Old Book Riccardo Tagliabue

motocross

Have an old book sitting on the shelf and thought I up load some picts.  Waiting for the smoker to do its thing so have some time to kill.  

I got this from my so called stepdad, he had a type setting company and I am not sure how/why he acquired it.  I will ask him next time I see him.  Not sure if he did any editing, or it was just a gift to him.  I believe this was done for a Italian mfg, not sure.  Anyway, some cool picts bring back mems.  Excuse the camera it is not the best, most are painful to look at so will only upload a few.

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Edited by Havingfun

 

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Edited by Havingfun

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Waiting for the smoker to do its thing so have some time to kill.  

Let's get to the real question.
What type of smoker, and meat. :)

Scootercross:thumbsup:

44 minutes ago, M1Garand said:


Let's get to the real question.
What type of smoker, and meat. :)
 

I have a good two hours left, then I have to bring it up to temp and cook a bit.  Will load a pict thats more clear when its done.  It is smoked Polish sausage, there is 10lbs in there and that's all it holds.  I have an older original Bradly smoker.  It's ok, I don't care for propitiatory wood pucks you have to use, they are kind of expensive.  Seems its around 3.00 bucks an hour.  They are getting 4 hrs of heavy smoke of hickory at around 120 and then cook.  I got this many years ago, and wanted a cold smoker which this can do.  now days there are so many smokers out there.  I would like one that holds 25-50lbs so I can do a whole ham or bird or a few at one time or 25-50lbs of sausage.  I might make one myself next time, maybe a shed type.  

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TY cool pics.

Tittie cut shirts were the best :thumbsup:

 

 

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4 hours ago, M1Garand said:


Let's get to the real question.
What type of smoker, and meat. :)
 

here you go, dont drool to much on the keyboard..  

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Cool as f!!!! I remember that as a teenager

On 3/17/2018 at 0:54 PM, Havingfun said:

here you go, dont drool to much on the keyboard..  

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On 3/17/2018 at 9:22 AM, Havingfun said:

I have a good two hours left, then I have to bring it up to temp and cook a bit.  Will load a pict thats more clear when its done.  It is smoked Polish sausage, there is 10lbs in there and that's all it holds.  I have an older original Bradly smoker.  It's ok, I don't care for propitiatory wood pucks you have to use, they are kind of expensive.  Seems its around 3.00 bucks an hour.  They are getting 4 hrs of heavy smoke of hickory at around 120 and then cook.  I got this many years ago, and wanted a cold smoker which this can do.  now days there are so many smokers out there.  I would like one that holds 25-50lbs so I can do a whole ham or bird or a few at one time or 25-50lbs of sausage.  I might make one myself next time, maybe a shed type.  

IMG_20180317_120838196.jpg

outstanding, looks yummy.

As with riding, I got into smoking way too late in life.

Smokers are a total life changing experience, I have one of those egg shaped ceramic smokers I use with lump coal.

nothing like dropping a pork shoulder on the smoker at 10 pm at night and not have to worry about temp changes during the night.

oddly enough I haven't did any sausages yet, mainly St Louis pork ribs, whole chickens, pork shoulders, turkeys,  

I'm sure you probably already been there, SmokingMeatForums are a wealth of info 

I've heard good things about those bullet shaped Weber smokey mountain smokers, thinking this might be a nice purchase for camping/riding weekends :cheers:

 

 

17 hours ago, M1Garand said:

 

outstanding, looks yummy.

As with riding, I got into smoking way too late in life.

Smokers are a total life changing experience, I have one of those egg shaped ceramic smokers I use with lump coal.

nothing like dropping a pork shoulder on the smoker at 10 pm at night and not have to worry about temp changes during the night.

oddly enough I haven't did any sausages yet, mainly St Louis pork ribs, whole chickens, pork shoulders, turkeys,  

I'm sure you probably already been there, SmokingMeatForums are a wealth of info 

I've heard good things about those bullet shaped Weber smokey mountain smokers, thinking this might be a nice purchase for camping/riding weekends :cheers:

 

 

yes and thanks.. they did turn out good, very yummy.  Taste like polish hot dog, well better then any I have tired.  Shared some with family and kept the rest..  

Same here, my parents would never let me race and wanted to so bad.  So I had to fund my way and did not get into racing until I was in my 20s.  It's never to late to learn smoking, sausage making & cooking etc.  I get into it, enjoy pizza making, sasuage/cured meats and quite a bit different types of cooking.

Slow cooked pork butt/shoulders are so good..have not made one in a while.  Need to replenish my stock and buy them when they are on sale, only have just under 2 left.  Yea I been to the smokingmeatforums.  Lot's of good info there.  I spend a lot of time reading and watching videos.  I want to try country ham curing and prosciutto, both can take a year or more to complete.  A lot of time, effort, planning and cost to waste if it does not turn out.  I think I know enough now to make it eatable, famous last words.....  will see.

Yea those Webers grill look nice, wish I had one.. they be perfect for camping riding trip and are good grills from what I read.  They also make those adapters for making pizza in them, not sure how good they work.  They are a little pricey think close to 300.00 for the pizza adapter for those round grills.

How are St Louis pork ribs differ from other types.  Are they a sweet barbecue type sauce?  :cheers:

I bought a Kamado grill last year. Took me a few trys to get the ribs the way I like but they are a hit with the family when I got it right

I was able to smoke 12 full slabs for my kids graduation party last year 

 

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Edited by MotorBoatin
1 hour ago, MotorBoatin said:

I bought a Kamado grill last year. Took me a few trys to get the ribs the way I like but they are a hit with the family when I got it right

I was able to smoke 12 full slabs for my kids graduation party last year 

 

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has the ceramic lining?  how do you like it?  those look:thumbsup:

Edited by Havingfun
14 minutes ago, Havingfun said:

has the ceramic lining?  how do you like it?  those look:thumbsup:

Has ceramic lining and it's awesome. My dad was looking at these things for years and always hinted at me buying one but I scoffed at the price. I should have listened to him 

I gave my charcole Webber away and only use the gas for backing potatoes.....min 1-1/2 hours :thumbsup:

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