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Bo-Pepper posted:Thoughts/experiences on smoking vegetables? I like making a modified Greek eggplant dip on my charcoal smoker. Throw an eggplant or two directly on the coals, wait until they are deflated and nicely cooked through. Peel off the skin (some of it will have burned and its nbd), throw it in a food processor with parsley, lemon, olive oil, garlic, salt and pepper. I've also had smoked mushrooms and enjoyed them but have never made them. I've also had smoked jackfruit, which really requires a good sauce because it can be kind of bland. lonelylikezoidberg fucked around with this message at 18:44 on Apr 11, 2022 |
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Apr 11, 2022 17:56
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um excuse me posted:No its a ham holiday. Its actually not a food holiday at all, but if the food industry can make it one they will. I'm sure the poultry market would love another holiday where serving a bird became a societal norm. I feel like it's a ham and lamb holiday. It's also a holiday in which my wife makes me an easter basket even though I'm a grown-rear end man.
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Apr 11, 2022 18:27
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um excuse me posted:No its a ham holiday. Its actually not a food holiday at all, but if the food industry can make it one they will. I'm sure the poultry market would love another holiday where serving a bird became a societal norm. Sounds like a good Memorial Day weekend project.
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Apr 11, 2022 18:28
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Flash Gordon Ramsay posted:Remember, friends, not everything has to be smoked. Reported.
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Apr 11, 2022 18:30
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Bo-Pepper posted:Thoughts/experiences on smoking vegetables? High heat roasted vegetables are universally delicious, would recommend.
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Apr 11, 2022 19:02
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I was at a bar, looking at the menu. I asked them if smoked beets was a typo. It was not. I did not order it.
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Apr 11, 2022 19:36
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VulgarandStupid posted:I was at a bar, looking at the menu. I asked them if smoked beets was a typo. It was not. I did not order it. I don't like beets but I'd try it. Why not?
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Apr 11, 2022 19:38
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I smoked some mushrooms and some sweet potato fries as a vegan filling for street tacos and they were pretty good.
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Apr 11, 2022 19:41
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Kalman posted:High heat roasted vegetables are universally delicious, would recommend. While hot, yes. But if you're bringing them to an Easter gathering, they'd be cold or at best reheated, which... naw.
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Apr 11, 2022 19:47
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bird with big dick posted:Reported. Bird wants his pole smoked
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Apr 11, 2022 19:48
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um excuse me posted:No its a ham holiday. Its actually not a food holiday at all, but if the food industry can make it one they will. I'm sure the poultry market would love another holiday where serving a bird became a societal norm. You're really going to assert that the end of the 40 day fast before Easter Sunday isn't traditionally a holiday marked by feasting? Anyway, last year I smoked a leg of lamb and this year I'm going to do it again, too.
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Apr 11, 2022 19:54
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Setting aside vegetables, what about best smoked dishes? My wife is 4+ months pregnant and meat makes her barf. The exception is when I can make something where the meat is either hidden or processed somehow. So like... steak or beef ribs? No go. Burger or bolognese? OK! Chicken on the bone? No thank you. Avocado chicken salad? OK! I was thinking about smoking some pork shoulder and making tacos or maybe a turkey breast and turning it into some kind of salad? But I'm open to other things. I just miss running the smoker every week.
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Apr 11, 2022 20:56
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Smoking only elevates the meat imo. You can't mask it. I actually also know someone who will absolutely not eat meat on the bone but are fine otherwise. Very strange. Kaddish fucked around with this message at 21:08 on Apr 11, 2022 |
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Apr 11, 2022 21:04
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D34THROW posted:Bird wants his pole smoked drat right
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Apr 11, 2022 21:10
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Chad Sexington posted:Setting aside vegetables, what about best smoked dishes? My wife is 4+ months pregnant and meat makes her barf. The exception is when I can make something where the meat is either hidden or processed somehow. So like... steak or beef ribs? No go. Burger or bolognese? OK! Chicken on the bone? No thank you. Avocado chicken salad? OK!
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Apr 11, 2022 21:54
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Chad Sexington posted:While hot, yes. But if you're bringing them to an Easter gathering, they'd be cold or at best reheated, which... naw. I like them cold too, tbh, but yeah, some people don’t.
