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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Aug 29, 2016 at 8:00 AM
    #4421
    horstuff

    horstuff Re-member

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    Yeah, the cheaper cuts are great for this. This top round roast was on sale plus I had a $5 off coupon for meat purchase over $10 (great coupon) so it ended up costing just 6 bucks. Cheap beef! Just be sure to slice against the grain so it's as tender as possible.
     
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  2. Aug 29, 2016 at 8:13 AM
    #4422
    wilcam47

    wilcam47 Keep on keeping on!

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    Walmart...is the cheapest Ive found.

    I dont know about the Kamodo but my electric smoker does good after I clean it up.
     
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  3. Aug 29, 2016 at 8:25 AM
    #4423
    Kanyon71

    Kanyon71 Well-Known Member

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    Have smoked fish for some people and no residual taste from it. Just cleaned it up after the deed was done (I am not a liker of Salmon) and all was good. No taste after she was cleaned up.
     
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  4. Aug 29, 2016 at 3:45 PM
    #4424
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Vacuum sealed some left over brisket a month ago. I guess thats dinner tonight

    20160829_170739.jpg
     
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  5. Aug 29, 2016 at 7:41 PM
    #4425
    Soflanick

    Soflanick Well-Known Member

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    My bad boys.

    Yesterday's bird

    image.jpg

    Came out pretty damn good. Only used a few chunks of apple and a full chimney of good old kingsford. Olive oil and some Stubbs meat rub at 325 for an hour and a half or so. Perfectly juicy .
     
    Last edited: Aug 29, 2016
  6. Aug 29, 2016 at 7:46 PM
    #4426
    Soflanick

    Soflanick Well-Known Member

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    This tri tip that you all speak of. Does it say tri tip? Or is it a tip sirloin? I'd like to try one out
     
  7. Aug 29, 2016 at 7:51 PM
    #4427
    horstuff

    horstuff Re-member

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    Tri tip roast in Seattle area. They oughta standardize the verbiage, pain in the ass the way it is.
     
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  8. Aug 29, 2016 at 9:15 PM
    #4428
    horstuff

    horstuff Re-member

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    I buy it at Safeway, so I know they call it roast there. Just look for a boomerang shaped cut. I've never seen a cut of beef shaped like it. That's the reason you have to cut it in half after cool down and slice in diff directions... The grain doesn't all go one way.
     
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  9. Aug 29, 2016 at 9:47 PM
    #4429
    horstuff

    horstuff Re-member

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    Take note... These cheaper beef cuts may very well have some gristle that doesn't render out with the short cook time... I don't care, but your SO may not like dealing with it. Either way, all agree it's plenty tasty.
     
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  10. Aug 29, 2016 at 10:02 PM
    #4430
    916carl

    916carl Well-Known Member

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    Ask at the butcher counter. Called a Tri Tip 'cause it's triangle shaped - got 3 tips. It used to be a fairly inexpensive cut, but as it gained popularity it's become pricier. Still pretty damn good though.

    image.jpg
    image.jpg
     
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  11. Aug 29, 2016 at 10:05 PM
    #4431
    horstuff

    horstuff Re-member

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    Btw, no gristle with Tri Tip roast. That's why it's a bit more $ than cheap roasts.
     
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  12. Aug 29, 2016 at 10:07 PM
    #4432
    916carl

    916carl Well-Known Member

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    Smoke it low temp until it gets to rare...

    image.jpg

    Sear it. I love using a preheated cast iron pan...

    image.jpg

    Yummy tri-tip goodness...

    image.jpg
     
  13. Aug 29, 2016 at 10:14 PM
    #4433
    horstuff

    horstuff Re-member

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    Yessir... :drool:
     
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  14. Aug 30, 2016 at 5:38 AM
    #4434
    jpneely

    jpneely Well-Known Member

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    @scottalot IGA has butts on sale 1.49/lb through the 4th. :boink:
     
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  15. Aug 30, 2016 at 7:50 AM
    #4435
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Going to smoke some pork belly this weekend. Never tried so if anyone has any tips, type of rub/temp/smoke time, feel free to post.

    Have some steam buns ready to go.. Just need to pickle some carrots and stuff

    star-noodle-lahaina-maui-pork-belly-buns.jpg
     
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  16. Aug 30, 2016 at 11:30 AM
    #4436
    grdgz97

    grdgz97 Well-Known Member

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    I didn't trim any fat. Rub with some BBQ rub (typical paprika, garlic, onion, etc), smoked on my Po'man which runs 275-300 (I'm guessing), for 3-4hrs to internal 195. Pulled, wrapped and rested for 30-45 min. Sliced for my take on Bahn mi samiches!

    image.jpg
    image.jpg
     
  17. Aug 30, 2016 at 11:32 AM
    #4437
    grdgz97

    grdgz97 Well-Known Member

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    Any Bay Area smokers....cryovac PRIME tri tip $4.89lb @ Costco.

    6-8 roasts per bag.
    :bananadead:
     
  18. Aug 30, 2016 at 12:18 PM
    #4438
    Kanyon71

    Kanyon71 Well-Known Member

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    We are having a smoke-a-thon this coming weekend. Starting out with a brisket, then some of that will go on some pizzas we are planning to do, then another day we are going to do a couple of fatties. Not 100% sure on which ones we will do but right now I'm thinking a breakfast one and possibly a stuffed chicken cordon blu type. Will be a good weekend :)
     
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  19. Aug 30, 2016 at 12:46 PM
    #4439
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    you and your po man :D

    That looks delish :drool:

    Thanks for the info
     
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  20. Aug 30, 2016 at 4:37 PM
    #4440
    grdgz97

    grdgz97 Well-Known Member

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    I should get paid for advertising! :dancingbacon:

    image.jpg
     
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