Food Smokers and Smoking Tips/Tricks/Techniques

It really depends on how many we are doing, if I'm only doing a few then I def make it. If I'm doing a bunch then I buy it. Need a big commercial mixer I guess lol.

Empanadas, hmmm might need to do a pulled pork or chopped brisket. Sounds good to me.

 

they just came out with that. that pic's from their facebook page. will probably be on the website soonly.

 

I just put on a pan full of veggies; carrots, beans, onion,red peppers, how long will that take to cook?

 

Wsm, 240 or so.

 

Well then! Thanks for nothing, even I, in my infinite incompetence, had that figured out.

JK, I was just trying to get an 'about' time so I don't check way too often.

 

I would start checking about an hour or so in then once everything is to the tenderness you like you can pull. Some things will cook faster than others.

 

I thought I was gonna do wings, but plans changed to Chicken thighs. What we call Chicken Tocino being Filipino American. Marinated over night, smoked for 15-20min with some apple and seared them off.

 

ohmagerd. Must try.

 

Pare!

 

Looks really freakin good. Whats in the marinade?

 

Any Asian store should carry a Tocino package mix, brand is mama sitas. I had 2 packages cuz I cooked 24 thighs.

Literally no measurements....sorry that's how I roll.

Soy sauce (3/4cup?)
White Vinegar (1/2cup?)
A crap load of fresh black pepper
A good amount of garlic power (2tbsp?) fresh garlic is always a plus...I was lazy.
lil bit of onion powder,
Adding sugar or brown sugar is optional if to salty. (Should be sweet and salty type marinade)
lil bit of chill Powder

Hot sauce, siracha, and hoisin sauce is optional if you wanna be different.

Also this is not traditional chicken Tocino, this is my take on it. It's pretty damn good though. Marinate for 8-12 hours or longer.

 

I made them once. They were ok. The filling was good, but the bread was horrible. Need to try them again.

Miners used to carry them all day with them in Ireland or something.

My wife got me some a few weeks back, home made for the VFW. Wish I had some now.

 

Thanks man, sounds and looks really good. Think I will try to find it and give this a whirl.

 

Yes sir they are miner food. A good crust is a huge bonus, nice and flaky. I sometimes make my grandma's recipe for pie crust and that's what get's used. My gramp's was born and raised in the upper peninsula of Michigan lot's of mines and miners up there so they are HUGE up there. One of those brings back childhood memories type of foods for me.

 

Depends on the meat place on the rack above it...

 

Going to a BBQ competition today

And recommendations on how to get the most out of it?