Food Smokers and Smoking Tips/Tricks/Techniques

we've got two upright deep freezers, garage fridge/freezer combo, an old Philco Fridge that still works and will be joining them in the garage soon. and all of them are full of meat/food/beer Currently working on insulating the garage door to try and keep Summer out of the garage.

 

When I was living in TX I cut and glued the mylar backed honeycomb foam to the inside of the door -meh. What really worked was when my wife had these heavy canvas panels hung as curtains just inside the door. We had to take them down to actually open and close the garage door though. Those kept the heat out of the main part of the garage and the air between the curtains and the door was like 10 degrees warmer than the rest of the garage.

 

Well... as much as I hate to admit it.. I'm out of ideas... whether it's ADD or OLD I grow tired of the same ol things all the time. Post up your best ideas whether you've made it or not and hopefully give me some inspiration.

 

Already did those

 

http://www.patiodaddiobbq.com/2009_08_01_archive.html?m=1

 

I mean I said tofu and y'all made fun of me

https://www.smokedmeatsunday.com/5-bacon-recipes-i-cant-live-without/

https://tornadoughalli.com/smoked-armadillo-eggs/

https://www.smokingmeatforums.com/threads/smoked-ostrich.260292/

https://www.arcticbbq.com/smoked-bear

I have some friends who bear hunt, I'm trying to convince them to give me a slab of bear.

 

https://www.tacomaworld.com/threads...cks-techniques.229517/page-2208#post-21609270


@wilcam47

 

https://www.google.com/amp/s/www.keyingredient.com/recipes/750475036/sweet-bacon-pork-shots/AMP/

 

You know what's weird? I wish I was making this up but all the things that I stuff have failed miserably both here and on SMF. The stuffed chicken wings from yesterday, the stuffed pork belly from a contest on here etc.. it seems that people just aren't fans of stuffed things LOL

I bet the bear would be horrible. And tofu. The ostrich might be a thing if it was available around here.

 

Already made a version of that too LOL

 

I need to make a run over to Manas Meats soon and load up... They are a bit pricier but I have had some awesome meals with their cuts. Or, wait until I get the new house and order 1/4 cow. Interested in going in for 1/2 at some point?

https://manasmeats.com/

 

Stuffed is too much effort. I'd rather just do a layer. My old Italian grandmother told me once, "I make a lasagna. You want to spend hours putting that in shells, you waste your time, mine will still be better". She's 102 now, Chipotle is her favorite she likes tacos. At 102, you just get her some chipotle, who's going to tell her no?!

I like bear. Not for everyone, that's fine. Tofu was good

I was spoiled where I used to live - I could go in and ask the butcher, he could find some weird shit. Ostrich was something he threw out there once, you can get it online too. There's a few farms in the US. Alpacas are more popular, might be able to find a farm closer.

 

Stuffed IS a lot of effort... I don't want to admit how much time I spent on deboning those wings yesterday, but that's what makes it special .. not everyone is willing to put in the effort. Curing a porkbelly and stuffing that was a chore too... I guess I'm just being selfish and disappointed that people don't recognize the extraordinary

 

You looking for main dish or sides?

 

HAHA I dunno... I'm looking for inspiration!

 

https://www.countryliving.com/food-drinks/recipes/a35851/coffee-and-brown-sugar-crusted-skirt-steak/

https://www.countryliving.com/food-drinks/a28610037/blackberry-glazed-chicken-recipe/

 

What ever happened to Steak Teriyaki & nude Dancin’.

 

Theres some variations of this, but a restaurant in Abilene, TX used to have something similar, was really good. Can add some shredded chicken and this would really be good

https://www.justapinch.com/recipes/side/rice-side/broccoli-rice-chestnut-casserole-re-mix.html

 

I'll keep that one in mind.. I'm a little casseroled out after making the Cheesy Hashbrown Casserole with Crawfish and Andoullie Sausage a few weeks ago and then the Buffalo Chicken Hashbrown Casserole yesterday