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I have been gifted sparkling cider and would like to figure out a use for it (I enjoy cider, but not that which makes me burp). Thoughts? Pork marinade mayhaps?
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Dec 17, 2018 23:13
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Keyser_Soze posted:Cholula has a smoked chipotle hot sauce that's perfect for bloody mary's. Habanero-based Yucateco "Black Label Reserve" is quite smoky, too. I've never tried it in a Bloody Mary, but I bet it'd be good. Tezcatlipoca posted:Stop smoking lovely canned tomatoes, use fresh ones Nah, you're better off using canned tomatoes instead of fresh for anything outside of salad-style stuff unless a) it's actually prime tomato season where you live at the moment, and b) you live fairly close to an area that actually grows good, field ripened tomatoes. Basically any can of whole tomatoes is going to be far more flavorful than either the hothouse stuff you get at the supermarket year round or field-grown varietals that are bred to last, picked green, and shipped a thousand-plus miles.
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Dec 17, 2018 23:46
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marshalljim posted:Nah, you're better off using canned tomatoes They don't absorb smoke as well and they taste like metal.
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Dec 18, 2018 17:24
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Tezcatlipoca posted:They don't absorb smoke as well and they taste like metal. Good canned tomatoes don’t taste like metal. Not sure if the smoking brings that out or something. Or tell that to every Italian restaurant who is flying in canned San Marzano tomatoes for their basic red sauce.
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Dec 18, 2018 17:35
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sellouts posted:Good canned tomatoes don’t taste like metal. Not sure if the smoking brings that out or something. They sure hope they are.
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Dec 18, 2018 17:37
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sellouts posted:Good canned tomatoes don’t taste like metal. Not sure if the smoking brings that out or something. Everything I eat that uses canned tomatoes tastes like they used canned tomatoes. It's a very obvious and off-putting flavor.
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Dec 18, 2018 17:44
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Tezcatlipoca posted:Everything I eat that uses canned tomatoes tastes like they used canned tomatoes. It's a very obvious and off-putting flavor. try some that are not in the yellow can
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Dec 18, 2018 17:46
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Tezcatlipoca posted:Everything I eat that uses canned tomatoes tastes like they used canned tomatoes. It's a very obvious and off-putting flavor. Try going to a nicer than average Italian restaurant and enjoy a good red sauce, my guy. https://passporttoeat.com/2016/01/13/for-billionaires-and-babes-the-perfect-pasta-sauce/ If Del Posto is using them, clearly it’s not the canning process that is the issue.
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Dec 18, 2018 18:25
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lifts cats over head posted:Smoked tomatoes question. Twice now I've tried to make a smoked bloody mary mix and both times i've been met with very off putting flavors. First trial smoked a can of whole peeled roma tomatoes over applewood for about 2 hours. The second attempt I roasted them first and then cold smoked them with apple pellets for about 2-3 hours. Both times they created very off putting flavors. Could it be the aluminum pans I'm using? Right now that's my only theory. Don't smoke the bloody mary mix or tomatoes. Smoke the ice. Here's the recipe I used for smoked bloody marys. They were really delicious.
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Dec 18, 2018 20:07
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If you use good canned tomatoes and cook them properly they don't retain any metal flavor.
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Dec 18, 2018 20:34
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I should note that I am spoiled with prolific tomato plants in my back yard. I've got a roasted poblano/tomato sauce in my fridge right now. I've got a post itt showing the smoking process for tomatoes I had in tortilla soup.
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Dec 19, 2018 03:57
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Dude just admit that maybe you might be making too grand a statement. Good canned tomatoes are good enough for 2 and 3 michelin starred restaurants.
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Dec 19, 2018 09:32
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sellouts posted:Dude just admit that maybe you might be making too grand a statement. Good canned tomatoes are good enough for 2 and 3 michelin starred restaurants. It still tastes like metal.
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Dec 19, 2018 16:54
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No they don’t. At all.
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Dec 19, 2018 17:25
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FFS, smoking thread
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Dec 19, 2018 18:10
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Tezcatlipoca posted:It still tastes like metal. The can of DOP San Marzanos I just opened has a plastic lining so the tomatoes aren't even in contact with metal. That's not uncommon in any way.
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Dec 19, 2018 22:57
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Suburban Dad posted:FFS, smoking thread
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Dec 19, 2018 23:49
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Chemmy posted:The can of DOP San Marzanos I just opened has a plastic lining so the tomatoes aren't even in contact with metal. That's not uncommon in any way. Also tons of aluminum cans have polymer film coatings on the inside surfaces. This is a moronic series of posts even for the gitmo theater thread, though.
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Dec 19, 2018 23:52
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I just smoke the cans.
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Dec 19, 2018 23:54
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Porchetta - sous vide and sear it hot and fast over lump charcoal. Might get a little smoke but I doubt that much. Thoughts?
