General > In General...
cooking with smoke
Brute:
One of the worst best things I did was brine and smoke cure rib steaks. Good thing they were not big cause I ate four within an hour of pulling them out! I felt bad for eating so many, was stuffed from eating so many, but I could not stop until I was busting. Unreal flavor. Tender. For great beans make up your usual mix, put them in a flat cake pan (very shallow, long and wide) so they are spread out, and run a half hour or more of smoke over them. Yummers. Dang! Now I am hungry!
Motorrad:
--- Quote from: Brute on February 29, 2012, 04:20:08 PM ---Smoked Bread Pudding?!?!? Now THAT made my stomach start to grumble! The pressure cooking is to soften the floater bones so they don?t even get noticed. I do not trim out the bones or the ?red line?. Just fillet and continue. I started trying recipes on carp after I cleaned one fish and got 5# of fillets out of it. Just could not see wasting that much fish. Deep frying is supposed to get rid of the bones as well, but the stuff I did still had a few.
Unless someone wants something else I use Tillamook sharp cheddar and 30 minutes of hickory or apple smoke. I tried mesquite but I was the only one that liked it? Too much smoke flavor. Since my smoker is direct, during the summer, I use a muffin tin with stainless steel safety wire hooks to make a dozen muffin ice blocks and hang them on the rack below the cheese. That way the temp never gets over 85 degrees in the smoker for the 30 minute smoke time. You get up to around 90-100 and you have melted cheese.
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what kind of smoker you running? bradley? Masterbuilt? are the two that come to mind with "racks" that are electric
Love my MODIFIED treager
I always brine my Pork Butt, Chicken, turkey, Pork Ribs (takes the porkyness out)................... Only thing I dont brine is my Brisket...
Brute:
Bradley original with an aftermarket controller (Auber?). Lots of good smokers out there, but I have settled on the Bradley. The pellet ones would be good for me as well. I like the "Set it and forget it" smoking these days.
Motorrad:
--- Quote from: Brute on February 29, 2012, 05:56:29 PM ---Bradley original with an aftermarket controller (Auber?). Lots of good smokers out there, but I have settled on the Bradley. The pellet ones would be good for me as well. I like the "Set it and forget it" smoking these days.
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I have to agree with you.... with the controllers on mine... I can set it.. and it will hold within half a degree.. ALL DAY... I can start with 30deg outside temp.. and it can go to 100deg outside temp... and Ill be within half a dgree the entire time.. thanks to the PID controller doing the "thinking" the entire time...
I used to babysit a water smoker... and a stick burner.. NO MORE for me... lots of wasted time..
I really like being able to toss on some brisket... and then go run errands for HOURS... come back... and everything is 100% as I left it...
Heck..
I have even hooked mine up to a lamp timer... so I can leave for work... and it kicks on hour or so later....
come home from work to perfectly cooked ribs :-D :-D :-D :-D
Brute:
Mine is built onto the shop with a wood box. Holds close like that as well with the Auber PID. Did some Sous Vide last summer with it. Fun to try, but over all not worth the effort for me. I just stuck a large stainless kettle in the smoker, put the probe in the water, and it held within a half degree. Built a rack, vacuum sealed with cook in bags, and went at it.Tested it first to see if it would hold, then tried a few different things. I prefer the 'Low and Slow' method of smoker cooking. Hot wings has been one of my favorites. I'll make a big batch vacuuseal and freeze. That way when I want some they are ready. Reminds me I need to get some wings! I am out! The Auber PID has six time sets. If I want to delay the start I just do 0 degrees for how ever long I want the delay to be. Nothing better then coming home from work and pulling finished smoked stuff out ready to eat. Well, actually that is a bad thing, but good. :-P
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