I'm going to at some point and when i've proved the Pizza idea works too i will rustle up the best Hawaiian you've ever seen.Quote:
Originally Posted by bsnub
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I'm going to at some point and when i've proved the Pizza idea works too i will rustle up the best Hawaiian you've ever seen.Quote:
Originally Posted by bsnub
Mmmmm Hawaiian.
Oh god. Hawaiian pizza is trash. I was more hoping to see your welding skills. :)Quote:
Originally Posted by NamPikToot
The best Hawaiian i ever had was in scunthorpe. The naysaying mercians on here have just never had a good one and they won't unless the get to the North of England
All I want is this..
https://www.veloceclassic.com/sold/a...-swb-blue.html
Not even close. This is much thicker and must be tempered as it stays outside, at night in the garage and has never rusted or even had a wheel squeak. I have used it now 2 years in a row. Still same deep black.Quote:
Originally Posted by NamPikToot
As for an oil background I grew up in Saudi with a dad who worked for Aramco, they knew how to make barbecues let me tell you, but not this nice in terms of retaining heat. What all the old Aramco guys were good at were stills. Really good stills. :)
Quote:
Originally Posted by aging one
:smileylaughing:
You can keep your blackened steel, i'm going rat rod 4-5mm it can rust all it likes. :)
Good on ya. You obviously have never had the bottom fall out of your 20 gallon drum home made barbecue on your flip flop clad feet while you were cooking. :)Quote:
Originally Posted by NamPikToot
Goodnight you wankers...
I like that too...did he use any wood in it? Chunks of wood or lump charcoal? One of the reviews at the HD link snub posted said it is a fuel hog.Quote:
Originally Posted by aging one
Can't beat the price though. :)
snub have you looked into how a pellet grill will do in your climate? It's pretty damp there at times, no? Seems to me if there's much dampness/high humidity you wouldn't want to leave pellets in the hopper or auger...even with a cover. If those pellets get damp at all inside the thing, you'd have a mess to deal with. The SOBs swell up and are useless if they get any kind of wet.
How in hell am I gonna smoke my meat on that thing? Hook it up to the exhaust?Quote:
Originally Posted by bsnub
https://teakdoor.com/images/imported/...14_08_27-1.jpg
:smileylaughing:
Guess it could be done...:scratchchin:
https://teakdoor.com/images/imported/...uality20-1.jpg
Both, wood chunks for the smoker to start the sausages, and the beef. The beef smoked at 120 for an hour, then we added charcoal.Quote:
Originally Posted by SKkin
Took the beef and sausages out while it got up go to heat, Did the steaks so they were medium rare. Added wood back to the charcoal. Put the sausages in and smoked them for another 5 or 6 hours.
^Wow...don't forget I need a nap now and then, or things get out of control. :)
I take it he did the steaks in the firebox on the side and not in the smoker barrel??
Right, exactly. He brought venison home from Alaska and it was so lean we added about 25 or 30 percent pork belly for fat, minced it and cased those ourselves. Black pepper, garlic, onion, and sage. Damn they came out nice.
Sounds Delicious.
I'm going to have go down to Home Depot and see if they have one on display. I'd like to physically see and touch it before I order one online.Quote:
Originally Posted by aging one
Not really sure which direction to go. Pellets would be handy...as long as they're kept dry. But I can get good size bags of those at a good price all day long. Wood and charcoal not so much. Probably get more bang for your buck with pellets as fuel.
But the smoker you're talking about doesn't have to be plugged in. That's a plus.
18lb. bag of lump charcoal at Lowes is about $16. not sure how long that would last...one cook maybe?
20lb. bag of pellets about $9 at Rural King. Pretty sure you'd get more than one cook from that bag.
edit: AO do you think that smoker would be safe to use on a wood deck?
Well you sound like a reckless BBQ cook, i always wear my BBQ shoes.Quote:
Originally Posted by aging one
https://teakdoor.com/attachment.php?a...id=34164&stc=1
I wear these for BBQing...and foruming. :)
https://teakdoor.com/images/imported/...39074_ts-1.jpg
Oh shit, Cujo's here...can imagine what he thinks of a smoker you have to plug in.
