Food Smokers and Smoking Tips/Tricks/Techniques

Half the dudes in the northeast or new england BS thread own fords now anyway. You're good.

 

Wait some of you guys still have Tacomas? In this economy?!?

 

Funny you should say that. I've been driving an f-150 for 2 years now. I'm not a huge poster on any of the forums but visiting tacomaworld to check in on the tractor and bbq threads is just a daily habit. I didn't even consider not returning here when I sold my tacoma this last year. Such a good community here!

 

Nothing too exciting..
Pulling the chuck roast after 5.5 hrs/160F to go into a braise pan for a while. Won't be ready for dinner. Got a really late start
Pork butt has a ways to go, too.

 

My Joe Jr now has a big brother!

 

after pricing the gen 4s I had to lol at this

 

Well, this was my 1st attempt at the smoked beef heart. Overnight marinade with soy, worchestershire, pepper, garlic, rosemary then smoked at 250* for about 4 hrs (smoked under ribs letting ribs drip on the heart during the smoke). Turned out tender and pretty darn good.

 

I like cooking heart for Valentines

 

Made 40+ smoked meatballs today and some tomato sauce with canned tomatoes that turned out pretty great. I think its the prosciutto that gives them an almost bacon like taste. I'll portion out 4 bags with ten meatballs each and some sauce that I can feeze and later thaw for a quick spaghetti and meatball dinner for two.

Pretty basic recipe from a book, which I am happy to share. 1lb Pork, 2lb beef and 8oz prosciutto. Breadcrumbs, buttermilk, parsley, eggs, salt and pepper.. a few other things I'm forgetting.

sauce is basically tomato juice, canned crushed tomatoes, onion, garlic, oregano, red pepper, Salt/pepper, white wine.



Sauce thickened up nice and had nice kick with just a little red pepper flake...theres over 40 meatballs in there.

 

I regret nothing, even my poor life choices...

 

Made a New York Strip a few days ago with a side of some beef bacon lol

 

There are a few shops around at least in the States that do full and partial frame repairs. Small 4x4 shop near me in the middle of nowhere does Toyota's and Jeeps. May be worth looking into.

Every Fall I would Fluid Film my 13 Baja Taco and it held up fine, for the most part. But last November bought a 19 Lexus GX460 with 40K on it for half price of new that spent winters in Texas. Had the 4x4 shop that I mentioned earlier take a sawzall to it and some updates to turn it into another hunting rig.





This Spring sold the Taco for $20K paid $28K for it 11 years ago and many said it was too much at the time. Was costing me $80 a month in insurance just sitting in the driveway and now the $20K is earning 6% sitting in a CD at the bank. But I do miss the Taco at times.

First thing did with GX is take it in to have NH Oil undercoating applied.



After watching him do it professionally I will never climb under it and do it myself again. And not only because I am getting closer to 70 LOL. He got into places I never thought of or knew that you could. Woolmax is supposed to be good as well. NH Oil is Fluid Film on steroids and after just one winter can tell it is much gooder, the stuff is still creeping out in places.

 

A client wanted a sampler to pick items for their post wedding reception party.

- Beef ribs three ways (pictured before wrap)
- Prisket (pork belly brisket style, trying out a new name )
- Pork belly burnt ends
- Pig shots
- Chicken quarters
- Chicken wings (fajita style)
- Chicken breast

I’ll try to get pictures of everything else as it comes off!

 

I took no other pictures

The only thing that didn’t land were the belly bites. I couldn’t get them to render to save my life. The bark was perfect, but the fat was chewy and the meat was dry. Oddly enough, the priskets© were perfect and cut from the same belly.

 

In-laws 65th wedding anniversary. 18 family members for dinner. Grilled veggies, bbq wings, beef tenderloin over the coals, plus a whole pile of other fixings

 

Interesting.

https://www.yankodesign.com/2020/10...tisserie-machine-fits-right-into-your-oven-2/

 

You order one yet?

 

Not to derail this thread

https://www.tacomaworld.com/threads/new-england-b-s-thread.204874/page-10083#post-29745389

I use woolwax because it's lanolin, so when I splash through mud puddles for fun, I'm not dumping oil slicks in there. If I wasn't wheeling, I would flip a coin. Really, consistency is what matters more. If you do one or the other each year, you're good. My frame is still in remarkably good condition for being 5-6 years old in New England (Got it in Dec 2019). All the issues are me dropping it on rocks.

I've had better luck at home spatchcocking than rotisserie. That's a lot of space to take up to store that thing too.

Not to mention it's more expensive for the raw chickens anyway

https://www.cbc.ca/radio/costofliving/rotisserie-chicken-secrets-1.6418773

> Buying a whole uncooked chicken at Costco will cost you 33 per cent more per kilogram than buying a rotisserie chicken from the same outlet.

 

Meat on a spinning stick especially birds always taste the best. I'm already vested in rotisseries however. Turns out most of them are made by the same manufacturer. obviously that one is not. I finally burnt up my Weber Genesis gasser and replaced it a couple months ago and it comes with a rotisserie also, not sure if it is the same as my others yet. Napoleon is a Canadian company.













Pork belly Lechon



Splatchcock works but is meh in comparison

Mud puddles? How cute welcome to the land of the beaver



NH Oil is modified Fluid Film by DuPont and needs a high pressure sprayer to apply, it is extremely thick and isn't washing off. Every other year is good enough for application no need to do annual treatment although had to do that with Fluid Film.

I may or may not be concerned with leaving trace elements of oil in a puddle where water is a very common element everywhere. And you are talking Parts Per Billion or higher. But that is me. There are still people using used engine oil to coat frames, that is a different story.

 

Excellent choice! My next pricey grill will be a Napolean.

Was thinking about Weber but most of them are made in China now. Some of the Napoleans are made there but from what I can tell most are made in Ontario.