The only problem I have is that I planned everything around dinner tomorrow, but neglected to get anything for tonight.
I'm so hungry...
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Big Green Egg
- Thread starter Gutwrench
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The only problem I have is that I planned everything around dinner tomorrow, but neglected to get anything for tonight.
I'm so hungry...
There is a reason that I always have a variety of good cheeses in my fridge. This is because I know myself well enough to know that even if there is nothing else to eat, cheese and bread (or, at a push, cheese and crackers) and a glass of beer, or wine, or cup of coffee, will see me right.
I have a block of smoked gouda currently sitting in my fridge, but absolutely nothing to eat with it that can be quickly whipped together. Therein lies the tragedy.
...maybe I should buy some bread.
But to get on topic, the ribs are now 2 1/2 hours in the smoker, and turning out quite well.
I've thrown a bit extra TLC into the process this go-round, carefully watching the temperature, flipping them, then basting the ribs with a rub/water mix every 45 minutes (though I'm afraid I might overseason it doing it this way), and regulating the smoke so it doesn't become bitter.
In another two hours, I'll see if the extra care has paid off.
I have a block of smoked gouda currently sitting in my fridge, but absolutely nothing to eat with it that can be quickly whipped together. Therein lies the tragedy.
...maybe I should buy some bread.
But to get on topic, the ribs are now 2 1/2 hours in the smoker, and turning out quite well.
I've thrown a bit extra TLC into the process this go-round, carefully watching the temperature, flipping them, then basting the ribs with a rub/water mix every 45 minutes (though I'm afraid I might overseason it doing it this way), and regulating the smoke so it doesn't become bitter.
In another two hours, I'll see if the extra care has paid off.
Bread, or crackers (Biscuits? The sort of savoury biscuit that goes with cheese? Is this yet another of those words that has a different meaning Across the Pond?)
Anyway, such crackers, or biscuits, are a store cupboard staple of mine, for the wet days when I have been unable to get out to buy French bread…...
[doublepost=1463344651][/doublepost]On a topic closer to the theme of this thread, yesterday, I was offered sausages (organic, natural, gorgeous, pork and apple…yum) that had been grilled on something akin to a Big Green Egg (a similar product but not quite the same; the chap behind the grill informed me that the Big Green Egg is better, heavier, more expensive than what he was using as a demonstration of the charcoal he had put together…)
Anyway, the sausages were sublime; the aroma was the kind that had one trotting to track down the source…yes, I can see the some of the reason for the allure of these things….
I have a block of smoked gouda currently sitting in my fridge, but absolutely nothing to eat with it that can be quickly whipped together. Therein lies the tragedy.
...maybe I should buy some bread.
But to get on topic, the ribs are now 2 1/2 hours in the smoker, and turning out quite well.
I've thrown a bit extra TLC into the process this go-round, carefully watching the temperature, flipping them, then basting the ribs with a rub/water mix every 45 minutes (though I'm afraid I might overseason it doing it this way), and regulating the smoke so it doesn't become bitter.
In another two hours, I'll see if the extra care has paid off.
So how far are you from Florida?
I might give it a try with wood. Good to know it works for lump because that's what I use. I don't think I've ever used the cheap briquettes. Do you leave your chimney on the little stove or just until the lower lumps are burning? On the bright side, I've got something to do with my excess old newspaper instead of shredding it up and adding it to the compost bin.
I have a block of smoked gouda currently sitting in my fridge, but absolutely nothing to eat with it that can be quickly whipped together. Therein lies the tragedy.
...maybe I should buy some bread.
But to get on topic, the ribs are now 2 1/2 hours in the smoker, and turning out quite well.
I've thrown a bit extra TLC into the process this go-round, carefully watching the temperature, flipping them, then basting the ribs with a rub/water mix every 45 minutes (though I'm afraid I might overseason it doing it this way), and regulating the smoke so it doesn't become bitter.
In another two hours, I'll see if the extra care has paid off.
Looking good! Look mouth watering!
Since lump charcoal starts so easily I typically use pieces of charcoal starters like this.
I don't use the chimney unless I'm looking for high heat fast...like for a pizza where I'm shooting for 600-700 F. I just fill the chimney and turn on the stove for about 5-6 minutes. I doubt my method is all that safe so just keep a sharp eye on it if you try.
@Renzatic - holy smokes you ol' piker you! I've never done beef ribs but those are looking darn good! Are you sure you haven't done this before?
The looked great cooking, but the end result was merely...eh, alright. There are two things I think I messed up on:
1. I cooked them at too high a temp. I kept the smoker at 275 degrees for three and a half hours. I intended on keeping them in there longer, but the meat had started to shrink, and the bark started getting a full on carbonized look to it. The ribs ended up a bit tougher than I would've liked.
2. Both the rib roast, and now my ribs have had an extra flavor to them that I can't account for that overpowers the hickory flavor. It's kind of a gamey taste, and I don't like it. I wrote it off the first time, just assuming it was a part of the taste of the pork. But when beef has that same flavor, something else has to be going on.
My best guess where it's coming from is the burn-in-the-bag charcoal I use to start it all up with. I'm thinking the paper, even though I make sure I burn it all down over the firepit before placing the cage in the smoker, is still lingering about, the smoke from the hot ashes spiking the flavor. It's either that, or I'm smoking them too much, making the meat bitter.
They weren't terrible, but not nearly as good as I'd like. The learning process continues.
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About 350 odd miles from the border, give or take. If you want some ribs, I'll meet you halfway.
You have a champ's attitude. My guess is that pork ribs are much easier than beef. I've been too intimidated to try 'em. I grilled tri tip. Such a good piece of meat. It made me miss California and my old partners and their wives. We got together three times a week + then. The gin has me tonight...obviously.