Found some pretty nice steaks, that were marked down to an affordable price, while shopping Thursday. Snatched em up...a rib-eye and a NY strip. Already had a couple of lesser "steaks"(round or sirloin) in the freezer to go along with the nice ones. Put some kosher salt, black ground pepper and some steak house seasoning on them and chucked them in a zip lock bag. Poured in some Worcestershire sauce and some fresh squeezed lime juice then closed the bag and massaged em a little. Put the bag in the fridge overnight. Got em out about a 1/2 hour before grilling:
https://teakdoor.com/members/skkin-al...713-151658.jpg
Seared them off and marked them and then let them finish on some indirect heat:
https://teakdoor.com/members/skkin-al...713-164050.jpg
I got the rib-eye along with some corn and coleslaw:
https://teakdoor.com/members/skkin-al...713-170027.jpg
The wife and grandson each had some of the strip and the "lessers."
Much better than the steak I had at the restaurant for our anniversary dinner. Mine was medium, theirs were medium rare. Felt good to grill(and eat) a decent steak for a change. :)
Btw...pulled the trigger and bought a smoker. Same brand as AO's friend's smoker...but propane fired. With a nice sized wood chip box that you can also use with pellets or smaller chunks of wood. Hotter than blue blazes here so I put it together indoors:
https://teakdoor.com/members/skkin-al...713-123242.jpg
Sprayed the complete interior of it down with canola spray oil then put it outside and seasoned it. Loaded up the chip box and filled the water pan and let her go. Hopefully that will help it last a little longer. Here she is outdoors before the smoke started rolling:
https://teakdoor.com/members/skkin-al...713-150413.jpg
Shut it off about an hour and a 1/2 later as I needed the propane tank to grill the steaks above. Dyna-Glo said it only had to be seasoned about an hour. I should have taken a pic with the doors open I guess.
edit: Damned thing was still smoking after dinner, 2 hours after the propane was shut off. Nice.
But anyway, I read on another thread that real men don't talk about or take pics of their BBQ/food...so I guess this is the end of the line for this thread. Too bad, as I also picked up some ribs to do on my new smoker.
:chitown:
Oh that is nice! Did you get it on Amazon? They just had it on sale. I was looking at those too after seeing AO pic.Quote:
Originally Posted by SKkin
Whoever said that is a fucking wanker. Let me know who it was and I will flame his ass.Quote:
Originally Posted by SKkin
Screw that I want to see some pics of those ribs inside that thing. This thread should just be getting started.Quote:
Originally Posted by SKkin
Whoo hooo, a positive reply from a post I made. Not been happening much lately..:)
No...WMT . com ...discount too don't you know. :) $180.00 shipped to my door.Quote:
Originally Posted by bsnub
Thanks for the tip on that Dyna-Glo brand AO. Decided propane was the best for my situation.Quote:
Originally Posted by aging one
Got up this morning at 0300 and the SOB was still smoking. I used way too many wood chips and pellets for the seasoning job. The thing would be great for cold smoking...which I've never done.
Guess who... ;) He can only post in the doghouse.Quote:
Originally Posted by bsnub
Nice. I think you did take my advise on keeping the old grill then? :)Quote:
Originally Posted by SKkin
Looking good and I do expect more pics for the rest of summer.
FaRT? Chico got out and why would you listen to those losers anyway.Quote:
Originally Posted by SKkin
Yup...for now. May try to slip a new grill past the boss lady next year. Don't think my old one will last much longer.Quote:
Originally Posted by bsnub
Next grill I'll get a cover for it. I think that would have helped. I ordered a cover for the smoker, but it hasn't arrived yet. I'll store all the grates and water pan/chip box in the garage over winter. Wish I had done that for my grill too.
Who said I would listen? :)Quote:
Originally Posted by bsnub
That is how you do it mate. :)Quote:
Originally Posted by SKkin
Asadero. These cowboys know what they're doing with meat.
https://teakdoor.com/attachment.php?a...id=34585&stc=1
https://teakdoor.com/attachment.php?a...id=34586&stc=1
Beef, pork, chicken and longaniza and morcilla sausages; I felt like a fucking caveman setting about that little lot.
https://teakdoor.com/attachment.php?a...id=34587&stc=1
Firing another one up in town this morning...
https://teakdoor.com/attachment.php?a...id=34588&stc=1
^Damn that looks good. More old school BBQ. Do they use mainly beef there?
