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  1. #151
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by SKkin
    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:
    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 View Post
    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.
    Consider the source though: an effeminate nutter with no mates.

  2. #152
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    Quote Originally Posted by AntRobertson View Post
    I'm going to have to investimigate this whole smoking thing for myself.
    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.


  3. #153
    fcuked off SKkin's Avatar
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    Quote Originally Posted by AntRobertson View Post
    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.
    If you're going to be doing it for quite a few people, you'll want a bigger smoker than the one I bought.

  4. #154
    Thailand Expat AntRobertson's Avatar
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    ^&^^ 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.

  5. #155
    fcuked off SKkin's Avatar
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    Quote Originally Posted by AntRobertson View Post
    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.



    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:



    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:



    Sort of wish I would have went a little bit bigger on the storage chest...



    Hopefully the smoker cover will pay for itself by adding extra life to the smoker:




    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:



    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...



    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:



    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.

  6. #156
    Thailand Expat AntRobertson's Avatar
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    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.

  7. #157
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    ^

    Looking forward to how that corn turns out. Two things I love about this time of year is fresh sweet corn and cherries.

    Quote Originally Posted by AntRobertson View Post
    That's a great set-up!
    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.

  8. #158
    fcuked off SKkin's Avatar
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    Quote Originally Posted by bsnub View Post
    Looking forward to how that corn turns out.
    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 AntRobertson View Post
    That's a great set-up!
    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.

  9. #159
    fcuked off SKkin's Avatar
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    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...



    Veggies ready and the soaked wood chips:



    ^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:



    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...



    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:



    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:



    And the brats...hit the temp recommended(170F) but it was down to 169 by the time I took the pic:



    ^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?



    Finally, time to eat...



    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:



    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.

  10. #160
    Thailand Expat AntRobertson's Avatar
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    Bacon wrapped corn? Not something I've heard of before but now that I have I'll try it... Because bacon.

  11. #161
    Thailand Expat YourDaddy's Avatar
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    USA!!! USA!!!

  12. #162
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    YD you need a break. Perhaps?



  13. #163
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    SK That is amazing. My mouth is watering now. Green owed. Looks like admin likes this thread too as it has been stickyed.

    Looking forward to you doing a pork butt or even a brisket.

  14. #164
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by bsnub View Post
    SK That is amazing
    All great stuff SSkin, I will be trying a few if your creations.

  15. #165
    fcuked off SKkin's Avatar
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    Thanks everyone. Appreciate the encouragement.


    Quote Originally Posted by bsnub View Post
    Looking forward to you doing a pork butt or even a brisket.
    Baby steps snub, baby steps.

    I can probably find a pork butt here, but not a proper brisket...and with a brisket you're talking at least a 10 to 12 hour cook. I'd definitely fall asleep in that amount of time. Plus, this smoker is a bitch to reload wood chips and pellets once it's hot. That's the down side of not having a stick burner where you can just toss a log or two in the firebox, no problem. Or the pellet grill with the big hopper and automatic feed.

  16. #166
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    Quote Originally Posted by SKkin View Post
    I can probably find a pork butt here, but not a proper brisket.
    You are kidding right? It is that bad there that you could not find a brisket? I could get one at my butcher, Costco or even most grocery stores out here.

    https://www.google.com/search?client...s+butcher+shop

  17. #167
    fcuked off SKkin's Avatar
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    Quote Originally Posted by bsnub View Post
    I could get one at my butcher, Costco or even most grocery stores out here.
    No butcher shop and no Costco close. But there is a Sams Club. But I let my membership lapse years ago. Actually I just discussed this with the wife the other day. Renewing that membership and maybe finding better and more affordable choices of meat. Other than that we have Kroger, Sav-A-Lot and Wal Mart. Kroger prices here are outrageous and Sav-A-Lot and WMT meats generally suck.

    edit: Actually I just found out about this place last week...haven't been there yet to check prices. But those cattle are raised down in the southern part of the state. Not around here. I have a feeling it may be over my budget...and you have to get on a waiting list.
    Last edited by SKkin; 17-07-2019 at 03:41 PM.

  18. #168
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    Quote Originally Posted by SKkin View Post
    Kroger prices here are outrageous and Sav-A-Lot and WMT meats generally suck.
    I don't think we will be neighbors anytime soon. That is just terrible.

  19. #169
    fcuked off SKkin's Avatar
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    ^see edit ^^

    Just put my name in for their list. But that was August 2018. Not even sure if they're still around.

  20. #170
    fcuked off SKkin's Avatar
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    I have a question. Does anyone think it would be advisable to wash the water pan and wood chip "box" from the smoker in a dishwasher? Or could that cause them to start rusting sooner? They're not cast iron...probably stamped steel. I think.

    I put a lot of other things in the dishwasher that aren't supposed to be...

  21. #171
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    Quote Originally Posted by SKkin View Post
    Does anyone think it would be advisable to wash the water pan and wood chip "box" from the smoker in a dishwasher?
    Been here 30 years and never seen or even met a person who has a dishwasher. Well in reality most do, but they are human.. Pretty much the same with clothes driers.

  22. #172
    fcuked off SKkin's Avatar
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    ^Have I told you before that I'm lazy?

    I've been there and done that handwashing thing plenty enough earlier in life.

  23. #173
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    Looks really great!!!! The brats look perfect.

    When I do corn on the grill, I peel the husks back and paint on a slurry of butter, garlic powder and smoked paprika, then pull the husks back the way nature made them and then put the corn on the grill. The moisture from the butter helps steam the corn in the husks.
    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  24. #174
    fcuked off SKkin's Avatar
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    Quote Originally Posted by CSFFan View Post
    When I do corn on the grill, I peel the husks back and paint on a slurry of butter, garlic powder and smoked paprika, then pull the husks back the way nature made them and then put the corn on the grill. The moisture from the butter helps steam the corn in the husks.
    I did all that too. Probably left them on to long when I did it on the grill. Which is on me. In the smoker it worked great. That recipe I followed used what you said plus onion powder and brown sugar. It didn't have the bacon, I added that.

  25. #175
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    Quote Originally Posted by SKkin View Post
    Just put my name in for their list. But that was August 2018.
    Waygu is amazing and it is prolly above your budget but worth a look. Anyways everything is cheaper in the midwest so you never know.

    Quote Originally Posted by SKkin View Post
    Does anyone think it would be advisable to wash the water pan and wood chip "box" from the smoker in a dishwasher?
    I would not put it in the dishwasher to harsh. All you really need to do is rinse it with water and wipe it dry it does not need to be squeaky clean. I wouldn't even bother to wash it all that much at all.

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