Smoked Beef Heart... - Smoking Meat Forums
Dec 14, 2021 · I've very much enjoyed beef heart carpaccio before - olive oil, capers, and a little sea salt and lemon squeeze - but never tried it smoked! Looks like a fun (and successful) experiment. zwiller
Smoked Beef Heart and Tongue - Smoking Meat Forums
Oct 8, 2018 · My wife eats beef heart and all she does is pan fry it. I bet I could toss it on the Kettle with some beef seasoning and take it up a notch. As for the tongue. My MIL used to do the same - boil it all day, but she would slice it up for sammies.
Beef Knuckle | Smoking Meat Forums - The Best Smoking Meat …
Sep 30, 2015 · Beef knuckle is another term for Beef Round Sirloin Tip Roast. ... Smoked sirloin roast . chopsaw; Jan 11 ...
Beef Liver | Smoking Meat Forums - The Best Smoking Meat …
Apr 17, 2014 · Just wondering if anyone has tried doing beef liver. Personally, it is probably the only food that I am unable to eat. My Mrs, however, is a different story as she needs to have it every 2 mths. I decided to try it out on the smoker. Butcher cut …
how do you smoke a beef tongue? - Smoking Meat Forums
Dec 5, 2014 · I wouldn't boil it, I would braise it in beef stock and aromatics on the smoker. Tongue can dry out pretty quickly. I braise a lot of meats on the smoker. The liquid really picks up the smoke. Leaving the skin on while braising doesn't keep it from getting a smoke flavor. It's just easier to pull off after it has cooked. I love beef tongue.
roast beef like you get in the deli - Smoking Meat Forums
Oct 21, 2021 · Here's what a Boar's Head brand roast beef has listed for ingredients. Add the flavors you like, pump up your roast and enjoy. Ingredients: Beef, Water, Less than 1.5% of Salt, Sodium Phosphate, Flavor, Tapioca Dextrin, Dextrose, Maltodextrin, Beef Broth, Natural Flavors.
Dried Beef (Cured & Smoked) - Smoking Meat Forums
Feb 20, 2014 · Dried Beef (cured & smoked) I got a Hot Tip about Eye Rounds being on sale for $1.99. That's the first time I saw it that cheap since more than 4 years ago!!! The first time I used Eye Rounds for Dried Beef, I injected cure because they were over 3" thick: Link...
Casings on beef sausages... - Smoking Meat Forums
Dec 30, 2024 · This low slow temp will almost always produce a tough casing. Just like chicken smoked at 200-275, the skin is chewy and rubbery. Sausage casings are no different. While you can smoke sausages a bit they need to be finished either hot and fast on a grill or poached in some faction to finish.
gonna smoke a blade pot roast..... - Smoking Meat Forums
Jul 23, 2011 · It should be roasted with moisture to break down the connective tissue; either by foiling at some point with moisture added (braising) or put in the smoker in a pan with some liquid of your choice (water, beer, Jack... lol!) and cook to 200° - 205° for pulling.
Store bought corned beef smoke - Smoking Meat Forums
Nov 13, 2023 · A "smoked corned beef" is a pastrami - not really a cornbread and potato salad thing more like a dark rye, Swiss cheese & coleslaw with Russian dressing thing. Look up Pastrami rub! Reactions: SpinelessPete , bigfurmn , JLeonard and 1 other person