I'll try the same ploy I did with the smoker. First I told her I wanted one of those pellet smokers(Z Grills?) you were talking about, or something similar in the $300 - $500 range. No go. Then I said, "I think I could get by with this one(the Dyna-Glo) and it's only $180 with my discount." Her, "ok we can handle $180." So I'll start out big with a new grill, then ease it down a few notches. :)Quote:
Originally Posted by bsnub
Mainly beef, but the area where the restaurant owners are from is also famous for veal (you can see it on the sign- ternera). Locally, they call it mamona and it was some of the best meat I've ever eaten when I was out on the plains (this was in another area of the country and wasn't as good).Quote:
Originally Posted by SKkin
It's a very masculine way to BBQ though, that's for sure. ;)
I'm going to have to investimigate this whole smoking thing for myself. Looks pretty good from what I've seen and we've got guests in a few months so would be perfect time to experiment and try it out with them.Quote:
Originally Posted by SKkin
Consider the source though: an effeminate nutter with no mates. :DQuote:
Originally Posted by SKkin
It is absolute heaven when done right. I am not sure about what types of hardwood that would be available in LOS but if you can get good stuff and a good smoker you should be able pull it off. :)Quote:
Originally Posted by AntRobertson
https://www.youtube.com/watch?v=htaZqsnxAIY
If you're going to be doing it for quite a few people, you'll want a bigger smoker than the one I bought.Quote:
Originally Posted by AntRobertson
^&^^ Cheers for the tips.
I was thinking about what would be available smoker and hardwood-wise but I have seen a couple here so I'll ask those guys. These days could probably even order if from the IntraGoogles I'd imagine.
Yes you can here...might be a hefty price to have hickory, pecan, applewood, etc., shipped there. No idea really. I was looking at the real wood(pimento) that Jamaicans use for making their jerk chicken. Cos I thought I'd like to try my hand at that. Hah! Nevermind...pimento wood costs a pretty penny to have it shipped here.Quote:
Originally Posted by AntRobertson
https://teakdoor.com/images/imported/...avk3z3k-1.jpeg
Of course if you want to try smoking meats ya gotta have accessories. I just started with some basics. Had to get the cover for the smoker and a thermometer/timer with a probe:
https://teakdoor.com/members/skkin-al...715-135420.jpg
Also ordered another smaller hand-held digital thermometer, a Cusinart kit with a meat injector, "bear claws"(for pulling pork or brisket) and a pair of silicone heat resistant gloves. A small storage chest, for the extras so they're not infringing on the wife's kitchen space. That sits out on the deck. Some odds and ends like spray bottles for "mop sauce." a 2 pack of heavy duty aluminum foil rolls, a 3 pack of spray canola oil and 3 two lb. bags of apple wood chips. Already had about half of a 20 lb. bag of apple wood pellets. So all told I spent about $345 including tax for this little hobby. I could have spent that and more just on a smoker alone. Figured I'd better not, I might really suck at this smoking thing...who knows. :) So here's what my little corner of the deck looks like now:
https://teakdoor.com/members/skkin-al...715-140915.jpg
Sort of wish I would have went a little bit bigger on the storage chest...
https://teakdoor.com/members/skkin-al...715-141143.jpg
Hopefully the smoker cover will pay for itself by adding extra life to the smoker:
https://teakdoor.com/members/skkin-al...715-141215.jpg
So tomorrow I'm going to try my first smoking project. Thought I'd start small with something that's not too expensive. Just in case I really fcuk it up. Sausages:
https://teakdoor.com/members/skkin-al...715-182133.jpg
Put em in a zip lock bag with some garlic cloves, pork rub and a mix of apple juice and apple cider vinegar overnight. I'll put that same mix in a spray bottle to mist them every so often while they're smoking...
https://teakdoor.com/members/skkin-al...715-183658.jpg
Also going to do some tomato wedges, green pepper strips and red onion wedges. Spray em a little with canola oil, add some seasoning and then put them on the smoker in a basket from my deep fryer. Forgot to buy a veggie smoker basket, but the one from the deep fryer should work just as well.
Then I'm going to try this recipe out for some sweet corn:
https://foodfolksandfun.net/buttery-...ontainer-14490
with a twist. Think I'll wrap a strip of bacon around each ear. Anyway got the corn soaking in water overnight:
https://teakdoor.com/members/skkin-al...715-182159.jpg
The plan is to wrap the peppers, onions and the sausages in tortillas(I should have bought chorizo)...with maybe a little coleslaw, horseradish or mustard. Depending on the individual. Grandson doesn't like horseradish, so that will probably be just me. Then we'll have the sweet corn on the side. If it all goes to shit, we'll go to Mickey D's. Not!