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Dec 19, 2018 23:57
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I don't recall any metallic taste in that lasagna I smoked. 
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Dec 20, 2018 15:04
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C-Bangin' it 
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sellouts posted:Porchetta - sous vide and sear it hot and fast over lump charcoal. Might get a little smoke but I doubt that much. seems like all that rendered fat is going drip and start a lot of flare ups
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Dec 20, 2018 23:21
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I’m going to try smoking the ham for Christmas Day. Anyone have any tips?
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Dec 21, 2018 17:47
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Rapulum_Dei posted:I’m going to try smoking the ham for Christmas Day. Anyone have any tips? Likely going with this for ours: https://heygrillhey.com/twice-smoked-ham/ Except the one I got is not pre-sliced because I chunk up leftovers and use in split pea awesomeness. Hasselblad fucked around with this message at 18:58 on Dec 21, 2018 |
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Dec 21, 2018 18:55
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Rapulum_Dei posted:I’m going to try smoking the ham for Christmas Day. Anyone have any tips? Pre-cooked? It is hard to gently caress them up so roll with what you are thinking.
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Dec 21, 2018 22:15
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A store where I used to live in Austin had an in house smoker, and.they would sometimes do a ham. Thay poo poo was loving amazing! Tender, moist, smoky as poo poo and you deffo did not need a.knife to eat it. I miss that ham.... 
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Dec 21, 2018 23:11
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Put a bird under it. My dad has put a turkey under one and said it was the best turkey he's had.
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Dec 21, 2018 23:40
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Use the glaze / things to make sure it doesn't dry out
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Dec 22, 2018 12:58
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Hasselblad posted:Likely going with this for ours: Did this today and it came out fantastic. In fact I am going to have to save the glaze recipe for pulled pork. In fact the glaze would kick rear end on burnt ends. Hasselblad fucked around with this message at 17:31 on Dec 23, 2018 |
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Dec 23, 2018 02:07
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Not pre-cooked, I’m not sure you can get that in the UK. I did a small test just after I posted: soaked for 24hrs and then smoked with applewood till the internal temp was 70c. Seems to have worked and was still moist. Not much of a visible smoke ring but you could definitely taste it
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Dec 23, 2018 12:22
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Rapulum_Dei posted:Not pre-cooked, I’m not sure you can get that in the UK. Weird. Or not weird. Here in the states you gotta bend over backward to get a "fresh" ham.
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Dec 23, 2018 14:41
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My big plan to finish the SV brisket on the smoker this morning was foiled by the fact that my smoker is frozen shut. I spent 15 minutes on it with the heat gun to no avail, so I guess I’m finishing it in the oven. 
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Dec 23, 2018 14:44
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Trying my first attempt at brisket tonight. I have a 5 lb and 7 lb flat, and dry rubbed with salt and pepper last night. Plan to to put them on my WSM at 225 at about 9pm tonight, and have them ready in time for dinner at 5 on Christmas Eve. Not sure if I should foil or not yet as I think I have time to be flexible. More worried about ruining all this meat.
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Dec 23, 2018 16:08
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Do you have a cooler? If not, get one.
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Dec 23, 2018 16:19
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I won a yeti in a raffle last summer and it and some towels work great keeping pork butt hot, so that was my plan if I finish at 9am or something.
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Dec 23, 2018 16:36
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Subjunctive posted:My big plan to finish the SV brisket on the smoker this morning was foiled by the fact that my smoker is frozen shut. I spent 15 minutes on it with the heat gun to no avail, so I guess I’m finishing it in the oven. Hah, I had the frozen shut thing a couple weeks ago with my keg. The result was me taking in into the garage and putting the heater on it for a day or so to get it warm enough to re-glue the gasket back on.
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Dec 23, 2018 17:30
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I'm going to be doing a pepper stout beef for Christmas, and I was wondering, when you get to the phase where you finish in the smoker/oven covered, would there be any difference finishing in a slow cooker? It would make transporting the dish and keeping it warm for the pot luck a lot easier.
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Dec 23, 2018 18:09
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arisu posted:I'm going to be doing a pepper stout beef for Christmas, and I was wondering, when you get to the phase where you finish in the smoker/oven covered, would there be any difference finishing in a slow cooker? It would make transporting the dish and keeping it warm for the pot luck a lot easier. It will be fine. Don't overthink it based on your convenience. Folks will be still be amazed.
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Dec 23, 2018 22:46
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Thoughts for time on a 10-11lb prime rib @ 275? Or any tips?
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Dec 24, 2018 16:26
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I did a small one for Thanksgiving. I pulled it at 125F then direct heat to finish. Takes about as long as any other piece of meat 1-1.5 hrs per pound.
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Dec 24, 2018 17:13
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