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Cabeza Tacos
Nice! I've done braised pork cheeks - as well as stir fried. I'll have to try out the beef product. Isn't that the brand that Wally World carries?- gravey
- Post #3
- Forum: Nose to Tail
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Best way to spend $200 or less on a Smoker? Good with tools. Have plenty of Firewood on hand. Mostly
UDS all the way! Easy to control, cheap to make, and if done right, can burn at a steady temp for 18-24 hours!- gravey
- Post #5
- Forum: Reverse Flow
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Marinate, smoke, confit
David Chang has a recipe in one of his books with pretty much the same premise except for a few things. He first cured the items, cold smoked them, and then cooked them confit style. As far as I know, the items are considered done (confit proper) once cooked thoroughly, and cooled in the fat... -
I want the meat and smoke to be the star of my baby back ribs - is salt/pepper enough for seasoning?
All I use anymore is 2 parts pepper, 1 part sea salt, 1 part garlic salt. I tweak the ratio a bit depending on the tastes of the people I'm cooking for and the type of meat. 2:1:1 is perfect for me, but a tad peppery for others. I tend to lean towards less salt, and at times I add a teaspoon of... -
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BBQ beef tongue.
Agreed, Moikel! We have a large Latino population here vs. your Asian population. I love how rich and beefy tongue (or Lengua) is. Mmm mmm good!- gravey
- Post #39
- Forum: Nose to Tail
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BBQ beef tongue.
Caviar status, huh?? It's one of the cheapest meats (besides beef tripe) that I can get in my area. Even the local Wally World! My favorite thing to do is grab one and hand it to my wife so I can laugh at her reaction.- gravey
- Post #36
- Forum: Nose to Tail
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what to stuff
When I debone my whole chickens, I usually stuff with spinach (wilted in bacon drippings), homemade bacon bits, chopped tomato, Italian herbs, and baby mozzarella balls. Rolled and tied nice and tight and smoke roasted to perfection every time! A little parmesan and spaghetti for a finish, of... -
boneless chicken
Thumbs up on the video Jacque Pepin did. Looks like it may be difficult, but it's really not if you allow yourself the time on your first try. Sharp knife is key! I just use a super sharp 4" paring knife made by the same company as makes the swiss army knife - Victorinox! I don't cut through the... -
smoke pork roast a day early?
Noboundaries has it right! Smoke it, rest it, pull it. Separate from juices and store the meat. Cool the drippings, skim 'em, and add them to the meat when you put it in the crock pot. It's even better the day after a smoke! -
BBQ beef tongue.
Off subject - but my favorite tacos are made at an authentic Mexican joint near me. I haven't enjoyed a taco as much as I do their tongue tacos! My wife's afraid to even handle it, but you may get me to grab one and smoke it for myself!- gravey
- Post #2
- Forum: Nose to Tail
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Pork butt fat cap..
You could try your hand at marking lardon! Check out Ruhlman's book, Charcuterie. Good stuff! -
oh crap
Personally - I wouldn't touch it. Cure or not, any 'food' left on the counter for that long without the required refridge time is verboten. Someone will chime in soon w/ the scientifics. How long was it cured what did you cure with? Measurement of thickest portion of meat? <- more than likely... -
Beer of Choice when Manning The Smoker?
When I have it - Boulevard Wheat. When I don't? Whatever's around. As long as it's not Bud Light or Busch anything - I'm good!- gravey
- Post #31
- Forum: General Discussion
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First Smoke on the New Smoker!!!
Yep! I usually cook mine 'til they hit 160*, foil, then take them off at 195*, wrap in another layer of foil, a few layers of old towels, and into an old cooler OR, a warmed crockpot (depending on size of roast) for an hour or two for the carry-over temp to finish them off. Gotta cook out that... -
Pepper Back (Canadian) Bacon a la Bearcarver
I have a loin in the fridge for this very reason! Just needed the motivation to get it started. Thx for the motivation!! -
Double 55 Gallon Drum Smoker (First Timer)
Sandblasting's definitely the way to go if you want to do less work! Have you checked out the UDS Build section? That's where you'll probably find the best tips.- gravey
- Post #4
- Forum: Other Builds
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Beercan chicken on a UDS
Good to know! Were they crunchy/soggy? Were you still running at 300* like the 1st cook? -
Going to be cold smoking some peppercorns tomorrow....
Excellent! May the smoke be with you!
