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Discussion in 'Lounge' started by calphin, Aug 18, 2008.
Its rare I have an idea that works! I'll have to try that some day.
Yeah, give it a shot! I had some friends over for the braves game and I used it to top some mushroom Swiss burgers we grilled up last night. Im already getting requests to make these burgers again soon. LOL. The brown gravy might have been a little on the stronger side, but not overwhelming. Next time , I might either use a little less brown gravy mix and use corn starch the rest of the way, or maybe mix the brown gravy with a little water first before adding. ...then again, maybe not. I dont want to try and get to picky with it. either way, it was really good stuff.
Went caveman last evening, made a hobo stove and poached to burgers ontop of kidney beans in one of those old army mess kits.
Surprisingly, it only took 20 minutes for the whole lot to cook.
Ok ladies and gents. Making chicken wings tonight. Going to smoke them (hickory) at about 225f for 2-2.5 hours.
My wife loves crispy wings, best advice to crisp em up afterwards to throw them on a hot grill? Any other pointers? Maybe butter or olive oil on the wings before smoking?
Funny, I'm spending my Friday evening smoking some food as well. Tonight it's salmon.
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Not at first, it will just lacquer the wings like a BBQ sauce.
If you sear them first over a flame then pull them back for smoking, they should be crispy and smokey, otherwise the fat in the skin will just cook off slowly in the smoke and there will be little to sear to make them crispy.
Read Charcuterie, a book that discusses French/Italian/German smoking techniques and learned a lot.
Sundays usually a roast or chicken thighs/legs I'll smoke for 4-5 hours with just local wood that is blown down, the onion is smoked as well and you can do a lot of things with it, from using the peddles like a small tortilla to making a sauce w/sour cream and salt and pepper added to the peddles in a blender.
Not sure how many blackberries (or other berries) anyone else has around their neighborhood, but saw this great recipe for what to do with them:
Cannot see how it could be any simpler then this to make brandy from excess berries.
I boiled the wings for about 5 minutes, patted em dry, salt and olive oil....they are on indirect heat now, hickory and apple wood smoking. Been on about an hour so far around 300 degrees (hotter than I wanted, but itll do)
They are browning up nice. Going to sear em on high heat soon, then add the sauce. Ill let you all know how it goes. (I smell like smoke, good smoke. and I love it!)
In response to your ? from the Aaron Hernandez thread:
That is how you'd really flavor that shine, otherwise if you just drop fruit in it and let it rest it will flavor it but you have to leave the peel on and scrub it beforehand to prevent the yeast on the skin of the fruit from fermenting further..which would make it a sort of really strong hooch.
Way I see it, you are married, you have time on your hands, may as well craft something special w/that time.
Turned out fantastic. Wifey and a very picky step daughter gave a "this is amazing chris"
So woot woot
Some things the video missed:
1) Sterilise the jar before starting
2) I'd probably use Seville or Blood oranges.
3) To prep the orange blanch in very hot - i.e. simmering but not actually boiling water - for 5 seconds or so to kill most bacteria/fungus/yeast on it and then give it a quick scrub.
4) Let it sit in a dark place while it is resting. You want ot avoid UV light which can affect products as well as uneven heating.
Dude, you have a very small grill. How you gonna satisfy anyone with that?
not BBQ, but an incredibly easy and delicious gameday snack:
Buffalo Chicken Dip
3 cups cooked chicken diced or shredded (can cook yourself or use rotisserie, etc)
8 oz Shredded Cheddar Cheese
8 oz brick of Cream Cheese, thawed a bit
1 cup Ranch Dressing
at least 3/4 to 1 cup of Frank's Red Hot Sauce and/or Frank's Buffalo Wing Sauce (I typically use 1.5 - 2 cups total.. I like spicy!)
Step 1: Mix all that **** together
Step 2: Heat it in the oven at 375 for about 15 minutes or until it all congeals together.
Step 3: Enjoy with chips, bread, veggies, or just by itself!
We make this religiously.....there is no other way to do it, than using a rotisserie chicken
I get one from SAMS, hand pull the meat (white and dark) put in frying pan with hot sauce and ranch, warm, then add cream cheese, then transfer all to crock pot, handful of shredded cheddar cheese, mix, then top with crumbled blue cheese.
Equal opportunity puller.
That's a sixteen pound salmon filet stoopid.
