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Post by Darin on May 20, 2018 16:39:03 GMT -5
LOL!  |
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Post by toshtego on May 20, 2018 17:27:42 GMT -5
Anyone mention Salmon?
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exchef
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Post by exchef on May 21, 2018 9:57:02 GMT -5
... but ... how did he taste? 
Probably like a heavily infused Buweiser carbon cake! Yeah, read more like a "hey, hold my beer" sort of scenario.
ExChef
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exchef
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Post by exchef on May 21, 2018 10:13:23 GMT -5
Promised pictures: I am not responsible for an drool on your keyboards or what happens when you lick your smart phone! ExChef |
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Post by Ronv69 on May 21, 2018 10:41:29 GMT -5
Dave, as a former professional chef and avid smoker of more than tobacco, I whole heartedly suggest that if you plan to get into smoking meats to ditch the propane. There is a decent amount of moisture in the fuel release that will prevent a true bark from forming on your end product. Not to say that you can’t make a damned good smoked item within it but charcoal is the best for this application. As far as charcoal, stick with natural stuff, skip the briquettes they are held together with paraffin and other unnatural things which is why the are “match light”. Now onto recipes, by in large I have found that a good cut of meat only ever needs salt and pepper and the to be nestled into the smoker until it reaches perfection. Chicken and Pork both work quite well with brining so always suggest that when you have the time. Sticking with the salt and pepper, you will get to taste more of the flavors from the wood that you are smoking with, rather than the seasonings you applied. Please feel free to reach out to me with other questions, I’m around a LOT! ExChef Spoken just like a Texan. I look forward to your visit! |
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Post by Ronv69 on May 21, 2018 10:44:48 GMT -5
I thought that the smoked salmon I had in Dublin was the best it could get, until a co-worker took a vacation to his family's place in the UP. They have a hundred year old smokehouse, and what he brought back was one of the best things I have ever tasted. It isn't something that I would try at home. |
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Post by Legend Lover on May 21, 2018 11:35:17 GMT -5
Promised pictures: .... I am not responsible for an drool on your keyboards or what happens when you lick your smart phone! ExChef I am LITERALLY drooling. WOW. I must look into this more. |
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Post by pappyjoe on May 21, 2018 11:59:14 GMT -5
I thought that the smoked salmon I had in Dublin was the best it could get, until a co-worker took a vacation to his family's place in the UP. They have a hundred year old smokehouse, and what he brought back was one of the best things I have ever tasted. It isn't something that I would try at home. The best smoked salmon I've had was traditional smoked salmon from an Indian reservation on the coast of Washington State. The village was about 5 miles up the road from a small unit I was stationed at that was actually on Reservation property. They did real good smoked Razor Clams also. |
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Post by pappyjoe on May 21, 2018 12:09:09 GMT -5
I have a smoker, a charcoal bbq I only use lump charcoal in and a 5 burner gas grill. I recently discovered after decades of having a gas grill that I was using it all wrong.
About 2 weeks ago I decided to grill some hamburgers but instead of just putting the patties on the grill grates and fighting the grease flare-ups, I decided to but one of my cast iron grill plates on the grates. Made some great burgers without burning them. Decided to do some ribeyes a couple of days later. Preheated the grill to 500F and dropped the steaks on the the hot cast iron. Seared them for 3 minutes on each side and then let them rest for 5 minutes before serving. So tender I could cut it with my fork.
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Post by Legend Lover on May 21, 2018 17:06:05 GMT -5
I'm learning a lot here.
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exchef
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Post by exchef on May 24, 2018 17:25:34 GMT -5
Tomorrow since I have a good long free day ahead of me, I have picked up a small brisket, few bone in short ribs, some chicken thigh and a few sausage links to throw into the smoker.
Brisket will get a basic salt and pepper rub.
Short ribs might get marinaded in balsamic/soy over night.
Sausage as is.
Chicken thighs likely S&P as well.
I think that I will cut up the birch that I have into smoker size chunks and use that. Otherwise, maple/oak blend.
ExChef
Pictures will be provided as the day goes on tomorrow, get your drool cups ready.
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Post by Legend Lover on May 24, 2018 18:35:38 GMT -5
Too late... I'm drooling without pictures.
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Post by Deleted on May 24, 2018 18:44:14 GMT -5
On BBC radio yesterday, a report on 2nd Hand BBQ Smoke and the carcinogenic probability of Smoke permeating clothing.
* I am serious, that's what they reported.