Anyway I also made Jiaozi.
Anyway I also made Jiaozi.
@Gutwrench Are you smoking those dumplings? It's funny. I've always though of smokers as being exclusive for meat, but now that I've spent some time reading up on them, it turns out they're pretty versatile things.
Smoked dumplings could be really interesting.
Smoked dumplings could be really interesting.
I only boil or fry them after boiling. The Iowa farmboy in me likes them fried, but I prefer the traditional flavors in boiling.
[doublepost=1463372439][/doublepost]
I'd like to try smoking cheese. I'm a tad apprehensive over cold smoking though.
I've smoked almonds and peanuts.
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The Southern born and bred part of me wants to dump sausage gravy all over them.
...but I don't think that'd be a good idea.
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Smoking cheese actually looks pretty easy. You don't have to be absolutely precise with it, and only have to keep it in the smoker for half an hour or so. The hardest part would be maintaining the low temp, so you don't melt your block into nacho dip.
Course I say this while not having ever done it before. BUT...
[doublepost=1463373643][/doublepost]
Bread as in bread. I ran out the other day making sandwiches, and haven't bothered picking another loaf up. As far as I can remember, the only difference in terminology amongst our pastries is the biscuit/cookie divide. Well, that and puddings, now that I think about it. I think a pudding is more like a small stuffed cake in England.
I hope to one day get to the point where people are begging me to make some food for them. I'd really like to get a Big Green Egg for myself, but for now, I'm gonna try my best to get good with what I have before I start spending mega beaucoup bucks for the haute couture of smoking fashions.
...but I don't think that'd be a good idea.
[doublepost=1463372695][/doublepost]
Smoking cheese actually looks pretty easy. You don't have to be absolutely precise with it, and only have to keep it in the smoker for half an hour or so. The hardest part would be maintaining the low temp, so you don't melt your block into nacho dip.
Course I say this while not having ever done it before. BUT...
[doublepost=1463373643][/doublepost]
Bread as in bread. I ran out the other day making sandwiches, and haven't bothered picking another loaf up. As far as I can remember, the only difference in terminology amongst our pastries is the biscuit/cookie divide. Well, that and puddings, now that I think about it. I think a pudding is more like a small stuffed cake in England.
I hope to one day get to the point where people are begging me to make some food for them. I'd really like to get a Big Green Egg for myself, but for now, I'm gonna try my best to get good with what I have before I start spending mega beaucoup bucks for the haute couture of smoking fashions.
Yes, @Renzatic, I have been reliably informed that the Big Green Egg is the 'haute couture' of grilling and smoking, and also that it costs a pretty penny indeed.
Enjoy your smoking and grilling endeavours…...
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They look fantastic, and I'd imagine that they tasted every bit as good as they looked.
Enjoy your smoking and grilling endeavours…...
[doublepost=1463390204][/doublepost]
They look fantastic, and I'd imagine that they tasted every bit as good as they looked.
Yes. Also, mesquite IS wood. Just remember, wood burns hotter than charcoal, but not for as long.
I did this one yesterday and it came out fantastic. Smoke definitely goes way beyond just meat, comrade.
Didn't load for me either _but_ the URL has something to the effect of Smoke Roasted Potato Salad
Here you go, just an invalid query_string on the URL ... OK, wait, some kind of referrer jankiness ...
Just cut and paste the URL in below:
Code:
http://www.traegergrills.com/recipes/vegetables/loaded-smoke-roasted-potato-saladHa ha, yeah. Since cheese is pasteurized I think it's pretty safe too. I'm not feeling knowledgable enough to control bacteria growth to cold smoke fish, sausage, etc..
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A friend never buys lump starter. He uses a sheet of paper towels soaked in vegetable oil.
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Perfect. That worked. Thank you.
Never heard of this, but it sounds interesting. I always just used newspaper crumpled with some alder wood shavings (pet bedding), which is dirt cheap and works great for catching wood.
Good idea.
Here's what I found. The key is not to over soak with oil, but enough to stain it too slow down the burning on the paper towel.
Here's what I found. The key is not to over soak with oil, but enough to stain it too slow down the burning on the paper towel.
Has anyone have experience with Pit Boss grills? I have been looking at this one. http://www.cabelas.com/product/Pit-...0w3WQuQdQGlO_fBsJPB4gaAkYt8P8HAQ&gclsrc=aw.ds
I haven't any experience with the brand but obviously sold on the Kamado style grills. Their pe dormancy exceeded my expectations.
After reading the description to the one you linked it looks almost perfectly comparable to the large Egg (the size I chose). I'm a family of me but I cook for my three boys or friends and it's the perfect size. I comfortably smoke three racks of ribs but if using a rack to stack then on their side I can cook 6-8. Its neithe too big or too small. Any other size would have been a mistake for me.
A buddy bought a 15 inch (medium) and is slightly disappointed because he can't put as many items on it. Plus the 15 inch limited using some assessories. That's about all I can confidently address.
Let us know what you do! Good luck.
I've smoked cheese before. Here's the thing. It won't melt like nacho dip. That has something I can't recall at the moment added to it that breaks down the emulsion. If your smoke has a flue or you can make a makeshift one, then that would cut down on the heat.
Also once you're done smoking, you need to let it "rest" in the fridge for a couple of weeks for the flavors to balance out, otherwise it'll be nasty. I personally don't like smoked cheese much. Everyone else does, so I make an effort to smoke several pounds weeks before any gathering.
Also once you're done smoking, you need to let it "rest" in the fridge for a couple of weeks for the flavors to balance out, otherwise it'll be nasty. I personally don't like smoked cheese much. Everyone else does, so I make an effort to smoke several pounds weeks before any gathering.