Food Smokers and Smoking Tips/Tricks/Techniques

Back at work

Got some repairs to make with a couple vendors. Been at it since early am.

 

When you get to go home

 

Probably another 3 hours. Gonna take tomorrow off. 30+ hours between yesterday and today. That's good enough for now.

 

Sunday diner on me.



Mesquite and Hickory again. It seems to work well with beef.



Don't mind the dirty V-groves, the meat only touches the tops.



When the outside was done the center was still too raw so I cut it into 3/4" medallions and put them back on the pit.



Added the fixens with a smaller portion for the wife who likes the burnt ends.

 

email sent! thanks!

 

Did you fabricate the v-groove grates yourself? I am thinking 1" angle iron, with maybe a angled cut on the ends to allow drainage?

 

So, you guys are WAY too busy.. I'm like 30 pages behind. Think I'm going to just have to miss out on that...

Haven't had any more cooks lately. Still have some PBBEs in the fridge- they make GREAT snacks on Keto, if I trim away about half the fat. Not a fan of the pig skin itself, at least not in this form.

Smoked pork shoulder is still in the fridge as well. I should really vacbag it and freeze it, and start working on my backlog of frozen meat. Had some of the pork shoulder with a couple eggs over easy Sunday morning for breakfast. Sooo good.

Well, I did one small cook- a 15 ounce ribeye, bone-in, but it was in the broiler. Pulled it at 120IT, made for a perfect medium rare. Not enough of a char to the outside, but wasn't bad by any means. I used Chicago Steak seasoning on it, liberally, and splashed a little A1 Spicy on the side. Served with riced garlic cauliflower. Made for a perfect dinner after working on the Tacoma all day (LSPV Delete, MPV install, washer bottle relocate, and LED Flasher swap). Doesn't sound like much work, but considering I did it with a bum knee, I'll take it.

 

Remove JUST the skin for PBBE's, but don't throw it away! Cut it up in strips and make homemade chicharrones or pork rinds with it. It takes high heat to make them blister.

Only time I leave skin on a belly is for Lechon, I prefer the Filipino version. But short on lemon grass in Mn.



Grind and mix and score the belly to make a paste and rub on the inside of the belly



This is where a rotisserie really works well. And you need high heat. Most importantly you have to trim the skin so that when you roll it up there is no skin on the inside, you only want it on the exposed outside roll. It needs high heat to make it crispy.



I like it well enough that it is what I made for my 60th Birthday. And bought a Winchester model 23 Side by Side shotgun for myself, no one else was going to do either for me

 

I prefer tongue in tacos. should fall apart and be tender. Im reading it has good fat ratio and the drippings can be used to make gravy. But my guilty pleasure is "lengua tacos"





https://en.wikipedia.org/wiki/Beef_tongue

 

Very interesting. I will have to look into this.

 

Have you ever done the Steak In A Hot Pan thing? Two cast iron pans that fit one inside the other, a 500degree oven, and a damn good kitchen exhaust fan.

 

We didn't do a great job with the other taco 'fixins', but that is pretty much how we ate the tongue last night! It was good. I didn't not like it, I just didn't love it - especially with the time/energy that went it to a small amount of meat.

It is very, very tender meat, though, and extremely rich. Dad wants to try it, so I'll cook another one up soon enough. Hopefully we get the rest of the taco bar filled out and do it right this time.

 

Never heard of it, but I'm going to investigate...
I usually heat the broiler with the skillet in the oven, then when the skillet is smoking I'll throw the seasoned meat in. I think I started too soon on this one. Was still damn tasty!

 

do you salt the skin at all?

 

First Time I did it, the next door neighbour called the Fire Dept. Fire guys thought it looked good too. They asked where I got my Chicago spice from, lol. I didn't ask them to stay.

 

got a free grill this weekend. I'm sure it will be good for burgers and steaks

 

Nice score! how'd you find that?


That foot though...

 

I am not having much luck finding anything. Can you link a video or something?

 

Yes, lots of coarse kosher salt but first rub it down with a little avocado oil