 2 one pound meals. But zero carbs. I take nappy now.

 

Looks great. Is that an Ithaca 37?

 

You are a shining example to all carnivores everywhere

 

X2

 

Time to wrap! Cause who has time for a stall?!



Also going for two oh five.

 

Every one is different, but I pull at 195* wrap and cooler for at least one hour, two seems better, it’ll coast right through 200*-205* during this “rest”. Just throwing it out there.

 

Interesting. I was just going to skip the rest.

If I hit 195f an hour before dinner, I’m going to try that. Thanks!

 

Smokin’ me some Dave’s chili. Dave is my buddy who gave me the recipe.

Disclaimer: This is chili cause it’s what we call it. However, let it be known that it’s no “traditional” chili...so don’t everyone get up in arms about what’s chili and what ain’t!

 

You really want a good fry do half oysters half razor clams. I did that once for 20 people and I couldn’t cook them fast enough, they were all eaten as soon as I got done with a batch. Was pan frying for an hour straight but I did same thing you did, ate as I went. By the time I was done cooking I was stuffed, no tarter or lemon or anything, just straight from the pan

Razors might be hard to get outside of pacific nw, or at least spendy to ship. Best place to order from:

http://bellbuoyofseaside.com

Looks like they’re out right now, pretty seasonal.

 

You can thank me later.. LOL there is no way to predict a butt cook down to the hour IMO. Awhile back I did three 10lb ones, I rotated them out as far as location goes. There was over a three hour difference in finishing times. It’s a temp thing, not a time thing, in my experience.

 

Why yes it is, 1949 16 ga. 26" IC. Kind of have a thing for 37's it was my first shotgun. Not sure how many I have right now have a prewar that will be here on Tuesday. And currently winning the bid on GB for one identical to that in the picture but Mod choke.