Yeah and I just fell off the truck
did the Mexican make it?
If you're going to get 16 pounds of salmon, you are much better off getting 2 x 8 pound fillets or 4 x 4 pounders. The bigger the fish the more time it has spent swimming and the meat gets grainy and less tender.
Tuna and Swordfish are still good as large fish, but for most fish you don't want to go too large,
Did you know the word "gullible" isn't in the dictionary?
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And sometimes it is fun to play along with the joke. I'm a chef and I break down 4-5 pound salmon fillets into 8 ounce portions every day at work.
Anyone grilling out for the 4th? I always love using labor day, memorial day, independence day etc as an excuse to buy a **** ton of meat and grill.
So I have a Brinkmann vertical gas smoker. However the pipe that connects the propane to the starter on the smoker must be broken because it wont light. The same propane works on my gas grill. So I am thinking of using charcoal in the bottom pan (where wood usually goes) and throwing hickory straight ontop of the charcoal.
Heres the thing, I want to smoke a pork butt (12 hours or so) and I have only used charcoal for burgers etc. How many coals should it take to get my smoker a stead 225-250? How long will that last? How many times will I keep adding coals?
Also, without a chimney starter, whats the best way to add fresh coals? Just throw them on top of the already grey ones?
I know based on some limited research I have to just fiddle around with it and add/take away as much as I need to keep a consistent temperature.
Go out right now, and buy a set of the ceramic pots and pans, like this one:
It will change the way you cook. Seriously, their non stick factor is so high you can fry with little more than a pat of butter. They heat so evenly you can cook at lower temps.
I over cooked a "london broil" the other day. Got distracted and lost track of time. Anyway I said screw it and decided to slice it up and cook it longer by pan frying it with some butter, garlic salt and a little olive oil cooking spray. The outside gets crispy and the inside is still tender. Its so good, its how I'll probably always make it from here on out. I've only been able to get beef like that with a really hot fryer.
maynard's Pulled Pork
I was talking smoked pork butt with SICK in the other thread, so I thought I would share my method.
First off, I use an electric smoker, this Brinkmann:
I'm sure there are differing opinion on this, but the way I see it, I have even, steady heat the whole time (I verified). Instead of worrying about maintaining a steady fire, I can do other things....or even nothing. I can just sit there doing nothing, while you are pissed off about your smoker getting too hot and then too cold. Where there is a technological improvement in an item, I use it. This also happens to be my argument against using chopsticks.
I buy pork shoulders in the 8-10 lb. range, but I usually shoot for 8 lb.
The Brine: Why brine your meat? It keeps it moist.
I have a little cooler that I use for this. It is of a size that would hold about 6-8 beers.
I fill that halfway with water. If were to guess it would be just under a half gallon. So,
3 quarts water. Cold or tap
1 cup salt
8 oz molasses.
Stir it all up so the salt dissolves. I used to boil the water to help the salt dissolve and then add ice, but I never seemed to get the proportions right. Put that in the fridge for 8-12 hours. 8 is ok, but I wouldn't do more than 12. After that the meat gets salty.
Take the meat out of the cooler (or whatever you are using) and rinse it off. Pat dry with a paper towel.
I then put a cooling rack over a baking sheet and put the meat on the rack. Using the wire cooling rack will help the rub stick to the meat and not come off onto the pan. A way to prevent a mess is to lay two sheets of aluminum foil crosswise under the baking sheet
Rub a light coat of mustard all over the meat. Get in the crevices. Use your fingers, thumb, whatever. This is foreplay. Any kind of mustard is ok.
Now, I don't really have a rub recipe. I put whatever I want, but a good rule of thumb, imo, is to have 1/5-1/4 of your rub be brown sugar. IMO, the rest is up to you. Last time I used dry mustard, coriander, ground ginger, cayenne, little salt, ground pepper, onion and garlic powder.
Mix it all up and shake it on using one of those red pepper flake/cheese shakers that you stole from an Italian restaurant. Lay it on heavy
Fold the foil lightly over your meat and put in the fridge. I would let the rub sit at least an hour in there. About a half hour before you smoke, put it on the counter to let it warm up a bit
This depends on what kind of smoker you have. For my electric (and right I after I put my rubbed pork in the fridge,) I prep this way: I fill the water pan typically with just water, but I have done apple juice before. Both come out good. I clean out my brine cooler, fill it half way with water and put my smoking wood in it to soak. I like the wood chunks. They last longer and work good. I will mix in chips as well like applewood or something like that. I after I take the pork out of the fridge to warm a bit, I dump the water out the cooler. I then place a heavy pan on the heating element and do half soaked and half dry wood in the pan. I use half soaked, half dry throughout.
