Yeah maybe, but idk if I want thick bark on cauliflower. It was already smoky enough and was something I threw on with chicken thighs because I might not have used it in time otherwise. Back to the important topic. drewru may not just be committing to a bit here. Smoked watermelon “ham” looks like a thing people do. I think we need to teach our guy how to set the bark, and know what pushing a probe through a bag of sand feels like. His melon is looking a little weak.
It would work. If I ever do it again though, I’m pretty sure next time I would par-boil or steam it a little bit first. Maybe even the night before and do an overnight air brine.
The adding Ash to your compost I always thought it was a no no, but Google tells me it's OK as long as you don't add too much I don't test my compost for anything, so I think I'll keep not putting Ash in it
Yea, I only considered adding it because I have a ton of green waste from this past season and need as much carbon as I can get my hands on.
That’s what I’m here for. Teach me. My brining process didn’t go as planned so I had to do some improvising. The recipe I followed said to place the melon in solution and put something on top off it to keep it from floating up. When I went to pull the melon out on day 4 I noticed the stone I put on top of it to keep it in solution had shifted and a portion of the melon wasn’t in the brine. So I found a second recipe that used a rub instead of brining, left that on for a couple hours, then started smoking. Had a lot of trouble keeping the temp steady using a Weber kettle grill. All that probably contributed to it not being as good as it could have been, but for a first attempt I was pretty happy. Guests thought it was a lot of fun and I enjoyed their reactions. The best I can describe the consistency is tuna sashimi but softer. Its strange but enjoyable.
I’m smoking a pork belly and going to slice it and throw it on some Texas toast with Gouda and aioli tonight. What temp do I take it off? 165? All the way to 200? I normally take off at 165 cube and throw back in some sauce for a while.
Brian Lagerstrom is probably my favorite YouTube chef (I know his stuff has been posted in here before) and today, with some people coming over, I’m doing smoked round roast and slicing thin for Arby’s roast beef. Even made homemade Arby’s sauce based on his recipes. Did a taco seasoned chicken for Buffalo chicken dip earlier this morning. Roast are on smoker now. Holy Gospel seasoned on one and s&p on other. No pig today, to the delight of Hamilton.
To add, my wife got a 20 pounder, thing is fucking ridiculous. Joe propaganda says it can handle up to 50 lbs, but I don’t believe that shit for a second.
During the class at Zavalas; he mentioned instead of doing larger turkeys to try and get multiple smaller ones. guess that’s what we are doing this year. Picked up a 10 and 13 lb’er
elevated cooking for people who aren’t chefs. His chili is a base on how I do it almost always. Chili is never the same time to time, but I use so many of his principles and if I want to spend an afternoon I’ll do it close to what his recipe is. Love his no nonsense way of cooking. ‘Hey, you need this, or to use this.’ Or ‘this is a bunch of shit, don’t worry about it.’ Has elevated my overall cooking a ton by his tips and techniques.
Need a slicer. Also done to medium in middle and medium high on ends. But the flavor is best I’ve smoked, oak and hickory. Should have pulled off 20 minutes earlier but the taste is so good. Probably the best tasting beef I’ve smoked in terms of flavor.
Glad to see I'm not the only one who leaves the little plastic deal in turkeys when I smoke em They never pop
Probably the best turkey I’ve had. Think I’ll be doing spatchcock breasts and some extra legs from now on. Took the legs off at 170, breast at 162-163. Rested for 45 min Was brined in this overnight. Thank you Trudy Just finished some soup with carrot, turnip root, onion, mustard greens, and rice.
I'm doing a giant (23#) Butterball on the smoker for the first time (long story). I usually do two breasts instead. I gather this bird is pre-brined...any tips? I'll probably smoke around 300-325 since my Akorn seems happier there. I was just going to do a s&p/dry aromatics rub plus some Yardbird rub. Any other thoughts?
Are we talking skin on bone in, or boneless and skinless or just boneless with skin.....? I'm with you the game week of questions are the best Almost as good as 'how long to defrost a turkey in the fridge' questions on Tuesday
My opinion. People who like white meat will tell you it’s amazing either way. The people who like real shit will judge you. Worry about them and the dark meat if you actually give a shit.
I have a friend that asked me how to thaw his Turkey. It was the Wednesday night before thanksgiving. He had to put it in a cooler outside with a garden hose and run water over it for hours
How long did that take you? Thinking 250-275 and have a 9-10 lb goose. We are doing a “brunch” so trying to figure out how early I’m going to have to get up to start this thing.