** Having exhausted tobacco, new targets must be needed.
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Post by toshtego on May 24, 2018 22:14:35 GMT -5
I thought that the smoked salmon I had in Dublin was the best it could get, until a co-worker took a vacation to his family's place in the UP. They have a hundred year old smokehouse, and what he brought back was one of the best things I have ever tasted. It isn't something that I would try at home. The best smoked salmon I've had was traditional smoked salmon from an Indian reservation on the coast of Washington State. The village was about 5 miles up the road from a small unit I was stationed at that was actually on Reservation property. They did real good smoked Razor Clams also.
Similar experience here with Native people on the coast in northern California.
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Post by Legend Lover on May 25, 2018 1:39:25 GMT -5
On BBC radio yesterday, a report on 2nd Hand BBQ Smoke and the carcinogenic probability of Smoke permeating clothing. * I am serious, that's what they reported. ** Having exhausted tobacco, new targets must be needed. 2nd hand bbq smoke? Is 1st hand the one who's cooking and 2nd hand those sitting around in the garden? I'm not surprised about bbq smoke, but smoke on clothing?? Good grief. |
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exchef
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Post by exchef on May 25, 2018 4:24:07 GMT -5
On BBC radio yesterday, a report on 2nd Hand BBQ Smoke and the carcinogenic probability of Smoke permeating clothing. * I am serious, that's what they reported. ** Having exhausted tobacco, new targets must be needed. 2nd hand bbq smoke? Is 1st hand the one who's cooking and 2nd hand those sitting around in the garden? I'm not surprised about bbq smoke, but smoke on clothing?? Good grief. I'll take my chances. We all have to die of something.
What's the quote? "it's not the days in your life but the life in your days"
ExChef
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Post by Legend Lover on May 25, 2018 4:47:13 GMT -5
Amen to that.
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exchef
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Post by exchef on May 25, 2018 9:44:47 GMT -5
First pic.  ExChef |
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Post by zambini on May 25, 2018 10:43:34 GMT -5
What happened to the bones? I'm impressed by your knife skills! |
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exchef
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Post by exchef on May 25, 2018 12:29:59 GMT -5
What happened to the bones? I'm impressed by your knife skills! Brisket doesn't have bones. 
The bones are still in the short ribs though. you'll see them better in this shot.
I apologize for not resizing the photos.
ExChef
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gav
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Post by gav on May 25, 2018 15:43:04 GMT -5
nothing better than smoking your own bacon for flavor and price. Buy whole pork belly at costco. Make Brine of Salt and sugar and mix it up to suit your own tastes. I use sea salt, brown sugar, garlic, paprika, pepper. Leave out the nitrates (pink salt) they will kill you. Just freeze the bacon. brine in zip lock bags for seven days. put in smoker at 150-200 degrees for 2-4 hours until 150 in the middle. I use a slicer to make enough for the week and freeze the rest.
As a bonus put the bacon on a rack over a dryer meat. I like chuck roast and it will baste the meat for you.
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exchef
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Post by exchef on May 25, 2018 17:34:39 GMT -5
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Post by roadsdiverged on May 26, 2018 18:51:18 GMT -5
Very nice ring around the brisket! It all looks delicious.
That sure beats the "chinese" food I just ate.
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exchef
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Post by exchef on May 27, 2018 13:48:41 GMT -5
Decided to pick up some more short rib, boneless this time, and chicken wings to pitch into the smoker tomorrow. Blah, blah, pics to follow.  ExChef |
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Post by Legend Lover on May 27, 2018 15:18:31 GMT -5
Decided to pick up some more short rib, boneless this time, and chicken wings to pitch into the smoker tomorrow. Blah, blah, pics to follow. ExChef I don't think my salivary glands can take it. |
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Post by trailboss on May 27, 2018 15:48:49 GMT -5
Decided to pick up some more short rib, boneless this time, and chicken wings to pitch into the smoker tomorrow. Blah, blah, pics to follow. ExChef I don't think my salivary glands can take it. I think Massachusetts is halfway between Ireland and Arizona... just sayin. |
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Post by Legend Lover on May 27, 2018 16:35:49 GMT -5
I don't think my salivary glands can take it. I think Massachusetts is halfway between Ireland and Arizona... just sayin. OK I've no idea what you mean. |
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Post by trailboss on May 27, 2018 16:39:27 GMT -5
I think Massachusetts is halfway between Ireland and Arizona... just sayin. OK I've no idea what you mean. Exchef resides in Massachusetts... dinner at his house! Maybe he can arrange the flights! I don’t think that there is any “ex’ing” to the chef’ing... |
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Post by Legend Lover on May 27, 2018 16:43:26 GMT -5
Ahhh. Sorry. Had a dumbass moment there... Yes, exchef, if you're paying for flights I'm there With bells on. |
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Post by trailboss on May 27, 2018 16:50:14 GMT -5
I am a smartass at times, dumbass at others...and like Rodney...
Always good to cover the bases....
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