Food Smokers and Smoking Tips/Tricks/Techniques

Oh yea ox tail soup. Damn that one looks good . Restaurants here about $15 a bowl now maybe more. What about the chicken papaya lol.

 

Its oxtail (cow tail lol.) Its simmered for a long time till very tender . I add some ginger in .Then you add in some kind of cabbage ,chinese white cabbage mustard cabbage etc.Some people also add raw peanuts . Theres different receipes but generally that's the basics .
Very good after a night of drinking .
Very popular in Hawaii and the cost of oxtail here reflects that .

If your talking about the poki its raw fish usually ahi . Mixed a variety of way .Raw crab and octopus is also used.

 

Wish the grocery delis looked like that around here

 

Taking a crack at doing Armadillo eggs today. Along with potato bombs. Some Pitfaced rub in the cream cheese mix and bit on top.

 

It was good

 

Flank steak ? looks good

 

Choice chuck roast, Thank you

 

I cooked a 8 pound boston butt on Saturday. Temp was 260-300 most of the cook. I put it on around 12pm and took it off at 6:30. Internal temp was 196 when I pulled it off to rest for 15 minutes before chopping. I didn't think about this until later, I didn't put a water or drip pan under it but it still turned out good. I cooked it with the fat cap up. Do most of you put fat cap up or down? Also, do you ever put the sauce on it while cooking or after its chopped?

 

I have never smoked duck, it's always been roasted or pan fried (breast). I'm honestly not sure how well it would turn out smoked.

 

Was a good smoked foods weekend. I didn't get any pictures as we were camping and I decided it was a tech free weekend so no phone to take them with. Did a couple of fatties for breakfast, then for dinner we had brisket. Got to love some fresh smoked meats to start and end the day outside sitting by the camp fire with good friends and family.

 

How'd the Armadillo Eggs turn out?

 

Ah got it. Looked like had too much fat to be flank but last pic looks like about 1/2 inch thick so kind of threw me off .lol

 

Someone from the Weber fb group posted this mislabeled brisket

I would have bought all of them

 

Water pan or not the porkbutt has a lot of fat where you won't even notice the difference I use it more for temp control. Although having moisture in the smoke is essential for a good smoke ring, but in the end it will still be some good Q.

FAt down if you prefer more bark on the meat. I sprits it after 4-5 hours with apple cider/brown sugar (anything will work even water) depends on the size to develop the bark And a couple times more after until I wrap it.

YOu can add anything you want after pulling it. I make it unhealthy and add in all the dripping from being foiled...

 

The first time I cooked one on the rotisserie I forgot to put the catch pan under it for the fat melting off. They became fire ducks lol. I was able to save them but they had a strong fire/smoke taste.

 

No crap man, I would have been in heaven.

 

http://kxan.com/2017/10/23/police-man-breaks-into-food-truck-helps-himself-to-barbecue/