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Apr 12, 2022 02:54
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Should I reheat a ham on the smoker? Smokeception?
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Apr 12, 2022 11:35
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NomNomNom posted:Should I reheat a ham on the smoker? Smokeception? I was gonna do that with some smoked sausage (that I got at the store, already smoked) last night, but it got too late so I just put it in the air fryer. 
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Apr 12, 2022 21:55
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One turkey acquired. I almost got two but decided to double check my freezer space first, which was wise. I'm gonna play with things later tonight and see if I can make some more room, need to do a full shopping trip on Friday anyway. I think I broke the cashier, though..... "Oh are you making a turkey for Easter?" "What's Easter? I just saw cheap turkey so I'm throwing this on the smoker this weekend." She was like 70 and wearing several crosses and had no idea how to respond to that.
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Apr 12, 2022 22:49
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BaronVonVaderham posted:One turkey acquired. I almost got two but decided to double check my freezer space first, which was wise. I'm gonna play with things later tonight and see if I can make some more room, need to do a full shopping trip on Friday anyway. She definitely said "Jesus Christ" under her breath
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Apr 13, 2022 00:15
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Anyone interested in buying a used FireBoard 2 drive with a pit viper fan? I’m not smoking meats as much as I used to and I’m definitely not doing long cooks. Figure $200 shipped to conus 48 and I’d post here first before going to SA Mart or eBay.
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Apr 16, 2022 13:55
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I had a highdea last night, and after the customary waiting period of thinking about it sober the next day, I am still curious if it'll work. How would cold smoking a super processed cheese work out? Any time I've ever seen someone do that with cheese it's an actually good cheese, but if I got a block of white American that I plan to use to make a sodium citrate queso dip and cold smoked it, would it actually take on flavor and elevate the cheese? Or is there some hosed up food science reason that the plasticky cheese would just not be good for that?
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Apr 21, 2022 15:34
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Bluedeanie posted:I had a highdea last night, and after the customary waiting period of thinking about it sober the next day, I am still curious if it'll work. How would cold smoking a super processed cheese work out? Any time I've ever seen someone do that with cheese it's an actually good cheese, but if I got a block of white American that I plan to use to make a sodium citrate queso dip and cold smoked it, would it actually take on flavor and elevate the cheese? Or is there some hosed up food science reason that the plasticky cheese would just not be good for that? I can't see any reason why it wouldn't pick up some flavor. I mean, Member's Mark-quality mozzarella loaf and sharp cheddar pick it up just fine. The real trick might be that since it melts so easily, you're going to have to really keep the temp lower than you might for harder cheeses. That may or may not be a struggle, given your setup and outdoor temps.
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Apr 21, 2022 15:58
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I see no reason why it wouldn't work; processed cheese is pretty much just cheese + sodium citrate, and I don't see why the citrate would inhibit the smoke at all. You probably just have to make sure that it is actually cold smoking (and not even warm smoking) since processed cheese has a low melting point. fake edit: yep, same thoughts exactly real edit: lol, you even mentioned citrate in the OP. well, maybe the above is helpful anyway in case you didn't know there was already citrate in your american cheese (and so if you're looking at a queso recipe built around totally natural cheese you can likely back off on the additional citrate a bit). I also think you could straight up cold smoke the queso itself as long as you put it in a bowl (and probably transfer it to another bowl to serve, since it'll get all smoked up). Then you don't have to worry at all about melting. Scythe fucked around with this message at 16:03 on Apr 21, 2022 |
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Apr 21, 2022 16:00
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It may improve it. The way I view it is like with most cooking. Quality of ingredients matter. Yes you can make something good with garbage ingredients, but it will generally require more finesse and fine tuning than if you had just started with a better ingredient. Like putting makeup on a pig, its a lot more work to get something passable than just not starting with a pig.
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Apr 21, 2022 16:03
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Sure it's been asked before but would cheese pick up smoke flavor by just leaving it in an unlit grill/smoker with a pellet smoke tube/maze? Don't know how much of a role slightly elevating the temperature would play.
