Tuna FILLET and FEAST! Tuna Poke Towers & Smoked Pork Butt! (Campchef Woodwind)
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Date: 2020-08-05
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Comments and reviews: 10
Figure
My local butcher usually has 8-9lb pork butts that I smoke on my pellet smoker. I'm absolutely no expert, but a couple things you can try: I mustard and rub the night before and cover in fridge to help absorb flavors. If meat has a fat layer, cook it on top so it melts through the rest of it. A little brown sugar rubbed on right when wrapping in foil is super good but doesn't get rid of the other spices either. Otherwise you pretty much have the process and temps spot on!
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My local butcher usually has 8-9lb pork butts that I smoke on my pellet smoker. I'm absolutely no expert, but a couple things you can try: I mustard and rub the night before and cover in fridge to help absorb flavors. If meat has a fat layer, cook it on top so it melts through the rest of it. A little brown sugar rubbed on right when wrapping in foil is super good but doesn't get rid of the other spices either. Otherwise you pretty much have the process and temps spot on!
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Ruben
You can take Chili ancho pods, get some water with 3 Garlic cloves, and 1 onion. put it on to boil for about 15 minutes, with about 10 chili pods. let it set with lid on to reconstitute. Then blend it up and strain, that way you end up with a sauce. put salt to flavor, and pour some over beef chunks, over your shreaded pork, and make burritos, or taco's, what ever it is great.
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You can take Chili ancho pods, get some water with 3 Garlic cloves, and 1 onion. put it on to boil for about 15 minutes, with about 10 chili pods. let it set with lid on to reconstitute. Then blend it up and strain, that way you end up with a sauce. put salt to flavor, and pour some over beef chunks, over your shreaded pork, and make burritos, or taco's, what ever it is great.
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Gus
Hey Vic.
As for the waste tuna you should try what they do in Hawaii, take the carcass and cut the head off, clean the guts out, season the bones with salt and pepper and cook it on the grill for 3 or 4 min per side. Then scrape the meat off. You will have a lot of friends at the grill if you try this.
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Hey Vic.
As for the waste tuna you should try what they do in Hawaii, take the carcass and cut the head off, clean the guts out, season the bones with salt and pepper and cook it on the grill for 3 or 4 min per side. Then scrape the meat off. You will have a lot of friends at the grill if you try this.
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Jason
That's the smoker I want! I love the one I have, but it's time for a new one. You'll love it! Try chocolate chip cookies and a Take n' Bake pizza on the smoker. Also, take your pork butt up to 203-205, makes a big difference in how tender and juicy it stays. You'll love it.
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That's the smoker I want! I love the one I have, but it's time for a new one. You'll love it! Try chocolate chip cookies and a Take n' Bake pizza on the smoker. Also, take your pork butt up to 203-205, makes a big difference in how tender and juicy it stays. You'll love it.
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Sven
Hey Victor one thing with the meat probe. The steam will kill them if you wrap them in the foil. It is better to wrap it tight and then just stick the probe through the foil. Thanks for sharing all the catch and cook videos. Really like all the recipes that you share.
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Hey Victor one thing with the meat probe. The steam will kill them if you wrap them in the foil. It is better to wrap it tight and then just stick the probe through the foil. Thanks for sharing all the catch and cook videos. Really like all the recipes that you share.
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robert
Vik, there is a fine membrane between the red blood meat and the regular meat. If you use the rounded portion of your fillet knife, about 3 back from the tip, and push down and away, the red blood meat separates from the membrane. no eating meat loss.
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Vik, there is a fine membrane between the red blood meat and the regular meat. If you use the rounded portion of your fillet knife, about 3 back from the tip, and push down and away, the red blood meat separates from the membrane. no eating meat loss.
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Richard
Just try that pulled pork with a pile of cloe slaw on a good quality roll I probably smoke 15 to 20 butts a year and you can't cook them to long a 10 pound butt I cook them for 12 to 14 hours at 190 to 200 last 10 in foil
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Just try that pulled pork with a pile of cloe slaw on a good quality roll I probably smoke 15 to 20 butts a year and you can't cook them to long a 10 pound butt I cook them for 12 to 14 hours at 190 to 200 last 10 in foil
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boosted
i noticed you didnt mix your sushi rice with sushi vinegar. If you don't have sushi vinegar, try a little rice vinegar and regular distilled mixed not too much to make your rice soggy, but try it!
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i noticed you didnt mix your sushi rice with sushi vinegar. If you don't have sushi vinegar, try a little rice vinegar and regular distilled mixed not too much to make your rice soggy, but try it!
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TOM
Very nicely done. I regrew my scallions last year had a pretty good little harvest. I am freezing scallion ends and will plant when spring arrives in 3 months. Cool. Best
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Very nicely done. I regrew my scallions last year had a pretty good little harvest. I am freezing scallion ends and will plant when spring arrives in 3 months. Cool. Best
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Keith
That looks awesome! Wonder if that would go good on walleye or crappie or perch and pike? Thats the fish we have here in North Dakota!
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That looks awesome! Wonder if that would go good on walleye or crappie or perch and pike? Thats the fish we have here in North Dakota!
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