CaseT
TVWBB Platinum Member
I haven't been cooking outdoors much lately.
Too much going on. I hope to change that soon!
A few months back I cold smoked some hamburger patties. I had ground 25 pounds of beef clod. Usually without too much trimming you get a good 80/20 mix. It's considerably cheaper than using Chuck. I split the 25 pounds in half. one half I formed into 1/3 pound burgers. The other half I packed into 1# portions for use in meatloaf, spaghetti, etc. Ten of the raw burger patties I cold smoked.
The day that I did the cold smoke the outdoor temp was 30°f. During the two hour smoke the smoker temp never got above 34°. I used the AmazeN 6" tube smoker with pecan and cherry. Once done I vac packed and put into the freezer.
I took a pack out the other day and decided to make some loco moco. It was dumping rain so I opted for the stove top and cast iron. The smoke added a nice element to the dish.
Plain old brown packet gravy
Used the baby egg pans to get perfect sunny side up eggs.
Too much going on. I hope to change that soon!
A few months back I cold smoked some hamburger patties. I had ground 25 pounds of beef clod. Usually without too much trimming you get a good 80/20 mix. It's considerably cheaper than using Chuck. I split the 25 pounds in half. one half I formed into 1/3 pound burgers. The other half I packed into 1# portions for use in meatloaf, spaghetti, etc. Ten of the raw burger patties I cold smoked.
The day that I did the cold smoke the outdoor temp was 30°f. During the two hour smoke the smoker temp never got above 34°. I used the AmazeN 6" tube smoker with pecan and cherry. Once done I vac packed and put into the freezer.
I took a pack out the other day and decided to make some loco moco. It was dumping rain so I opted for the stove top and cast iron. The smoke added a nice element to the dish.
Plain old brown packet gravy
Used the baby egg pans to get perfect sunny side up eggs.