Need to figure this thing out and how to regulate the heat and smoke before I go throwing 3 or 4 expensive racks of ribs on it. I don't want to feed anything like that to the dogs...like some other members have. :biggrin:
That's a great set-up!
Your pic of the meat thermometer has also reminded me that a friend of mine here has one along with a smoker! Dunno why I blanked on that, I'll pick his brains about it.
^
Looking forward to how that corn turns out. Two things I love about this time of year is fresh sweet corn and cherries.
It is indeed SK really did a great job with that setup. So much better to get that smoker than one of the combo grill things he was looking at.Quote:
Originally Posted by AntRobertson
We'll see. I wasn't that impressed with it on the grill. Which is why I said I preferred boiling it. Maybe smoking it will be different. btw...That corn is from one county south of me. They said the local corn is still a week or two away.Quote:
Originally Posted by bsnub
Thanks Ant and snub...Looking at that pic now, I'm seeing a very shabby looking grill that needs replaced. Maybe this fall I can find a great deal on clearance. :biggrin:Quote:
Originally Posted by AntRobertson
First run a success with some difficulties. Fcuking torrential rain in the middle of my cook. Thanks TS Barry.
So I got the wood chips and pellets loaded in the box. Dry chips and pellets on the bottom this time and then a layer of soaked wood chips on top. Water pan filled with water and some apple juice. Ready to rock and rock roll...
https://teakdoor.com/members/skkin-al...716-100716.jpg
Veggies ready and the soaked wood chips:
https://teakdoor.com/members/skkin-al...716-105525.jpg
^Thought I took a pic of the corn all wrapped with bacon and husks down, guess not. Too late now. The twelve sausages(bratwursts) on with thermometer probe in one of them:
https://teakdoor.com/members/skkin-al...716-143334.jpg
The plan was to let the sausages go an hour and then put the veggies and corn in for an hour. Brats supposed to be done in 2 hours. Well about 45 minutes in the sky gets black and wind starts blowing like a banshee. I'm thinking..."Shit!" So I hurry out and throw the veggies and corn in before the bottom falls out. Was going to take a pic of everything in the smoker, but the storm fixed that. So it finally starts slowing down...
https://teakdoor.com/members/skkin-al...716-150719.jpg
So I go back out with the thermometer for the meat. The smoker temp has dropped like a rock. Which I figured would happen. Down to about 150F from 225. Cranked up the gas to get the temp back up and that really got the smoke rolling. Sun is coming out, back in business:
https://teakdoor.com/members/skkin-al...716-154329.jpg
The rain delay set me back about 1/2 an hour and another pic I planned on taking. So here's the corn and veggies out of the smoke:
https://teakdoor.com/members/skkin-al...716-162818.jpg
And the brats...hit the temp recommended(170F) but it was down to 169 by the time I took the pic:
https://teakdoor.com/members/skkin-al...716-164454.jpg
^Put em in that pot on the left, in a mix of water and what was left in my spray bottle(apple juice and cider vinegar) on a low simmer, while I got everything else ready. A smoker forum recommended that you do that to keep them warm and moist. Well they said to do it in beer but I was fresh out.
So what kind of Great Value mustard would you like, yellow, spicy brown, Dijon or horseradish? :)
https://teakdoor.com/members/skkin-al...716-152112.jpg
Finally, time to eat...
https://teakdoor.com/members/skkin-al...716-171244.jpg
I had one with spicy brown and one with horseradish. I was dubious about doing the corn that way but it was great. Much better than than grilled IMO. That recipe I followed plus the addition of bacon kept it nice and moist. The sausages were really juicy on the inside and the casing had that snap when you bit into them. Well worth the effort.
I had two sausages and three corn, the wife had one of each and the grandson had two sausages and two corns. Here's what was left:
https://teakdoor.com/members/skkin-al...716-175336.jpg
As you can see I forgot to add the green onions on the ears of corn before I wrapped em with bacon and pulled the husks back down around them. D'oh!
Oh yeah...the dog had two sausages too. She loved them. :)
Bacon wrapped corn? Not something I've heard of before but now that I have I'll try it... Because bacon. :D