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Looks like the NorCal Costco's have this package. I went in this morning and picked mine up! k

Hey Matt, The Tako came out awesome. It was a little salty, but I'm not sure if that was the marinade, or because I didn't rinse it good after I lomied it with the salt. Either way, it was only the small leg tips that were really bad. Next time, I think I'll soak it in fresh water after the...

Mahalo for that. The plan is to smoke on Sunday so I'll let you know how the recipe works. I'll do 1 normal, and 1 Yobo style! k

Hey Matt- I'm going to smoke a couple of Tako this weekend, and I wanted to know if you had a good marinade? I'm going to smoke 2 of them, and I'll marinate 1. That ingredient list you had sounds good. If you don't reply, I'll go freestyle and see what happens. Also, you think keawe is the...

I've been thinking about doing something like this for a while. If you guys are interested, I'd be willing to put something together. If people start posting suggestions to this thread, I'll start developing! k

Sounds like you had a blast!! One word of caution however - make sure your garage is ventilated as burning briquettes throw a lot of CO2. I doubt oxygen deprivation had anything to do with your temp control, but death by BBQ is not the proper way to enjoy your SMC! k

Hi Robert, My family makes frequent use of the Foodsaver brand vacuum packaging system. You can find these online and in many bulk discount superstores. There are a couple of sizes available, packaged with many different accessories. This thing really works. I bring fresh frozen fish and...

Hey Chuck, Thanks for the info. I'm curious to know if you add any other preservatives when you cure the meat? From what I understand, cooking at those higher temperatures will affect how long the jerky lasts. Also, what kind of meat do you use? I have been using London Broil. Kevin

Actually, I've done this on an electric smoker, and it doesn't take 48 hours! Maybe if you did a whole fish, but I clean and cut the fish first, and don't usually cook that much at a time. Also, the trade off is higher heat - shorter shelf life. You can extend this by vacuum packing and...

Another recipe ripped off the Internet long ago. Improvise as needed. Smoke as low as possible until done. The colder you get it, the longer the fish will last. Smoked Ahi Sauce 1/2 cup mayonnaise 1 Tbs minced garlic 1 tsp dry rub 1 Tbs BBQ sauce 1 tsp red wine vinegar 1 pinch chopped...

Hard part about this is you need a REAL low heat (100 degrees is good). Hard to do on the WSM. Smoked Marlin Jerky Step 1 - catch one Step 2 - Filet into 1' long chunks. Remove dark meat & save for bait. Slice the remaining meat into strips 1.5"x1 foot. Step 3 - Prepare marinade in ratios...

My mouth is watering just reading this! Reminds me that I have a frozen tako (that would be an octopus for you non-islanders) waiting for me to do something with! Too bad it's so hard ot get good ogo up here, or else I would have wacked that thing a long time ago. As far as doing the smoked...

Hey Chris, Sounds like we need the Virtual Weber Bullet CIGAR FORUM!!! kev

One thing to keep in mind when you have questions about ANY Weber product, is that they have a kick-butt customer service line. It may sound funny, but you can call and ask them anything - even for a recipe book! It might be worth a call just for that. They are very knowledgeable about the...

My favorite prime rib place of all time has put out a few of its special recipes. This creamed corn is my personal favorite side dish whenever I get a chance to eat at the restaurant. This is not the same as creamed corn in the can, but rather corn with real cream! Lawry's Creamed Corn 1...

Hey Matt, Just realize that your cook time time is going to go down a bit since the pieces of meat are smaller. Also, more surface area means more of the crusty outside pieces. Personally, I like those pieces. Kevin

Talk about pressure! First time at it with the IN-LAWS over no less. Congrats Matt!