CaseT
TVWBB Platinum Member
Last major cold snap I took advantage of the cold and cold smoked some raw meats for use later. I cold smoked a couple chuck roasts, some pork shops and 4 t-bone steaks. I used my AmazeN expando smoke tube with cherry and pecan. Smoked for 4 hours total. Out door temp 20°f. Pit temp through out the smoke was 36°f-38°f. I ground one chuck roast Vac packed everything and froze. Pulled out a pound of the ground chuck the other day and made taco salads.
We make our own taco bowls. Pretty simple to do. Pre-heat your oven to 375°f . Pick your favorite tortilla, brush both sides with vegetable oil. Season both sides with what every you like on tacos. We use pyrex bowls but you can use any oven safe bowl for this. Invert bowl and place on baking sheet. carefully wrap tortilla over upside down bowl. Wrap double layer of foil over tortilla. Turn over and place right side up on baking sheet.
Bake for 5-8 minutes. Using tongs carefully remove bowl. Continue to bake until golden brown. Sometimes you need to remove from foil and invert tortilla bowl to crisp bottom. Remove and allow to cool. Tortilla will crisp up more as it cools so don't over cook.
Took the cold smoked ground chuck and mixed with homemade tacos seasoning, small can of diced hatch chili and 1/2 of a diced onion. Cook until meat is done and onions are soft.
Salad, beans, cheese, sour cream, salsa. Wish we'd have avocado but they've looked horrible at the stores lately.
We make our own taco bowls. Pretty simple to do. Pre-heat your oven to 375°f . Pick your favorite tortilla, brush both sides with vegetable oil. Season both sides with what every you like on tacos. We use pyrex bowls but you can use any oven safe bowl for this. Invert bowl and place on baking sheet. carefully wrap tortilla over upside down bowl. Wrap double layer of foil over tortilla. Turn over and place right side up on baking sheet.
Bake for 5-8 minutes. Using tongs carefully remove bowl. Continue to bake until golden brown. Sometimes you need to remove from foil and invert tortilla bowl to crisp bottom. Remove and allow to cool. Tortilla will crisp up more as it cools so don't over cook.
Took the cold smoked ground chuck and mixed with homemade tacos seasoning, small can of diced hatch chili and 1/2 of a diced onion. Cook until meat is done and onions are soft.
Salad, beans, cheese, sour cream, salsa. Wish we'd have avocado but they've looked horrible at the stores lately.
Great technique, I'd love to do it!