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Apr 21, 2022 16:05
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Monkey Fracas posted:Sure it's been asked before but would cheese pick up smoke flavor by just leaving it in an unlit grill/smoker with a pellet smoke tube/maze? That's basically how I cold-smoke my cheeses (though I do it in my MES-30, not the grill. Same concept though). The MES-30 seems to be insulated well enough that I struggle with internal temp in the smoker, even in freezing temperatures. A grill may or may not be as well insulated (and may have a lot more holes for smoke to leak out of) but in theory it should work just fine I'd imagine. If you have an upper rack, you may want to consider putting the tube above and away from the cheese. I'd say test the pellet tube first and see how good a job it does filling the entire grill with smoke (and maybe toss a thermometer where you would put your cheese just to see how temps will do). I suspect it'll do just fine, though.
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Apr 21, 2022 16:16
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Bought a $10 brisket on sale to try out smoking before I get an expensive piece and my MiL sliced part of it up to use in a dish she was making. No reason to not move forward with what’s left, right? Can’t think of a reason that it couldn’t be used.
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Apr 21, 2022 16:17
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Warbird posted:Bought a $10 brisket on sale to try out smoking before I get an expensive piece and my MiL sliced part of it up to use in a dish she was making. No reason to not move forward with what’s left, right? Can’t think of a reason that it couldn’t be used. Go for it, assuming she didn't make any weird, really thin, remnants that will overcook and dry out. If she did and it does, its chili time, baby.
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Apr 21, 2022 16:24
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$10 brisket - what's the weight? Of what's left now, anyway.
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Apr 21, 2022 16:27
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Sorry, $15 for just shy of 3lbs. Now down to a bit under 2.4.
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Apr 21, 2022 18:34
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Briskets that size, while they can be smoked, tend to do better braised or in the crockpot. I would definitely inject to prevent it drying out in the smoker.
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Apr 21, 2022 19:32
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Yeah, unfortunately you probably don't want to smoke that unless you're throwing it in chili or something. I also suspect that's just the flat, which tends to dry out more than the point, especially when separated.
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Apr 21, 2022 20:14
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Well the good news is that I arrived home to find the rest of it chunked out and being braised in lord knows what so I suppose it worked out.
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Apr 21, 2022 23:33
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Turkey #1 is headed into the brine tomorrow and I'll smoke that bastard on Sunday probably. I'd have done it tonight...but stupid me forgot I used up my last big brine bag last time 
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Apr 21, 2022 23:37
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Bluedeanie posted:I had a highdea last night, and after the customary waiting period of thinking about it sober the next day, I am still curious if it'll work. How would cold smoking a super processed cheese work out? Any time I've ever seen someone do that with cheese it's an actually good cheese, but if I got a block of white American that I plan to use to make a sodium citrate queso dip and cold smoked it, would it actually take on flavor and elevate the cheese? Or is there some hosed up food science reason that the plasticky cheese would just not be good for that? I've actually read that processed cheese is better for smoking, since all natural cheeses have a protein that interacts poorly with smoke and tastes funky. I've never tested it out though.
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Apr 22, 2022 21:58
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Can't go out to celebrate my new job offer tonight, but I can at least smoke this batch of wings. Using a different rub this time, we'll see how it goes.
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Apr 22, 2022 22:37
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I finally, finally got the Char-Griller 980 I ordered from Lowes a month ago. Got it assembled. The build quality seems quite good. Excited to do a seasoning and burn in. Not quite sure what the first smoke will be!
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Apr 24, 2022 03:50
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Internet Explorer posted:I finally, finally got the Char-Griller 980 I ordered from Lowes a month ago. Got it assembled. The build quality seems quite good. Excited to do a seasoning and burn in. Not quite sure what the first smoke will be! I really need a new smoker. I’m still on my first one. I’ve definitely outgrown it and need more room for bigger cooks.
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Apr 24, 2022 04:16
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I've just replaced the original hopper and controller from my gen 1 Traeger Ironwood with the updated version, as I was having issues with the original controller and its replacement. Fortunately, the controllers were covered by warranty. It was annoying that there were no instructions provided with the replacement hopper, but the sales rep gave a few brief pointers via email. It was surprisingly easy to replace everything, and it gave me confidence seeing how simple the construction is. If something ever gets damaged, it's an easy fix. I still need to burn the new unit in, and configure the new controller, but at least I'm now closer to smoking more meat again.
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Apr 25, 2022 13:56
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