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I have smoked butts for friends that lived in Hawaii. They were happy with the results.
It took some trial runs to get it to the flavor profile they remembered.
My method is to use mesquite and smoke them for about three or four hours then wrap in banana leaves and back into the smoke for the...
The cling wrap from Sam's club and Costco are made for food service applications and can be heated; I don't know the max temperature. I use a vacuum sealer. You can buy the bags by the role to customize the size to fit the need.
I have not actually tried it, but saw it done by Alton Brown on Food Network.
Flash freeze using dry ice
1) Prepackage/portion into bags but don't seal the bags
2) Put bags into container with dry ice; a cooler works well
3) After a few minutes it should be frozen solid
4) Vac seal the bag...
I don't remember the brand name or maker(or if it's even still made) but there is a stove top smoker. It is essentially a hotel/steam table pan with a rack inside and a slide on lid. It uses chips or saw dust. Can't verify quality of results but may be an option to look into
I've got a couple of whole chickens in brine solution and a rack of ribs thawing. Monday is supposed to be raining so planning to cook tomorrow. Also gonna do pork shots, ABT's & eggs. Gonna be a busy day. Be safe.
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