I plug my smoker in, lay the meat on and cover.
Optional: Occasionally mop the meat with a sauce or a combo of your leftover rub and apple juice (SICK's good idea) or spray it with apple juice.
Important: Don't open your lid/cover too often. It will add to the cook time quite a bit.
Change chips as they burn out
Smoking time should be about 4-5 hours. I am looking for a temp. of about 150-160. At that point I wrap the meat in foil
Take your foil-wrapped meat and place in a 325-350 oven for about 3 hours. We are looking for a temp of 200. Finishing in the oven stops all moisture loss and allows the meat to steam in its own juices. Some sites will say to take it out at 185, but 200 works best for me. All that connective tissue turns to jello
Take it out and rip up the meat with a couple of forks, eating along the way. Hand feed your boyfriend. Drink a beer and enjoy
I was looking into The Big Green Egg...
Anybody have one?
THATS NOT TRUE! I LOOKED IT UP AND IT'S THERE.
You're an Lyre, and doesn't know no english to.
Made a whole chicken yesterday. I cut out the back bone with scissors. Cut out the keel bone and the ribs. Rubbed with lemon pepper, fennel and onto the smoker:
Smoked until the thighs hit about 135 F. Then finished on my gas grill
Best eaten with your hands
That birdie looks awesome.
Don't cut the backbone out. There are much easier ways to debone it. This is probably the best video on youtube how to do it.
I do it slightly differently to keep the fillets on the bird, so I do a bit more knife work.
Made some awesome wings tonight...
I had 24 wings. Threw 3/4 cup of all purpose flour in a big freezer bag, 1 tbs paprika, toss in cayenne depending on your heat liking, garlic powder (1 tbs) and some salt to taste. Dry the wings....I mean squeeze these things in paper towels, dredge in flour, throw in fridge uncovered for about 45min-1 hour.
Oven 425 degrees, bring in grill rack or cooling rack, put on top of covered baking sheet, put wings on rack and cook 25 mins, flip cook 15 mins, while that happens do equal parts franks red hot (or texas pete) and butter, whisk, honey to taste, soy sauce, lime juice, garlic powder.....heat and whisk....after that 15 mins.....toss wings in sauce....put back on rack cook 10 mins.....sauce again and throw under broiler 3-5 mins to crisp. Serve with ranch.
****ing awesome. Glowing reviews from wife (who hates chicken) and son (who is 5)
Not one wing left.
Sounds awesome sick. Every time I didn't them in the oven they would smoke really bad. I'll try your method
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Dude! That's awesome. Not sure I can pull that off though
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Going to a mutual friends house tonight for his smoked brisket. He got me into smoking, so I am pumped!
Get yourself a good boning knife and it becomes easy. Also keep the knife sharp. The first 2 or 3 times will be difficult as you familiarise yourself but after that it becomes part of your repetoir. 90% of cheffing is knowing the right techniques.
4th of July bump
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No thank you.
Your mind is telling me no, but your body...your body is telling me yes
Ill bite. Got a 9 pound boston butt on sale 1.49/lb
Rubbed it yesterday morning with paprika, black pepper, salt, sugar, brown sugar, cayenne, mustard seeds wrapped in plastic wrap and put in fridge.....got my horizontal smoker going around 8 with charcoal at 200-225 put butt on there around 8:45 last night, kept adding apple wood chips and charcoal. Still smoking now....smoked it overnight....will take out around 2 and wrap in foil, towel and place in cooler for an hour. Eat around 3-4
Celebrating my brothers birthday, Americas birthday and my step-daughters last weekend here. Made a carolina red sauce. 1 1/2 cup apple cider vinegar, 1/2 cup ketchup, tbl spoon sugar, tsp salt, 2 tbl spoons of cayenne for heat.
Throwing some homemade slaw on the bun with the meat, sauce, beer and cornhole. Gunna be great!
Yes, cornhole.....maynard is coming over and we jump on the trampoline nude while he's laying on his stomach whoever lands balls deep inside him first wins. Its the best of 43.