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Smokey Things

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    Posted: 24 Jun 2019 at 5:47pm
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Yummy,
Great looking colour on those meats.
As I said,
YUM
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 24 Jun 2019 at 10:39am
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How long at what temps...
 I often throw supermarket marinated spare ribs, sausages, marinated chicken legs etc, as a filler when smoking ....seems a waste to have MT racks... usually the honey soy..
 Got some pig trotters from home kill we recently got.. thought may throw those in ???
Any ideas on a quick marinate whatever?

Let us know how the bacon goes..Wife usually does a bacon and a pastrami at the same time.. then tells me how long what temp she wants it done.
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Post Options Post Options   Likes (0) Likes(0)   Quote Clifftastic Quote  Post ReplyReply Direct Link To This Post Posted: 24 Jun 2019 at 10:00am
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Those pork steaks look inspirational! Did they dry out at all?
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Post Options Post Options   Likes (3) Likes(3)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 23 Jun 2019 at 11:56am
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Over the last two weeks have done three smokes, pork spare ribs, pork sirloin steaks & salmon.
Now curing already for last five days and i'll let it sit for few more days is pork belly = maple bacon Big smile      

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Post Options Post Options   Likes (1) Likes(1)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 29 Apr 2019 at 4:50pm
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SMOKED TUNA CAKES

Ingredients
1 Albacore tuna loin

For tuna cakes 
1 cup Bread Crumbs
2 Celery Sticks, minced
1 Onion, minced
1 Red bell pepper, minced
5-6 Spring Onions, chopped
1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
1 Egg
¼ cup Mayonnaise
Juice and zest of 1 Lime
1 tsp Soy Sauce
2 Tbsp Olive Oil (for cooking)
Bradley Flavour Bisquettes – Alder

For Marinade 
3 Tbsp Brown Sugar
1 Tbsp kosher Salt
1 Tbsp Soy Sauce
1 cup Water

DIRECTIONS
1. Combine together ingredients for marinade and stir until dissolved.
2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
3. Preheat Bradley Smoker to 140°F (60°C).
4. Smoke tuna for 1 hour with Alder Bisquettes.
5. Remove tuna from smoker and flake with a fork.
6. Mix all ingredients until thoroughly combined.
7. Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
9. Cook about 4 minutes per side until golden and crisp.

Recipe by: Lena Clayton


"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 21 Apr 2019 at 2:52pm
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Very very impressive RCClap
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Muppet Quote  Post ReplyReply Direct Link To This Post Posted: 21 Apr 2019 at 1:41pm
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Not a huge fan of smoked food in general but that looks bloody good Thumbs Up
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Post Options Post Options   Likes (1) Likes(1)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 21 Apr 2019 at 1:04pm
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I really enjoyed the taste & flavour that comes from all kinds of smoking food. 
Would like to share some pictures of my recent smokes.
Btw. this thread is one of my favourites on this forum
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2018 at 12:48pm
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Originally posted by Jaapie Jaapie wrote:

Those roes look amazing Al.

Nice job mate!

Cheers Kev, 5 hours at 65 deg, low and slow.Approve
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Jaapie Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2018 at 12:01pm
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Those roes look amazing Al.

Nice job mate!
"Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2018 at 9:21am
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Sticking issue yes..
 Dont think that been discussed before (??)

I use kitchen aerosol non stick on racks and stuff...including  fine spray on outside of the smoker once in a while.. seals stops rust.
 I spray after cleaning / water blasting the racks...
 I do the same with the fire drums, shaft etc on the spit after cleaning down.
 Only needs a thin, not much more than a mist spray
Note: fire is not this aggressive during cook.. this is to sear the carcass to seal juices at the start.

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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2018 at 9:17am
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And some more smoking, kahawai and hapuka wings, and 3.2kg of bluenose caviar, which was absolutely divine.



"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Jul 2018 at 9:05am
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Originally posted by Steps Steps wrote:

Catch, why do you put the roes on foil like that?
I used to use small fiol trays cause the racks where too wide.
 Then went to $2 shop non stick non stick plastic coated mesh.. also with muscles etc.

And on the jerky, found if laid out would puddle. So I now hang over the rack wires vertically..
 

I use tin foil with a little oil smeared on top, this is to stop the roes from sticking as in the past I had roes that would stick to the racks and be demolished trying to remove them after smoking, so I use the tin foil for that purpose.

As to Jerky, you notice in the pics that I hung it to allow it to drip dry before smoking, less puddling...
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 28 Jul 2018 at 10:20am
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Catch, why do you put the roes on foil like that?
I used to use small fiol trays cause the racks where too wide.
 Then went to $2 shop non stick non stick plastic coated mesh.. also with muscles etc.

And on the jerky, found if laid out would puddle. So I now hang over the rack wires vertically..
 
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Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jul 2018 at 5:26pm
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Finally looked at this thread Al.
To be honest I steer away from these threads as I just end up drooling, and at my age someone may put me away.

Really nice food and particularly in the earlier part of this thread.

Glad the smoker works well.

Yum yum yummy looking food there.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (1) Likes(1)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 15 Jul 2018 at 6:05pm
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I pulled some Bluenose bits out of the freezer and gave them an overnight glaze with Canadian Maple Syrup and then smoked them for 4.5 hrs, 1.5kg of roe!Clap








Thank you Mr KrowClap
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (1) Likes(1)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 15 Jul 2018 at 11:27am
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Well its been some time since I did a Beef Jerky smoking session, as I got reminded by a neigbour down the road that I have been lazy on the smoking front!


Ok, this is winter in NZ and so I had a good day yesterday that the wind and rain was kind so I operated my outdoor gas smoker oven at a low temperature as a good Jerky is dried not cooked.

So step 1. I made a marinade and soaked my beef for 5 days, usually only 3 but high winds meant I couldn't operate the smoker.

Step 2. Drain, shake, hang and allow the beef to drip dry. Make sure to hose down Wife's clothes horse afterwards, otherwise Big Trouble!LOLOuch

Step 3. 5 hr smoke, Job Done!








"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Posted: 23 Dec 2017 at 8:30am
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Going to full of choices on the big day. Ham Turkey or smoked marlin??
Those that say it can't be done are being overtaken by those doing it.
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Post Options Post Options   Likes (0) Likes(0)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Posted: 25 Nov 2017 at 2:14pm
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Just a waiting game now, was a productive morning
Those that say it can't be done are being overtaken by those doing it.
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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 13 Oct 2017 at 6:42pm
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Impressive workmanship here


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